Frog’s Leap was founded by the Williams Family in 1981 on a spot along Mill Creek known as ‘The Frog Farm’. An old ledger revealed that around the turn of the century, frogs were raised on the property, then sold for $.33 a dozen, destined, no doubt, for the tables of Victorian San Francisco gourmets.
Frog’s Leap makes its home amidst 130 acres of vineyards in Rutherford at the historic Red Barn. This grand and welcoming building was built in 1884 as the Adamson Winery and renovated in 1994 as Frog’s Leap’s permanent home. Winemakers John Williams and Paula Moschetti hand-craft an annual production of 50,000 cases comprised of Cabernet Sauvignon, Chardonnay, Merlot, Petite Sirah, Zinfandel, a heritage blend of ‘old-school’ Napa varieties, Sauvignon Blanc and rosé of old-vine Zinfandel.
Using the best of Napa Valley’s organically-grown grapes and the most traditional winemaking techniques, Frog’s Leap produces wines that reflect the soils and climate from which they grow. Frog’s Leap produces some of Napa Valley’s finest wines and, undoubtedly, has one of the wine world’s best mottos: “Time’s fun when you’re having flies.”
Frog’s Leap has been a leader in organic farming techniques amongst high-end wineries in Napa for years. They understand that a healthy vineyard will produce healthy, and therefore flavourful and long-lived wines. To further their commitment to natural and responsible farming, the production facility is now LEED (Leadership in Energy and Environmental Design) certified. In 2002 they were Certified Organic by CCOF, the California Certified Organic Farmers.
“American Winery of the Year”, Wine & Spirits Magazine, Winter 2016