Dr. Konstantin Frank Winery Celebrates 40 Years of Sparkling Wine Innovation

Hammondsport, NY, September 11, 2025 — In 1985, Willy Frank changed the trajectory of East Coast winemaking by releasing the first traditional method sparkling wine in the Eastern United States made from the classic vinifera grapes used in the Champagne region. It was a bold move that introduced a new standard of quality to New York’s Finger Lakes region. Forty years later, that pioneering spirit lives on through a sparkling wine program that remains central to Dr. Konstantin Frank Winery’s identity and legacy.

To mark the milestone this fall, the winery has released Brut 2021 Cuvée 85 (SRP $85), a limited-edition 2021 Brut made from 55% Chardonnay, 40% Pinot Noir, and 5% Pinot Meunier, with a final dosage drawn from the winery’s inaugural 1985 Brut. This rare blend marries the bright energy of the 2021 vintage with the layered complexity of wine aged for nearly four decades, creating a sparkling expression that is both vibrant and deeply nuanced. Only 100 cases produced, Cuvée 85 also marks sparkling winemaker Eric Bauman’s 20th vintage with the winery and is nowavailable online and at the winery.

The roots of the program date back to the 1970s, when Willy Frank, second-generation vintner and son of founder Dr. Konstantin Frank, dreamed of producing sparkling wines in the tradition of Champagne. During that decade, he began planting Chardonnay, Pinot Noir, and Pinot Meunier in the Finer Lakes with a singular goal: to create world-class sparkling wine from vinifera grapes. In 1980, he and his wife Margrit purchased a historic 19th-century stone home and cellar, formerly the Western New York Wine Company, to house the project that became known as Chateau Frank, which is now part of the unified Dr. Konstantin Frank label and home to the winery’s acclaimed 1886 Experience.

“Willy wasn’t afraid to take risks,” says Meaghan Frank, fourth-generation vintner and vice president. “He charged premium prices for these wines before the category even existed in the region, and his belief in their quality never wavered. Today, we’re seeing the fruits of that vision fully realized.”

The traditional method, or méthode champenoise, involves a second fermentation in the bottle and long aging on the lees to develop complexity and finesse. It is the most time- and labor-intensive sparkling winemaking technique, revered for producing wines of exceptional depth.

The Finger Lakes is one of the few regions in North America with the natural attributes to support world-class traditional method sparkling wine. A true cool climate, the growing conditions mirror those of Champagne, with long seasons that preserve acidity and freshness. Glacial till and shale-rich soils, particularly around Keuka Lake, contribute minerality and structure. These attributes allow the wines to age gracefully and maintain vibrancy over time.

Sparkling wine has been central to the winery’s identity for the past four decades. In 2005, the year of Willy Frank’s retirement, the family appointed Eric Bauman as Dr. Konstantin Frank’s dedicated sparkling winemaker. Over the past 20 years, he has preserved the estate’s signature house style—clean, precise, and age-worthy—while expanding the range through modern techniques and limited-production innovations. Under his leadership, and with the continued guidance of longtime consulting sparkling winemaker Barbara Frank, both production and overall quality have continued to rise.  

Today, the winery’s sparkling portfolio includes numerous bottlings. Vintage Brut, Brut Rosé, Blanc de Blanc, Blanc de Noirs, Célèbre Riesling, and Riesling Nature are just a few of the offerings. Dr. Frank’s sparkling wines span a range of sweetness levels and styles. Recent additions include experimental cuvées made from Grüner Veltliner, Pinot Blanc, Saperavi, Rkatsiteli, and Pinot Gris. These wines are part of the Art Series, which showcases innovative work with fermentation vessels like concrete eggs that enhance texture and dimension.

Despite scaling up production, the winery continues to rely on traditional methods. Grapes are hand-harvested, and only the most delicate first pressing (the cuvée) is used. The base wines are fermented traditionally and aged on lees in the estate’s historic underground cellar, originally constructed in the 1800s. Each bottle is riddled, disgorged, corked, and labeled by hand. The month of disgorgement is listed on every label, ensuring transparency and attention to detail.

“Our focus is always on clarity, freshness, and structure,” says Bauman. “We avoid malolactic fermentation to preserve bright acidity and skip oak aging before bottling. The result is a house style that is vibrant, balanced, and built to age.”

“Sparkling wine is in our DNA,” adds Meaghan. “We’ve been doing this for 40 years, and everything we’ve built is based on that foundation. With our vineyards, winemaking expertise, and a dedicated team, we’re excited for what’s ahead.”

To celebrate the momentous occasion, Dr. Konstantin Frank Winery hosted Our Sparkling Legacy: 40 Years of Chateau Frank! on Saturday, August 16 for more than 300 guests. This special event included seminars, guided tastings, and several immersive experiences, honoring the history and future of the Finger Lakes’ pioneering sparkling wine program.

About Dr. Konstantin Frank Winery

Since its establishment in 1962, Dr. Konstantin Frank Winery has been a pioneer in the Finger Lakes wine region. Renowned for introducing European vinifera grape varieties to the eastern U.S., the winery has achieved global acclaim for its innovative approach and exceptional wines. Nestled on the serene Keuka Lake, the vineyards boast some of the oldest vines in the country, including the second-oldest Pinot Noir vines in the U.S. Under the stewardship of the fourth generation of the Frank family, the winery continues to produce a diverse array of premium still and traditional method sparkling wines, all reflecting a profound passion for winemaking and an unwavering dedication to quality.