Dr. Frank Konstantin Salmon Run Coho Red

Description

Winemaker Notes

Soft, fruity, and refreshing with flavors of raspberries and red cherries. Perfect for those who enjoy the body and flavor of red wine without dryness. 

About us

Dr. Konstantin Frank  ignited the “Vinifera Revolution”, a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention. Located on Keuka lake in the Finger Lakes region, Dr. Konstantin Frank Wines features some of the oldest vinifera vines in the United States and continues to produce wines of distinction and quality. Vinification Only the free run juice from the gently pressed grapes was used. The base wine was fermented at low temperatures to preserve the more delicate characters. Second fermentation took place in the bottle as per the Méthode Champenoise. After leaving the wine resting for more than four years it was disgorged, and dosage was added prior to final bottling

Dr. Frank Konstantin Salmon Run Coho Red

Product form

Winemaker Notes Soft, fruity, and refreshing with flavors of raspberries and red cherries. Perfect for those who enjoy the body... Read more

12 in stock

$43.97 $28.95 Excl. VAT

    Description

    Winemaker Notes

    Soft, fruity, and refreshing with flavors of raspberries and red cherries. Perfect for those who enjoy the body and flavor of red wine without dryness. 

    About us

    Dr. Konstantin Frank  ignited the “Vinifera Revolution”, a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention. Located on Keuka lake in the Finger Lakes region, Dr. Konstantin Frank Wines features some of the oldest vinifera vines in the United States and continues to produce wines of distinction and quality. Vinification Only the free run juice from the gently pressed grapes was used. The base wine was fermented at low temperatures to preserve the more delicate characters. Second fermentation took place in the bottle as per the Méthode Champenoise. After leaving the wine resting for more than four years it was disgorged, and dosage was added prior to final bottling

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