Of all the lessons learned over our four-decade history with Sauvignon Blanc, there is one that remains central to our style and approach to this great grape: patience. Resisting the temptation to rapidly expand production or fill gaps, our sources of Sauvignon Blanc are limited to our estate vineyards and two long-term growers, and centered on our home in Rutherford. As with all our grapes, Frog’s Leap Sauvignon Blanc is organically farmed without irrigation, using time-consuming pruning techniques to restrain the variety’s natural vigor and balance its yield.
Once harvested, a small amount of skin contact precedes a slow fermentation and a seven-month stay on lees in either stainless steel or concrete, giving the wine time to develop texture and richness, while avoiding any technique that would make the wine heavy or ponderous. We have always sought to navigate the tension between the crisp, fruity brightness that is inherent to the variety with the savory, texture-driven flavors that only come with time. When we strike that balance, the result is a Sauvignon Blanc that is just as refreshing as it is complex, as ready for the back deck as for the dinner table.