News and Notes
The 2013 growing season gave us an excellent quality and quantity harvest. We pick all of our grapes by hand so timing people to come and pick the grapes, with weather they can work in, is critical. Maréchal Foch came in first on September 19th at 21° brix (natural grape sugar). The rest of our varieties followed smooth and steady with Seyval Blanc, Riesling, Chardonnay, Pinot Noir, Chelois, and Vidal Blanc all harvested between 22° and 24° brix. This year's harvest ended relatively early on October 20th when we picked ten tons of Chambourcin that tested at 23° brix. The Vidal will become Brut Méthode Champenoise while the others will make our table wines.
The picking boxes are empty again and will be stored until the 2014 harvest.
Ripe Chambourcin is Jim's favorite of the 12 varieties we grow on the estate. He uses this grape to make a vintage varietal in the years they ripen to optimum brix/acid balance in the vineyard. (Taste for yourself the difference a "growing year" makes in a wine when you select the Vertical Chardonnay Flight in the tasting room - 2007, 2008, 2009, and 2010).
"Free-run" Chambourcin juice (the juice that runs "freely" from the press before pressure to press the grapes is turned on) is also fermented into our semi-dry Clos Frontenac. Chambourcin also makes our dry Stay Sail Rosé (the whole cluster is pressed without crushing and destemming the grapes first) and is blended into our dry reds including Stay Sail Red, Frontenac Red, and one of our signature wines, Proprietor's Reserve. Jim also uses Chambourcin to make our Brut Rosé Méthode Champenoise! Chambourcin is a most versatile grape in the hands of the right winemaker. In the vineyard, the vines are resilient, withstanding hot, dry summers as well as low winter temperatures without losing fruiting buds.
Jim and Lawrence (right) are delighted with the harvest. Our incredible tasting room staff -- (from left) Sean, Kate, and Kaitlyn -- are also happy that Jim and Larry are happy! Jeff and Jason were't available for this picture, but they are shown below at the end of a long and fun day pouring our wines at the Winestock, NY 2013 Festival held last June at the Three Brother's Wineries & Estates.
NY WINE SPOTTING
By now, you may have heard about NY Wine Spotting, a "Buy Local" movement encouraging restaurants to support the Finger Lakes wine region by adding more local wines to their menus. The grassroots movement is headed by Rochester (NY) radio host Michael Warren Thomas of WYSL 1040, an avid supporter of locally sourced food and wine, and buying local.
Restaurants are challenged to make Finger Lakes and New York State wines at least one-third of their wine list. The local wine-loving public is encouraged to participate by becoming "Wine Spotters" -- checking restaurants' wine lists for Finger Lakes wines, recognizing the restaurants that have them, and asking restaurants that don't to carry them.
Please follow @NYWineSpotting on Twitter and Like NY Wine Spotting on Facebook. You can read more about NY Wine Spotting on the New York Cork Report.
In addition to our regular tasting option of choosing 6 out of 13 wines for a $3 fee, you can opt for a Dry White Vertical Flight for $8. Four glasses, at the same time, are placed on a sheet with descriptions of each vintage (2007, 2008, 2009, 2010). You'll taste the differences created by the 'growing' year of each, i.e. cool or hot temperatures, more or less rain, and the number of growing days in that year. One visitor called the comparison "unbelievable."
Our Premium Red Wine Flight is still available for $6. Taste 4 of our dry, red wines side by side, including the 2010 Pinot Noir, to discover the difference each grape or blend makes to the wine.
See our wine list for complete descriptions and prices.
ABOUT FRONTENAC POINT
We are on the west side of Cayuga Lake and all of the grapes used to make our wines are grown here, on slopes of low elevation, protected by a unique microclimate that is the result of the influence of Lake Ontario and the deep waters of Cayuga Lake. This provides a long growing season during which the finest grape varieties ripen perfectly to produce world-class wines.
Frontenac Point Vineyard
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.
Frontenac Point produces primarily dry wines. Barrel fermentation gives the wines subtle complexity. Most of our wines are then aged in small, American oak cooperage until they are mature and ready to be bottled.
More than half of our production is red wine including Pinot Noir and Chambourcin. Our distinctive white wines include Riesling, Chardonnay, and Brut Méthod Champenoise.
GROUP VISITS TO FRONTENAC POINT
Groups of up to 8 people are welcome in the tasting room anytime on the days we are open. For groups of 9 to 16 people, please call or email to make a reservation before noon on the days we are open. For groups of more than 8 people, there is a $9 fee to taste 6 of the wines on the regular tasting list, and you keep the unicorn Frontenac Point Vineyard tasting glass. Due to the size of the tasting room, we cannot accommodate larger groups, tours, buses, or limos. Private tastings can be arranged depending on the season and availability of the owners. Please call 607-387-9619 or email to inquire.
Welcome to Frontenac Point Vineyard and Estate Winery!
Gift certificates for Frontenac Point wine are available in any amount.