Frog Leap Case
Introduction
In 1981, John Williams and Larry Turley established Frog’s leap winery in Napa Valley. Frog’s leap winery began production in 1981 with 653 cases of Sauvignon Blanc. By 2010 they produced as many as 62000 cases of different variety of red wines. According to John Williams, he have developed the industry most sophisticated Environmental management system. The companies have employed some sustainable initiative, which have benefited them. Furthermore they want to become more ecofriendly and turn their sustainable investment into profit. The issues faced by the companies are raising energy cost, water scarcity, chemical exposure and climate change. Also they owe $22 million to bank. Additionally as Williams mentioned that his sons are not interested in to takeover after him.
Sustainable initiative’s of Frog’s leap winery
Frog leap winery adopted sustainable practices provided them with strategic advantages over their competitors. They are leading in sustainable race among the other winery in Napa valley. They are hyperactive in sustainable winegrowing program. Some initiatives are dry farming technique, organic growing and geothermal and solar energy.
1. Dry farming techniques, which involved growing grape vines without using drip irrigation system. This technique minimized the use of water and lower alcohol content of the wine, which give the wine a different flavor.
2. Organic and Biodynamic growing techniques by building soil health through the use of cover crops and compost. Healthy soil means healthy plants. Compost was used to cover the pile.
3. Investment into Renewable energy: Frog’s Leap took a major step towards sustainability by investing $1.2 million in geothermal and solar energy power in 2005.
4. LEED (Leadership in Energy and Environment Design) certified office building used for testing wine built primarily from recycled building materials. LEED building saved 30-40% of energy and 40% of water.
Sustainability Indicators
Frog Leap
In 1981, John Williams and Larry Turley established Frog’s leap winery in Napa Valley. Frog’s leap winery began production in 1981 with 653 cases of Sauvignon Blanc. By 2010 they produced as many as 62000 cases of different variety of red wines. According to John Williams, he have developed the industry most sophisticated Environmental management system. The companies have employed some sustainable initiative, which have benefited them. Furthermore they want to become more ecofriendly and turn their sustainable investment into profit. The issues faced by the companies are raising energy cost, water scarcity, chemical exposure and climate change. Also they owe $22 million to bank. Additionally as Williams mentioned that his sons are not interested in to takeover after him.
Sustainable initiative’s of Frog’s leap winery
Frog leap winery adopted sustainable practices provided them with strategic advantages over their competitors. They are leading in sustainable race among the other winery in Napa valley. They are hyperactive in sustainable winegrowing program. Some initiatives are dry farming technique, organic growing and geothermal and solar energy.
1. Dry farming techniques, which involved growing grape vines without using drip irrigation system. This technique minimized the use of water and lower alcohol content of the wine, which give the wine a different flavor.
2. Organic and Biodynamic growing techniques by building soil health through the use of cover crops and compost. Healthy soil means healthy plants. Compost was used to cover the pile.
3. Investment into Renewable energy: Frog’s Leap took a major step towards sustainability by investing $1.2 million in geothermal and solar energy power in 2005.
4. LEED (Leadership in Energy and Environment Design) certified office building used for testing wine built primarily from recycled building materials. LEED building saved 30-40% of energy and 40% of water.
Sustainability Indicators
Frog Leap