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Dr. Konstantin Frank - Cabernet Franc Finger Lakes 2021 is produced in California with fruit sourced from vineyards selected for balance and varietal clarity. Hand harvesting and small‑lot vinification allow careful control of fermentations, with an emphasis on clean extraction and preservation of fruit integrity.
Fermentation is conducted in stainless steel or small open‑top tanks, depending on the varietal, with pump‑overs or punch‑downs managed to achieve structure without harshness. Aging takes place in a mix of French and American oak barrels, where time in wood refines texture and brings added complexity without masking the grape’s natural profile.
Each vintage reflects a commitment to sustainable vineyard practices and precise cellar work, yielding a wine that stands as a faithful expression of both varietal and region.
Dr. Konstantin Frank - Cabernet Franc Finger Lakes 2021 offers a captivating and elegant expression of this varietal, showcasing the unique terroir of the Finger Lakes. On the nose, it presents a delicate yet complex array of aromas: vibrant red berries like raspberry and cranberry mingle with classic notes of green bell pepper, crushed mint, and a distinctive graphite minerality. Subtle hints of violet, tobacco leaf, and a touch of black pepper add intrigue. The palate is medium-bodied with bright acidity and fine-grained tannins, offering flavors of tart red cherry, currant, and a savory herbaceousness that is beautifully integrated. Earthy undertones, a whisper of cedar, and a persistent stony minerality carry through to a crisp, refreshing finish that is both elegant and food-friendly.
This Cabernet Franc is a remarkably versatile wine for food pairing, especially with its balanced acidity and herbaceous notes. For appetizers, consider lighter options such as goat cheese crostini with herbs, prosciutto-wrapped melon, or mushroom pâté. For the main course, it truly shines alongside roasted poultry like duck or turkey, grilled pork tenderloin, or lamb chops with herbs (rosemary or thyme). Its herbaceous character also makes it an ideal partner for vegetarian dishes featuring roasted red peppers, mushrooms, or lentils. Tomato-based pasta dishes or pizzas with fresh vegetables would also be a lovely match. For cheese, semi-hard to firm cheeses like Gruyère, aged provolone, or a fresh chèvre would complement its profile. It's also delightful with dishes featuring a touch of spice or those prepared with bell peppers or green olives.