“We adhere to the premise that the greatest wines are those that most truly reflect their soil, climate and circumstance (collectively referred to as “terroir”) and that it is the winemaker’s role to simply stand back and let the natural beauty of the grapes show through.” - John Williams
FAMILY-OWNED
Founded by John Williams in 1981, Frog’s Leap continues to be family-owned and operated. John is still the owner and winemaker having made every vintage over the past 38 years. Frog’s Leap has earned an enviable reputationfor our sincere dedication to sustainable principles and our commitment to handcrafting wines with Balance, Restraint, and Respect for Terroir
ORGANICALLY-GROWN
First certified by California Certified Organic Farmers (CCOF) in 1988 Frog’s Leap has been a leader in the industry for over two decades. The winery relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. Organic farming excludes the use of manufactured fertilizers and pesticides, plant growth regulators and genetically modified organisms. Organic farming involves mechanical weed control (via cultivating or hoeing) rather than herbicidal weed control.
DRY FARMING
Though Frog’s Leap employs the methods of Dry Farming because of the impact it has on wine quality, the practice has been identified by the state of California as an incredible water conservation tool. By not irrigating its grapevines the winery saves enough water each year to fill 40 Olympic-size swimming pools.
WINE STYLE
Harvested at natural ripeness, the subtle character and flavors of the wine are not overpowered by the alcohol. Using the most traditional and hands-off approach to winemaking Frog’s Leap’s intention is to craft wines which honor their terroir. The lower alcohols result in wines that are not only drinkable on their own but make perfect partners to a meal.
SUSTAINABILITY
With a long-standing reputation of being a thoughtful steward of the environment, Frog’s Leap believes that growing grapes, making wine and running a business in a sustainable manner affords better tasting wines, greater business success and undeniably, greater pleasure in life. In 2005, the winery essentially “flipped the switch” and became 100% solar powered. Also that year, with the construction of it Hospitality Center & Administrative Office, the winery was once again challenged to meet its goals of sustainability with the construction of the Napa Valley’s first LEED certified winery building highlighted by a geothermal heating and cooling system.