100% Cabernet Franc from the Finger Lakes, New York. Sustainably farmed.
ABOUT: Our Cabernet Franc is made from vines dating back to 1974 and aged 16 months in French oak barrels.
HISTORY: Dr. Konstantin Frank earned his Ph.D. in Viticulture from Odessa, Ukraine in 1930 and became a leading expert in his field throughout Eastern Europe. Having survived through two World Wars and the Russian Revolution, Dr. Frank immigrated to New York in 1951 at the age of 52-years-old with empty pockets and no knowledge of English, in the hope of creating a brighter future for his family.
He fell in love with a special property in the Finger Lakes for its exceptional characteristics – poor soils and steep slopes. With decades of knowledge and experience, Dr. Frank successfully planted the first European grape varieties in the Eastern United States in 1958.
In 1962, merely a decade after arriving in America, Dr. Frank founded Vinifera Wine Cellars. The winery quickly earned a reputation for spectacular Rieslings and its original planting of vines formed the backbone of New York’s world-class wines and champagnes.
VINIFICATION: 70% Seneca, 25% Keuka Estate, 5% Volz Vineyard. De-stemmed. Several Day Cold Soak. Fermented in Open-Top Temperature Controlled Stainless Steel tanks. Traditional. 3 Times Daily Manual Punchdowns. 18 Months Aging. 2-4 Year Old French Oak. Dry. 0.2% Residual Sugar. 13.3% Alc, 6.2 g/L TA, 1.9 g/L R.S., 3.41 pH.
TASTING NOTES: Med. bodied Red Wine. Pale Ruby Color. Medium intensity with Cranberry, Raspberry, Cracked Black Pepper, Black Cherry, with slight Toasty notes from the Oak. Soft Earthy Tannins are balanced perfectly with vibrant acidity. The combination of European and American oak adds layers of spicy flavors.
FOOD PAIRING: Pan-Seared Duck Breast, Grilled Lamb, Seared Filet Mignon, Steak Frites, Eggplant Dishes, Stuffed Bell Peppers, Pork Tenderloin, Ribs, Roast Beef, Strong-Flavored Cheeses, Roasted Vegetables or even with Chocolate Fondue.