Wine & Spirits 91
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.
Wine Advocate 89
The 2017 Gewürztraminer comes in with 12.1 grams of residual sugar, six of total acidity and 13.3% alcohol. Unusually, this also has 5% Riesling. About 40% of the Gewürz is sourced from the winery's 2012 vines on Seneca Lake, with the rest from other vineyards (like Hazlitt 1852 and Lamoreaux Landing). The Riesling is all from Keuka Lake estate vines. 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. It is likely to be better on the younger side, no matter how long it theoretically lasts.
Clean and delicate on the nose with white flowers, orange zest, and lychee, with a touch of white pepper and ginger. This off-dry wine is balanced with lively acidity and beautiful flavors of honeysuckle, orange blossom, cardamom, and lychee with a mouth-coating long finish.
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.
Dr. Konstantin FrankView all from Dr. Konstantin Frank
The Legacy of Dr. Konstantin Frank
Dr. Konstantin Frank ignited the "Vinifera Revolution" a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank's vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.
A European immigrant, Dr. Frank and his family arrived in the United States in 1951. After a brief stay in New York City, Dr. Frank, a professor of plant sciences who held a Ph.D. in viticulture, moved upstate to take a position at Cornell University's Geneva Experiment Station.
Dr. Frank believed from his years in the Ukraine that the lack of proper rootstock, not the cold climate, was the reason for the failure of Vitis Vinifera vines in the Finger Lakes region. He continued to promote his beliefs and to seek a sympathetic ear, which he found in Charles Fournier, a French champagne maker and president of nearby Gold Seal Vineyards. Communicating in French, Dr. Frank revealed his research for growing the delicate European vinifera grape varieties in cold climates. For the first time the Northeastern United States could produce European varieties of wines.
In 1962, merely a decade after arriving in America, Dr. Frank founded Vinifera Wine Cellars. The winery quickly earned a reputation for spectacular Rieslings and its original planting of vines formed the backbone of New York's world-class wines and champagnes.