Frog's Leap Wines ~ in a class of its own
On this Meatless Monday, we remind you that wines are wonderful with veggies!
They certified their first vineyard organic 24 years ago, and then built Napa's first LEED certified commercial house, complete with a geothermal warming and cooling system. And most unique of all ~ no water is used on any of the grape crops. They are completely 'dry farmed'.
For 125 years, all grapes in Napa were dry farmed. Irrigation came to Napa in the 70s, was made popular in the late 80s, and became required in the 90s. Until Frog's Leap, it has been recently thought to be completely impossible to grow grapes without water."
Dry-farmed grapes not only reduce water usage but the resulting product is significantly better.
Jerry James Stone's article titled: Frog's Leap Winery saves 64,000 Gallons of Water a Year with Dry-Farming explains: Williams understands that the success of Frog's Leap is not just about the winery. It's about community. A rarity in today's agribusiness, all of the winery's farm workers are full-time employees paid with living wages plus benefits. How does Williams responsibly employ a labor force and keep his wines around $30 a bottle? Well, the inspiration came from his days as a dairy farmer in New York where shared labor was part of the social fabric. Using this format, his workforce now maintains four other vineyards and one winery.
Hats off to Frog's Leap Wines!