We are proud to be New York’s Most Award-winning Winery since 1962. We won an incredible 129 gold medals in 2013, the most we’ve ever won. The number of accolades our Finger Lakes winery wins each year is a testament to our quality of wines. Below please see a list for all of our vintage accolades.
"15 days on skins ferment, plus 10 days post-ferment. (Two amphorae were imported from Italy and were used for the 2017, but this 2016 was done in barrel.) So lively and fresh with complex wax and nut characters as well as a bit of anise. Distinctive and nutty with lovely savouriness."
"An ancient Georgian grape, Rkatsiteli makes a structured, complex wine. Here the grapes are cold-soaked for five days before a 25-day maceration on the skins. The wine is racked into amphorae and aged a further nine months. The result is a wine that is orange, but not excessively so, with a medium straw yellow colour and aromas of hay, wax and dried fruit. The texture is clean and fresh, and the finish lingers delightfully on the palate. Drinking Window 2020 - 2025"
"The 2019 Amber Rkatsiteli is a little different. Most of the juice (about three-fourths) was aged for seven months in neutral French oak, with the rest split evenly between an amphora (a blend of crusted terracotta, stone, sand and water) and a Clayver (for the company that makes them), meaning a container "fired at twice the temperature of terracotta, so they say the containers are more stable, with high resistance to acids, and require no coating or pre-treatment." Plus, there were 16 days of skin contact in total. The wine is very dry and comes in with 9.8 grams of total acidity too, plus 13% alcohol. Of the two specialty labels from the producer this issue (the Winter Ferment Gewürztraminer being the other), this is the more complicated one, and the one that will be more controversial. You'll like it or you won't. The wood and the amphora change this wine's nature, obviously, and mute its character. That said, the texture and structure make it a perfect food wine, especially for foods that need a wine with acidity. It is stern and serious, with precision. The zesty qualities, though, give it a lively feel. It doesn't brood. This isn't exactly your most typical version of this wine, but if you use it right, it will be more appealing—i.e., it has to have an appropriate food pairing. It has much to recommend it, but you will have to like its differences (or eccentricities, as the case may be). It will be interesting to see if it has anywhere to go from here. Under screw cap, it will at least hold a reasonable time. Let's be a bit conservative just now."
"This rare Georgian variety is a hallmark for the winery, which has vines dating back to the early 1980s. The wine sees extended skin contact and is aged in a mix of neutral barrel, amphora and clayver. Incredibly floral on the nose, it dazzles in a bevy of milky white flowers, peppery white spice and peach. The medium-bodied palate follows suit, displaying an alluring mix of tart stone fruit, flowers and spice. There’s a pleasing, textural grip to it all, akin to the delicate tannins of oolong tea. —A.P"
"This expressive, slightly mysterious wine opens with notes of marzipan, candle wax and quince paste. The texture is rich and waxy, but the feeling is clean, supple and impressively dense without being heavy. The 'orange wine' effect is noticeable but not forced. Fred Frank notes that Rkatsiteli is resistant to rot because of thick skins and loose, oblong bunches. Frank fermented this on the skins in amphorae for 11 days, punching down twice daily before ageing in a combination of amphora, concrete egg, and steel."
"This expressive, slightly mysterious wine opens with notes of marzipan, candle wax and quince paste. The texture is rich and waxy, but the feeling is clean, supple and impressively dense without being heavy. The 'orange wine' effect is noticeable but not forced. Fred Frank notes that Rkatsiteli is resistant to rot because of thick skins and loose, oblong bunches. Frank fermented this on the skins in amphorae for 11 days, punching down twice daily before ageing in a combination of amphora, concrete egg, and steel."
"An elegant sparkling chardonnay with an excellent balance of discreet citrusy-fruit and fresh-herb character with generous creaminess from lees contact through the long finish. Very well-integrated, fine mousse and impressively ripe acidity for this category make this a good alternative to Champagne. Disgorged in January 2022. Drink or hold."
"This sparkling wine is one of the references for the region. It shows an astonishing purity of fruit with lovely lemon and green apple aromas, a bit of smoke and yeast, and a distinct underlying minerality. Bottled in the March following the vintage and disgorged just over three years later. The malolactic conversion is blocked (as always here), and the fresh acidity is balanced with a dosage of 8 g/l. The richness of the wine is augmented with a small (5%) addition of barrel-fermented base wine. Absolutely brilliant. Drinking Window 2021 - 2031" -Charles Curtis MW"
"The panel was blown away by the richness of this blanc des blancs, all chardonnay from Keuka Lake sources with an extravagant creaminess that manifests the long elevage. It finishes crisp and lemony; grab a bag of truffled potato chips and a glass. —Reviewed by Patrick J. Comiskey."
"There is a pronounced floral perfume that lingers from nose to finish in this fresh, fruity Chardonnay sparkling wine. Made in the traditional-method style, it's zippy and spry boasting cutting lemon and green apple flavors tinged with caramelized sugar. Tiny, piercing bubbles expand to a dense, mouthfilling foam but dissipate elegantly on the finish."
"Konstantin Frank’s Blanc de Blancs is chardonnay with an Alsatian feel. Leading with a fine mousse, it’s lean, tart and mineral, with a lemon-lime scent as well as a hint of smoke. The flavors are mouthwatering and young, with lots of citrusy persistence. Impressive."
"100% Chardonnay, disgorged April 2018, dosage 8 g/litre. Bright and lively with a pithy edge to the fruit. Crisp, lemony and focused with a slight bitterness. This is really lively and pure."
"This has a bit more of a steely edge than the fruitier 2014 Brut, a crisper feel and a hint of stones. There is a little more barrel here, too, but there is not much on either. The Brut is sexier, but this is a little more intense. This will win in the end, but at this point, pick 'em according to your taste. This should age well, as they all tend to do."
"Sourced from estate vineyards that were planted in the 1970s, this Chardonnay-based sparkler offers broad aromas of toast, almond and brown sugar, lifted by sharp lemon peel on the nose. A fine perlage carries the palate, with citrus, apple and toast flavors pushing toward an almond finish. It's a beautiful mix of warm autolysis flavors against pristine, detailed fruit."
"Sugar cookies and caramel accent fresh apple and berry in this traditional-method sparkler made from Pinot Noir and Pinot Meunier. This shows zesty raspberry augmented by vigorous, tiny bubbles and a thick, densely structured foam."
"Enticing, with a mix of pear, red apple, peach and honeysuckle notes, laced with a light ginger thread for spine through the finish. Disgorged July 2017. Pinot Noir and Pinot Meunier. "
"Lean, fresh and more than a little earthy, this Blanc de Noirs has a scent of chalk-dusted Rainier cherries and a mildly saline finish. Deploy its focus and lean flavors on a plate of escargot."
"Full-bodied and concentrated, this rolls around the mouth and coats the palate nicely. The fruit is reasonably fresh despite the long aging, but the nose, in particular, shows complexities of age. It lingers on the palate beautifully, the underlying acidity supporting the wine well. It's pretty delicious too, in a dry and serious fashion, with just a hint of truffle. This is impressive on many fronts, in short. It is also very well priced, a terrific bargain."
"A posh, stylish sparkling from pinot noir, this leads with scents of Rainier cherries and Bosc pears. The generous apple flavors finish with a burst of clean, talc-like acidity."
"A fruity sparkling wine with lots of strawberry and peach character, medium to full body and a creamy finish. Delicious."
"Fruity and expressive with cherry, lemons, pear and some grapefruit pith. Bright and juicy with nice precision and focus. Primary and taut."
"Probably the most intense of the sparklers, by a little bit, this still has finesse, elegance and that big, crisp finish nuanced with dried red fruits. For all of the nice acidity, this is impeccably balanced. I hate to sound like a broken record, but this really shows well, again. The winery is doing well with both consistency and quality. This would be my pick of the sparklers, but it is pretty close, and reasonable minds may differ."
"Made almost entirely from Pinot Noir, with just a dollop of Pinot Meunier, this sparkler starts off with finessed aromas of crushed salt, lemon peel and yellow apple. The palate offers a smooth perlage that carries zesty flavors of citrus, apple and white raspberry, all accented by lightly toasted brioche. Zesty citrus tones extend on the finish, giving this a mouthwatering feel that leaves you coming back for more."
"The 2016 Blanc de Noirs is a 75/25 blend of Pinot Meunier and Pinot Noir—an unusual blend, due to warm vintage conditions that the winery liked for the Pinot Meunier—coming in with eight grams of residual sugar, 8.5 of total acidity and 12% alcohol. A tiny amount of the juice (5%) was fermented in used French oak. Per the sticker on the back (happily, the winery is transparent), this was disgorged in July 2020 after about 40 months on the lees. Crisp and textured with steel and silk, this works out well. There's tension on the long finish and plenty of power. In structure, it doesn't lose anything compared to different blends. However, it is a little less impressive in character and complexity. This energetic sparkler is still pretty terrific. It should age well, maybe better than noted. There were 140 cases produced."
"This blend of 75% Pinot Noir and 25% Pinot Meunier offers bright, well-defined aromas of lemon peel and yellow apple wrapped in a warm, toasted brioche accent. The palate boasts a persistent perlage and a delicate tension that elongates the tense citrus and apple finish."
"This Blanc de Noirs makes clear the potential of the Finger Lakes with traditional-method sparkling wines. The blend here is 95% Pinot Noir with a drop of Meunier, all from vineyards on Keuka Lake. Only the first-press juice is used, a bit of it fermented in cask. The wine is three years on the lees and dosed at 8g/l, giving a well-integrated yeasty note of buttered toast with a floral edge and a suggestion of marzipan. The mousse is lively and carries the crisp yet creamy texture to a winning finish."
"The 2017 Blanc de Noirs only has one "noir" this year, unlike the prior vintage—it is all Pinot Noir. It comes in with eight grams of residual sugar, 10.2 of total acidity and just 11% alcohol. About 5% of the juice was oak-aged. Per the sticker on the back (happily, the winery is transparent), this was disgorged in February 2021 after about 35 months on the lees. Unlike the Brut blend this year, this Pinot Noir shows off stronger fruit flavors, although it finishes very dry. The signature this year is certainly the acidity. The wine is light but bright and vigorous. The fruit is defined and lifted by the fine acidity that gives this a mouthwatering finish. This, like its sibling, shows relatively little complexity, but if there's a quibble, it does not seem to be a big step up compared to the Brut blend, contrary to what the price spike might imply. It was my personal favorite, but that will mostly depend on your personal taste."
"Year's Best US Sparkling. "Lean and slatey, the wine leads with high-toned passion fruit and yuzu scents, giving way to a sweet lemon core of flavor. It's straight-forward and succulent, with the acidity and the nerve to pair with a plate of littlenecks.""
"Stacks of black and red-berry aromas, plus notes of tarte au citron and candied orange. Generous and quite creamy palate, well supported by the lively mousse and acidity. The berry flavors carry the long, crisp finish. Disgorged in September 2021. Drink or hold."
"It results in a wine with silky texture, elegance and nuanced flavors—neither fully blue fruit or red fruit but something intriguingly in the middle. It has good depth for the price level, region and grapes. In its youth, it is solid while still maintaining its finesse. The tannins are ripe for a young wine, but happily, there is a sign of a backbone."
"Sour cherry, bramble berry and a bit of pepper carry the nose of this wine. The medium-bodied palate is soft in feel, with juicy red cherry and strawberry flavors that meld with a floral lilt. This is enjoyable for its immediate easy drinking appeal."
"Attractive blackberry and blueberry aromas with plenty of blue flowers, too. The palate delivers a crunchy and tangy array of blueberry flavors, fine and smooth tannins and handy freshness. Very drinkable now."
"This is bright, supple and juicy with nice weight. Juicy with some raspberry and redcurrant fruit. This is quite elegant and fine with very nice supple, smooth fruit. Has real finesse and poise. So expressive. "
"(No text was given from W&S)"
"This medium-bodied blaufrankisch is quite smoky and toasty, but has plenty of blackberry, redcurrant and blueberry fruit, plus some herbal complexity. The solid base of fine tannins shows well at the elegant finish. Matured for 18 months in 20% new oak and casks that were used for up to 4 years. Drink or hold."
"Saline and mineral tones accent fresh apple, pear and lemon in this zippy, invigorating sparkling wine. Made in a Chardonnay-based traditional-method style, its delicate pétillance and whiffs of caramelized sugar and brioche are enticing."
"Pear, apple and almond notes glide along in this medium-weight sparkler, with a rounded feel through the finish, where a kiss of brioche checks in. Disgorged May 2017. Chardonnay, Pinot Noir and Pinot Meunier."
"This smells as sweet as frosting, but the flavors open up toward round, generous, leesy apple, only to pivot toward lemon-lime spritz on the finish. It’s dynamic and intriguing; for a lobster roll."
"Blend of the three main Champagne grapes. Lively, fresh and fruity with nice bright citrus fruit. Taut and herby with nice brightnesss. "
"This combines rich fruit with good acidity, making a consumer-friendly sparkler that tastes great yet still has some distinction. This is the sexiest of the sparklers, although not the most intense or complex. This should easily last another decade, more perhaps. It is young and vibrant today."
"After a few moments of funky confusion, this sparkler locks into place like a signal on a radar screen. A blend of mostly pinot noir and chardonnay, with a dollop of pinot meunier, it’s bright and nervy, with bracing notes of citrus and salt and a mildly leesy savor. It has the tension and clarity to pair with whitefish, like sole. "
"Bright and lively with lots of lemon curd, lemon meringue and ginger on the nose. There’s more juicy citrus on the palate, but the midpalate and finish are very creamy."
"Vibrant aromas of lemon curd and pear mix with salt and brioche on the nose of this sparkler that’s made from 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier. The palate is racy and bright, with a persistent perlage that carries flavors of lemon and apple. A lightly toasted brioche note lingers on the close."
"Beautifully done, this seems fresh and balanced. It tastes great, but the acidity supports the fruit and always makes this seem dry and serious, not just fruity. There's a crispy finish with slight nuances of toast. Mostly, this is not about complexity, but it is vibrant and lovely overall, a middle-of-the-road sparkler that still has notable distinction at a rather nice price."
"A dramatic wine with a lively mousse, this smells of fresh apples and bread crust. The flavors attack with impressive breadth and depth - baked apple, pear and melon - only to finish with abrupt and edgy acidity, a mineral lime that gives the wine its invigorating cut and length."
"Plenty of apple aroma, plus some raspberry and pie-crust notes. Generous and creamy palate with an animating mousse and plenty of berry fruit. Good length with just a hint of sweetness. A blend of 55% chardonnay, 40% pinot noir and 5% pinot meunier from the Keuka Lake estate vineyard. Disgorged in January 2022. Drink now."
"This creamy-textured, subtly aromatic sparkling wine is a testament to the potential of the Finger Lakes in this category. There are aromas of almond and apple, buttered toast and citrus peel on the nose, and a silky finesse on the palate that lingers while remaining refreshing. It is produced from 55% Chardonnay, 40% Pinot Noir and 5% Pinot Meunier, all grown on Keuka Lake. The base wines are primarily fermented in stainless steel with just a bit of barrel-fermented for the Pinot before ageing 36 months on the lees and disgorged with a dosage of 8g/L."
"Coppery pink and luminous in the glass, this pink sparkler has a scent of strawberries and a fine mousse. The texture is marked by a slightly pithy edge, and stony, chipped-rock minerality on the finish. Pair with salmon en papillote."
"Crisp, pale and focused with good acidity. Very bright and juicy with keen acidity and nice precision."
"Light salmon in color. Fruity on the palate, offering pineapple and strawberry, a soft, creamy texture and flinty minerality on the finish."
"As bright as cherry candy, this is balanced and broad, a prickle of acid and hints of lees and stone behind the candy-apple flavors."
"Year's Best US Sparkling. "My notes on this lively rose sparkler red "pink through and through: - from primary strawberry scents to flavors that pick up juicy ruby-red grapefruit. It's coarse and exuberant, a mouthful for afternoon sipping."
"A perfumed, creamy and silky sparkling rosé with delicate raspberry and strawberry aromas and a hint of candied orange. Flows gracefully over the palate, the mousse very neatly matched with the creaminess from lees contact. The finish is very clean, in spite of a hint of sweetness. Drink now."
"While whiffs of bramble, white mushroom and earth are savory on the nose, the palate of this full-bodied Cabernet Franc is bright and fruity. Juicy black-cherry and berry flavors are forward and fresh, marked by crisp acidity and ripe persistent tannins."
"This has a good core of cherry and red currant preserves, with light cedar and tobacco notes along the edges. The focused finish has good length. Drink now."
"Supple and structured with juicy raspberry and black cherry fruit with some blackcurrant notes. Has some gravelly structure and good acidity. Nice depth and focus with lovely brightness. Grippy finish. Proper wine."
"This puts it all together in most respects—concentration, structure and smooth, sensual texture. Powerfully built for such an inexpensive wine, it is also one in need of some time to develop. "
"This is a light-bodied Cabernet Franc that offers tones of spiced currant and cranberry on the nose and palate, with a delicate framing of green herbs. It is carried by juicy acidity and a line of fine-grained tannins that meld with the tart red-fruit flavors. Drink now for its immediate appeal."
"New World–style Cabernet Franc, though a fine example of it. Aged 18 months in 2- to 4-year-old French oak. Light violet-red. On the nose, savory, peppery aromas, along with berry pastry. Fresh on the palate, offering cherry and berry. The oak is here throughout, but it plays nice enough. Long, drying tannins and a crushed-stone finish."
"Intensely ripe and luscious aromas of black cherry and plum are shaded in anise and vanilla on the nose of this plush Cabernet Sauvignon. It's rich and round in mouthfeel with soft yielding acidity, but the boldly tannic finish lends structure."
"Full-bodied, rich and fruity Cabernet Sauvignon, with 15% Merlot in the blend. Aged 18 months in 2- to 4-year-old French oak. Deep dark red. On the nose, aromas of cedar and berry pastry. On the palate, black cherry, tobacco and a bitter finish of espresso."
"Not just full blackcurrant fruit, but also iron and smoke character are wrapped around the healthy tannins that have been cautiously extracted. Long, self-confidently dry finish that pulls you back for more. Matured for 18 months in 20% new oak and casks that were used for up to 4 years. Drink or hold."
"Showing more sugar than its siblings, this still has good acidity and a fresh feel. Nicely done in its style, this is going to be a consumer favorite for picnics and the like, but it has a little distinction too. Did I mention that it tastes great? It may age longer than anticipated, but this should really be drunk fresh, when it is at its most exuberant point."
"With its juicy, concentrated peach, nectarine and apple flavors, the Célèbre is Dr. Frank's more approachable, easy-going sparkling. It's fruity, forward and delicately sweet yet maintains steadfast acidity and a soft, foamy mouthfeel."
"Aromas and flavors of grapefruit and honey, with a touch of spice, and soft and creamy on the palate."
"pple blossoms and crisp Asian pears perfume this exceptionally light-footed Chardonnay. While delicate in style, concentrated green apple, quince, and integrated oak tones lend oomph to the midpalate. The finish is long, fresh and blossomy. Drink now through 2018."
"Fresh and friendly, this does show a little wood at times, but there is enough unoaked juice so that it shows its fruit and liveliness too. Respectably concentrated for the level."
"Aromas of pineapple and lemongrass carry this fruit-forward Chardonnay. There’s a slight char to the fruit on the palate, with juicy tropical and stone-fruit flavors pushing through to the lingering finish."
"Best Buy. Bright, crisp aromas of peach, apple and yellow blossoms grace the nose of this deftly balanced Chardonnay. About half sees time in French oak, which adds a slightly creamy texture and a bit of spice to the ripe orchard fruit flavors on the palate. The fruit lingers pleasantly on the close. Best Buy. —A.P."
"Bright mango and pineapple tones are cut by laser-sharp edges of lime in this delicately structured dry Riesling. Invigorating white grapefruit and a steely sensation gild a lingering finish."
"A high-pitched style, with notes of pippin apple and Key lime zest rippling through, backed by crunchy acidity on the finish. Lean but invigorating. Drink now through 2018."
"This dry white has an intriguing pine-tip freshness to its scent, and a breadth of wheaty lees and sweet apple flavor that’s firm on the back end, tightened by a splash of lime."
"A straightforward, easy-drinking Riesling, this wine is dry in style with a somewhat shy nose of green apples, pear blossoms and wet stone. It is quite lip-smacking, being naturally very high in acidity, but does have some cushion to the mid-palate, however fleeting. A nice wine, though perhaps a bit simple. That said, it was bottled only a week before my tasting so may develop further with a bit of time. 8 grams per liter of residual sugar. Kelli White. Tasting date: May 2016"
"This is a Dry Riesling with a lot of energy, fine focus and excellent concentration. This tightly-wound Riesling combines structure and fine fruit perfectly. The fruit is expressive, fresh and aromatic. The tension on the finish allows it to linger nicely. There's a bit of steel underneath. Dr. Frank is right on the mark here, all for a very nice price. It is a can't-miss bargain. It should age pretty well and it will likely be better this time next year."
"Clean aromas of quince and limestone ride over a riper stone fruit core. Light bodied in feel, the dry palate is taut and focused, with tart apricot, lime and a chalky, mineral tone."
"Fresh and bright with open lemon, pear and tangerine notes. Supple, light and expressive."
"Lively and sunny, this has a fresh and friendly feel up front, but then it proves that it has fine persistence and some power too. It's dry, but not austere. This has beautiful length on the finish. The mid-palate is elegant, but it has enough concentration. It's another fine Riesling value in the Finger Lakes."
"A delicate pome-fruit aroma meets a tinge of peach and passion fruit on the nose. While the palate is fruity and straightforward, it offers well-honed flavors of apple and stone fruit, with a refreshing line of acidity to balance."
"One of the classic, good-value Finger Lakes expressions of Riesling. Bright, fresh nose of lime zest and white flowers. Juicy palate of grapefruit, lime and green apple, with lively acidity leading to a clean, crisp finish. "
"Quiet aromas of lemon-lime, apple peel and thyme carry the nose. The medium bodied palate is tart in lime and green apple flavors, with racy acidity pushing it along to a short finish. It ends with a talc-like dryness."
"My tongue is still tingling—the sugar here merely prevents the acidity from running away with this wine, but there is plenty of power on the gripping and tense finish. After the enticing and classic aromatics, this finishes with a bang. There is a hint of petrol as it warms and airs out, but not much. Beautifully done and very elegant, it's another fine value from the winery this issue."
"Delicate aromas of white blossoms, citrus peels and slate carry to the light,"
"Right from the start, the dry white shows off complexity, in its aromas of celery, lemon and peach. It's sweet and sour in the best way, showing tension and drive in its high-toned, high-acid freshness."
"A lot of floral delicacy and lemon and lime zest, but also some good white-peach fruit behind those high notes. Good depth on the mid-palate for the challenging vintage, with some wet-stone character at the long, crisp finish. Made from fruit grown on Kueka Lake and Seneca Lake. Drink or hold. Screw cap."
"Scents of lemon and passion fruit have a mildly petrol-like overtone here. The flavors are bright and herbal, fiercely dry, with a mineral grip that’s hunger-inducing for prawns."
"The cherry-pastille character fills out the surprisingly full body very neatly. The gentle touch of tannin and moderate acidity gel. A saignée rosé that’s a cuvée based on blaufrankisch with a handful of other red grapes. Drink now. Screw cap."
"This wine's peach blossom and citrus aromas lead to a palate driven by sour cherry and creamy strawberry fruit. There's some roundness to the feel and fresh, balancing acidity, offering a nice home for all these flavors."
"Pale-pink in color, this single-variety rosé offers underripe strawberry and raspberry aromas on the nose, with accents of wet stone and peppery spice. The light-bodied palate is silken in feel and rounded out by tart red-fruit flavors that are bolstered by pulsing acidity. While lightly concentrated in flavor, it is quite enjoyable and well balanced."
"This has beautiful flavors and respectable concentration for the difficult vintage and the level. The energy is less impressive—it's round and harmonious, an easy-drinker. It does have a bit of distinction, though. "
"A pale-pink hue and bright aromas of strawberry, melon and dried chamomile start this off. There's good concentration on the palate in juicy red-fruit flavors, with a pleasing roundness that's framed by bright acidity and delicate tannins."
"The very bright, floral and raspberry nose leads you into this light and delicate rosé with a long and very clean finish with a shower of rose petals. Drink now. Screw cap."
"Juicy and lively, with crunchy acidity carrying a range of fennel, pippin apple, kiwifruit core and lime zest notes. Shows good cut on the mouthwatering finish. Drink now through 2021."
"A very striking, herbal and licorice nose leads you into this sleek and polished dry white. Some tannins give grip to the crisp lemon and mineral finish. "
"Dry Riesling from Keuka, vines planted in 1958 on rocky soils. Very tight and lemony with lovely crisp, focused, mineral lemon and lime notes. Pure and bright with high acidity. Very linear."
"It certainly seemed concentrated, round and easy to drink on opening, surprisingly lush when contrasted with the last vintage I saw. It started out with a rich and full-bodied feel. The underlying acidity and tension are there, though, even if not overly aggressive in the wine's youth. As this aired out, it became more transparent, the overall concentration notwithstanding, but remained very approachable. Then, retasted the next day, it changed notably. Suddenly, it was all about the structure again. As it warmed, it added classic flavors and a touch of petrol, something to watch. It took another hour for the wine to come back into balance. This Riesling can indeed use the extra time the winery is giving it."
"From one of the oldest blocks on the estate, planted in the 1970s, this leads with scents of honeysuckle and peach blossoms. The flavors are a pure shot of apple, carried in a rich, beeswax texture. For roast chicken."
"Beautiful, complex Riesling from one of Dr. Frank’s oldest parcels, dating to the early 1970s. Big aromas and flavors of pineapple and candied lime and a lovely smoky note. Energetic palate with a deep, intense, salty mineral core, then a long finish of smooth stones."
"The juicy and tense finish, however, has a bright and precise combination of power and delicacy to it that makes it simply special. This should have the opportunity to continue improving for a decade or more. As it comes into better balance, it should become even more interesting."
"Bright and fresh, with yellow apple, fennel and honeysuckle notes darting through. Ends with a nice hint of slate on the finish. Drink now through 2023. 375 cases made."
"There's just enough petrol in the scent of this riesling to lend complexity and gravitas to the lees and lemon notes. The flavors broaden to apple and pear, but it's delivered with great persistence and concentraion, framed by a stony, slatey mineral note."
"From one of the early plots planted by Dr Konstantin Frank in 1968 on the shallow shale shores of Keuka Lake, this delivers aromas of ripe peach fruit with a pronounced petrolly, mineral edge. An excellent result from a relatively cool vintage, this is bone dry, light and crisp, yet there is an intensity and depth of flavour that is truly rewarding."
"This youthful dry riesling has a slew of floral and herbal nuances, together with delicate stone-fruit and wild-berry notes. So elegant, in spite of the full, juicy fruit on the palate. The long, wet-stone finish is racy and pristine. Made with grapes from the estate vineyard on Kueka Lake. Drink or hold. Screw cap."
"Lean and lively, with scents of peach blossoms and scallion ribbons, this has a green austerity and lively acidity, to pair with a leek tart. —P.J.C. (375 cases)"
"Bold lychee, honeydew and stone-fruit perfume adorns this varietally classic Gewürztraminer. Its tastes just a shade off dry, its hibiscus-nectar sweetness accenting sunny tangerine and peach flavors. Sunny acidity and integrated alcohol tie the package together smartly. Drink now through 2020."
"Clean and focused on the nose in tangerine, fresh red apple, and pear, these notes carry to the light-bodied palate, with delicate rose petals showing midway. Balanced acidity, a mild, chalky texture and lingering floral finish give this wine some cachet."
"This delicate white has a softly floral scent and elegant flavors of litchi and rosewater. The wine’s length and finely wrought acidity is its lasting impression."
"This is very well done, another fine bargain from Dr. Frank. This screams Gewürz in character. It's heavier on the lychees than on the spice, but those flavors linger a long while. It has good concentration for the level, although it could be more tightly wound. It is more persistent than it seems at first, though. It's also pretty delicious, if you like Gewürz, and impeccably balanced. The sugar doesn't stand out at all—it simply cuts the inherent bitterness of the grape. This is well done."
"A gewurz that flirts with the herbal and walks away with its dignity intact, this wine has a lovely balance between a celery-seed note and juicy pineapple flavors, with a nice, tense finish. "
"Delicate, perfumed and crisp with nice lychee and Turkish delight notes. Supple and fresh with a lovely texture. Grapey, sweet finish."
"An off-dry style of Gewürztraminer with a nose redolent of rosewater, nutmeg, ginger and orange zest. On the palate, lots of honeydew and pineapple, balanced by white pepper and lively acidity. Solid-value Gewürztraminer. 12 grams per liter residual sugar."
"Bright aromas of grapefruit, white flowers and pink peppercorn meld with a slightly grassy hop note on the nose. The palate is rounded in feel, showing a creamy melon flavor that’s honed by a lick of bitter spice."
"A classic gewürz that reflects the coolness of the Finger Lakes without too much austerity, this has textbook scents of litchi and white roses, assertive but not overly phenolic. The flavors are lemony and rounded; for choucroute garnie."
"This is sourced from Keuka vineyard blocks from 1968 and 1981. Enticingly aromatic with its classic rose petal nuances, this is a balanced Gewürz that shows off some lychees on the finish. The modest sugar is easily offset by the acidity. Very gentle and just a touch bland for this grape, it lacks some power and doesn't show much spice, but the rest is quite well done, certain to make fans of this grape happy at a pretty nice price. This is always a nice and consistent offering, never quite having the structure to rise to star status, but always delivering plenty of easy-sipping value."
"This light and fresh gewurz has so much rose-water character and a touch of candied angelica. Discreet tannins, but lively acidity. Very well crafted, but a bit simple at the finish. Drink now. Screw cap."
"Zesty and fresh, this bristling Grüner Veltliner offers pristine tangerine, lime and melon flavors. While delicate in concentration, vibrant acidity and crisp lime pith notes reverberate on the finish."
"Salty and green, with a scent of lime blossom and a savory suite of flavors that are both floral and leafy, this wine runs parallel to the variety as it’s grown in Austria but manages to glance off those attributes…green, but in a different way, angular, but not quite the same angle. Uncork for sweet-pea risotto."
"Supple, fresh and bright with nice juiciness. There’s some lemony character here. Delicate and showing some finesse, as well as a touch of white pepper. A light, transparent, expressive version."
"This is a very nice bargain in its youth. It is not the biggest or most powerful Grüner, but it has good concentration and coats the palate nicely. There is reasonable tension on the finish and white pepper and spice as well."
"Dr. Frank has the most acreage of Grüner Veltliner on the East Coast, and this is one of the better examples from the region. Very aromatic style of Grüner Veltliner, offering white flowers, cut flower stem, lime zest and white pepper. Good acidity, flavors of peach and apricot, and a little bit of spice and pepper on the long, flinty finish."
"Salty, biscuity, cool and pretty, this grüner possesses high-toned lemon and pea-shoot scents, with flavors that are a bit more plump and chewy. Chill it ice-cold for pasta tossed with arugula pesto."
"Granting that they are not all here, this seems like one of the better performances for this grape from the winery. With touches of pepper on the finish, it feels reasonably full in the mouth and adds some power. It succeeds, though, because it is very expressive this year while maintaining its focus and precision. It has the structure to hold, and under screw cap, it should do pretty well. Of the producer's still whites not named "Riesling," I debated whether this or the regular Rkatsiteli was the best. Ultimately, I gave the latter a slight nod, but it was close. We'll see what happens in a couple of years."
"Dr Frank’s Grüner is produced with grapes grown on the southeast shores of Seneca Lake in the region known as the Banana Belt for the ripeness of the fruit it delivers. The wine shows typical Grüner aromas of ripe apricot with accents of white pepper and flowers. Although it is completely dry, there is still good density here, but it is more Federspiel than Smaragd in character and still pleasantly persistent on the palate."
"Named for Konstantin Frank’s daughter, this chardonnay is refreshingly lean. It blends a leesy Weetabix note with flavors that are at once salty and lemony; a mouthwatering white for trout. "
"This shows its wood a bit and doesn't have a lot of depth to soak it up, but it holds itself together well in the long run. However, it also doesn't have a lot of power, and it is very easy to drink now. This is going to require a food pairing to show its best. It may have some ability to approve in the cellar, and it should hold well for several years. Overall, while this is a very different style from the regular Chardonnay, it's not all that much more impressive. Bargain hunters should take note, as the price here more than doubles. This does have one key advantage—it may age better. At the moment, it's more about the stylistic difference, but they may separate as they age."
"This single-vineyard wine from a plot just north of the estate on Keuka Lake offers a pleasing intensity of grilled citrus, limestone and buttered bread. The medium-bodied palate is tense in citrus and mineral flavors, broadened out by accents of peach tart and cream. Lemon curd rings on the lingering finish."
"Focused, with fresh acidity carrying the apple and pear fruit flavors. Light verbena and hazelnut accents add to the finish."
"From a single vineyard named after Konstantin’s daughter Hilda and planted in 1985. Though oaky, it’s still bright and fresh. Lovely nose of ginger, lemon curd and pineapple. In the mouth, round and supple, with more citrus and some tropical fruit."
"An impressive chardonnay for a region that doesn’t have much of a reputation for this grape. Excellent interplay of ripe-pear, candied-lemon and toasty aromas with positive tannins. Concentration without much feeling of weight. Long and elegant finish. From the Volz vineyard. Drink or hold. Screw cap."
"This is a wine with immense complexity—a wonderland of botrytis, pine, saffron, honey, peach, apricot and smoke, all in an intricate mélange. The flavors continue in a savory mode, like honey infused with garrigue herbs, but what will bring you to the next sip is the energy of the wine, its brisk, assertive movement, effortlessly supporting all the richness. An impressive performance to present at the end of the meal with goat cheese. "
"Light yellow gold of medium intensity. A beguiling combination of white peaches, honey, lemon juice, and chamomile greets the nose. The palate is quite seamless, balancing its 120 grams per liter of residual sugar with a fine and sculpting acidity. Soft and appealing in the mouth, but with a stony depth that adds interest. Though decidedly sweet, there is enough freshness and structure to earn this wine a place on the dinner table, rather than the dessert cart."
"A barrel selection by Meaghan Frank, aged 20 months with half in new French oak. Unique blend of 40% Cabernet Sauvignon, 14% Saperavi, 14% Cabernet Franc, 14% Merlot and 14% Pinot Noir. The fruity nose features aromas of baked cherry, baking spice and licorice. Opulent and luscious on the palate, offering cherry, chocolate and some earth and campfire, followed by a slaty finish. A big, bold red. -- Jason Wilson"
"Barrel selection from the Keuka property, including Saperavi, Pinot Noir, Cabernet Sauvignon, Cabernet Franc and Merlot. This is fleshy and bright with great concentration of blackcurrant and blackberry fruit. This has some structure and good acidity. Dense and primary with lovely brightness. Has potential."
"This kitchen-sink blend is intriguing, to say the least. It has a medley of flavors from herbs to plums, mostly leaning to darker fruits. The acidity creates a juicy finish. The structure is excellent, the concentration good. It has the depth and power to age beautifully. You could drink it now if you wanted to, but I'd say this needs a couple of years of cellaring. I won't be surprised if it holds 15+ years—and it might improve notably in time as well. Let's be a little conservative on this new bottling, but the future looks bright."
"Deep forest-berry and savory character is married to a serious tannin structure that’s already very well integrated on the medium-to full-bodied palate. Long and generous, velvety finish with quite serious, savory complexity. A cuvée of amur, blaufrankisch, cabernet franc, cabernet sauvignon, merlot and pinot noir. Matured for 18 months in 20% new oak and casks that were used for up to 4 years. Drink or hold."
"No written review"
"Fresh and engaging, with a mix of pippin apple, lime zest and kiwifruit flavors. Offers a tangy slate echo through the light, detailed finish. Well done. Drink now through 2021."
"Fruit that knows how to party” is how one taster described this wine, noting how the peach, pear and dried apple fruit last in harmony, carried by firm, tense acids. A clean, fresh riesling for brook trout."
"The 2017 Dry Riesling "Margrit" is not quite as dry as the "Eugenia," the other "black label" specialty Riesling this issue. It comes in with 8.7 grams of residual sugar and seven of total acidity, plus 12.5% alcohol. Tasted a few months before release, this seemed hard to resist right now. It's dry but rich and seductive. Feeling even fuller bodied than the Eugenia, this is the one I didn't expect to be overly nervy. It's in line with expectations. The balance makes it caressing on the palate, while it still seems pure and clean. The next day it showed very differently in flavor profile, adding a bit of a sour grapefruit nuance cutting through the sugar. Overall, I had a distinct preference for Eugenia in structure and flavor profile, but this has many merits and may yet prove its case in the cellar. Sourced from the winery's 2007 Hector-area vines (Seneca Lake, as opposed to the Keuka Lake vines for the Eugenia), there will be 380 cases released in the spring of 2019."
"This dry-style Riesling is named after the wife of Willy Frank, second generation owner of the estate. An expressive nose of lime, white blossoms and slate gives it an intense, focused start. The palate is persistent in acidity and well-textured, displaying flavors of lime and white cherry that end on a lingering powdered-stone finish. ALEXANDER PEARTREE"
"Margrit comes from the Frank family’s vineyards overlooking Seneca Lake, one lake over from their home vineyard on Keuka. The wine feels windswept and dry, brisk and slightly herbal, with citrus flavors delivered in a juicy burst. It’s delicious, with the heft for duck confit."
"From a single vineyard on the east side of Seneca Lake. More subtle than Eugenia, with apricot, pear and a touch of talc on the nose. In the mouth, underripe nectarine and juicy pear, but there’s interesting tension and a long, stony finish."
"The 2019 Dry Riesling "Margrit" comes in with 7.39 grams of residual sugar and 9.7 of total acidity, plus 12.8% alcohol. That is dry. This is sourced from a single vineyard on Seneca Lake, owned by the winery, that was planted in 2008. The winery says the site is somewhat warmer than their Keuka Lake properties, producing a riper wine. A big step up over the last I saw, this has power but also a juicy finish that displays fine fruit. As powerful as it is, it not just an acid-freak wine. That long finish is gripping and tense. The aromatics are powerful too, while the mid-palate is simply solid. This food-wine Riesling shows every sign of improving over the next decade. It may have layers yet to reveal. Giving it a year or so of cellar time would be a good idea. Dr. Frank is on fire this issue, hitting home runs and demonstrating why it is an iconic estate in the region."
"Sourced from a vineyard on Seneca Lake, this wine offers a stony, earthy core surrounded by citrus and apple tones on the nose. The palate is broad and juicy yet dry in style, with honed lemon, pome fruit and crushed stone elements zipping along."
"Zippy from the start, with pippin apple and slate notes backed a pinch of lime zest on the dry finish. Drink now through 2025. 375 cases made. –JM"
"This reserve bottling comes from the winery's Seneca Lake property in Hector. It's sharp as the crack of a whip, with savory scents of petrol and scallion, until a broad Meyer-lemon tartness comes to the fore. The flavors are marked by that early savor but remain creamy, clean and very dry, lip-smacking with a sharp line of acidity."
"Enveloping nose of mandarin oranges, apricots and summer flowers. Very succulent with a cornucopia of ripe fruit, the power beautifully underplayed. I love the way the juiciness and the lively acidity are intertwined at the long finish. Excellent aging potential. Drink or hold. Screw cap."
"Ripe, forward notes of peach and apricots touched with honey, citrus peel and white blossoms spring from the glass in this classically styled Riesling which shows just a bit of sweetness - 7g/L but balanced by 7.9g/L of acidity. Vibrant, electric and charming, this shows the warm eastern side of Seneca that some call the 'banana belt' because of the ripeness of the fruit. There is still plenty of structure to carry this to a lingering finish."
"Give this some time in glass for the more reductive notes—like lamp oil and onion—to open and allow room for pithy lemon and flint aromas. A laser beam of lemon acidity nicely lifts the dry, slippery palate. This is a food-friendly bottling now, but it could also age with grace for seven to eight years. —C.P."
"A rather meaty, full-bodied Merlot. Aged 10 months in 2- to 4-year-old French oak. Purplish-red. Nose of grilled meat, cherry pie, cedar, cardamom. and gingerbread cookie. Unique palate of cured meat, ripe tomato and olive. Surprising, odd Merlot."
"This cool-climate merlot has an appealing balance of ripe blackberry fruit, lively acidity, savory character and moderately dry tannins, which build nicely at the long, dry finish. Matured for 18 months in 20% new oak and casks that were used for up to 4 years. Drink or hold."
"Scents of orange pulp and orange oil lead in this exotic muscat. It’s got a bit of flower petal bitterness on the back end, suggesting lemon sole as a pairing."
"A generous, round and slightly pithy dry muscat that has plenty of grapey fruit and attractive floral notes. Soft, dry finish with a hint of tannin. Drink now. Screw cap."
"This shows good concentration while maintaining some elegance. It is not quite as fresh or as lifted as in some years, but it does fine overall. The structure is the best feature—it's a bit tight on the finish, showing off a moderate tannic backbone. The flavor profile is a bit darker this year, more black cherries with a hint of plum than raspberries and cherries. That said, I did see some evidence that this could evolve and become more interesting. It took over an hour to get there, but this has a good chance to improve. It could really use a year in the cellar. Let's start here and be a little conservative."
"The grapes for this wine are partially sourced from the winery's Keuka Lake estate vineyards that were planted in 1958, with the remainder coming from an estate vineyard on Seneca Lake. There's an earthy, woodsy element to the nose, like a fresh whiff of rooibos tea, but plenty of fruit rides underneath. Crunchy cranberry and blueberry flavors revolve around tightly coiled acidity, with a pleasing clench of tannins providing solid structure."
"The pinot noir vines for this bottling include some of the oldest in the country, planted in 1957. In 2016, they produced a woodsy, brambly pinot, the crunchy wild-strawberry flavors scented with a hint of tobacco. It’s lean and light, with a composure and a tart freshness that would pair well with smoked trout."
"From a block of Pinot Noir that dates to 1958. Aged 18 months in 2- to 4-year-old French oak. Ruby in color. Earthy, meaty aromas mingle with brambleberry. You can feel the oak on the palate. Chewy, complex and full of spice on the palate, offering notes of sour cherry, spicy tannins and a cool, gliding finish."
"These cuttings came through quarantine at Beltsville, Maryland (one of the two USDA facilities) and had been sourced from France. Planted in 1958. Supple and quite elegant with delicate red cherry fruit with a hint of cedar and spice under the pure fruit. Soft, textured and easy with a hint of seriousness. Has nice purity of fruit. Fine grained finish. Very stylish in a lighter style."
"Aromas of freshly pressed cherries, earthy stems and delicate peppery spice carry the nose of this Pinot Noir that’s partially sourced from vineyards on Keuka Lake that were planted in 1958. The light-bodied palate is rounded and juicy in feel, with tart cherry and currant flavors pushed along by persistent acidity. A delicate cocktail bitters note arises on the midpalate and resolves into the smooth, silky tannins on the finish."
"Lean and bright, with a cool, leafy cherry scent and luminous red-fruit flavors, this feels light and effortless, a wine to chill for a plate of mortadella. "
"Made in a riper style, this wine leads with scents of bruised apples, pear and quince. It’s round and generous, with a brisk finish."
"The fresh lemon, apple-fruit and apple-blossom character makes this an attractive dry pinot blanc, and there’s some good structure on the medium-bodied palate. Moderate acidity for a Finger Lakes white, but plenty of freshness. Drink now. Screw cap."
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