REVIEW: 7 Vines Vineyard 2017 Frontenac Gris

Producer: 7 Vines Vineyard
Region: Minnesota
Grapes: 100% Frontenac Gris
Production: 160 cases
ABV: 11.7%
Price: $35*

* Review sample provided by the winery

7 Vines Vineyard 2017 Frontenac Gris

Comments (3):

  1. Patrick Pierquet

    January 16, 2019 at 6:40 pm

    Hey Lenn – It’s nice to see this variety getting some press coverage; it makes a nice sweet wine. We’ve made some delicious Frontenac Gris “Ice” wine(Freezing the fresh-pressed juice to obtain concentrated(35 Brix) must). I think this would be a very good use for Front Gris.

    Enology Lab
    Wooster, Ohio

    • Lenn Thompson

      January 18, 2019 at 8:00 pm


      That makes a lot of sense — especially with all of that natural acidity.

      You froze the juice, rather than the fruit? Have you tried it that way too?

      Any sites in Ohio where you could let it freeze on the vine?

  2. Patrick Pierquet

    January 19, 2019 at 3:38 pm

    Hi Lenn – Yes, we freeze the fresh pressed Frontenac Gris juice, to concentrate the must. This results in a much better yield(compared to natural freezing on the vine) and certainly less risk of fruit loss, and fewer frozen fingers!. Some winemakers(Chris Stamp at Lakeview) freeze the whole clusters, then press the fruit when it’s frozen……our press is not suited for such demanding work. At least one of our wineries makes classic ice wine by letting the fruit freeze on the vine, then they mechanically harvest the crop…low labor requirement with this technique.

    Another good use for Frontenac Gris – Blending with Frontenac “rose”. As you probabaly know, the original Frontenac, when crushed an immediately pressed for a rose’ wine, is usually much too dark to actually be called “rose”. So we have experimented with “field blends” of Frontenac and Front Gris(they ripen the same time), and crushed and pressed them together. A ratio of about 40% Frontenac and 60% Front Gris results in a very nice rose’ wine, without the excess color. The flavors of these two varieties seem to marry quite nicely, as well. FYI, we usually harvest our Frontenac at 25-27 Brix, to minimize acidity as much as possible.


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