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Finger Lakes Cabernet Franc: New York's Rising Wine Star

  //food-wine.news-articles.net/content/2026/02/13 .. -cabernet-franc-new-york-s-rising-wine-star.html
  Published in Food and Wine on Friday, February 13th 2026 at 17:45 GMT by Penn Live
      Locales: New York, UNITED STATES

FINGER LAKES, NY - February 13th, 2026 - The Finger Lakes region of New York is experiencing a quiet revolution in the world of wine, and at its heart is an unlikely champion: Cabernet Franc. While traditionally associated with the Loire Valley of France, this often-overlooked grape variety is rapidly becoming New York's rising star, captivating winemakers, critics, and consumers alike. A grand tasting held earlier this week served as a powerful demonstration of the state's commitment and burgeoning success with this challenging, yet rewarding, varietal.

For years, Cabernet Franc struggled to thrive in cooler climates. Its delicate nature and susceptibility to frost made it a risky proposition for many wine regions. However, a surprising confluence of factors has created a uniquely favorable environment in New York, particularly within the Finger Lakes. The region's moderate summers, cold winters, and the tempering influence of the lakes themselves provide the ideal conditions for Cabernet Franc to flourish.

"It's become the darling of the industry," confirms Christopher Missick, winemaker at Ravines Wine Cellars, a leading producer of Cabernet Franc in the Finger Lakes. This sentiment is echoed throughout the New York wine community, with an increasing number of vineyards dedicated to cultivating this increasingly popular grape.

The recent grand tasting, featuring over 30 expressions of New York Cabernet Franc, showcased the diversity and potential of the grape. Attendees included a discerning group of wine critics, sommeliers, and industry professionals eager to assess the state's progress. Winemakers like Amy Stock, of Hundred Acre Vineyards, weren't just presenting wines; they were making a statement.

"We're trying to show how diverse Cabernet Franc can be in New York," Stock explained. "It's not about replicating the Loire Valley style. It's about expressing what New York Cabernet Franc can be."

Traditionally, Cabernet Franc is characterized by herbaceous aromas - notes of bell pepper, raspberry leaf, and sometimes even a hint of tobacco. However, New York's unique terroir is imbuing the wines with a distinctly different character. Winemakers are consistently reporting a more savory, earthy quality, often accompanied by hints of cherry, plum, and a refreshing acidity.

This "terroir," as Stock emphasizes, is a critical element. It encompasses not only the soil composition (rich in shale and limestone in many Finger Lakes vineyards) but also the microclimate, elevation, and even the surrounding vegetation. These factors combine to create a fingerprint that is uniquely New York, and one that Cabernet Franc readily expresses.

Beyond the inherent suitability of the climate and terroir, New York winemakers are also embracing innovation in their winemaking techniques. Experimentation with fermentation vessels - from traditional oak barrels to amphorae and even stainless steel - is allowing them to fine-tune the flavors and textures of their Cabernet Franc wines. Different barrel types impart different nuances, and winemakers are carefully selecting those that best complement the grape's natural characteristics. Extended skin contact during fermentation, a technique gaining popularity, is being utilized to extract more color, tannin, and complexity.

Missick highlights the ongoing nature of this exploration: "We're still learning about how to grow Cabernet Franc in New York. We're constantly refining our viticultural practices, experimenting with pruning techniques, and analyzing soil data to optimize the quality of our grapes." But despite the challenges, the enthusiasm is palpable. "We're excited about the potential," he adds.

The ambition for New York Cabernet Franc is nothing short of ambitious. Winemakers hope to establish it as the state's signature wine, much like Pinot Noir defines Burgundy in France or Malbec has become synonymous with Argentina. This is a long-term vision, requiring continued investment in research, innovation, and marketing, but the early signs are incredibly promising. The wines are consistently earning high scores from critics and garnering attention on the national stage.

While Cabernet Sauvignon often dominates the conversation in the American wine market, New York is quietly building a compelling case for Cabernet Franc. It's a story of adaptation, innovation, and a commitment to expressing the unique character of a place - a place that is rapidly becoming known for a wine that was once a hidden gem.