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.
From our inviting tasting room and patio, a short walk from Main Street in Murphys, we have been pouring our wines since 2007. Our winemaker Will SavoieHoule has brought a new youthful passion to crafting delicious wines. Each and every varietal is painstakingly hand sorted to ensure only the best fruit makes it into our award winning wines.
Will’s passion for bringing out the best that our fruit has to offer is contagious. We encourage you to come by our tasting room and enjoy a glass on our patio or join us for one of our club member parties at our Vineyard.
Every sip of our wines is a true taste of the Sierra Foothills!
I liked the previous one: Petit Sirah last year I think.
The blend of this sure sounds interesting. A lot of fun rare varietals I like individually like Mourvedre. Which is also fun to pronounce.
The 10% Fume’ Blanc is odd because isn’t that basically dry Sauvignon Blanc? I know that sometimes a few % of a white like Viognier is added to red blends, but I don’t think I’ve seen a blend like this. Maybe all the more reason to try it?
Edit: it’s either a crazy Field Blend or a “what barrels are left after this year’s normal bottling?” But that may be a good thing.
Yes, Fume’ Blanc is just another name for Sauvignon Blanc. I believe the owner of Dry Creek Vineyards created the term in the ‘70s to differentiate his wine from others’. At least that’s what they claimed when we visited the winery.
@chipgreen@klezman@pmarin Hey I could be wrong, but I believe that you should perhaps look to Robert Mondavi in the late '60’s. He began labeling his oak aged Sauv Blanc as Fume Blanc for marketing purposes. And borrowed the name from French Blanc Fume? And some of those were mighty fine wines that could age a bit. The Mondavi Fume Blanc that is.
And then apparently Dry Creek Vineyards picked up on using the name Fume Blanc early '70’s for it’s non oak aged Sauvignon Blanc, as opposed to Mondavi’s oak aged versions. To further complicate it and I had to look this up because Dry Creek Vineyards makes a Fume Blanc (which is all Sauvignon Blanc, no oak) and a Sauvignon Blanc again with no oak but adds Sauvignon Musque to the blend. So maybe that’s where the different clone thought comes in. But Fume Blanc is Sauvignon Blanc.
Now that I’ve confused myself, happy to hear other thoughts…ha!
Belated Lab Rat! We received this yesterday, and couldn’t wait to try it out! We measured out 200mL each, at a lovely 54 degrees F. Notes of blackberry, plum, and dark cherry. Pretty dry, but delicious. I was more inclined to enjoy it than the wife, she didn’t like the “mouthfeel” very much, but I thoroughly enjoyed it. Be careful - it packs a punch at 14.6%.
@pupator OMG…same here. The first bottle was good, especially after 12 hrs in the fridge. Smooth, fruity and thick, no, chewy! at the end. I like that.
2nd bottle fairly harsh, not enjoyable. Super dry finish. Used aerator but didn’t help much. Weird