2020 Frog's Leap Winery Molinari Vineyard Baldochi Block Zinfandel

Frog’s Leap is a 135-acre estate in Rutherford. It was founded in 1981 by John and Julie Williams and Larry Turley. The owners named the estate after the product once raised on the property -- frog legs bound for upscale restaurants in late 19th century San Francisco. At first the estate focused on Sauvignon Blanc, then other wines were added. In 1994 Turley left to focus on his own wines, and John and Julie Williams moved Frog’s Leap to Rutherford. Frog’s Leap was an early advocate of organic farming and in 1988 became the first certified organic winery in Napa Valley. Today it is also a leader in energy conservation and the estate runs its operation on solar power. Besides Sauvignon Blanc, the estate produces Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon, Petite Sirah and other wines. Current production is about 60,000 cases annually.

St. Helena AVA is at the northern end of Napa Valley just north of Rutherford and south of Calistoga. It is a relatively warm climate thanks to the Mayacamas Mountains on its western edge, which protect it from Pacific Ocean fog. Out of the 9,000 acres in the appellation, some 1,500 are under vine. The principal grapes grown in St. Helena are the Bordeaux grapes of Cabernet Sauvignon, Cabernet Franc and Merlot. St. Helena is considered prime wine producing territory, and it was one of the first important wine producing regions in northern California. The legendary Charles Krug founded his winery just north of the town of St. Helena in 1873, and today the appellation is home to many prestigious producers, including Abreu, Grace Family and Spottswoode.

Zinfandel is a black-skinned grape, but 85% of the wine produced is made into a rosy “White Zinfandel.” Red Zin is far more complex and bold, while still being light-bodied. It grows in popularity as winemakers continue to experiment with new styles and blends.