Sauvignon Blanc

Of all the lessons learned over our four-decade history with Sauvignon Blanc, there is one that remains central to our style and approach to this great grape: patience. Resisting the temptation to rapidly expand production or fill gaps, our sources of Sauvignon Blanc are limited to our estate vineyards and two long-term growers, and centered on our home in Rutherford. As with all our grapes, Frog’s Leap Sauvignon Blanc is organically farmed without irrigation, using time-consuming pruning techniques to restrain the variety’s natural vigor and balance its yield.  

Once harvested, a small amount of skin contact precedes a slow fermentation and a seven-month stay on lees in either stainless steel or concrete, giving the wine time to develop texture and richness, while avoiding any technique that would make the wine heavy or ponderous. We have always sought to navigate the tension between the crisp, fruity brightness that is inherent to the variety with the savory, texture-driven flavors that only come with time. When we strike that balance, the result is a Sauvignon Blanc that is just as refreshing as it is complex, as ready for the back deck as for the dinner table.  

Vineyard & Terroir

• Sourced from estate vineyards in Rutherford and two long‑time grower partners, all within the heart of Napa Valley.
  Organically farmed and dry‑farmed (no supplemental irrigation), encouraging deep root systems, modest vine vigor, and full flavor at lower sugars for naturally balanced alcohol.
• Meticulous canopy management and hand pruning temper Sauvignon Blanc’s inherent vigor, promoting even ripening and protecting natural acidity.
• Rutherford’s well‑drained alluvial soils and warm days tempered by cool evenings yield fruit that marries citrus brightness with subtle tropical, floral, and mineral notes.

Winemaking & Technical Details

Harvested in the cool of the night to preserve aromatics and freshness.

• A brief period of skin contact before pressing adds aromatic lift and a gentle phenolic backbone.
• Fermented slowly and at cool temperatures, then aged for roughly seven months on the lees in a combination of stainless steel and concrete vessels.
• No new oak, no malolactic fermentation, and minimal intervention in the cellar, keeping the focus on vineyard character, lift, and texture rather than winemaking artifacts.

Style & Tasting Notes

• Aromas of Meyer lemon, grapefruit, and lime zest are layered with white stone fruit, fresh herbs, and a subtle saline, mineral edge.
• The palate is crisp and energetic, with bright acidity framed by a fine, lees‑driven texture that adds mid‑palate weight without heaviness.
• Flavors echo the nose—citrus and green pear with hints of wet stone, fennel frond, and a savory, almost flinty note that invites another sip.
• Delicious on release, with enough concentration and structure to develop additional nuance over the next several years in bottle.