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  • Frog's Leap Frog's Leap Winery, Chardonnay "Shale and Stone" 2018, Truchard Vinyard, Carneros, Napa Valley, CA
  • Frog's Leap Frog's Leap Winery, Chardonnay "Shale and Stone" 2018, Truchard Vinyard, Carneros, Napa Valley, CA
  • Frog's Leap Frog's Leap Winery, Chardonnay "Shale and Stone" 2018, Truchard Vinyard, Carneros, Napa Valley, CA

Frog's Leap Winery, Chardonnay "Shale and Stone" 2018, Truchard Vinyard, Carneros, Napa Valley, CA

Article number: W123
$38.00
Excl. tax

This mineral-driven Chardonnay from Frog’s Leap will please any Chablis or Mâcon lover. Not overly oaked as some Napa Chardonnays may be, this wine offers notes of toasted hazelnut, cream, and white peach with a crisp minerality reflective of the terroir.

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Frog’s Leap “Shale and Stone” Chardonnay, Napa Valley, 2018

This mineral-driven Chardonnay from Frog’s Leap will please any Chablis or Mâcon lover. Not overly oaked as some Napa Chardonnays may be, this wine offers notes of toasted hazelnut, cream, and white peach with a crisp minerality reflective of the terroir.

COUNTRY: United State of America (USA)

STATES: CA

APPELATION (AVA): Napa Valley

REGION: California

VINEYARD: Truchard

VINTAGE: 2018

GRAPES: Chardonnay

SOIL: Shale and sandstone

PRACTICE: Certified organic

VINIFICATION: 100% whole cluster press, 100% barrel fermented and sur lie aging in concrete

STYLE: Still

COLOR: Deep Gold

BODY: Medium (5-6)

TASTE: Dry

PRIMARY AROMAS: Toasted hazelnut, cream, white peach

FLAVOR: Full & bright palate with lots of minerality, fresh finish

FORMAT: 750 ml

ALCOHOL: 13.2%

 

SERVICE AND SUGGESTION: Match foods any foods that would pair with a Chablis - gougeres (cheesy pate a choux), goat cheese, shellfish, fish, veal, foie gras, snails, parsleyed ham, smoked trout and pungent washed-rind cheeses.

 

 

ABOUT THE PRODUCER: “If there is one winery in Napa Valley that matches the philosophies of The Wine Company like a hand fits a glove, it’s Frog’s Leap. Founded in 1982 by Larry Turley and John Williams, Frog’s Leap’s first vintage consisted of Sauvignon Blanc (ferments fast, no oak needed, quick to market) and a small amount of Zinfandel. The Sauvignon Blanc got noticed by none other than the New York Times, instantly sold out, and Frog’s Leap was off and running (or hopping, as it were). A number of years later Larry left the partnership to open Turley Wine Cellars, and John Williams moved the winery off the old frog farm (which used to supply the delicacy to the elite of San Francisco in the early 20th century) to a historic property on the eastern side of Rutherford Valley, where it continues today. Frog’s Leap has been well known in Napa Valley for marching to their own drum and for holding steadfast to their principles. At times these principles have gotten in the way of business success, but the goal has always been to make the best possible wines in the style of John William’s vision regardless of what the market asks for. For instance, Williams has always believed in lower alcohol wines to keep balance and as he says, “Allows you to enjoy more than one damn glass!” He has never produced a wine over 14.5% alcohol, and most of his wines fall into the 12.5% range. This, of course, was not the fashion for Napa Valley wines throughout the 1990’s and early 2000’s. William took a lot of flack, and lost some market presence, because of this. Well, what goes around comes around and today, in the quest for ‘balance’ Frog’s Leap is held up as a standard bearer.”* 

*frogsleap.com

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