2014 Frog's Leap Winery Chardonnay

Frog’s Leap is a 135-acre estate in Rutherford. It was founded in 1981 by John and Julie Williams and Larry Turley. The owners named the estate after the product once raised on the property -- frog legs bound for upscale restaurants in late 19th century San Francisco. At first the estate focused on Sauvignon Blanc, then other wines were added. In 1994 Turley left to focus on his own wines, and John and Julie Williams moved Frog’s Leap to Rutherford. Frog’s Leap was an early advocate of organic farming and in 1988 became the first certified organic winery in Napa Valley. Today it is also a leader in energy conservation and the estate runs its operation on solar power. Besides Sauvignon Blanc, the estate produces Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon, Petite Sirah and other wines. Current production is about 60,000 cases annually.

Carneros AVA, also known as Los Carneros, is at the southern end of the Napa and Sonoma Valleys at the top of the San Francisco Bay. The 8,000 vineyard acres are mostly planted to Pinot Noir and Chardonnay, both of which thrive in the district’s cool, marine climate. Carneros became an AVA in 1983 and it has attracted foreign wine companies along with local producers. It has been especially appealing to European producers of sparkling wines including the giant Spanish cava producers Codorniu and Frexinet, and the French Champagne house Taittinger. Codorniu in Carneros is called Artesa, and Frexinet’s Carneros brand is Gloria Ferrer. Taittinger calls its Carneros winery Domaine Carneros. The European producers also make still wines in Carneros.

This white variety originated in Burgundy, but is now grown around the world. Its flexibility to thrive in many regions translates to wide flavor profile in the market. Chardonnay is commonly used in making Champagne and sparkling wines.