Winemakers in New York?s Finger Lakes Region Are Moving Beyond Riesling
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Cabernet Sauvignon
Riesling
Paul Brady
Christopher Bates
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Summary
Recently more and more of these red wines are getting their time in the sun.“There were already some around, and some were already very good, but I started to notice more after the excellent 2010 vintage,” says Paul Brady of the New York Wine & Grape Foundation. “I grew up being told that the region couldn’t make great wine,” Bates says. “Now we see people coming specifically for the wine.” At its tasting room, Heart & Hands appeals to these more serious wine drinkers by offering the chance to taste and contrast Pinot Noir from specific vineyards, or wines made from different clones of the variety. Some newer producers skip the tasting-room model entirely, which means their wines have to compete on the shelf against wines from all over the world, without the help of a beautiful view.Pinot Noir prefers cooler growing conditions, so it makes sense that producers in the Finger Lakes are exploring it. “The focus definitely seems to be more on Cabernet Franc, which from what I’ve tasted is a good thing.” Today there are 221 acres of Cabernet Franc in the Finger Lakes, more than other vinifera red variety.
As said here by Jim Clarke