About this WINE
Frog's Leap Winery in Napa Valley, California was founded in 1981 on a spot along Mill Creels known as the Frog Farm. An old ledger revealed that around the turn of the century frogs were raised there and sold for $.33 a dozen, destined no doubt, for the tables of Victorian San Francisco gourmets.
Frog's Leap Winery is happily ensconced at the historic Red Barn property in Rutherford. This grand and Welcoming building was originally built as a winery in 1884. It is now not only home to some of the Napa Valley's best wines but also to what has to be the wine world's best motto - "Time's fun when you're having flies!"
A strong commitment to sustainable agriculture on the part of Frog's Leap's vineyards complements the winery's goal: to have fun making elegant wines with superb balance: a crisp and vivacious Sauvignon Blanc, a spicy and engaging Zinfandel, a classic Napa Valley Cabernet Sauvignon, a rich barrel-fermented Carneros Chardonnay, and a supple, fruit-filled Merlot.
North Coast's Napa Valley is California's most famous viticultural area (AVA), claiming some of the most expensive agricultural land in the world and producing wines of cult status.
Its 16,000 ha of vines lie over a strip (40 miles long-5 miles wide) of diverse soils (clay, gravely, volcanic), with its northernmost end on the side of Mountain Helena and its foot in San Francisco Bay. The valley is framed by two mountains ranges Vaca (to the north) and Mayacamas (to the south), yet the main climatic influence is the cool wind and fog that is sucked in from San Pablo Bay during the afternoon, allowing grapes to ripen slowly and evenly.
The area enjoys a variety of unique microclimates, as temperatures can vary dramatically as much as 15 degrees, from the north to the south end of the valley. These differences have led to the creation of several sub-AVAs (14 in total) including:
Atlas Peak, Chiles Valley District, Diamond Mountain District, Howell Mountain, Los Carneros, Mt. Veeder, Oakville, Rutherford, St. Helena, Spring Mountain District, Stags Leap District, Yountville, Wild Horse Valley and Oak Knoll District. The Calistoga AVA is still pending approval.
Both the Napa Valley designation and the sub-AVA name must appear on the wine label simultaneously, with the exception of wines from the Carneros AVA, which is shared between the Napa Valley and the Sonoma County.
Cabernet Sauvignon is the undisputed king of Napa grapes, occupying over 45% of the vineyard acreage, followed by (predominantly) Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling, Zinfandel, Merlot, Cab. Franc and to a lesser extent Petite Sirah, Sangiovese, Barbera, Dolcetto.
Frog's Leap, Dominus, David Ramey, Viader, Stag's Leap Cellars, Paras Vineyards, Heitz.
An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.