Frog's Leap stands
tall in the heart of Rutherford, at home
in it's historically noted "ghost winery" 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.
A handsome bi-level
barrel chai completes the state of the art winemaking facility.
The Winery sits surrounded by 40 acres of organically farmed estate
vineyard. Frog's Leap also owns 88 acres and farms 100 additional
acres in the Rutherford appellation.
Frog's Leap was founded
by the Williams family, on a spot along Mill Creek known
as the Frog Farm. At the helm of Frog's Leap is John Williams,
winemaker and former dairy farmer from upstate New York.
John Williams grew up in Western New York and originally attended
Cornell University to extend his studies as a dairyman. A
fortuitous work-study program at Taylor Wine Company and a
few bottles of wine later, John entered the Enology and Viticulture
Masters Program at UC Davis. Following Davis, he returned
to the Finger Lakes as the start-up winemaker at Glenora Wine
Cellars. Taking inspiration from his first Napa Valley winemaking
post in the cellars of Stag's Leap, John began making wine
commercially in 1981 and named the new operation "Frog's Leap."
Frog's Leap presents a relaxed approach to enjoying wine.
An easy hospitality and warm sense of humor is juxtaposed
with a more serious sensibility when making wine. Using the
best of Napa Valley's organically grown grapes and the most
traditional winemaking techniques, the winemaking team strives
to produce wines that deeply reflect the soils and climate
from which they emanate.
Winemakers John Williams and Paula Moschetti hand-craft
an annual production of almost 50,000 cases comprised
of Cabernet Sauvignon, Chardonnay, Leapfrögmilch,
Merlot, Sauvignon Blanc, Rutherford and Zinfandel.
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."
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