"Time's fun when you're having flies," Frog's Leap Winery founders Larry Turley and John Williams are fond of saying. The winery's name stems from two facts: their original Napa Valley property was once a frog farm, and John's first wine job was at Stag's Leap.
In 1981 the pair made their first wines with the Frog's Leap label: a Sauvignon Blanc and a Zinfandel. They purchased the grapes from Spottswoode, but always aspired to make wholly estate-grown wines. They also began farming organically long before it was trendy. They pioneered dry farming, became California Certified Organic Farmers in 1989 and went solar in 2004.
Frog's Leap says: "We don't make great wine. We grow it." Their healthy, natural soil provides fruit with more depth. Not irrigating the vines stresses the plants. Just like all of us, stress produces intense character.
Over the years, Frog's Leap continued to buy acreage until it achieved its goal of building wines from the rootstock to the bottle. Their first Estate Grown Cabernet Sauvignon was produced in 2012. Today they specialize in Sauvignon Blanc, Cab, Merlot and Chardonnay but also produce unique products like Leapfrögmilch and Frögbeerenauslese