Introducing: Dr. Konstantion Frank Dry Riesling

New York State is an exciting, emerging area for cool climate wines of freshness and elegance. The man who truly revolutionized the industry here was a Ukrainian immigrant named Konstantin Frank, who arrived in the United States in 1951.  Frank, a professor of plant sciences with a PhD in viticulture, introduced Northern European vitis vinifera vines to the Finger Lakes region and the rest, as they say, is history. 

Despite its relative anonymity, the Finger Lakes wine growing region has been around for some time. Less than a five 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.  The regions cool, continental climate produces wines that exhibit Old World freshness, bright flavours and elegant structures.  They are a perfect accompaniment to a wide variety of foods and festivities.

Dr. Konstantin Frank Winery is situated in the heart of the Finger Lakes region, on the south- western hills surrounding Keuka Lake. The winery has a collection of old vine plantings that few others in North America can rival. Today, it is under the stewardship of grandson Frederick Frank and great granddaughter Megan Frank.  Along with their passionate and experienced team, they continue to push the boundaries of what the regions wines can offer.  The most important work is done in the vineyard, with a very deft touch in the cellar.  All vines are dry-farmed and spraying is kept to the bare minimum, utilizing only organic products in the process.

 The 2021 Dry Riesling is sourced primarily from the original Keuka Lake vineyard that was first planted in 1958.  Soils here are shallow and shale-based, which provide acidity, minerality and an elegant structure.  A smaller portion of the fruit comes from the Seneca Estate, where silty soils and a warmer meso-climate bring ripeness, fruit and body.  Grapes were hand-selected, de-stemmed and pressed to stainless steel tanks for fermentation.  The resulting wine was aged on its lees for 5 months to add weight and complexity. 

This is dry, delicate and elegant, harmonizing lime zest, granny smith apples and mineral stoniness alongside ripe citrus and nectarine.  Bright and persistent with zingy freshness. Pair with soft goat cheeses, green salads or simply-prepared chicken, pork or fish.  91 Points, James Suckling; 90 Points, Wine Enthusiast.

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The B+C Team