Winemaker Notes

The 2025 is marked by stone fruit, citrus and light grapefruit aromas along with the variety’s classic herbal lift—but none of the single-track tutti-fruity aromas that can dominate the nose with this grape. That restraint allows mineral aromas to build and round out the wine, while the time on lees helped develop great depth and a fair bit of the umami that finds its way into the winery's concrete-aged SB.

About the Wine

The 1981 Frog’s Leap Sauvignon Blanc is what we feel a Sauvignon Blanc should be. It is a dry wine of substantial scale the carries itself well, as it retains a delicacy to complement food, not overwhelm.” These are the words that we chose to introduce our Sauvignon Blanc — and in fact, our winery — to the world. In the 42 years that have passed since our debut vintage, we’ve stayed true to the ideals we laid out at the very beginning. Today the wine is still made from 100 percent Sauvignon Blanc grapes, farmed in such a way as to keep the alcohol low, the acidity high, and the flavors crisp, refreshing and complex.

The changes that we’ve made along the way have served to enhance the wine and reinforce our ideals: organically-certified and dry-farmed vineyards to deepen our connection with the soil; increasing amounts of estate-grown fruit, to allow us to fine-tune the vines to our liking; subtle changes to winemaking, designed to maintain freshness while adding depth and complexity. All of this has brought us forward in our primary pursuit: to make a Sauvignon Blanc that is so indicative of the place in which it is grown, that it could come from nowhere else.

Winery Notes

Frog's Leap is a family-owned winery dedicated to sustainable principles and committed to producing wines with balance, restraint and respect for terroir. Frog's Leap makes its home amongst 200 acres of vineyards in Rutherford at the historic ‘Red Barn’. Founded by John Williams in 1981, Frog’s Leap continues to be family-owned and operated. As the owner and winemaker, John has made every vintage for over four decades. 

Now in its fourth decade of production, Winemakers John and Rory Williams hand-craft Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and an Estate-Grown Rutherford 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. Thoughtfully shepherding both natural and earned resources, Frog’s Leap consistently returns more than it takes from the environment.

Sustainable

Organic