By Blake Jackson
At the forefront of a new movement in New York’s wine industry is Cab Franc Forward, an advocacy group uniting producers from the Finger Lakes, Long Island, Hudson Valley, and Niagara regions.
Founded by Max Rohn of Wölffer Estate and Gabriella Macari of Macari Vineyards, the organization’s goal is to elevate awareness of Cabernet Franc’s quality, consistency, and distinctive regional character among consumers and the wine trade alike.
“Most of all, I would love to see the group push hard on the wine and hospitality industry in one of the largest wine markets in the world,” Alder Yarrow, JancisRobinson.com said.
“There is absolutely no excuse for the lack of New York wines on the wine lists of most New York City restaurants. It is time for New Yorkers to get on the ‘drink local’ bandwagon. These wines are too good to ignore.”
Cabernet Franc has emerged as one of New York’s standout red varieties. It thrives in the state’s cool-climate vineyards, yielding wines known for freshness, balance, and aromatic complexity.
Yarrow describes the grape as one that “offers a beautiful middle ground between Pinot Noir and Cabernet Sauvignon,” combining moderate alcohol levels, bright acidity, and pure red-fruit flavors ideal for food pairing.
Each region showcases its own unique interpretation of the varietal. The Finger Lakes produce structured wines with minerality and ripe fruit, while the Niagara Escarpment delivers lighter, herbal styles.
The Hudson Valley’s cooler nights and fertile soils result in nuanced, delicate wines, and Long Island’s maritime influence gives rise to fuller-bodied Cabernet Francs with soft tannins and depth.
This collaborative focus on Cabernet Franc signals a growing confidence within New York’s wine community-one aligned with the global shift toward authenticity, sustainability, and wines that express a true sense of place.
Photo Credit: pixabay-vinotecarium
Categories: New York, Business