Our Wines
A wine that respects its sense of place, its natural balance and the glories of its natural flavors will truly give pleasure.
Winemaking Approach
Believing that a grapevine should be grown in healthy soil that supports all the nutrient needs of the plant, Frog's Leap has been farming organically since 1988. We also believe that most of the great and historic wines of the world have been made from non-irrigated grapevines, and to that end Frog’s Leap farms all of its vineyards without irrigation.
We adhere to the premise that the greatest wines are those that most truly reflect their soil, climate and circumstance (collectively referred to as “terroir”), and that it is the winemaker’s role to simply stand back and let the natural beauty of the grapes show through.
We don't make great wine, we grow it.
Estate Grown Cabernet Sauvignon
Classically structured Cabernet that is the result of a decades-long pursuit to obtain vineyards on the
Rutherford Bench.
Balance, restraint and respect for terroir. All in a wine that explains without trying why Cabernet is King. Further Reading
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Our Next Leap
“Having spent the better part of my life living and working in the soils and vines of Rutherford I never doubted that I would someday make an Estate Cabernet Sauvignon from this place. It’s what I know.”
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An Introduction to the Estate Grown Cabernet (PDF)
“Inspired by the early Cabernets of Inglenook and Beaulieu Vineyard, we’ve spent decades finding, farming and obtaining highly sought after land in Rutherford. Here is that story.”
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In Napa, Some Wineries Choose the Old Route (Link)
Eric Asimov, of the New York Times, examines the trend for sweeter, bigger Napa Cabs and comes up finding that, “If you want to create a restrained, elegant Napa cabernet that emphasizes flowers, red fruits and a touch of the herbal, instead of a rich, plush cabernet of high alcohol and oaky sweetness, you can.”
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Sauvignon Blanc
Clean, fresh, minerally... a transparent view
into the soils of Rutherford.
Made entirely from dry-farmed and certified organically grown grapes from our estate vineyards in Rutherford. Our Sauvignon blanc is then vinified in a way that allows the wine to retain the purity and distinctiveness of this noble variety. Further Reading
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A Note on Sauvignon Blanc (PDF)
“In too many California cellars, Sauvignon Blanc is a second class citizen, an innocuous white wine to fill out the cellar and generate some cash flow.”
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Didier Dagueneau (Link)
Few have championed the Sauvignon blanc grape more than Didier Dagueneau. This interview from Decanter stands a testament to the man, the variety and why even the most passionate among us shouldn't be dogmatic. “Dagueneau went biodynamic for a while. Now, some of the less logical and failing biodynamic practices have been chucked out for practical reasons, and the horse he used to till his Clos du Calvaire vineyard is in semi-retirement.”
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Rachel Rossi Reserve Sauvignon Blanc
Rossi Estate, acquired 2007. Fifty-two acres of prime vineyard on the historic Rutherford Bench.
Directly pressed—with no racking or additions—into a concrete “egg” fermenter, the wine ferments with its natural yeast, settles on its own lees, clarifies at its own pace and resolves its own reductive curve until it is time for the next harvest. Simply racked and bottled, it spends another year in the cellar before is it ready to drink. It is winemaking in its most natural state. Further Reading
Chenin Blanc
Bone-dry and low in alcohol, it feels rich in the mouth and finishes clean.
One can’t help but think of all the delights that summer brings to the table and Chenin— with a nice chill—will stand the match.
Further Reading
Chardonnay
Carneros Chardonnay at its very best: pure, clean, fresh, restrained, drinkable.
A unique combination of barrel fermentation followed by extended “sur lie” aging in concrete vats. Balance and restraint in a varietal not always associated with these traits. Further Reading
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A Note on Chardonnay (PDF)
“I don't like most California Chardonnays. It seems the more highly rated they are, the less interest I have in them.”
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Terroir and Technique in the Cote d’Or (PDF)
“Underripe grapes, especially those with underripe phenolics, almost never transmit anything other than the barest whisper of their origins. Yet the same can be said of overripe grapes” ...we couldn't agree more and strive for that balance in all wines–especially with the oh-so-often-overblown Chardonnay grape.
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Zinfandel
Delightful aromas of summer-berry conserve combined with a touch of spice and fresh fruit flavors.
A Zinfandel that draws its power from sophistication instead of raw alcohol content. Made in the classic field blend style including significant portions of Petite Sirah and Carignan. Further Reading
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A Note on Zinfandel (PDF)
“No wine is more beloved, more treasured, more celebrated or more often drank at Frog’s Leap than Zinfandel.”
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Collecting Dust (PDF)
Dry farming is so often associated with Zinfandel. But as we know, the entirety of the Napa Valley was dry farmed–all varieties–for its first 120 years, right up to the late 70's. This article from Wine & Spirits highlights both sides of the debate and Ehren Jordan, alongside others, makes good points about the modern style of wines, “If you teleport a young cabernet forward from 1969 to today, and taste the 1969 Chappellet next to Harlan or Colgin, it would be radically different.”
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Merlot
Extravagant plum fruit aromas enriched by the lush flavors that Merlot is famous for.
Grown in cool clay soils, this wine shows why some of the rarest and most expensive wines in the world start with Merlot.
Miles was an idiot! Further Reading
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A Note on Merlot (PDF)
“Almost a decade (and several foreign language versions) later, I think that Sideways may have saved Merlot and ruined Pinot Noir.”
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Authenticity in Wine, Playing by the Rules (PDF)
We’ve always known that wines of authenticity hold some sort of sway over us and how we perceive and appreciate said wine. In this article, David Schildknecht sums it up nicely, “In short, if one knows certain facts or “the story” behind a wine, this may provide additional, non-aesthetic reasons for holding it in high regard.”
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Petite Sirah
Often grown alongside Zin, this is a varietal known to thrive in the “dust” of Rutherford.
The deep color—so natural to Petite Sirah—announces the exuberant plum and blueberry aromas along with plush, luxurious flavors.
Further Reading
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A Note on Petite Sirah (PDF)
“Is any other wine so often misspelled or misunderstood? And yet, Petite Sirah can be glorious on its own.”
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The Spirit of Alcohol (PDF)
“Can wines of extreme alcohol content still be “balanced?” Benjamin Lewin, MW sought out to answer that question and found, “Many wines left me feeling that I would not enjoy a full bottle with dinner and that they would become tiring halfway through: The wine would compete with, rather than complement, the food.”
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Heritage Blend
A charismatic blend of old Napa’s historic varietals.
Redolent of herbs, fruit and late summer flowers. Charbono, Petite sirah, Carignan, Mataro, Mondeuse, Valdeguie: all varieties once widely planted in Prohibition-era Napa Valley. Even then rarely celebrated as varietals on their own. But when fermented together—like old friends—these grapes make fascinating and often compelling company. Further Reading
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A Note on Heritage Blend (PDF)
“The most interesting wines in the world tell a story. The story of this wine is the celebration of the history we share with all those who went before us and worked so hard to keep the Napa Valley an agricultural paradise.”
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Calder Wine Company (Link)
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Charbono – A Grape Struggles to Avoid Extinction (PDF)
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Pink
Delicate floral aromas and fresh fruit flavors come together in this classic Provençal style rose.
Lifted by bright, natural acid and low alcohol the wine is lively, crisp and refreshing, the perfect companion to a warm, sunny day.
Further Reading
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A Note on Pink (PDF)
“A cornerstone of the wine since its inception, old-vine varietals have played a significant role in the blend.”
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Rosés, With All Due Respect (Link)
Since its inception, we've presented our Provençal-style rosé with a sense of whimsy and fun. Even the name is a butchering of the French language meant to conjure “the blushing frog.” But Eric Asmiov of the New York Times points out that we should dismiss rosé at our own peril, “...few wines are as transporting. You really don’t need to see the seaside shimmering in the heat to enjoy a bottle, or smell the lavender, garlic, anise and saffron. It’s all there in the glass...”
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Flycatcher
A red wine blend purposefully made from some of California’s most unique vineyards. A celebration of the wonderful and diverse terroirs of our home state.
The Napa Valley is our winery home, but we identify strongly as California winemakers, and we love our diverse, eclectic state—home to 139 designated appellations, hundreds of grape varieties, and an ever-expanding set of like-minded winegrowers who share our passion for conscientious viticulture. Usually tucked away in little-visited corners of the state, these vineyards produce delicious grapes despite existing on the outskirts of mainstream viticulture—the result of a family or individual that refused to give up on the true spirit of California winemaking, which is the freedom to make good on one’s crazy idea. Further Reading
