Being Here

An ever-evolving attempt to capture what it feels like to work and play at Frog’s Leap.

Frog’s Leap -

Daybreak, Red Barn - March 2014

Healthy winter mustard does double duty, offering a showy and oft-photographed spectacle in the early spring months, before being tilled into the soil to add back organic matter and improve soil health.

Frog’s Leap - Pre-event preparations, Vineyard House - October 2013

Pre-Event Preparations, Vineyard House - October 2013

General Manager Jonah Beer gathers hospitality staff for a quick vintage briefing
before guests arrive for Frogtoberfest.

Frog’s Leap - Afternoon Sun, Winery Coop - March 2014

Sunrise, Winery Coop - March 2014

The flock seems unfazed by visiting sheep.

Frog’s Leap - Morning, Truchard Vineyard, Carneros - August 2012

Morning, Truchard Vineyard, Carneros - August 2012

Tony Truchard’s Carneros vineyard has supplied the fruit for the Frog’s Leap Chardonnay since its inception. “In the last 30 years I think I’ve touched every vine in this vineyard.”
-John Williams, Owner and Winemaker

Frog’s Leap - All Set at The Vineyard House - March 2014

All Set at The Vineyard House - March 2014

Tour guests start their tasting at The Whit Table, named for furniture maker Whit McLeod, who fashioned the table and chairs out of old tank and barrel wood.

Frog’s Leap - Harvest Party Preparations, Rossi Estate Vineyard - October 2009

Harvest Party Preparations, Rossi Estate Vineyard - October 2009

We named that pig Carnitas. Fredy’s friend Ernesto brought the cooking pot and the back of the barn was a popular hangout for the next two days. The whole hog is now a harvest tradition.

Frog’s Leap - Historic Water Tower, Rossi Estate Vineyard - November 2012

Historic Water Tower, Rossi Estate Vineyard - November 2012

Fall leaves are a vibrant contrast to the lush green carpet of cover crop spurred on by early rain.

Frog’s Leap -

Francisco Gonzalez (left) and Eufemio Soriano, Cabernet Sauvignon, Leeds Chavez Vineyard - April 2014

Cane pruning is a specific technique that allows a skilled viticulturist to judge each vine individually and make a decision about how many clusters can be ripened in the coming season. Francisco and Eufemio have more than 45 years experience between them, and this accumulated knowledge is passed on to younger members of the team, forming a solid foundation for quality of our vineyards and our wines.

Frog’s Leap - Heading Home, Red Barn - March 2014

Heading Home, Red Barn - March 2014

Abbie rests for a moment after a long day of herding guests and chasing rabbits—all part of a day’s work for the beloved family Griffon.

Frog’s Leap - Tractor Shed, Chavez and Leeds Vineyard - April 2014

Tractor Shed, Chavez and Leeds Vineyard - April 2014

Rory Williams (pictured center) joined the viticulture team in 2013, working with longtime V.P. of Vineyard Operations Frank Leeds.

Frog’s Leap -

Summer in Full Bloom, Winery Garden - June 2013

Colorful native hedgerows and summer flower beds serve double duty as both scenery and habitat.

Frog’s Leap - Pablo Polanco, Cellar Master and Brad Lusk, Engineer - March 2014

Pablo Polanco, Cellar Master and Brad Lusk, Engineer - August 2013

Equipment, in this case the de-stemmer, is checked and rechecked in advance of harvest to insure smooth operation when the first grapes arrive.

Frog’s Leap - Washing Down the Tanks, Red Barn - October 2013

Washing Down the Tanks, Red Barn - October 2013

Tank pump overs take place at regular intervals until the fermentation process is completed.

Frog’s Leap - Tessa Henry, Winery Peach Orchard - July 2013

Tessa Henry, Winery Peach Orchard - July 2013

The peach harvest takes place over several weeks during summer months. Stone fruit orchards are just one facet of the extensive organic gardens at both the winery and the Rossi Estate Vineyard.

Frog’s Leap - Tessa Molinari, Winery Peach Orchard - July 2013

Uncle Roy, Frank and Aunt Mary, First Day of Harvest - August 2009

Much of Frog’s Leap’s farming philosophy centers on the technique of dry farming handed down from Roy Chavez to his nephew, Frank Leeds. Roy passed away in 2012 but his legacy
is evident in every glass.

Frog’s Leap - Sauvignon Blanc Grafting, Galleron Vineyard, Rutherford - April 2010

Sauvignon Blanc Grafting, Galleron Vineyard, Rutherford - April 2010

A freshly-budded Sauvignon Blanc vine begins its life at the hands of Fredy Corro. Fredy is one of the few people in California skilled enough to graft vines in the field, an essential part of our ability to farm grapes without irrigation. He learned from his uncle, Neftali, who budded the majority of Frog’s Leap’s vineyards.

Frog’s Leap - Sauvignon Blanc Grafting, Galleron Vineyard, Rutherford - April 2010

Owen, Rossi Estate Vineyard - February 2010

Spring antics in the mustard, a cover crop as beautiful as it is useful.

Frog’s Leap - Martin Corro, Garden Zinfandel Vineyard - September 2014

Martin Corro, Garden Zinfandel Vineyard - September 2014

The foundations of high-quality winegrowing rest with the long-tenured members of our vineyard crew, who bring generations of knowledge and experience to the vines. Martin Corro, our vineyard foreman, learned his from his father, Gilberto. The Corro family has roots in the Napa Valley that date back to the 1940s.

Frog’s Leap - Amelia on the Bottling Line, Barrel Chai - February 2013

Amelia on the Bottling Line, Barrel Chai - February 2013

Bottling each varietal takes place over several days, and additional hands are required. Family and friends are often recruited to assist the cellar crew.

Frog’s Leap - Classical Guitarist Nicole D’Oria Entertains Guests - October 2013

Classical Guitarist Nicole D’Oria Entertains Guests - October 2013

Seated amongst tanks filled with new wines, guests enjoy old wines, new friends and all the trappings of an intimate, elegant evening at the fourth annual Frogtoberfest.

Frog’s Leap -

Predawn Frost Check, Rossi Esate Vineyard - March 2012

When spring frost threatens the emerging vines in March and April, giant fans are sometimes used to stir the air in the vineyards and keep temperatures above freezing until sunrise.