Frog's Leap stands tall in the heart of Rutherford, at home in its 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.
Frog's Leap has no available wines.
8815 Conn Creek Road,
Rutherford, CA, 94573
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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.