Frogs Leap

Frog’s Leap Winery was founded in 1981 by John Williams and Larry Turley. They certified the vineyard all organic in 1989, and then six years later purchased the Adamson Winery in 1995. In order to further differentiate themselves as a “green” vineyard, they use geothermal and solar power systems, compost fertilizer, organic grapes, and dry farming.
Products and Services
Frog’s Leap offers tours and tastings, a variety of wines, the “Fellowship of the Frog” club, and also sustainability efforts. The company has over 100 acres of land, and is also a certified organic vineyard.
Popular Wines:
Red wine
Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel
White Wine
Chardonnay
Sauvignon Blanc
Pinot Grigio

Strategies and Tactics Frog’s Leap Winery strategy is in their marketing approach. They label their wines as organic, which differentiates them from their rivals. Their “green” initiative is also part of their strategy to attract more consumers willing to pay for a better product. The company allows consumers to visit their facility, while they are being told promotional information on the benefits of buying wine from their cellar and hosting high end events.
SWOT Analysis
Frog’s Leap has many strengths which differentiate them from competitors. They have the best EMS (Environmental Management System) in Napa Valley. This allows them to cater to the “green” market segments. They have decreased operational costs from processes in which they developed. Their reputation is strong, along with the knowledge that they have on their products and services which they offer, and they also have a very strong “worker” culture. Culture is very important within a company because it provides either a positive or negative view on what it is like to be an employee there.
Frog’s Leap has very few weaknesses. Their main one is the fact that one-hundred percent organic wines are more perishable than wines with added preservatives. This obviously has a direct impact on being able to keep