Frog’s Leap Sauvignon Blanc has been produced according to the organic farming method used since 1988. Founder John Williams is an old-school California winemaker who knows how important work in the vineyard is to their end-product and the greatest wines are those that most truly reflect their soil, climate and circumstance. Their land is dry-farmed and their grapes are certified organically grown on their estate in Rutherford. It is vinified in a method that allows the wine to retail purity and distinctiveness of noble variety.
