The way we make wine at Frog’s Leap is fundamentally
linked to the way we grow our grapes. We accept the premise
that the greatest of wines are those that most truly reflect
their soil, climate and circumstance (collectively referred
to as “terroir”.) It is the winemaker’s job
to stand back and let the natural beauty of the grapes show
through.
Reflecting on the wisdom of Lao – tzu’s Tao te
Ching, we have come to trust the less intervention on the
part of the winemaker, generally speaking, is preferable
to more. Accepting and practicing upon this premise takes
us in a practical sense down interesting paths from a winemaking
point of view. We pick a “natural” ripeness emphasizing
the harmony of flavor elements. We use natural yeast and
malo-lactic fermentations. We handle the wine minimally
and we avoid unnecessary filtrations. We use oak barrels to
enhance, not disguise the wines. All of these practices
help in allowing the full character of the fruit to come
forward and to reflect the influences from their terroir.
Wines made to impress rather than to satisfy will ultimately
do neither. A wine that respects its sense of place, its natural
balance and the glories of its natural flavors will truly give pleasure.
~ John
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