Founded in 1981 with the funds from selling his motorcycle, John Williams started what has become one of the most eco-conscious wineries in Napa Valley. The winery is 100% solar-powered and The Vintage House, the hospitality center, is the first Silver LEED-certified building in California wine country. The entire winery team are year-round employees.
Since its inception, Frog’s Leap has organically and dry-farmed its vineyards. In 1988, the winery received its official organic certification. The wines are made from estate-grown grapes and from grapes sourced from trusted growers throughout Napa Valley. From the chalky limestone of Carneros to the rocky, well-drained soils of Rutherford, Frog’s Leap wines are expressive of their terroir.
With a nod to the Old World, Frog’s Leap wines are all well-balanced with a bright acidity. The Rutherford Sauvignon Blanc 2017 explodes with notes of papaya and lychee while still giving that typical Sauv Blanc grassiness; the mouth-watering minerality and fresh acidity are pleasant and refreshing. The Napa Valley Chardonnay 2016 drinks more like a crisp Chablis; as John says: “Oak is like salt; just a pinch of flavor.” Frog’s Leap’s flagship wine, the Napa Valley Zinfandel 2016 (Everyday wine) a traditional field blend with Carignan and Petite Sirah, intrigues the palate with dark berries, stewed plum and butterscotch; full-bod- ied, but balanced by the acidity and pleasing tannins. To finish, Frog’s Leap Estate Grown Rutherford Cabernet Sauvignon is a long-lasting train of flavor, beginning with dense, dark blackberries and finishing with a dusty, earthiness characterized by the “Rutherford dust.”