Dr. Konstantin Frank arrived in the Finger Lakes in the 1950s with a conviction that ran against every piece of conventional wisdom in American winemaking: that classic European grape varieties—Riesling, Gewürztraminer, Pinot Noir—could survive New York winters. He was right. Working with Charles Fournier at Gold Seal Vineyards and later founding his own estate on the steep western slopes of Keuka Lake, Frank proved that vinifera viticulture was not only possible here but could produce wines of genuine distinction.

Now in its fourth generation of family ownership, the winery farms over 200 acres of vineyards on Keuka Lake’s Bluff Point. The Rieslings remain the benchmark, ranging from bone-dry to dessert-sweet, but the portfolio also includes noteworthy Gewürztraminer, Rkatsiteli, and sparkling wines made in the traditional method. The hilltop tasting room offers panoramic views of the lake, and the atmosphere is more educational than festive—fitting for a place with genuine historical significance to American wine.