<div>“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. 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.”In a recent feature for JancisRobinson.com, wine writer Alder Yarrow explores how producers across New York State are rallying around Cabernet Franc as the grape most capable of expressing the region’s diverse terroirs and cool-climate style. The article, “New York Cabernet Franc Moves Forward,” shines a spotlight on a coordinated movement led by growers and winemakers who believe Cabernet Franc represents the future of New York red wine.At the center of this effort is Cab Franc Forward, a new advocacy organization that brings together 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 group’s mission is to raise awareness of Cabernet Franc’s quality, consistency, and regional distinctiveness — both among consumers and within the wine trade.Yarrow’s piece highlights how the grape has quietly become one of New York’s most successful red varietals, thriving in its cool-climate growing conditions and producing wines that balance freshness, structure, and aromatic nuance. He describes Cabernet Franc as a variety that “offers a beautiful middle ground between Pinot Noir and Cabernet Sauvignon,” with naturally moderate alcohol, bright acidity, and pure red-fruit character — all hallmarks of wines that pair effortlessly with food.Across the state, stylistic diversity is a strength rather than a challenge. In the Finger Lakes, producers are crafting wines that show elegant structure and ripe fruit balanced by minerality. The Niagara Escarpment yields lighter, more herbal styles with refreshing acidity, while the Hudson Valley—with its alluvial soils and continental climate—produces nuanced, lighter-bodied expressions shaped by fertile soils and cooler nights. Meanwhile, Long Island’s maritime climate gives rise to richer, rounder Cabernet Francs, often with supple tannins and depth that reward cellaring. Together, these variations reveal the remarkable versatility of Cabernet Franc and its ability to showcase place.Yarrow also notes that this collective push toward Cabernet Franc represents a new phase of confidence and collaboration for New York’s wine industry — one that mirrors global trends toward authenticity, sustainability, and terroir-driven wines.</div>

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“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. 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.”

New York Cabernet Franc Moves Forward

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“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. There is absolu

New York Cabernet Franc Moves Forward

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