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May 2015 WINES&VINES 89 WINE EAST WINEMAKING Finger Lakes Cabernet Franc: In the Cellar Part II in a series reveals techniques for making the region's signature red wine By Ray Pompilio I n the April 2015 issue of Wines & Vines, the article "Growing Cabernet Franc in the Finger Lakes" examined practical techniques for managing Cabernet Franc vines in the cool climate of New York's Finger Lakes region. This month, Wines & Vines looks at three different winemakers' methods for producing wine from these grapes. Like any comparison, there are similarities and differences, yet these individual efforts are part of a whole: the emergence and recognition of Cabernet Franc as the region's most representative quality red wine. Fox Run Vineyards, Dundee, N.Y. Fox Run Vineyards has 50 acres of vinifera grapes, including 3.3 acres of Cabernet Franc. They also have 5.5 acres of Lemberger, the largest such planting in New York state. The winery produces a blend of approximately 50 / 50 Cabernet Franc and Lemberger, in addition to separate varietal wines for each. All wines are produced under the direction of head winemaker Peter Bell, who has been winemaker at Fox Run for 19 years. His winemaking education was at Charles Sturt University in New South Wales, Australia. Prior to his current position, Bell worked at Hunter's Wines in New Zealand, and as winemaker at Dr. Konstantin Frank's Vinifera Wine Cellars for five years. KEY POINTS Known worldwide for their Rieslings, New York winemakers think Cabernet Franc could be the region's signature red wine. Interviews with three Seneca Lake winemakers revealed all three age Cabernet Franc in used barrels for at least a short period of time during aging. Once bottled, the wines are held for eight months to two or three years. A solid track record for wine quality will keep consumers coming back for Cabernet Franc and other varieties in the Finger Lakes. Fox Run Vineyards winemaker Peter Bell believes alcohol- derived tannins provide deeper color to Cabernet Franc.