Frog’s Leap was founded by John Williams in 1981. Started on a shoestring budget even the name itself was ‘borrowed’ by combining Stag’s Leap, where John started his Napa Valley winemaking career, and the Frog Farm, where the early vintages were made.
Over the past 30 years John has been a trailblazer in the trend toward more sustainable agriculture and since 1988 has farmed his vineyards organically (many using biodynamic practices).
Their 2004 Cabernet Sauvignon has aromas of cassis and currant that combine with a mineral tone and a touch of warm spices right out of the glass. Flavors of blackberry, pepper and vanilla as the wine builds to a lush mid-palate and then yields to a long, soft finish,
Michaela Morris, “Fontodi’s Flaccianello della Pieve: Ten vintages compared”, Decanter.com, 6 November 2018 96 points...
Excellent colheita with dark mahogany colour. Ripe fruit, nuts, spices and mocha on the nose....
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