Frog's LeapSauvignon Blanc 2021

Product code: 15686
£24.95 inc VAT
USA
White Wine from
California, USA
Country
Country: USA
Region
Region: California
Sub-Region
Sub-Region: Napa Valley
Type
Type: White Wine
Winery
Winery: Frog's Leap
Alcohol
Alcohol: 13.4%
Volume
Volume: 750 ml
Winemaker
Winemaker: John Williams, Rory Williams and Pablo Polanco
Grape
Grape: Sauvignon Blanc
Grape: 100% Sauvignon Blanc
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All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.

Country
Country: USA
Region
Region: California
Sub-Region
Sub-Region: Napa Valley
Type
Type: White Wine
Winery
Winery: Frog's Leap
Alcohol
Alcohol: 13.4%
Volume
Volume: 750 ml
Winemaker
Winemaker: John Williams, Rory Williams and Pablo Polanco
Grape
Grape: Sauvignon Blanc
Grape: 100% Sauvignon Blanc

Product Notes

Frog's Leap Sauvignon Blanc is a delightful white wine made in Napa Valley, California. It has a pale yellow-green color and combines lively citrus aromas with hints of lemongrass and freshly cut grass. On the palate, it is crisp and refreshing, revealing flavors of lemon zest, grapefruit, and subtly spiced herbs with a clean and lingering finish. The wine is made using organically grown grapes that are sustainably harvested, which enhances its purity and authenticity. Frog's Leap Sauvignon Blanc is perfect to pair with fresh seafood or summer salads, and it can also be enjoyed as a standalone aperitif.

Tasting Notes

The wine has a freshness accompanied by depth that represents everything we love about this grape, with bright fruit and crisp minerality

About the Winery

Frog's Leap

Frog’s Leap is a renowned wine producer that originated in California. However, it operates from Rutherford. Established in 1981, the winery got founded by Larry Turley and John Williams. It lies on the Frog Farm that runs along the Mills Creek in Napa Valley’s Rutherford Appellation. When the two started working together, Larry served as a doctor. Also, John worked as a winemaker at the famous Spring Mountain Vineyard. Frog’s Leap got its name by combining the names of two places. The first is where the winery’s first wines got produced, Frog Farm, and the winery where John had his initial winemaking job, Stag’s Leap. 

In its early years, Frog’s Leap took to and implemented organic farming practices and methods. It allowed the winery to become the first in the Napa Valley to have a certification to plant grapevines and grow grapes organically. John and Larry built and managed the winery in Saint Helena in California till 1994. After that, John shifted Frog’s Leap to Rutherford’s Red Barn Branch. On the other hand, Larry established what we know today as Turley Wine Cellars. 

In 2005, Frog’s Leap incorporated and started using a photovoltaic system to power its estate and fields. Its annual output stands at about 260,000 kilowatt-hours, allowing it to produce over 85% of the energy that the winery uses. 

The vineyards owned by Frog’s Leap are dry-farmed. It aids in conserving water and curbing soil erosion. The winery believes that it allows the planted grapevines to become healthier, stronger, and of a superior standard. In addition to this, Frog’s Leap includes the usage of cover crops and compost as well. It permits the soil to get enriched naturally and organically without using any synthetic substance, products, or chemicals that can prove detrimental to the land and the environment.

https://www.frogsleap.com

Find out more

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