Frog’s Leap Merlot is a medium-bodied red wine made from grapes grown in the Napa Valley region in California. The aroma of this wine is intense and complex, with notes of black cherry, raspberry, and vanilla. On the palate, this wine has a smooth texture with flavors of ripe plums, blackberries, and spices, such as clove and cinnamon. This Merlot has a good balance of acidity and tannins, making it a perfect match for grilled meats, roasted vegetables, and hearty pasta dishes. The wine has a long finish with a hint of oak that adds depth and complexity to the wine. Overall, Frog’s Leap Merlot is a beautiful wine that showcases the best of Napa Valley.

Tasting Notes

At the winery, there is every expectation that we will be cellaring and enjoying the wines from the 2018 vintage for many decades to come. The vintage, quite simply, was nearly perfect and in every way, one for the ages. As we, on regular occasions, enjoy wines from our deep cellar collection, we are constantly reminded how well our Merlots age. There is something about the succulent red fruit flavors that enrich the wine and add depth to the finish. This particular Merlot is enormously promising in that regard. Deep red fruit, plums and cherries and ripe full of perfectly balanced flavors. You will want to enjoy it right away with a perfectly roasted chicken – but please, we beg you – put a few bottles in the cellar

About the Winery

Frog’s Leap is a renowned wine producer that originated in California. However, it operates from Rutherford. Established in 1981, the winery got founded by Larry Turley and John Williams. It lies on the Frog Farm that runs along the Mills Creek in Napa Valley’s Rutherford Appellation. When the two started working together, Larry served as a doctor. Also, John worked as a winemaker at the famous Spring Mountain Vineyard. Frog’s Leap got its name by combining the names of two places. The first is where the winery’s first wines got produced, Frog Farm, and the winery where John had his initial winemaking job, Stag’s Leap.

In its early years, Frog’s Leap took to and implemented organic farming practices and methods. It allowed the winery to become the first in the Napa Valley to have a certification to plant grapevines and grow grapes organically. John and Larry built and managed the winery in Saint Helena in California till 1994. After that, John shifted Frog’s Leap to Rutherford’s Red Barn Branch. On the other hand, Larry established what we know today as Turley Wine Cellars.

In 2005, Frog’s Leap incorporated and started using a photovoltaic system to power its estate and fields. Its annual output stands at about 260,000 kilowatt-hours, allowing it to produce over 85% of the energy that the winery uses.

The vineyards owned by Frog’s Leap are dry-farmed. It aids in conserving water and curbing soil erosion. The winery believes that it allows the planted grapevines to become healthier, stronger, and of a superior standard. In addition to this, Frog’s Leap includes the usage of cover crops and compost as well. It permits the soil to get enriched naturally and organically without using any synthetic substance, products, or chemicals that can prove detrimental to the land and the environment.

https://www.frogsleap.com

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