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.