Up to 19 year old vines. Four awards, including Gold Medal - Berlin. A valid apple-citrus unwooded chardonnay nose. Quite full. Yes, full and well textured. Flavorful and balanced too. Well priced. 90/100.

This vitis vinifera grape, likely a native of Armenia, arrived here during Ottoman rule. The name means 'fox tail' in Turkish in reference to the shape of the grape clusters. This is the only region where it is planted on its own rootstock, in sandy soil. 10-46 year old vines. Four awards. Decamter magazine notes its aromatics are subtle (citrus, florals), and it is marked by good acidity and minerality. I came to the same conclusions. Light citrus fruit. More about vinosity, terroir, texture. Likewise, the flavors are subtle. The minerality, acidity, and mouthfeel are all pluses. 91/100.

10-46 year old vines. Aged in qvevri, large underground amphorae. More golden in color. More maturity, more aromatic interest pointing to the aging process and vessel. Full, Well textured. Not fruity; doesn't matter. Large in the mouth. 92/100.

14-22 year old vines. Sweet black cherry merlot fruit of good richness and intensity. Full flavored and full textured. Well priced. This fills the bill. Ideally ripe fruit, good acid, dusting of fine tannin. 91/100.

8 year old vines. Aged 6 months in oak barrels. I've tasted many a pleasing Georgian saperavi. This Ukraine version is something else though. Impressive dark maroon. The size, the concentration, the largesse that warrant its price. A very good example of this variety, the fullest I've nosed. Black fruit and peppery spice. Commands hearty fare. The tannin is manageable, so take it to the table. Good bouquet potential if cellared. 92+/100.

60% merlot, 40% saperavi. Aged in qvevri. Four awards. Similar appearance; almost as dark. The merlot gives fruit plumpness and the saperavi spine. Well crafted. A mellow melange, already useful at the table. Full textured; real bulk. 92+/100.

We've been consistently pleased with Dr. Frank's rieslings and other wines. We'll taste this particular one in a few days and will fill in the blank with our notes. Konstantin Frank was born July 4, 1899 in Ukraine. He entered Odesa Agricultural College in 1925 and earned a PhD in viticulture in 1930. At a large collective farm's grape and wine experimental station, he introduced vitis vinifera varieties grafted to phylloxera- and cold-resistant rootstocks, and undertook measures in the vineyards to ensure protection against harsh winter weather conditions. Word of his work spread throughout eastern Europe. Due to increasing oppressive Stalin-regime measures, in 1944 Frank and his family left Ukraine and settled in Austria. In 1951, they moved to New York, and within a year Frank found work at the state's Geneva Grape and Wine Experimental Station. Thanks to his research in Ukraine, Frank was convinced vitis vinifera could survive New York State's harsh winters. In 1958, Frank bought 188 acres on Keuka Lake and began to plant vinifera. In 1962, he released his first Vinifera Wine Cellars wine, a rieslng from botrytised grapes.