When John speaks about his goal to build a legacy with the winery, it’s easy to start talking about family. Introduced to the complex structures of biodynamic farming more than twenty years ago, Frog’s Leap has taken a more nuanced approach – adopting many of its principles based on the concepts of the wholeness of nature and biodiversity, adapting some of its principles to already well-established farming practices. Rooted (literally) in the belief that it is the vine’s deep connection to its ecosystem that gives it the ability to produce fruit that makes wines of balance, restraint, and terroir, fruit destined for Frog’s Leap wines has been certified organically grown since 1989 and grown without irrigation since planting.įrog’s Leap has been a passionate advocate for organic farming. Since then, the region and its caretakers, mostly vineyards, have taken responsibility for the land. The respect for the land, the vines it feeds, and the grapes it produces encouraged many farmers to continually explore responsible and sustainable practices to preserve not only their land but also the future of Napa. Napa Valley established an agricultural preserve of 32,000 acres in 1968.

Now, there are 600 wineries,” John recollects. “At the time, there were 28 wineries in Napa. When John Williams, owner, founder, and winemaker of Frog’s Leap, first arrived in “the Valley” with an interest in winemaking and an undergraduate degree from Cornell, things looked quite a bit different from the bustling tourist destination of today.

At 40 years old, Frog’s Leap may seem like a relatively young winery, but in the Napa Valley, a lot has changed during that time.

Frog leap wine