Dr. Konstantin Frank Wine Cellars

Our Brut is a 55% Chardonnay, 40% Pinot Noir, and 5% Pinot Meunier blend from our estate vineyards on Keuka Lake. The grapes are hand harvested and very lightly pressed. 2% of the Pinot Noir was barrel fermented in French oak. Secondary fermentation took place in bottle for a minimum of 30 months in our historic underground cellar. Sophisticated and elegant, the aromas jump out of the glass expressing baked red apple, ginger, lemon curd, wildflowers, apricot, and biscuit notes. Bright lemon-driven acidity and very fine mousse leave a creamy mouthfeel with exquisite length. Perfect for celebrations and special occasions. Pair with oysters, lobster, smoked salmon, fried foods, egg dishes, sushi, popcorn, or seafood-based Chinese dishes. Wine Specs: Vintage: 2019; Varietal: Sparkling; Residual Sugar: 8 g/L; Aging: Méthode Champenoise. 36 Months Minimum; Alcohol %: 12. Profile - Tasting Notes: Sophisticated and elegant, the aromas jump out of the glass expressing baked red apple, ginger, lemon curd, wildflowers, apricot, and biscuit notes. Bright lemon-driven acidity and very fine mousse leave a creamy mouthfeel with exquisite length. Vineyard Notes: The grapes for our sparkling wines are located on separate plots on our Keuka Estate vineyards. These vineyards were planted by Willy Frank in the late 1970s with the sole purpose of producing sparkling wines. Winemaker Notes: 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. 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 30 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. Variety: 55% Chardonnay, 40% Pinot Noir, 5% Pinot Meunier. Vineyard: 100% Keuka Estate. Vinification: Chardonnay Whole Cluster Direct Pressed. Vessel: Stainless Steel. Temperature Controlled. Fermentation: Only Cuvée Press Used. Élevage: Méthode Champenoise. 30 Months Minimum. Accolades

100% Pinot Noir from our estate vineyards on Keuka Lake. The grapes are hand harvested and very lightly pressed. Secondary fermentation took place in bottle for a minimum of 36 months in our historic underground cellar. Delicate aromas of freshly baked bread, Asian pear, fresh strawberries, baked red apple, white flowers, and fresh strawberries. Leading with a fine mousse, the mouthfeel is tense and profound with creamy lees, strawberry, and red cherry. A touch of tannin balances the acidity on the sophisticated finish. Perfect for celebrations and special occasions. Pair with oysters, lobster, smoked salmon, fried foods, egg dishes, sushi, popcorn, or seafood-based Chinese dishes. Wine Specs: Vintage: 2018; Acid: 10.2 g/L; Varietal: Sparkling; PH: 2.98; Residual Sugar: 8 g/L; Aging: Méthode Champenoise. 36 Months Minimum; Alcohol %: 11. Profile - Tasting Notes: Delicate aromas of freshly baked bread, Asian pear, fresh strawberries, baked red apple, white flowers, and fresh strawberries. Leading with a fine mousse, the mouthfeel is tense and profound with creamy lees, strawberry, and red cherry. A touch of tannin balances the acidity on the sophisticated finish. Vineyard Notes: The grapes for our sparkling wines are located on separate plots on our Keuka Estate vineyards. These vineyards were planted by Willy Frank in the early 1980s with the sole purpose of producing sparkling wines. Winemaker Notes: 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 36 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. Variety: 100% Pinot Noir. Vineyard: 100% Keuka Estate. Vinification: Whole Cluster Direct Press. Vessel: Stainless Steel. Temperature Controlled. Fermentation: Only Cuvée Press Used. 5% Barrel Fermented. Elevage: Méthode Champenoise. 36 Months Minimum. Dryness: Dry. 0.8% Residual Sugar. Production: 374 Cases. Accolades: 91 Point Wine. Advocate

100% Riesling grapes are hand harvested and very lightly pressed. Secondary fermentation took place in bottle for a minimum of 24 months in our historic underground cellar. Medium-sweet. This delicious, fruity Cremant style sparkling wine is a very inviting, easy-to-drink sparkling wine. Apple, honey and spicy aromas on a solid acidic backbone gives this wine a great balance and fruit forwardness. Perfect for celebrations and special occasions. Pair with oysters, lobster, smoked salmon, fried foods, egg dishes, sushi, popcorn, or seafood-based Chinese dishes. Wine Specs: Vintage NV; Acid 9.4 g/L; Varietal: Sparkling; PH 2.86; Residual Sugar 19.6 g/L; Aging: Méthode Champenoise. 24 Months Minimum; Alcohol %: 11.4. Profile - Tasting Notes: This delicious, fruity Cremant style sparkling wine is a very inviting, easy-to-drink sparkling wine. Apple, honey and spicy aromas on a solid acidic backbone gives this wine a great balance and fruit forwardness. Vineyard Notes: The grapes for our sparkling wines are located on separate plots on our Keuka Estate vineyards. These vineyards were planted by Willy Frank in the early 1980s with the sole purpose of producing sparkling wines. Winemaker Notes: 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.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 2 years 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. Variety: 100% Riesling. Vineyard: 100% Keuka Estate. Vinification: Whole Cluster Direct Pressed. Vessel: Stainless Steel. Temperature Controlled. Fermentation: Only Cuvée Press Used. Élevage: Méthode Champenoise. 24 Months Minimum

Fruity, unoaked style of Chardonnay. Dry, crisp, and fresh with notes of ripe apple, apricot, peach and tropical fruits. Refreshing, yet rich, flavors are rounded out by a pleasing citrus acidity with bold fruit flavors. Pair with Shrimp (Grilled) , Salmon (Grilled, Roasted) , Trout, Chicken (Baked, Grilled) , Curries, Garlic (Roasted) , Avocados, Lemon Sauces. Wine Specs: Vintage: 2021; Varietal: Chardonnay; Aging: Unoaked.; Alcohol %: 12. Profile - Tasting Notes: Fruity, unoaked style of Chardonnay. Dry, crisp, and fresh with notes of ripe apple, apricot, peach and tropical fruits. Refreshing, yet rich, flavors are rounded out by a pleasing citrus acidity with bold fruit flavors. Vineyard Notes: Salmon Run is named after the majestic landlocked salmon that swim through the deep waters of Keuka Lake in the Finger Lakes wine region of New York. For over 25 years, Salmon Run wines embody the experience of the Finger Lakes producing everyday wines for everyday enjoyment. Winemaker Notes: Budbreak and flowering were a bit late, beginning in June. July recorded some of the hottest and driest days in the Finger Lakes, perfect conditions for ripening. Several weeks of rain in September forced us to be very selective in the vineyard. Several tries through the vineyard dropping poor fruit before harvesting only the best quality bunches. Harvest finished earlier than normal. Vineyard: Grapes for Salmon Run wines come from local Finger Lakes growers and from younger Dr. Konstantin Frank estate vines. Winemaking: Immediately after harvest, the grapes are de-stemmed and pressed. The juice is fermented at low temperatures in stainless steel to preserve the more delicate flavors. The wine is aged in stainless steel until the following Spring and bottled without oak aging

Classic aromas of grapefruit, guava, and wet stones perch alongside dried grass and herbs. Ripe nectarine and passion fruit round out the generous body. It's beautifully delicate and substantial with cool climate acidity cutting through. Pair with Asparagus, Chicken (Fried, Roasted, Sauteed) , White Fishes, Seafood (Lightly Grilled) , Herbs, Peppers, Salads, Goat Cheeses, Tomatoes

Our classic dry style of Riesling made from vines dating back to 1958 from both our estate vineyard sites. Delicate and elegant, harmonizing lime zest, granny smith apples, and mineral stoniness from the Keuka vineyards with fresh citrus and nectarine from the Seneca vineyards. The zingy freshness brings energy, brightness, and persistence. This delicate Dry Riesling with elevated acidity pairs best with soft goat cheeses, simply prepared chicken or pork dishes sauteed or grilled, lightly prepared white fishes, salmon, or scallops, and greens salads. Wine Specs: Vintage: 2021; Varietal: Riesling; Aging: Unoaked. 5 Months Lees Aging; Alcohol %: 12. Profile - Tasting Notes: Delicate and elegant, harmonizing lime zest, granny smith apples, and mineral stoniness from the Keuka vineyards with fresh citrus and nectarine from the Seneca vineyards. The zingy freshness brings energy, brightness, and persistence. Vineyard Notes: Riesling was first brought to the Finger Lakes by our founder. Those original vines dating back to 1958 are still in production. Riesling blocks on our Keuka vineyard were planted in 1958, 1962, 1968, 1976, 1999, 2006, and 2012 with various clones (88, 90, 11, 318, 239, 49, 110, 38) . Soils here are shallow, shale-based which add minerality, acidity, and elegance. Riesling was planted in 2007, 2008, 2010, and 2012 on our Seneca estate vineyard with 90 and 356 clones. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam. A small portion of the grapes come from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank's plantings on Keuka Lake. Riesling was planted in 1985. Winemaker Notes: "We began 2021 with a milder winter resulting in fewer buds damaged from the cold. The growing season in 2021 was more typical for the region with cooler temperatures and adequate rainfall. The wines from this vintage will have crisp acidity balanced by delicate fruit flavors providing great structure. The Reds and Whites should age well as evidenced by our wine library going back to the 1962 vintage." - Frederick Frank. Vinification: De-Stemmed. Direct Press. Vessel: Stainless Steel. Temperature Controlled. Fermentation: Unoaked. 5 Months Lees Aging. Élevage: Unoaked. Accolades

A single vineyard Chardonnay from the Volz Vineyard planted in 1985 named after Konstantin's daughter Hilda, a woman in the family known for her work ethic and her unrelenting commitment to her family. Fruity and floral, the French Acacia barrels add elegance and white flowers to the grape derived citrus zest and fresh red apple. The palate is round and generous with richness from the French oak barrels and creaminess from lees stirring with a hint of spice on the finish. Pair with Lobster, White Fish, Salmon, Scallops, Veal (Grilled) , Chicken (Fried, Grilled) , Butter Sauces, Creamy Goat or Sheep Cheese, Light Cream Sauces, Caesar Salad. Wine Specs: Vintage 2021; Varietal: Chardonnay; Residual Sugar: 5.9 g/L; Aging: Aged 9 Months. 17% New Oak. 83% 2-4 Year Old Barrels; Alcohol %: 13. Profile - Tasting Notes: Fruity and floral, the French Acacia barrels add elegance and white flowers to the grape derived citrus zest and fresh red apple. The palate is round and generous with richness from the French oak barrels and creaminess from lees stirring with a hint of spice on the finish. Vineyard Notes: The grapes from this single vineyard come from the Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank's plantings on Keuka Lake. The vineyard was planted in 1985 by Walter Volz, the winery's first Vineyard Manager. This vineyard is managed by Eric Volz, current Vineyard Manager for the winery, who worked alongside his father Walter and grandfather, Dr. Konstantin Frank. Soils here are shallow with high natural acidity and high amounts of shale. The vines are planted on 3309 and 188-15 rootstocks. Winemaker Notes: "We began 2021 with a milder winter resulting in fewer buds damaged from the cold. This produced a larger grape crop which is allowing us to get back in stock on many of our wines. The growing season in 2021 was more typical for the region with cooler temperatures and adequate rainfall. The wines from this vintage will have crisp acidity balanced by delicate fruit flavors providing great structure. The Reds and Whites should age well as evidenced by our wine library going back to the 1962 vintage." -Frederick Frank. Vineyard: 100% Volz Vineyard. Vinification: Direct Press. Stainless Steel. Vessel: 100% French Oak Barrels, 50% Acacia Wood, 17% New Oak. Fermentation: 100% Barrel Fermented. Weekly Bâtonnage. No MLF. Élevage: Aged 9 Months. 33% New Oak, 33% 2nd Year Oak, 33% 3rd & 4th Year Oak. Accolades

Fresh and unctuous with delicate apricots, lemon oil, yellow pears, and ginger. It's luscious and refined with cherry blossom marked with toasty sweet spice. Antipasto, Goat Cheeses, Pasta with Seafood or Shellfish, Light Seafood Dishes, White Fishes, Mussels, Citrus Salads, Grilled Pork, Sausages. Wine Specs: Vintage: 2021; Varietal: Pinot Gris; Aging: 17% in 500l French Puncheons for 3 Months.; Alcohol %: 12. Profile - Tasting Notes: Fresh and unctuous with delicate apricots, lemon oil, yellow pears, and ginger. It's luscious and refined with cherry blossom marked with toasty sweet spice. Vineyard Notes: Pinot Gris was first brought to the Finger Lakes by our founder. Our current plots on our Keuka vineyard were planted in 1997, 1999, and 2002 on 18-15 rootstocks. Vineyards on our Keuka estate are shallow, shale-based soils which adds minerality, acidity, and elegance. Pinot Gris was planted in 2012 on our Seneca estate vineyard located in Hector, New York, in the warmest mesoclimate in the Finger Lakes known as the 'Banana Belt'. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam. A small portion of the grapes come from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank's plantings on Keuka Lake. Pinot Gris was planted in 1990.This vineyard is managed by Eric Volz, current Vineyard Manager for the winery, who worked alongside his father Walter and grandfather, Dr. Konstantin Frank. Winemaker Notes: "We began 2021 with a milder winter resulting in fewer buds damaged from the cold. This produced a larger grape crop which is allowing us to get back in stock on many of our wines. The growing season in 2021 was more typical for the region with cooler temperatures and adequate rainfall. The wines from this vintage will have crisp acidity balanced by delicate fruit flavors providing great structure. The Reds and Whites should age well as evidenced by our wine library going back to the 1962 vintage."-Frederick Frank. Variety: 100% Pinot Gris. Vinification: De-Stemmed. Direct Press. Vessel: Stainless Steel & 500l French Puncheons. Fermentation: 50% Barrel Fermented in 500l French Puncheons. Élevage: 17% in 500l French Puncheons for 3 Months. Style: Dry

Eloquently exotic glistening with fresh melon, lemon pith, baked red apple, and a hint of beeswax. It's ripe and rich in the mouth with lemon curd, apricot, ginger, and white flowers with a long-lasting creamy texture. Only 240 cases produced. Pair with Scallops, Salmon, Turkey (Roasted) , Chicken (Roasted or as a Salad) , Goat Cheeses, Egg Dishes, Salads. Tasting Notes: Eloquently exotic glistening with fresh melon, lemon pith, baked red apple, and a hint of beeswax. It's ripe and rich in the mouth with lemon curd, apricot, ginger, and white flowers with a long-lasting creamy texture. Vineyard Notes: For decades, we have worked with Sawmill Creek Vineyards to source our Pinot Blanc. Located on the "Banana Belt" on the east side of Seneca Lake, the vineyard receives the greatest amount of sun coupled with a location that is nearest the deepest parts of Seneca Lake, thereby having a greater impact on temperature. Grapes grown here exhibit more tropical flavors – a consequence of greater ripeness. Winemaker Notes: The 2022 harvest was a special year for us as we celebrated our 60th harvest since the founding of our winery in 1962. The grapes this year were exceptional, albeit low in quantity due to a few -10oF nights in January. After overcoming the winter adversity, spring sprung beautifully on time and summer was hot and dry. The dry days and cool nights played a major role in developing aromatic qualities in smaller concentrated berries. The wines from this vintage are profound and striking, combining the best elements of cool and hot vintages collectively. Variety: 100% Pinot Blanc. Vineyard: Sawmill Creek Vineyard. Vinification: De-Stemmed. Direct Press. Vessel: Stainless Steel. Temperature Controlled. Fermentation: Traditional. No Malolactic Fermentation. Élevage: Unoaked. Style Dry. Production: 240 Cases

A Georgian grape variety that dates back to 3000 B.C. and the oldest known grape variety in the world. This lightly orange style of Rkatsiteli conveys the tradition of amber winemaking with flavors of toasted orange, ginger, rosemary, bitter almond, white flowers, and macerated peaches. This is one meant for food and pair with meals meant for lighter red wines. Pair with Olives, Goat Cheeses, Sushi, Seafood, Salads (Citrus, Vinaigrette) , Grilled White Meats, BBQ. Wine Specs: Vintage: 2021; Varietal: Rkatsiteli; Aging: Aged 6 Months in 2 Amphora, Concrete Egg, & Steel. Alcohol %: 13. Profile - Tasting Notes: This lightly orange style of Rkatsiteli conveys the tradition of amber winemaking with flavors of toasted orange, ginger, rosemary, bitter almond, white flowers, and macerated peaches. This is one meant for food and pair with meals meant for lighter red wines. Vineyard Notes: Rkatsiteli originates in the country of Georgia and it one of the oldest grape varieties in the world dating back to 3000 B.C. The grape has a very strong resistance to cold winter conditions and retains high acidity even in the hottest summers. Dr. Konstantin Frank was the first to plant Rkatsiteli in the Finger Lakes during his experiments in the 1950s and 1960s. We grow just under 10 acres of Rkatsiteli on our Keuka Estate: 3.1 acres planted in 1983, 2.8 acres in 1987, and 3.8 acres in 2003. Our soils on Keuka Lake are shallow, Mardin and Volusia silt loam with high shale content which adds minerality, acidity, and elegance. Our vineyard is east-facing ranging from 980 ft to 1200 ft elevation and are at the deepest parts of Keuka Lake. Winemaker Notes: Amphoras allow micro-oxygenation, which concentrates the wine. And since an amphora is shaped like an oval, it keeps the wine and lees constantly moving and in suspension. Unlike a wine barrel, an amphora does not actually impart any flavors to the wine. What an amphora does provide, however, is roundness, mouthfeel and concentration. An amphora softens the flavors of Rkatsiteli as well as its tannins. In summation, most of the flavors in the wine come from the grape itself, but an amphora adds to the flavors' concentration and complexity. Variety: 100% Rkatsiteli. Vineyard: 100% Keuka Estate. Vinification: Whole Cluster. 5 Day Cold Soak on Skins. 11 Day Ferment on Skins. 16 Days Total on Skins. Vessel: Open-Top. Fermentation: On Skins. Twice Daily Punchdowns. Élevage: Aged 6 Months in 2 Amphora, Concrete Egg, & Steel. Accolades

Our classic semi-dry style of Riesling made from vines dating back to 1958 from both our estate vineyard sites. Delicate at first then tropically ripe, brimming with apricot, nectarine and a touch of pineapple. Lemon citrus and acacia blossom balance the sweetness effortlessly. Pair with Middle Eastern, Moroccan, Thai, and Asian cuisines. Pairs well with Spicy and Aromatic Ingredients like Pepper, Ginger, Curry, Sesame, and Soy. Spicy BBQ and Wings. Pork. Wine Specs: Vintage 2021; Varietal: Riesling; Residual Sugar: 2.8%; Aging: Unoaked; Alcohol %: 12. Profile - Tasting Notes: Delicate at first then tropically ripe, brimming with apricot, nectarine and a touch of pineapple. Lemon citrus and acacia blossom balance the sweetness effortlessly. Vineyard Notes: Riesling was first brought to the Finger Lakes by our founder. Those original vines dating back to 1958 are still in production. Riesling blocks on our Keuka vineyard were planted in 1958, 1962, 1968, 1976, 1999, 2006, and 2012 with various clones (88, 90, 11, 318, 239, 49, 110, 38) . Soils here are shallow, shale-based which add minerality, acidity, and elegance. Riesling was planted in 2007, 2008, 2010, and 2012 on our Seneca estate vineyard with 90 and 356 clones. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam. A small portion of the grapes come from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank's plantings on Keuka Lake. Riesling was planted in 1985. Winemaker Notes: "We began 2021 with a milder winter resulting in fewer buds damaged from the cold. This produced a larger grape crop which is allowing us to get back in stock on many of our wines. The growing season in 2021 was more typical for the region with cooler temperatures and adequate rainfall. The wines from this vintage will have crisp acidity balanced by delicate fruit flavors providing great structure. The Reds and Whites should age well as evidenced by our wine library going back to the 1962 vintage." -Frederick Frank. Vineyard: A blend of Seneca and Keuka Estate vineyards. Vinification: De-Stemmed. Direct Press. Vessel: Stainless Steel. Temperature Controlled. Fermentation: Traditional. No Malolactic Fermentation. Semi-Dry. 2.8% Residual Sugar. Ageing: Unoaked. Accolades

An exotic grape producing a Semi-Dry wine that's aromatic, full-bodied, and floral. Enticing aromas of honeysuckle, candied citrus, rose, and peonies with intensity on the palate. Slighty sweet and mouthcoating with a lingering finish of honey and orange blossom. Pair with Proscuitto Wrapped Grilled Pears, Aged Gouda, Grilled Pineapple with Shrimp, Cheesecake. Wine Specs: Vintage: 2022; Varietal: Muscat; Aging: Unoaked; Alcohol %: 12. Profile: Tasting Notes: Enticing aromas of honeysuckle, candied citrus, rose, and peonies with intensity on the palate. Slighty sweet and mouthcoating with a lingering finish of honey and orange blossom. Vineyard Notes: Muscat Ottonel was introduced to the Finger Lakes by our founder, Dr. Konstantin Frank, in the early 1960s as 1 of 66 experimental vinifera varieties. Since then we have learnt that Muscat Ottonel prefers warmer vineyard sites in the Finger Lakes thus we source these grapes from Lamoreaux Landing on Seneca Lake. The Banana Belt is a portion of land on the east side of Seneca Lake that receives the greatest amount of sun coupled with a location that is nearest the deepest parts of Seneca Lake, thereby having a greater impact on temperature. Grapes grown here exhibit more tropical flavors – a consequence of greater ripeness. Variety: 100% Muscat Ottonel. Vineyard: 100% Lamoreaux Landing. Vinification: De-Stemmed. 24 Hour Cold Soak. Vessel: Stainless Steel. Temperature Controlled. Fermentation: Traditional. No Malolactic Fermentation. Ageing: Unoaked. Accolades

Intense aromatics and flavors married with dazzling acidity bursting with peaches, candied lemon, wildflower honey, and exotic tropical fruits. Succulently sweet, finishing crisp and clean with long-lasting flavors. Pair with Soft Cheeses, Fruits and Fruit Desserts, Pork (Grilled) , Spicy Dishes, Thai Cuisine, Ham. Wine Specs: Vintage: NV; Varietal: Riesling; Aging: Unoaked. Profile - Tasting Notes: Intense aromatics and flavors married with dazzling acidity bursting with peaches, candied lemon, wildflower honey, and exotic tropical fruits. Succulently sweet, finishing crisp and clean with long-lasting flavors. Vineyard Notes: Grapes for Salmon Run wines come from local Finger Lakes growers and from younger Dr. Konstantin Frank estate vines. Winemaker Notes: Named after the Coho Salmon, our Coho range of Salmon Run wines represent a sweeter profile and made from vinifera grapes grown in the Finger Lakes region of New York. Vineyard: Grapes for Salmon Run wines come from local Finger Lakes growers and from younger Dr. Konstantin Frank estate vines. Winemaking: Immediately after harvest, the grapes are de-stemmed and pressed independently. The juice is fermented at low temperatures in stainless steel to preserve the more delicate flavors. Fermentation is stopped early to retain sweetness in the finished wine. The wine is aged in stainless steel until the following Spring, blended, and bottled without oak aging

A blend of Merlot, Cabernet Franc, and Cabernet Sauvignon and lightly aged in oak. 64% Merlot, 19% Cabernet Franc, 17% Cabernet Sauvignon. Light ruby in color, the wine bursts with red and black plums, bramble, and cola. A bright and fruity taste, soft tannins, and a food-friendly finish. Tomato-based Pasta dishes, Pizza, Grilled Meats like Burgers, Pork, and Sausage. Wine Specs: Vintage: 2021; Acid: 5.9 g/L; Varietal: Bordeaux Blend; PH: 3.58; Residual Sugar: 4.2 g/L; Aging: Lightly oaked; Alcohol %: 12. Profile - Tasting Notes: Our Salmon Run Meritage ("MARE-eh-tidge") takes its name from the recent American tradition of blending traditional grapes of the Bordeaux region of France. This Merlot-dominated blend marks some similarities to the Bordeaux region of Blaye-Côtes de Bordeaux. Light ruby in color, the wine bursts with red and black plums, bramble, and cola. A bright and fruity taste, soft tannins, and a food-friendly finish. Vineyard Notes: Grapes for Salmon Run wines come from local Finger Lakes growers and from younger Dr. Konstantin Frank estate vines. Winemaker Notes: Immediately after harvest, the grapes are destemmed and lightly crushed into open-top fermenters and allowed to cold soak for a few days. The wine is fermented at low temperatures to preserve the delicate flavors with pumpovers and punchdowns 2 times a day. Each variety is fermented separately and with a small amount of oak during fermentation. The wine is aged in stainless steel for a few months before bottling. Vineyard: Grapes for Salmon Run wines come from local Finger Lakes growers and from younger Dr. Konstantin Frank estate vines. Winemaking: Immediately after harvest, the grapes are destemmed and lightly crushed into open-top fermenters and allowed to cold soak for a few days. The wine is fermented at low temperatures to preserve the delicate flavors with pumpovers and punchdowns 2 times a day. Each variety is fermented separately and with a small amount of oak during fermentation. The wine is aged in stainless steel for a few months before bottling

Our Cabernet Franc is made from vines dating back to 1974 and aged 16 months in French oak barrels. Green bell peppers and herb-scented black plums are lifted by earthiness and cedar. Juicy and generous, spiced black cherry aromas are powerful and elegant simultaneously, the dark currants and plum flavors are firm with polished tannins. Pan-Seared Duck Breast, Grilled Lamb, Seared Filet Mignon, Steak Frites, Eggplant Dishes, Bell Peppers, Strong-Flavored Cheeses, Roasted Vegetables. Wine Specs: Vintage: 2020; Varietal: Cabernet Franc; Aging: 16 Months. 100% French Oak. 20% New; Alcohol %: 13. Profile - Tasting Notes: Green bell peppers and herb-scented black plums are lifted by earthiness and cedar. Juicy and generous, spiced black cherry aromas are powerful and elegant simultaneously, the dark currants and plum flavors are firm with polished tannins. Vineyard Notes: Our Cabernet Franc was planted in 1974, 1997, and 1999 on 3309 rootstock in our Keuka Estate vineyards. Vineyards on Keuka are shallow, shale-based soils which adds minerality, acidity, and elegance. A small portion of the blend comes from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank's plantings on Keuka Lake. These vines were planted in 1990 by Walter Volz, the winery's first Vineyard Manager. This vineyard is managed by Eric Volz, current Vineyard Manager for the winery, who worked alongside his father Walter and grandfather, Dr. Konstantin Frank. Soils here are shallow with high natural acidity and high amounts of shale. Winemaker Notes: Hot and dry is a great way to describe the 2020 growing season. The trend of late bud break continues, beginning in mid-May. A month later in mid-June, most varieties began flowering and fruit set. Between bud break and fruit set, it was warm and dry with only considerable rainfall a handful of times. Throughout the growing season we were blessed with hot and dry conditions. This kept disease pressure very low. Luckily, our old vines are able to withstand drought conditions. The warm and dry weather continued into the fall allowing us to fully ripen grapes well into October. 2020 red wines may be some of the best in recent years. Vinification: De-stemmed. Several Day Cold Soak. Vinification: 10% Whole Cluster. 90% De-stemmed. Several Day Cold Soak. Fermentation: Traditional. Twice Daily Pumpovers. ÉLevage: 16 Months Aging. 100% French Oak. 20% New

Our Cabernet Sauvignon is made from vines dating back to 1974 and aged 18 months in French oak barrels. Seductive complexity in black fruit scents, a hint of foresty dried herbs, and a touch of leather, green peppercorns and cedar spice. Polished tannins are grippy and round the fruitness, giving breath of texture, and providing a strong foundation for the fresh, mouthwatering black fruit. Pair with Cheese (Aged or Blue) , Grilled Lamb Rack, Grilled Steak, Thyme, Mint, Rosemary, Mushrooms, Lentils, Pasta Bolognese. Wine Specs: Vintage: 2020, Acid: 0, Varietal: Cabernet Sauvignon, PH: 0, Residual Sugar: 0, Aging: 16 Months Aging French Oak. 25% New; Alcohol %: 13. Profile - Tasting Notes: Seductive complexity in black fruit scents, a hint of foresty dried herbs, and a touch of leather, green peppercorns and cedar spice. Polished tannins are grippy and round the fruitness, giving breath of texture, and providing a strong foundation for the fresh, mouthwatering black fruit. Vineyard Notes: Cabernet Sauvignon was introduced to the Finger Lakes by our founder, Dr. Konstantin Frank, in the early 1960s as 1 of 66 experimental vinifera varieties. Our current Cabernet Sauvignon was planted in 1974 and 1997 on 3309 rootstock in our Keuka Estate vineyards. Vineyards on Keuka are shallow, shale-based soils which adds minerality, acidity, and elegance. Majority of the blend comes from Seneca Lake vineyards. The Banana Belt is a portion of land on the east side of Seneca Lake that receives the greatest amount of sun coupled with a location that is nearest the deepest parts of Seneca Lake, thereby having a greater impact on temperature. Winemaker Notes: Hot and dry is a great way to describe the 2020 growing season. The trend of late bud break continues, beginning in mid-May. A month later in mid-June, most varieties began flowering and fruit set. Between bud break and fruit set, it was warm and dry with only considerable rainfall a handful of times. Throughout the growing season we were blessed with hot and dry conditions. This kept disease pressure very low. Luckily, our old vines are able to withstand drought conditions. The warm and dry weather continued into the fall allowing us to fully ripen grapes well into October. 2020 red wines may be some of the best in recent years. Vinification: De-stemmed. Several Day Cold Soak. Vessel: Open-Top Stainless Steel. Temperature Controlled. Fermentation: Traditional. Twice Daily Pumpovers. Élevage: 16 Months Aging French Oak. 25% New

Known as the Amur grape, it is native to southern Siberia and northern China and produces full-bodied, rustic, fruity, and elegant wines. Dark and rich red cherry, jammy blackberry, with meaty, savory notes and a touch of black pepper. The palate is rustic with strong tannins balanced with ripe red and black fruits, sweet spice, black pepper, and a touch herbal. Pair with Aged Cheeses, Game Meats (Grilled Venison) , Grilled Lamb, Fatty Steaks (Grilled) . Wine Specs - Vintage: 2021; Acid: 6.8 g/L; Varietal: Amur; PH: 3.39; Residual Sugar: 3.6 g/L; Aging: 20% 9 Months Aging. 2-4 Year Old French Oak; Alcohol %: 12.5. Profile - Tasting Notes: Dark and rich red cherry, jammy blackberry, with meaty, savory notes and a touch of black pepper. The palate is rustic with strong tannins balanced with ripe red and black fruits, sweet spice, black pepper, and a touch herbal. Vineyard Notes: Amur was planted in the early 1980's on our Keuka Estate vineyards. In total was have 0.97 acres planted. Vineyards on our Keuka vineyard are shallow, shale-based soils which adds minerality, acidity, and elegance. Vineyard: 100% Keuka Estate. Vinification: De-stemmed. Several Day Cold Soak. Vessel: Open-Top Stainless Steel. Temperature Controlled. Fermentation: Traditional. 3 Times Daily Manual Punchdowns. Élevage: 20% 9 Months Aging. 2-4 Year Old French Oak

Our Ruby Amur dessert wine is made in the traditional Port method and aged for 1 year in French oak barrels. Vibrant purple in color, the cooked plums, violets, and chocolate flavors saturate this wine's warm toastiness. Only 181 6-pack cases produced. Pair with Fruits, Fruit Desserts, Blue Cheeses, and Chocolate. Wine Specs: Vintage: 2019; Varietal: Other; Residual Sugar: 9.6%; Aging: One year in French oak barrels; Alcohol %: 19. Profile - Tasting Notes: Vibrant purple in color, the cooked plums, violets, and chocolate flavors saturate this wine's warm toastiness. Vineyard Notes: Amur was planted in the early 1980's on our Keuka Estate vineyards. In total was have 0.97 acres planted. Vineyards on our Keuka vineyard are shallow, shale-based soils which adds minerality, acidity, and elegance. Known as the Amur grape, this grape is part of the vitis Amurensis family, a winterhardy grape native to southern Siberia and northern China. It's name comes from the Amur Valley in Russia and China. The vine is early ripening, resistant to frost, and thrives in cold climates. Winemaker Notes: Our Ruby Amur is made in the traditional Port method. Neutral grape spirit is added to the wine early during fermentation. This addition stops fermentation resulting in a wine higher in alcohol and sweet. Vinification: De-Stemmed. Several Day Cold Soak, Vessel: Open-Top Stainless Steel. Temperature Controlled. Fermentation: Traditional. Fortified Early During Fermentation. Élevage: One Year Aging. Older French Oak Barrels. Cases Produced: 181 6-Packs