E&J Gallo Winery: Integrated case Study, Energy Efficiency and Demand Response. In May 2011, Williams considered his options to grow his business while remaining small, to become an even more sustainable winery, and to assure that the winery would be preserved for the next generation of owners. Frogs Leap Winery References Action Plan Pacific Gas & Electric Company.
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Believing that a grapevine should be grown in. To generate incremental cash flows, Frog's Leap augmented its sales via conventional distribution channels by an innovative 'wine-by-the glass' program using kegs (instead of bottles) of wine, and by initiating direct-to-consumer programs, including a tasting room, and 'Fellowship of the Frog' wine club. The way they make wine at dog-friendly Frogs Leap is fundamentally linked to the way they grow the grapes. Consequently, Frog's Leap's cased goods inventory and debt load increased considerably. Frogs Leap is a family-owned winery dedicated to sustainable principles and committed to producing wines with balance, restraint and respect for terroir. Believing that a grapevine should be grown in healthy soil that supports all the nutrient needs of the plant, Frogs Leap has been farming organically since 1988. From 2000-2010, Frog's Leap had purchased new vineyard acreage and made investments in productive capacity, although its cased wine production had remained essentially unchanged. Numerous other California premium wineries had more or less followed suit, so sustainability had by 2011 become a de facto standard. The property includes a partially collapsed historic barn and some vineyards nearly dead to Phylloxera. EMS enabled wineries to manage survival threats from the natural world. Frog’s Leap secures a long term lease on the Red Barn and officially moves to Rutherford. Over his 35 years in the wine industry, John Williams, the co-founder, owner, and CEO/winemaker of Frog's Leap Winery in Rutherford (Napa), California, had developed a sophisticated environmental management system (EMS).