2016 Frog's Leap Zinfandel

Says John Williams, 'we've rarely made a Zin more than 14%. There’s a trick to it though, because Zin needs to get to almost 25 Brix to show Zin character, we co-ferment it with Petite Syrah at 22.8 and Carignan at even lower Brix picked on same day to reduce the alcohol. This vintage was the first time they used small 240-gallon concrete cubes for the elevage of half of it. The glycocides of Zin can tie up woodiness which may emerge a year later and show you have over-oaked the Zin.' I loved the balance and zip of this very complete expression of Napa Valley with a distinctly local accent. Not even a hint of the stewed berries or jamminess that can plague some overripe Zinfandels. (JR)