A leaping frog sculpture sits atop the large, red-barn-inspired winery building in Rutherford near the center of Napa Valley. The barn was the site of the Adamson Winery, originally built in 1884, and then refurbished 110 years later to become the home of Frog’s Leap Winery. Visitors are encouraged to wander the extensive grounds and gardens. There may even be a sampling of organically grown vegetables, fresh from their gardens, for visitors to enjoy.

The Vineyard House Hospitality Center is just north of the barn and houses the offices, kitchen, reception and tasting areas of the winery. It has the feel of a country bed & breakfast, with an open floor plan and lots of windows, comfortable chairs and a wrap-around veranda. The house itself is a destination as an example of environmental energy design. It was built with reclaimed lumber, painted with low-toxin paint, and uses solar and geothermal power.

The 130-acre parcel is devoted to sustainable agricultural practices, using biodynamic methods that go beyond mere organic farming. By using cover crops and compost, healthy soils are created, producing complex microbial nutrients that contribute to the vines’ health and fruit quality. These practices also encourage beneficial insects, eliminating the need for herbicides and synthetic fertilizers. Planting, pruning and harvesting are also directed with the help of the Earth’s natural cycles. The results are real, and are supported by the increasing popularity of these methods by leading growers -- and by the product in the bottle.

Frog’s Leap flagship wine is their Rutherford Sauvignon Blanc, made in a food-friendly style that complements but doesn’t overwhelm. Also produced is Chardonnay, a Riesling Chardonnay blend, Rose, Cabernet Sauvignon, Zinfandel, Merlot and a little Syrah. Look for their new offering of Late-Harvest Riesling.