Original, Organic Winery Proves Outstanding

Vintegrity is honored to serve only the finest wines and spirits, and Frog’s Leap has certainly earned its place among our selections. Their sustainable practices, traditional craftsmanship, and incredibly flavorful wines will have you agreeing with us: time flies when you’re sipping fine wine!

Young Williams, Winemaker in the Making

Frog’s Leap Family

Frog’s Leap Winery is well known for its top-quality organic wines, the traditional methods it upholds, and the incredible family who founded the winery. In the mid-1970s, John Williams was discovered camping on a former frog-raising farm by property owner Larry Turley. Williams found a friend in Napa Valley resident Turley, and the two decided to start a winery together.

Williams studied hard to become a winemaker, beginning his journey at Cornell and completing a work-study program at the Taylor family vineyards. After meeting Turley, Williams went to work under Warren Winiarski as the only employee at Stag’s Leap Wine Cellars. “My first day on the job, I bottled the ’73 cabernet that won the Paris tasting,” Williams commented in an interview with the Washington Post many years later. “Warren offered to pay me in wine, but silly me, I took the cash.”

Williams went on to graduate from UC Davis and become winemaker at the Glenora Wine Cellars in upstate New York. After a few years, he returned to his beloved Napa Valley to assume the head winemaker position at Spring Mountain Vineyards. This same year, he renewed his promise to Turley to start a winery.

Frog’s Leap Winery – a clever reference to both the frog farm and Stag’s Leap – was officially coming together. Unable to afford the necessary grapes for the first harvest, Williams and Turley sold their motorcycles and sourced their first grapes from Stag’s Leap. The first wine was batched in the fall of 1980 in a hot tub! Learn more of the incredible – and hilarious – details of the Frog’s Leap Story here.

As the years went on and the Frog’s Leap journey continued, more employees became necessary. From co-winemakers and vineyard supervisors to sales and marketing staff, the Frog’s Leap family grew steadily! Today, the company is well-established, suitably staffed, and sustainably operated. Frog’s Leap is still leading the industry, featured in the Napa Wine Project and discussed by the Napa Valley Vintners.

The Red Barn under reconstruction

Frog’s Leap Land

The winery was originally founded in 1981 on the “Frog Farm” but when Turley sold his interest in 1993, Williams began looking for a new spot for Frog’s Leap.

The Williams family decided to lease acreage from the owners of Freemark Abbey Winery. Formerly the residence of the Adamson Winery, this rented property in Rutherford was first built in 1884. The leased acreage was later purchased by the Williams family and renovated to become the official home of Frog’s Leap. To this day, Frog’s Leap resides among more than 200 acres of vineyard at the “Red Barn.”

Frog’s Leap Practices Sustainable Dry-Farming to Grow Organic Grapes

Frog’s Leap Fundamentals

Family-owned and firmly rooted in sustainable practices, Frog’s Leap is proud to produce balanced, organic wines according to traditional, ecological principles. The winery transforms Napa valley’s organically grown, dry-farmed grapes into rich, terroir-respectful wines.

In fact, Frog’s Leap was the first officially certified organic winery (CCOF) of Napa Valley! Certified in 1988, Frog’s Leap is proud to continue their organic and sustainable farming practices to this day. From the expansive vineyards to the grounds’ gardens, all operations honor “green” farming values.

One of these practices, for example, is dry farming, which goes much further than “not watering.” Vineyard soils at Frog’s Leap are intentionally constructed to retain moisture, including during summer heat and even droughts.

Frog’s Leap Thriving Vineyards

Williams himself received an award in 2010, honored at the Ecological Farming Conference with the “Susti” Lifetime Achievement Award.

“All the great wines that established the reputation of Napa Valley were from dry-farmed, unirrigated vineyards, and that’s the way we continue to farm,” Williams told the Washington Post.

Sustainable farming education isn’t just for the winemakers, however. Frog’s Leap closes for two days annually in order to train employees. The Frog’s Leap family visits their own vineyards, comparing their wines to other Napa wines, and discussing their traditional practices. Beyond this education, Frog’s Leap promotes further understanding of their organic principles and even pays for wine-related classes for employees.

Frog’s Leap Legacy

Winemakers John Williams and Paula Moschetti continue to hand-craft the annual production at Frog’s Leap. The hard work of many years pays off with an exquisite, established selection of Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and Cabernet Sauvignon.

Frog’s Leap offers tastings and tours through appointment; tourist season hits its peak from May through October so guests should reserve their places as early as possible. As a fun bonus, tastings are dog friendly for respectful patrons, according to the DogTrekker: Have Dog, Will Travel blog.

However, you don’t have to trek to Napa Valley for an appointment to sample the famed Frog’s Leap fortune. Vintegrity offers Frog’s Leap through our Kansas Portfolio! Purchase Frog’s Leap fine wines for your own restaurant – or home – and enjoy the original, organic taste of Napa Valley brought to you!