Cellar Profile
Konstantin Frank arrived in New York from Ukraine in 1951. A PhD holder in viticulture and doctor of plant sciences, Frank was the first to experiment with vitis vinifera in the state, where plantings had been confined to vitis labrusca and Concord varieties. Situated at the heart of the Finger Lakes region, on the southwestern hills surrounding Keuka Lake, the winery has a collection of old vine plantings that few others in North America can rival. The work is done in the vineyard, with a very deft touch by the winery, focusing on food-worthy, lively wines of elegance and depth, wines that keep the palate fresh, inviting another sip. Grapes are sourced primarily from the original estate Keuka Lake vineyards, where shale soils provide minerality and acidity, but also from Seneca Lake vineyards, which are warmer, imparting more weight and upfront fruit.
Region
The Finger Lakes region of New York State is an exciting, emerging area for cool climate wines of freshness and elegance. Despite its relative anonymity, it is a region that has been around for some time. Less than a 5 hour drive from both Toronto and New York City, this bucolic area is now home to over 160 wineries. Grapes here range from the obscure (Rkatsiteli) to the familiar (Riesling). Regardless of the variety, the wines all exhibit Old World freshness, bright flavours and elegant structures that are perfect accompaniments to a wide variety of foods and festivities. The sparklers from New York are garnering critical acclaim and offer a glimpse of what this cool-climate region can offer.
Vineyard
100% Pinot Noir from estate vineyards on Keuka Lake which were planted by Willy Frank in 1980 with the sole purpose of producing sparkling wines.These are some of the oldest Pinot Noir vines in the Finger Lakes. Here, you will find shallow, shale-based soils which add minerality, acidity, and elegance.
Winemaking
The grapes were hand-picked into small 40kg crates with careful bunch selection in the vineyard. The whole cluster grapes were immediately pressed. From harvest to pressing, extreme care is used in handling the grapes to avoid any excessive crushing or bruising. Only the first most delicate pressing, called the Cuvée, is used. 5% of the Pinot Noir was barrel fermented. The base wine was bottled the following Spring after harvest.Secondary fermentation took place in bottle as per the traditional Méthode Champenoise. The wine was left in bottle with the lees for a minimum of 42 months in the underground cellar at Chateau Frank. Each bottle is individually disgorged, corked, crowned, and labeled by hand. The month of disgorgement is listed on the back of each bottle.
Varieties
Pinot Noir—chiefly associated with the Burgundy region of France— is grown around the world, mostly in cooler climates. The grape’s tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. Pinot is one of the primary grapes used in Champagne and is prized for its ability to craft world class bubbly. Grapes used in sparkling wines are picked earlier than those used in still wines, to maximize acidity, meaning this style is particularly well-suited to cool-climate viticulture.
Tasting Notes
Delicate aromas of freshly baked bread, bartlett pear, strawberries, baked red apple and white flowers. Leading with a fine mousse, the mouthfeel is tense and profound, with creamy lees, strawberry and red cherry. Chill fully and serve with Gravlax, Thai curries or Taramosalata.