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, this American Viticultural Area (AVA) was established in 1982, more than 40 years ago! 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) and plenty in between. 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.
Vineyard
Sourced primarily from the original estate Keuka Lake vineyard (plantings in ’58, ’74, ’81 and ’86). 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. A smaller amount of fruit comes from the Seneca Lake site, planted to Pinot in 2016. This is the warmest mesoclimate in the Finger Lakes, known as the ‘Banana Belt’. Temperatures here are a few degrees warmer than Keuka, adding warmth and riper, upfront fruit notes. Soils on Seneca are characterized by deep honeoye silt loam.
Winemaking
Grapes are hand-harvested at optimal ripeness. The fruit is de-stemmed and crushed into stainless steel for maceration, with twice daily pumpovers of the cap. The wine undergoes fermentation using cultured yeasts in steel, before being aged in a combination of new and used French oak barriques for 16 months.
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. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, Pinot has the potential to develop more vegetal and earthy aromas that can contribute to the complexity of the wine. Thin skins and low levels of phenolic compounds lend Pinot to producing mostly lightly-coloured, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging.
Tasting Notes
Radiant and luminous. Nuanced cranberries and red cherries are woven with earthiness, leather and subtle oak notes. Silken and light yet mineral, evolving into a complex, long-lasting finish. Pair with pan fried mushrooms, Rabbit Stew or seared duck breast.