Dr. Konstantin Frank Winery

Konstantin Frank was born on July 4, 1899, and made his first wine at age 15. In 1930, he earned a Ph.D. in Viticulture from Odessa, Ukraine, and became a leading expert in his field throughout Eastern Europe, experimenting with cold-resistant rootstocks.

Having survived two World Wars and the Russian Revolution, Dr. Frank and his family immigrated to New York in 1951 at age 52 with empty pockets and no knowledge of English. Eventually, he found a special property in the Finger Lakes region, perfect for his vines. With decades of knowledge and experience, Dr. Frank successfully planted the first European grape varieties in the Eastern United States.

In 1962, he founded Vinifera Wine Cellars, which quickly earned a reputation for spectacular Rieslings and sparked an interest in classic European grape varieties. His vision, knowledge, and determination are credited with elevating the New York wine industry to the respectable position it holds today. Many of his original vines are still in production and represent some of the oldest vines in America.

On October 7, 1967, more than two hundred wine enthusiasts gathered at Dr. Frank’s home to organize the American Wine Society (AWS) with Dr. Konstantin Frank as its founder. Today, there are more than 120 chapters.

The winery’s 70-acre Keuka Lake property is exceptional for its shallow, channery loam, shale-based soils, and steep slopes. Elevations range from 950 to 1200 feet. The cooler mesoclimate of these vineyards lends itself to a more mineral style of Riesling. Subsequent generations also purchased 90 acres on the eastern shore of Seneca Lake.

At the heart of the vineyards are the old vines with a deeper root system that pulls more nutrients from the soil and imparts more complexity to the wine. Old vines can also better handle changing climatic conditions. Old vines have root systems that have grown deep and laterally over a wide area of soil. The vine then can handle different climate conditions every year. The older the vine, the more balanced it is. The foliage, roots, and structure naturally produce a limited, yet mature, high-quality yield. The fruit is smaller, producing a more structured wine with a greater ratio of tannin-packed skin to juice.

While steeped in tradition, each generation of the Frank family innovated all aspects of our winery. They continue to innovate with winemaking techniques such as skin-contact white winemaking, winter fermentation techniques, and amphora and clay aging. The majority of white grapes are immediately pressed in an adjustable state-of-the-art horizontal pneumatic press. Once pressed, the must is fermented in temperature-controlled stainless steel tanks with selected German yeasts. The goal is to allow the grape variety to express itself and its terroir.

On a number of occasions, Dr. Konstantin Frank wines have been served at the White House, for visiting dignitaries, including the Queen of England.