# Frog's Leap Sauvignon Blanc (2009)

- **Producer:** Frog's Leap Winery
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 12.6%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Passed
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** melon, grapefruit, lemon, grass, fennel, stone fruit, peach, honey, hay

## About this wine

Founded in 1981 by John Williams and Larry Turley on a former frog breeding farm along Mill Creek, Frog's Leap Winery has long been a pioneer of organic farming and sustainable viticulture in Napa Valley. Sauvignon Blanc was the very first wine released by the estate. Sourced primarily from dry-farmed estate lands in the Rutherford AVA, including the Galleron Vineyard and Rossi Ranch, this wine represents a commitment to traditional, low-alcohol, and high-acid winemaking. The winery was certified organic by CCOF in 1988 and relies entirely on dry-farming, forcing the vines to dig deep into the gravelly loam soils of the Rutherford bench to naturally regulate yields and preserve freshness.

## Interesting facts

- Frog's Leap was founded on a former frog breeding farm, inspiring their legendary motto: 'Time's fun when you're having flies.'
- Sauvignon Blanc was the very first wine ever released by Frog's Leap, starting with the 1981 vintage.
- The winery is 100% solar-powered, uses geothermal heating, and has been certified organic since 1988.
- This wine is 100% dry-farmed, meaning no irrigation is used, forcing the vines to grow deep roots.

## Food pairing

The high acidity and bright mineral tension of this Sauvignon Blanc cut through the richness of seafood and goat cheese, while its herbal and citrus notes complement green vegetables like asparagus and fennel.

## Wine making process

The winemaking process for the Frog's Leap Sauvignon Blanc is designed to preserve the natural acidity and pure fruit expression of the grape. The grapes are 100% whole-cluster pressed and cold-settled overnight. Fermentation takes place entirely in temperature-controlled stainless steel tanks at a cool 55°F (13°C) to absolute dryness, completely avoiding oak contact. Malolactic fermentation is 100% blocked to maintain the wine's signature crisp, malic acidity. Following fermentation, the wine is aged for approximately five months sur lie (on the fine lees) in stainless steel to build mid-palate texture and complexity before minimal filtration and bottling.