Frog's Leap Winery

John Williams’ route to winemaking began as with a connection to the lands as a dairy farmer in upstate New York. After attending Cornell University, a fortuitous work-study program at Taylor Wine Company compelled Williams to attend UC Davis’ Enology and Viticulture Masters Program.

Diploma in hand, he returned to New York’s famously scenic Finger Lakes region as the start-up winemaker at Glenora Wine Cellars. Taking inspiration from his first Napa Valley winemaking post at Stag's Leap, he began making wine commercially in 1981 under the name Frog's Leap.

Frog's Leap is set among 130 acres of vineyards at the historic Red Barn, a grand building erected in 1884 as the Adamson Winery. The winery uses the best of Napa Valley's organically grown grapes, and the most traditional winemaking techniques, to produce wines that deeply reflect the soils and climate.

As visitors to the company’s whimsical web site can attest, Frog's Leap presents a decidedly relaxed approach to enjoying wine. An easy hospitality and warm sense of humor is paired with a more serious sensibility when making wine.

Frog's Leap nearly 50,000 cases of hand-crafted wine annually, including Cabernet Sauvignon, Chardonnay, Leapfrögmilch, Merlot, Sauvignon Blanc, Rutherford and Zinfandel.






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