Frog's Leap 'Shale and Stone' Chardonnay Napa Valley, 2021

Frog's Leap 'Shale and Stone' Chardonnay Napa Valley, 2021

Regular price $44.00

This is 100% Chardonnay from the Napa Valley in California. A bottle of Carneros Chardonnay at its very best: pure, clean, fresh, restrained, drinkable. This wine will be an all star with a glazed pork tenderloin or honey balsamic salmon. This is the wine that made Tim fall in love with California Chardonnay.

  • Dry
  • Medium Bodied
  • Medium Acid
  • Oaky
  • Organic

This product is available for Local Delivery/Pickup from:

  • Morris

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PAIRS well WITH

  • Fresh & Simple Vegetables
  • Grilled Vegetables
  • Potatoes
  • Poultry
  • Charcuterie & Cured Foods

Details

The story of vintage 2021 was drought. On the heels of a very dry 2020, Napa Valley received only 11 inches of rainfall during the winter months—about one-third of our average rainfall. The effects were pronounced: canopies were smaller, clusters were smaller, and berries were smaller. While the effects fell heavily on all areas of Napa, the decomposed shale soils of Carneros, which can struggle to retain moisture, were especially hard hit; our 2021 harvest from the Truchard vineyard was a whopping 60% lower than normal. Fortunately, there was a silver lining to this historic drought: the quality in 2021 was equally historic. The small crop concentrated flavors across the board, and a mercifully event-free harvest meant that the wines retained fantastic balance and freshness. Intense flavors of lemon curd, white flowers, minerals, and gunpowder sit atop a tense, rich palate. This wine is simply delicious, and wants a bit of air to activate the full arc of aromas that it packs—don’t miss it! The 2021 Chardonnay was harvested in just four (normally, eight) separate picks between September 8th and September 14th, as different sections of the vineyard reached full ripeness. All lots were added to the press whole cluster and given a couple hours of skin contact in the press. After settling overnight, the juice was allowed to just barely begin its fermentation in tank, then was immediately racked to brand-new French oak barrels, where they spent their most active phase of fermentation, typically lasting 5 days. As each lot began to slow down, all wine was racked to two specially-insulated steel tanks (designed to mimic concrete), where primary fermentation finished over the next several weeks. No lees stirring occurred, and no sulfur was added to the tank until bottling the following summer, after the wine had finished its malolactic fermentation naturally.

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