Blaufrankisch in the Hudson Valley?

In the words of the wine growers in the Hudson Valley, they say “Hell Yes” to Blaufankisch! Blaufränkisch is a good variety for the Hudson Valley for several reasons related to its viticulture and the region’s climate. AND, the best red in the Hudson Valley, rated best by Hudson Valley Wines, has Blaufrankisch in it!

What’s the hype?: Blaufränkisch is gaining popularity among winemakers in New York State, indicating its potential for success in the region.

Vineyards that get very hot in the summer benefit: Blaufränkisch is a late-ripening variety, and it’s well-suited to warmer vineyard sites. The Hudson Valley, while generally considered a cooler climate region, has microclimates with suitable warmer sites that can accommodate Blaufränkisch’s needs for ripening.

Tannins, Tannins, Tannins: While it can be a “temperamental” variety, Blaufränkisch can produce deep, flavorful red wines when grown in the right conditions. With controlled yields and careful management, it can develop deep intensity and expressive fruit character.

Fresh Acidity: Blaufränkisch naturally maintains high acidity, which is desirable in cooler climates like the Hudson Valley. This acidity provides structure and balance to the wine, keeping it fresh and lively.

Deep flavors: The grape produces wines with unique and complex flavors, including notes of red and black fruit, spice, and earthiness. These characteristics can set Hudson Valley Blaufränkisch apart and offer a different wine experience for consumers.