康斯坦丁法蘭克博士酒莊是美國紐約州五指湖地區最負盛名的葡萄酒莊之一。酒莊的創始人康斯坦丁.法蘭克博士(Dr. Konstantin Frank)向此地區引進了歐洲經典釀酒葡萄品種(vinifera),因而開始了釀酒復興。若沒有法蘭克博士的貢獻,就沒有今日五指湖的葡萄酒產區!該酒莊成立於 1962 年,現今由法蘭克家族的第四代經營。康斯坦丁法蘭克博士酒莊位於庫卡湖(Keuka Lake)的西南丘陵上,即法蘭克博士於 1957 年種植了第一批能適應酷涼氣候的歐洲釀酒葡萄品種的地點,也種植了能產出世界級一流葡萄酒的希望。

康斯坦丁法蘭克博士酒莊介紹:

康斯坦丁.法蘭克博士於 1930 年在烏克蘭敖德薩 (Odessa) 獲得葡萄栽培的博士學位,從他的園區開始進而成為東歐的專家,他的學術研究專注於如何在寒冷氣候下種植釀酒葡萄。歷經兩次世界大戰和俄國革命後,52 歲的法蘭克博士於 1951 年移民美國紐約,他的口袋裡沒有錢,也不懂英語,期望為他的家人創造更光明的未來。

他愛上了美國紐約州中西部的五指湖地區的一項特殊資產—具有非凡特徵的陡峭斜坡—出色的土壤排水力、空氣流動力以及大量的板岩;五指湖是冰川退縮所形成的,留下了各式各樣的土壤。憑藉數十年累積的知識和經驗,法蘭克博士於 1958 年成功地在美國東部種植了第一株歐洲釀酒葡萄品種。法蘭克博士酒莊裡許多最初種植的麗絲玲、夏多內和黑皮諾葡萄至今仍在生產中,是美國最古老葡萄樹的其中一部分。

法蘭克家族傳承了四代,是整個五指湖區葡萄種植和釀酒的領導者!法蘭克博士的願景始終是讓家人延續他的遺產,他夢想著自己孩子、孫子、現在還有曾孫子能照顧那片土地。康斯坦丁.法蘭克博士的曾孫女梅根.法蘭克 (Meaghan Frank) 是第四代葡萄栽培釀造師。


Finger Lakes 五指湖區:
五指湖區是位於美國紐約州中西部的美國葡萄酒法定產地 (AVA) 之一。 五指湖區周邊有11個冰川湖泊,但絕大多數的葡萄種植區位於庫卡湖 (Keuka)、塞內卡湖 (Seneca) 和卡尤加湖 (Cayuga) 周圍。

葡萄園:
法蘭克博士在庫卡湖區的葡萄園位在西側湖岸非常陡峭的面東斜坡上。庫卡湖區氣溫較塞內卡湖區酷涼,因為該湖深度約為 187 英尺 ( 約 57 公尺 ),在最寒冷的冬天還是會結冰。這些葡萄園中涼爽的中尺度氣候更能增加麗絲玲的礦物質風格,也非常適合生產以傳統香檳釀造工法製作的氣泡酒;法蘭克博士酒莊的氣泡酒所使用的夏多內、黑皮諾和皮諾莫尼耶 (Pinot Meunier) 都生長在庫卡湖區。

2006年,酒莊第三代的佛列德.法蘭克 ( Fred Frank) 主導搜尋及決定購買 60 英畝位於塞內卡湖東岸的土地,該地恰好位於塞內卡湖最深的深度達 680 英尺 (約 207 公尺) 的區域旁;在整個生長季節中,此區域的中尺度氣候比庫卡湖溫暖了幾度,麗絲玲在這裡也隨著溫度的升高而產出更成熟的果實。

品項:

2019 Dry Riesling
麗絲玲白葡萄酒 12%


葡萄園:60% 來自塞內卡湖園區、35% 來自庫卡湖園區及 5% 來自來自沃爾茲 (Volz)

香氣:來自庫卡湖葡萄園區的檸檬皮、青蘋果和汽油味,與來自塞內卡湖葡萄園的新鮮柑橘,相互協調,細緻又純淨。

口感:新鮮多汁的萊姆酸味使口感延長,並與些微的甜味和諧地融合,達到美麗的平衡。 酒體濃郁且富有奶油味。是一款適合窖藏的白酒。

建議搭配食物:蘋果、軟質乳酪、水煮或簡易烹調的雞肉、簡易烹調的白肉魚類、含綠色水果或海鮮的沙拉、綠色蔬菜餐點及壽司。

適飲溫度:6-8度

2019 Semi-Dry Riesling
微甜麗絲玲白葡萄酒 12%

經典的半甘型 (Semi-dry) 風格麗絲玲白酒是由莊園中兩個葡萄園的葡萄製成的.

香氣:礦物質和汽油的氣味襯托甜麵包、多汁的白色水果、蜂蜜、梨子和白色花朵的香味。

口感:從最初的細緻到轉變為成熟的熱帶水果風味,充滿杏桃和些許鳳梨香。檸檬的酸味、青蘋果和盛開的相思樹花輕鬆地平衡了甜味。滑順且平易近人。

建議搭配食物:中東、摩洛哥、泰國和亞洲美食,與胡椒、薑、咖哩等辛香料以及芝麻和大豆能完美搭配。香辣 BBQ、雞翅和豬肉料理。

適飲溫度:7-9度

2019 Eugenia Riesling
Eugenia 單一葡萄園麗絲玲白葡萄酒 12% 

這個單一葡萄園的葡萄來自法蘭克博士酒莊最好也是最古老的麗絲玲區塊之一,於1968 年開始種植。該區的土壤具有最高的板岩含量,因較為淺層,故天然酸度較高。該葡萄園由現任葡萄園經理艾瑞克·沃爾茲(Eric Volz)管理,他與父親華特(Walter)和祖父康斯坦丁·法蘭克(Konstantin Frank)曾一起工作。Eugenia是法蘭克博士的妻子的名字, 這款紀念她.

口感:這是有酸度的極甘型 (Bone dry) 白葡萄酒,以鳳梨、果核和青檸 (Key lime) 的主要調性,爽脆的酸度增強了庫卡湖獨特的礦物質風味。所有元素都完美平衡,使葡萄酒可以持續多年不斷地發展,並產生麗絲玲白酒最具代表性的汽油香。

建議搭配食物: 簡單燒烤的箭魚、德式香腸 (Bratwurst)、簡易烹調的豬排、夏季水果、生食或水煮鮭魚及干貝。

適飲溫度:6-8度

2019 Pinot Gris
灰皮諾白葡萄酒 12%

葡萄園:83% 來自庫卡湖園區、12% 來自塞內卡湖園區、5% 來自沃爾茲 (Volz)

香氣:細緻的杏桃、檸檬油和黃色梨子。

口感:新鮮且優雅,帶著多汁的白色水果和微乾辣的口感。很滑順,酸度和甜度適中,豐富而圓潤。

建議搭配食物:義式開胃菜 (Antipasto)、山羊乳酪、海鮮或貝類義大利麵、清淡的海鮮菜餚、白魚、淡菜、帶酸味的沙拉、宮保雞丁和泰國料理。

適飲溫度:6-8度

2019 Chardonnay
夏多內白葡萄酒 13%

發酵:54% 於橡木桶內發酵。

成熟期:9 個月的陳放,53% 於不鏽鋼桶中、47% 在法國橡木桶陳年,其中 23% 使用新的法國橡木桶。

香氣:新鮮又帶有柔和的桃子、溫和的柑橘和淡淡的橡木香味。

口感:滑順、甜美、濃郁又圓潤,帶有多汁的柑橘味和奶油質地。典雅的黃色蘋果、檸檬凝乳和蜂蜜的風味中帶有淡淡的橡木味。尾韻綿長且伴隨令人滿足的杏仁味。

建議搭配食物:龍蝦、白魚、鮭魚、干貝、燒烤小牛肉、油炸或燒烤的雞肉、奶油醬,山羊乳酪或羊奶乳酪、清淡奶油白醬和凱撒沙拉。

適飲溫度:10-12度

Célèbre Rosé
聞名遐邇粉紅氣泡葡萄酒 12.5%

葡萄品種:55% Pinot Noir, 34% Chardonnay, 11% Pinot Meunier

香氣:淡淡的鮭魚色,帶有成熟的草莓、百香果和鳳梨香味,還多了麵包和吐司的氣味。 

口感:爽脆又乾淨,較高的酸度完美平衡了甜味,酒體輕盈。風味持久,以脆蜜蘋果香味結尾。

建議搭配食物:亞洲菜餚 (尤其是辛辣口味)、壽司、羊肉、豬肉,烤鮭魚,略帶莓果的甜品。也適合當開胃酒。

適飲溫度:6-8度

2018 Old Vines Pinot Noir
老藤黑皮諾紅葡萄酒 13%

葡萄園:60%來自塞內卡湖園區,40% 來自庫卡湖園區且部分來自法蘭克博士於1958年所栽種的。

成熟期:於 2 至 4 年的法國橡木桶存放 18 個月

香氣:蔓越莓和紅櫻桃香味交織著土壤、皮革和淡淡的橡木氣味。

口感:多汁的櫻桃風味,酸度適中,酒體中等。絲滑的礦物質地從滑順轉變複雜,尾韻綿長。

建議搭配食物:瘦牛肉 (菲力)、烤鴨、蘑菇、烤雞、小牛肉排、烤鮪魚、豬里脊和茴香。

建議適飲溫度:攝氏 13-15 度。

2017 Cabernet Sauvignon
卡本內蘇維翁紅葡萄酒 13%

成熟期:於 2 至 4 年的法國橡木桶存放 18 個月

香氣:誘人且複雜的黑色水果香味,帶有淡淡的森林乾香草、煙草和咖啡氣味,並點綴些微皮革和香柏的氣息。黑醋栗和甘草香氣隨著醒酒時間越長而湧現。

口感:新鮮且令人垂涎的黑色水果風味。泥土味的單寧質感十足,提供了絕佳口感;長期醒酒後轉變為滑順。

建議適飲溫度:攝氏 15-17 度。

建議搭配食物:陳年或藍乳酪、燉或烤肥肉、野禽菜餚、羊肉和百里香。

Dr. Konstantin Frank Winery is one of the most prestigious and beloved wineries in the Finger Lakes region of New York state. The winery’s founder, Dr. Konstantin Frank introduced vinifera (classic European grape varieties) to the region, starting a winemaking renaissance in the region. Without the contributions of Dr. Frank, the Finger Lakes wine region would not be where it is today. The winery was established in 1962 and is now in its fourth generation of Frank family ownership. The Dr. Konstantin Frank Winery is situated on the southwestern hills of Keuka Lake. It was here in 1957 that Dr. Konstantin Frank planted his first vinifera vines with the hopes of growing world-class wines based on cool climate grape varieties.


Dr. Konstantin Frank earned his Ph.D. in Viticulture from Odessa, Ukraine in 1930 and became a leading expert in his field throughout Eastern Europe. His academic research focused on the cultivation of vitis vinifera grape varieties in cold climates. Having survived through two World Wars and the Russian Revolution, Dr. Frank immigrated to New York in 1951 at the age of 52-years-old with empty pockets and no knowledge of English, in the hope of creating a brighter future for his family. 

He fell in love with a special property in the Finger Lakes region of west-central New York state for its exceptional characteristics – steep slopes, excellent soil and air drainage, and a generosity of slate. The Finger Lakes were formed by receding glaciers which left behind a diverse range of soils. With decades of knowledge and experience, Dr. Frank successfully planted the first European grape varieties in the Eastern United States in 1958. Many of Dr. Frank’s original Riesling, Chardonnay, and Pinot Noir vines are still in production to this day and they represent some of the oldest vines in America.

Four generations strong, the Frank family are leaders of grape growing and winemaking throughout the Finger Lakes. Dr. Frank’s vision was always to have his legacy carried out by his family. He dreamed of his children, grand children, and now great-grandchildren, taking care of the land. Meaghan Frank, the great-granddaughter of Dr. Konstantin Frank, is the fourth generation winegrower.

Finger Lakes:

The Finger Lakes is an American Viticultural Area (AVA) located in west-central New York state. The Finger Lakes encompass eleven glacial lakes, but the area around Keuka, Seneca, and Cayuga Lakes contain the vast majority of vineyard plantings. The Finger Lakes are known for producing excellent wine, particularly for world-renowned Rieslings.

Satellite View: Finger Lakes, New York

Vineyards:

Dr. Frank’s vineyards on Keuka Lake are situated on the west side of the lake east-facing on very steep slopes. Keuka Lake is a bit cooler compared to Seneca Lake as the deepest part of the lake is roughly 187 feet. Not every year, but during the coldest winters, Keuka Lake can freeze over. The cooler mesoclimate of these vineyards lends itself to a more mineral style of Riesling. The cooler climate is perfect for the production of traditional method sparkling wine. All of the Chardonnay, Pinot Noir, and Pinot Meunier used for Dr. Frank sparkling wines are grown on Keuka Lake.

Terroir – Finger Lakes Wine Alliance
Finger Lakes Depth Chart

In 2006, third generation winegrower Fred Frank led the search and eventual purchase of a 60 acre plot on the east coast of Seneca Lake. The plot of land is uniquely positioned near the deepest parts of Seneca Lake where the depths reach 680 feet deep. The depth of the lake here presents a warmer mesoclimate than on Keuka Lake by a few degrees over the growing season. Riesling here expresses more riper fruit with the increased temperatures.



2019 Dry Riesling 2019
12% ABV

Vineyards: 60% Seneca Estate, 35% Keuka Estate, 5% Volz Vineyard

Aroma: Subtle and pure, harmonizing lime zest, green apples, and petrol stoniness from the Keuka vineyards with fresh citrus and tangerine from the Seneca vineyards.

Palate: Fresh with juicy citrus acidity of fresh lime that runs the length of the palate and comes into harmony with the subtle sweetness to strike a beautiful balance. Rich body and a discreet creaminess. Ideal for long-term aging.

FOOD PAIRING: Apples, Soft Cheeses, Chicken (Poached, Lightly Prepared), White Fish (Lightly Prepared), Salad (Green Fruits, Seafood), Green Vegetable Dishes, Sushi.

2019 Semi-Dry Riesling 2019
12% ABV

Our classic semi-dry style of Riesling made from vines dating back to 1958 from both our estate vineyard sites.

Aroma: aromas of sweet bread, juicy white fruits, honey, pear, white flowers, hints of minerals and petrol in the background.

Palate: Delicate at first then tropically ripe, brimming with apricot and a touch of pineapple. Lemon citrus, green apple and acacia blossom balance the sweetness effortlessly. Smooth and approachable.

Food Pairing: Middle Eastern, Moroccan, Thai, and Asian cuisines. Pairs well with Spicy and Aromatic Ingredients like Pepper, Ginger, Curry, Sesame, and Soy. Spicy BBQ and Wings. Pork.

2019 Eugenia Riesling
12% ABV

A single vineyard Riesling named after Eugenia Frank, Konstantin Frank’s wife. The grapes from this single vineyard come from Dr. Frank’s best Riesling plots and one of the oldest. This plot was planted in 1968. Soils on this plot have the highest slate content and are shallow with high natural acidity. This vineyard is managed by Eric Volz, current Vineyard Manager for the winery, who worked alongside his father Walter and grandfather, Dr. Konstantin Frank.

The wine is bone dry with great acidity. Dominant characters of pineapple, stone fruits, and key lime. The crisp acidity enhances the distinct Keuka Lake minerality. All elements are perfectly balanced to make a wine that will last and continue improving for several years and will develop Riesling’s signature petrol notes.

FOOD PAIRING: Swordfish (Lightly Grilled), Bratwurst, Pork Chops (Simply Prepared), Summer Fruits, Salmon (Raw, Poached), Scallops.

2019 Pinot Gris 2019
12% ABV

Vineyards: 83% Keuka Estate, 12% Seneca Estate, 5% Volz Vineyard

Aroma: delicate apricots, lemon oil, yellow pears and spiced curd.

Palate: It’s fresh and refined, with juicy white fruits and a spicy dry finish. Smooth with mild acidity, mild sweetness. Rich and round. 

FOOD PAIRING: Antipasto, Goat Cheeses, Pasta with Seafood or Shellfish, Light Seafood Dishes, White Fishes, Mussels, Citrus Salads. Kung pao chicken. Thai food.

2019 Chardonnay
13% ABV

54% Barrel Fermented. 

Matured for 9 months in 53% Stainless Steel. 47% French Barrels (23% New Oak). 

Aromas: fresh with gentle peach, mild citrus, and subtle oak nuances.

Palate: Smooth, luscious, rich and round with juicy citrus flavors and creamy texture. Elegant flavors of yellow apple, lemon curd, and honey with hints of oak. Finish is long and satisfying with hints of almonds.

FOOD PAIRING: Lobster, White Fish, Salmon, Scallops, Veal (Grilled), Chicken (Fried, Grilled), Butter Sauces, Creamy Goat or Sheep Cheese, Light Cream Sauces, Caesar Salad.

Célèbre Sparkling Rosé
12.5% ABV

55% Pinot Noir, 34% Chardonnay, 11% Pinot Meunier

Light salmon in color, the wine leads with ripe strawberry, passion fruit, and pineapple. Méthode Champenoise adds aromas of bread and toast. The taste is crisp and clean. The high acidity balances the sweetness perfectly, seemingly light in body. The flavors are persistent, finishing with honeycrisp apple.

Food Pairing: Pan Asian Cuisine (especially spicy), Sushi, Lamb, Pork, Salmon (Grilled), Slightly Sweet Desserts with Berries. Great as an aperitif.

2018 Old Vines Pinot Noir
13% ABV

Vineyards: 60% Seneca 40% Keuka

18 Months Aging in 2-4 Year Old French Oak. 

Some of the Pinot Noir grapes used to make this wine are from Dr. Frank’s original Keuka vineyard that was planted in 1958.

Aroma: cranberry and red cherry woven with earthiness, leather, and subtle oak notes.

Palate: Juicy cherries, moderate acidity, medium body. Smooth with silky mineral texture evolving into a complex, long lasting finish.

FOOD PAIRING: Lean Beef (Filet), Roasted Duck, Mushrooms, Grilled Chicken, Veal Chops, Grilled Tuna, Pork Tenderloin, Fennel.

Serve at 13-15 degrees C.

2017 Cabernet Sauvignon
13% ABV

18 Months Aging in 2-4 Year Old French Oak

Aroma: Seductive complexity in black fruit scents, a hint of foresty dried herbs, tobacco and coffee nuances with and a touch of leather and cedar spice. With long decant aromas of blackcurrant and licorice emerge.

Palate: Fresh, mouthwatering black fruit. Earthy tannins are grippy providing great texture. Needs a long decant to smooth out.

Serve at 15-17 degrees C.

FOOD PAIRING: Cheeses (Aged, Blue), Fatty Meats (Braised, Grilled), Game Birds, Lamb, Thyme.