BALANCE, RESTRAINT and RESPECT for TERROIR We

Balance, Restraint and Respect for Terroir

We adhere to the premise that the greatest wines are those that most truly reflect their soil, climate and circumstance (collectively referred to as “terroir”) and that it is the winemaker’s role to simply stand back and let the natural beauty of the grapes show through.” John Williams

Organically Grown & Dry-farmed Believing that the great and historic wines of the world are made from traditionally farmed, non- irrigated vines, Frog’s Leap dry-farms over 200 acres of certified organic vineyards and was among the first in the Napa Valley to become CCOF-certified in 1988.

Wine Style - lower alcohol, refreshing acidity, transparency of place Harvested at natural ripeness, the subtle character and flavors of the wine are not overpowered by the alcohol. Using the most traditional and hands-off approach to winemaking, Frog’s Leap’s intention is to craft wines which honor their terroir. The lower alcohols result in wines that are not only drinkable on their own but make perfect partners to a meal.

Family-Owned Founded by John Williams in 1981, Frog’s Leap continues to be family-owned and operated. John is still the owner and winemaker having made every vintage over the past 36 years. Frog’s Leap has earned an enviable reputation for our sincere dedication to sustainable principles and our committment to handcrafting wines with Balance, Restraint, and Respect for Terroir. Estate Grown Cabernet Sauvignon Sauvignon Blanc Rutherford Napa Valley Napa Valley This wine is the culmination of the past This wine is made from 100 percent Sauvignon 20 years of finding, farming and obtaining blanc grapes and done so in such a way that the highly sought after land in Rutherford—to alcohol is kept low, the acidity high, and the pursue our goal to produce a Rutherford flavors crisp and refreshing. The typical stone AVA, estate-grown Cabernet Sauvignon. The fruit, white flower, and lightly herbaceous elusive “Rutherford dust” is showcased via the aromatics are perfectly complemented with deep, black fruit, mocha and distinctly “dusty” crisp, minerally flavors. Fermented and aged aromas. Brilliant structure, great acid and lush in stainless steel tanks to focus the aromatics flavors are all wrapped in a crushed-velvet- and to enhance clarity of place. like texture.

Chardonnay Zinfandel Napa Valley Napa Valley This wine is imbued with the delicate, Our Zinfandel is a classic field-blend of reductive aromatics known to classic Zinfandel, Petite sirah and Carignan. The Chardonnay—minerality, stoniness, a different grape varieties are co-fermented in matchstick quality—similar to what one would the same tanks so that the lower brix of the find in Meursault or Puligny-Montrachet. Petite sirah can tame the higher brix of the Fermentation begins in new French oak for Zinfandel resulting in a wine of lower alcohol, 4-5 days and finishes fermenting and aging deeper color and more fresh-fruited aromas. on the lees in concrete tanks. This approach Wild, summer fruit aromas with a hint of yields a wine that is bone-dry, has mouthfeel baking spice; claret-like, reflecting a gentler without weight and highlights the earthen side side of Zinfandel. of the variety.

Merlot ‘Pink’ La Grenouille Rouganté Rutherford Napa Valley Mendocino Our Red Barn vineyard is perfectly suited Frog’s Leap makes its La Grenouille Rouganté for Merlot due to its rich, clay loam soils. (loosely translated as “The Blushing Frog”) in When grown in these soils and without what we call the intentional method. That is to irrigation Merlot shows off its most profound say the wine is harvested and produced like a characteristics: aromas of damp earth balanced white wine receiving only a small amount of by flavors of bright plum and red berry. The color from the grape. The result is a wine that supple mouthfeel is akin to the great Merlots has brightness and acidity making it light-on- of Right Bank Bordeaux. its feet. Carignan and Valdiguié.