Frog's Leap Napa Valley Sauvignon Blanc 2018  Front Label
Frog's Leap Napa Valley Sauvignon Blanc 2018  Front LabelFrog's Leap Napa Valley Sauvignon Blanc 2018  Front Bottle Shot

Frog's Leap Napa Valley Sauvignon Blanc 2018

  • WW92
750ML / 12.7% ABV
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4.2 31 Ratings
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4.2 31 Ratings
750ML / 12.7% ABV

Winemaker Notes

The 2018 Sauvignon Blanc is lovely, with stone fruit, crisp green apple, and wonderfully bright mineral flavors. This is Frog’s Leap Sauvignon Blanc in all its glory. Bottled for the first time with a twist-off cap to protect the integrity of its aromas, it is now easier than ever to enjoy this wine with a roasted tomato and goat cheese tart.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
COMMENTARY: One has to raise a glass to Frog's Leap. After four decades, this winery has held the line against producing over-the-top wines. The 2018 Frog's Leap Sauvignon Blanc speaks of grapes and place. TASTING NOTES: This wine is exquisite. Its aromas and flavors of perky citrus, savory herbs, and mineral stay long and lovingly on the palate. Pair it with a plate of the high-quality sashimi and let the match begin. (Tasted: August 2, 2019, San Francisco, CA)
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Frog's Leap

Frog's Leap

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Frog's Leap, California
Frog's Leap John & Rory Williams Winery Image

Frog's Leap is a family-owned winery dedicated to sustainable principles and committed to producing wines with balance, restraint and respect for terroir. Originally founded by the Williams Family in 1981 on a spot along Mill Creek known as the Frog Farm, today Frog's Leap makes its home amongst 200 acres of vineyards in Rutherford at the historic ‘Red Barn’. This noted ‘ghost winery’ was built in 1884 as the Adamson Winery and renovated in 1994 as Frog's Leap's permanent home. A handsome bi-level barrel chai completes the state-of-the-art winemaking facility and guests are received in the warm and welcoming LEED-certified hospitality center.

Now in its fourth decade of production, Winemakers John Williams, Paula Moschetti and Rory Williams hand-craft an annual production of 65,000 cases comprised of Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and an estate-grown Cabernet Sauvignon. Using the best of Napa Valley's organically grown, dry- farmed grapes and the most traditional winemaking techniques, Frog's Leap strives to produce wines that deeply reflect the soils and climate from which they emanate.

First certified by California Certified Organic Farmers (CCOF) in 1988 Frog's Leap has been a leader in the industry for over two decades. The winery relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. Organic farming excludes the use of manufactured fertilizers and pesticides, plant growth regulators and genetically modified organisms. Organic farming involves mechanical weed control (via cultivating or hoeing) rather than herbicidal weed control.

Frog's Leap presents a relaxed approach to enjoying wine. An easy hospitality and warm sense of humor is juxtaposed with a more serious sensibility when making wine. The wines produced range from Cabernet Sauvignon and Chardonnay to Zinfandel and Sauvignon Blanc. We have quite the line up to offer so we hope you’ll try one of these delicious wines that harmoniously combine quality, sustainability and value.

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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NDF83870_2018 Item# 534317

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