Frog's Tooth Mixed Reds

Tasting notes & discussion 31

Typically $36 - $42/bottle from Frog’s Tooth Winery
Vintage 2020 & 2021 from the Sierra Foothills
Available for AZ; CA; CO; CT; DC; FL; GA; IA; ID; IL; IN; KS; LA; MA; MD; ME; MI; MN; MO; MT; NC; ND; NE; NH; NJ; NM; NV; NY; OH; OK; OR; PA; RI; SC; SD; TN; TX; VA; VT; WA; WI; WV; WY
Sold by participating winery or licensee, fulfilled by Wine Country Connect

About Frog’s Tooth Winery: “Since 1999, Frog’s Tooth Vineyards and Winery has been growing, crafting, pouring, and sharing our hand crafted small batch wines from the Sierra Foothills. What we don’t grow on our beautiful 10 acre vineyard in Copperopolis CA, we source from other local growers who share our passion.”

Frog-Tied

TASTING NOTES:
Reserve Sangiovese - “Sourced from El Dorado County in the Sierra Foothills, from vines brought from the Tuscan region of Brunnello di Montalcino… can’t call it that in the States! Interesting flavors of rose petal and red berries. Soft, round tannins. Great food wine that pairs well with everything from classic Italian dishes to roasted meat or seafood.” (AbV 14.3%, pH 3.6, TA 6.8 g/L)

Petite Sirah - “Bing cherry, blackberry and sage. Deep, dark and luscious. Great with BBQ in the summer and roasted meat or pot roast in winter.” (AbV 15.7%, pH 3.7, TA 5.7 g/L)

Grenache - “The 2021 Grenache from Frog’s Tooth Vineyards is always spicy, strawberry-flavored and soft on the palate. This year was a struggle to control the over abundance of fruit growth to maintain yields for these phenomenal results. Relatively high alcohol content, but does not exhibit a ‘Hot’ aroma! Ends with a subtle, white pepper spice. A lighter red wine that is delicious chilled as a summer sipper. Estate grown and bottled.” (AbV 15.5%, pH 3.6, TA 6.0 g/L, RS 5.2 g/L)

Barbera - “This Italian varietal is naturally high in crisp acidity. Loads of blueberry and black cherry. Very food friendly, don’t be afraid to pair with almost any meal. It is classic and tasty with pasta marinara. Estate grown and bottled.” (AbV 14.7%, pH 3.4, TA 6.5 g/L)

BARRELS: French oak, 10% - 50% new.

THAT REMINDS ME OF: Hogtying. As you might imagine, it was a technique originally used with pigs, but also calves and small four-legged farm animals. Contrary to what you might expect, however, you are only tying three of the limbs together, not all four. Doing all four is more likely to harm the animal.

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