Frog's Leap
Founded in 1981 by John Williams, Frog’s Leap Winery is a family-owned and operated winery located in Rutherford, Napa Valley. Known for its dedication to sustainable farming practices, Frog’s Leap has built a reputation for producing high-quality wines that emphasize balance, restraint, and respect for the natural expression of the vine.
History of Frog's Leap Estate
John Williams, a former dairy farmer from upstate New York, moved to Napa Valley with a vision to produce wines that truly reflect their origins. He founded Frog’s Leap Winery in 1981, naming it whimsically after a reference to Stag's Leap Wine Cellars and in homage to the frogs that once inhabited the area.
From the beginning, Williams emphasized organic farming and sustainable practices. By 1988, Frog’s Leap had already transitioned to organic viticulture, becoming one of the first wineries in Napa Valley to be certified by the California Certified Organic Farmers (CCOF). This commitment to organic farming has only deepened over the years, with the winery now encompassing approximately 200 acres of organically farmed vineyards.
Williams’ philosophy is rooted in the belief that great wines are made in the vineyard, not the winery. This approach means minimal intervention in the winemaking process, allowing the natural characteristics of the grapes and the terroir to shine through. Over the past four decades, Frog’s Leap has become synonymous with wines of balance, elegance, and a true sense of place.
Region and Vineyards
Frog's Leap Winery is situated in the heart of Napa Valley, with vineyards spread across Rutherford, St. Helena, and Redwood Valley. These regions are renowned for their unique microclimates and diverse soil compositions, which contribute to the complexity and quality of the wines produced.
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Rutherford: Known for its iconic "Rutherford dust," this area offers a mix of alluvial fan soils composed of gravelly loams. These well-draining soils are ideal for growing Cabernet Sauvignon and other Bordeaux varietals. The Rutherford vineyards benefit from a combination of warm days and cool nights, promoting optimal ripening conditions for the grapes.
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St. Helena: The vineyards in St. Helena are planted on gravelly soils that provide excellent drainage and stress the vines just enough to produce concentrated flavors. This region's Mediterranean climate, characterized by hot summers and mild winters, is perfect for cultivating Zinfandel, Sauvignon Blanc, and other varietals that thrive in these conditions.
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Redwood Valley: Located in Mendocino County, this area is known for its cooler climate and sandy alluvial loams. The Ricetti Vineyard in Redwood Valley is particularly noted for its old-vine Carignane, which adds structure and acidity to Frog’s Leap wines.
All Frog’s Leap vineyards are dry-farmed, a practice that conserves water and encourages deep root growth, leading to healthier vines and more intensely flavored grapes. This method, combined with organic farming practices, ensures that the wines produced are a true reflection of their terroir.
Wine Range
Frog’s Leap produces a variety of wines, each crafted with a focus on natural ripeness and minimal intervention in the winemaking process. Their wine range includes:
- Frog's Leap Sauvignon Blanc: Known for its crisp, refreshing acidity and stone fruit flavors, this wine is fermented and aged in stainless steel tanks and concrete eggs to preserve its aromatic freshness.
- Frog's Leap Zinfandel: Inspired by classic field blends, the Zinfandel is co-fermented with Petite Sirah and includes a notable addition of Carignane for structure and acidity. This results in a wine with vibrant fruit aromas and a claret-like elegance.
- Frog's Leap Estate Cabernet Sauvignon: This wine showcases the deep, black fruit and "Rutherford dust" characteristic of the region, with a structure that balances great acidity and lush flavors.
- Frog's Leap Merlot: Grown on rich, clay loam soils in Rutherford, Frog's Leap Merlot exhibits aromas of damp earth and flavors of bright plum and red berries with a supple texture.
- Frog's Leap Chardonnay "Shale and Stone": This Chardonnay is fermented in new French oak for a few days before being aged in specially-insulated steel tanks, resulting in a wine with minerality, stoniness, and a matchstick quality.
Did you know?
Frog’s Leap Winery is not only a leader in organic farming but also in sustainable practices. The winery has been 100% solar-powered since 2005 and houses Napa Valley's first LEED-certified winery building, complete with a geothermal heating and cooling system. These efforts reflect the winery’s commitment to environmental stewardship and sustainable viticulture.
