Seductive complexity in black fruit scents, a hint of foresty dried herbs, and a touch of leather and cedar spice. Earthy tannins are grippy and ground the fruitness, giving breadth of texture, and providing a strong foundation for the fresh, mouthwatering black fruit.

Growing Conditions

Cabernet Sauvignon was introduced to the Finger Lakes by our founder, Dr. Konstantin Frank, in the early 1960s as 1 of 66 experimental vinifera varieties. Our current Cabernet Sauvignon was planted in 1974 and 1997 on 3309 rootstock in our Keuka Estate vineyards. Vineyards on Keuka are shallow, shale-based soils which adds minerality, acidity, and elegance. Majority of the blend comes from Seneca Lake vineyards. The Banana Belt is a portion of land on the east side of Seneca Lake that receives the greatest amount of sun coupled with a location that is nearest the deepest parts of Seneca Lake, thereby having a greater impact on temperature.



De-stemmed. Several Day Cold Soak.


Open-Top Stainless Steel. Temperature Controlled.


Traditional. 3 Times Daily Manual Punchdowns.


18 Months 2-4 Year Old French Oak.

Food Pairing

Pair with Cheese (Aged or Blue), Grilled Lamb Rack, Grilled Steak, Thyme, Mint, Rosemary, Mushrooms, Lentils, Pasta Bolognese.