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Frog's Leap - Miljö & Klimat - Ward Wines

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Frog’s Leap – Miljö & Klimat

Frog’s Leap – Balance, Restraint and Respect for Terrior

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.

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  commitment to handcrafting wines with Balance, Restraint and Respect for Terroir.

Organically Grown
First certified by California Certified Organic Farmers (CCOF) in 1988 Frog’s Leap has been a leader in the industry for over two decades. The winery relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. Organic farming excludes the use of manufactured fertilizers and pesticides, plant growth regulators  and  genetically modified  organisms.  Organic farming  involves  mechanical weed  control  (via cultivating  or  hoeing) rather than herbicidal weed control.

BioDynamic Practices
Biodynamic agriculturalists conceive of the farm as an organically self-contained entity with its own individuality, within which organisms are interdependent. Emphasis is placed on the integration of crops and livestock, recycling of nutrients, maintenance of soil, and the health and well being of crops and animals; the farmer too is part of the whole. Thinking about the interactions within the farm ecosystem naturally leads to a series of holistic management practices that address the environmental, social, and financial aspects of the farm. Frog’s Leap uses cover crops, green manures and crop rotations extensively to foster bio-diversity, soil health and overall farm wellbeing

Dry Farming
Though Frog’s Leap employs the methods of Dry Farming because of the impact it has on wine quality, the practice has been identified by the state of California as an incredible water conservation tool. By not irrigating its grapevines the winery saves enough water each year to fill 40 Olympic-size swimming pools.

Solar Powered
With  a long-standing  reputation  of being  a  thoughtful steward  of  the environment,  Frog’s  Leap believes  that  growing grapes,  making wine and running a business in a sustainable manner affords better tasting wines, greater business success and undeniably, greater pleasure in life.  In 2005, the winery essentially “flipped the switch” and became 100% solar powered. An array of 1020 photovoltaic panels produces enough electricity at peak times to power about 150 homes.

LEED Certified Construction
With the opening of the new Hospitality Center & Administrative Office in 2005 the winery met its stated goals of sustainability with the construction of the Napa Valley’s first LEED certified winery building highlighted by a geothermal heating and cooling system.

Napa River Restoration
Since 2003 a river restoration team spear headed by Frog’s Leap and the Rutherford Dust Society has worked with a wide range of  stakeholders to  develop  a long-range  sustainability  program for  the  Napa River  as  it passes  through  the Rutherford  AVA.  Since 1972,  the  river has  cut  down as  much  as 15  feet,  creating a  simplified  channel with  degraded  fish habitat  and  severely eroding banks. Twenty-three local growers have volunteered to sacrifice nearly 20 acres of vineyards to restore the river to a more natural condition.

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