In its fourth decade, Frog’s Leap, led by Winemakers John Williams, Paula Moschetti, and Rory Williams, hand-crafts 65,000 cases annually, including Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and estate-grown Cabernet Sauvignon. They use Napa Valley’s finest organically grown, dry-farmed grapes and traditional winemaking methods to showcase the region’s soil and climate.
Certified by California Certified Organic Farmers (CCOF) since 1988, Frog’s Leap has been an industry leader for over 20 years. Their organic farming approach includes crop rotation, green manure, compost, and biological pest control, avoiding synthetic fertilizers, pesticides, plant growth regulators, and genetically modified organisms. Weed control is achieved through mechanical means, not herbicides.