Since then, Frontenac Point has experienced great success, but the Doolittles have also worked to maintain the winery's small size and hands-on approach, currently producing just 2000-3000 cases a year. Their son Lawrence, a graduate of Rice University in Texas, now carries this tradition into the next generation.
Frontenac Point is on the west side of Cayuga Lake, and all of the grapes used to make our wines are grown in the winery's own 18-acre vineyard, on slopes of low elevation, protected by a microclimate influenced by Ontario and Cayuga Lakes. This provides a long growing season during which the finest grape varieties ripen perfectly to produce world-class wines.
The combination of estate-grown grapes, Cazenovia and Aurora silt loam soils, climate, and Frontenac Point's winemaking techniques produces wines that are truly appellation Cayuga Lake.
We specialize in dry red wine including Pinot Noir and Chambourcin. Our white wines include Riesling, Chardonnay, Vignoles, Seyval Blanc, and Méthode Champenoise. Our rosé wines are made from "free-run" juice or "whole cluster press" of the red grape Chambourcin.
Frontenac Point's focus is on the production of dry wines, using barrel fermentation and other modern processes to permit the wines to express complexity. The Doolittles are committed to the notions that change is good and that just because there's a traditional way of making wine doesn't make it the only way. Frontenac Point challenges the status quo with Vinifera and old-world hybrid blends, in addition to varietal vintages including Pinot Noir and Chambourcin. More than half of the winery's production is red wine. Whites include Riesling, Chardonnay, Seyval, Vignoles, and Brut Méthode Champenoise.
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