John Williams on the role of organic, biodynamic and dry farming in producing wines of balance, restraint and respect for terroir.
March 29, 2019 | 10am | Location: Hopfields
John Williams grew up in Western New York and originally attended Cornell University to extend his studies as a dairyman. A fortuitous work-study program at Taylor Wine Company and a few bottles of wine later, John entered the Enology and Viticulture Masters Program at UC Davis. Following Davis, he returned to the Finger Lakes as the start-up winemaker at Glenora Wine Cellars. In 1980 John returned to the Napa Valley to assume winemaking duties at Spring Mountain Vineyards. Frog’s Leap was founded in 1981, and John has been the Owner and Winemaker of this noted Napa Valley Winery since its inception. Known for its whimsical exuberance, Frog’s Leap, a small family winery, produces elegant wines with superb balance, all organically grown and naturally fermented: Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon, and Rutherford.