





- Frog’s Leap founder John Williams fell in love with wine in 1974, and made a pilgrimage to Napa Valley via Greyhound bus. There he met Larry Turley, who set him up with Warren Winiarski of Stag’s Leap Wine Cellars.
- As the sole employee of Stag’s Leap Wine Cellars, he helped bottle the 1973 Cabernet Sauvignon that won the judgement of Paris.
- John graduated from UC Davis, and after stints in the Finger Lakes, and as head winemaker at Spring Mountain, he partnered with Larry Turley to launch Frog’s Leap; so named after Larry’s property which was previously a frog farm.
- 1981 Sauvignon Blanc was Frog’s Leap’s first release.
- From 1988, John was among the first in Napa Valley to commit to organic farming principles, and was awarded organic certification in 1989. All contract growers were converted, and dry farming became standard.
Organically grown – First certified by California Certified Organic Farmers (CCOF) in 1988 Frog’s Leap has been a low-key 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. BioDynamic Practices -Biodynamic agriculturalists conceive of the farm as an organically self-contained entity with its own individuality, within which organisms are interdependent. Emphasis is placed on the integration of crops and livestock, recycling of nutrients, maintenance of soil, and the health and well being of crops and animals; the farmer too is part of the whole. Thinking about the interactions within the farm ecosystem naturally leads to a series of holistic management practices that address the environmental, social, and financial aspects of the farm. Frog’s Leap uses cover crops, green manures and crop rotations extensively to foster bio-diversity, soil health and overall farm wellbeing.
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.
SKU | NAME | VINTAGE | FORMAT |
---|---|---|---|
165103
| NAPA VALLEY CHARDONNAY
| 2016
| 12X750ML
|
633164
| RUTHERFORD SAUVIGNON BLANC
| 2017
| 12X750ML
|
633156
| NAPA VALLEY ZINFANDEL
| 2017
| 12X750ML
|
180946
| MOLINARI VINEYARD ZINFANDEL
| 2012
| 6X750ML
|
231043
| RUTHERFORD MERLOT
| 2015
| 12X750ML
|
187331
| ROSSI VINEYARD MERLOT
| 2013
| 6X750ML
|
187297
| HERITAGE RED BLEND
| 2011
| 6X750ML
|
231043
| RUTHERFORD CABERNET SAUVIGNON
| 2015
| 12X750ML
|
180938
| RUTHERFORD CABERNET SAUVIGNON 2008
| 2008
| 6X750ML
|
180941
| RUTHERFORD CABERNET SAUVIGNON
| 1997
| 6X750ML
|
187289
| RUTHERFORD CABERNET SAUVIGNON
| 2006
| 3X1.5L
|