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. —JW
