{"title":"U-Pick Grapes","description":"","products":[{"product_id":"baco-u-pick-grapes","title":"Baco Noir U-Pick Grapes","description":"\u003cp\u003eBaco Noir is a hybrid red wine grape variety. They were the result of a cross between Folle Blanche, a French Vinifera grape, and an unknown variety of Vitis Riparia (North America) with the intention of creating phylloxera-resistant vines that retained their French character. At one time Baco Noir grapes were grown in Burgundy and the Loire, but it was gradually culled from the region and instead moved to North America in 1951. It has since become one of North America’s more successful hybrids, growing predominantly in Michigan, Mississippi, New York, Oregon, Pennsylvania, and Wisconsin. Its white counterpart, Baco Blanc, is famous for being the only hybrid variety permitted in a French AOC appellation (Armagnac). The Baco Noir vines tend to be vigorous and need to be well-managed to produce significant yields. Its hardiness and ability to withstand cold conditions make it very suitable in the cooler wine-growing regions of North America, particularly around the Great Lakes. What’s more, Baco Noir vines are fairly resistant to black rot and powdery and downy mildews because of their fairly loose clusters. Flavor Baco Noir grapes produce a medium body, deeply tinted, acidic red wine which often has aromas of black fruit and caramel. This variety does not express the distinctive foxy aromas and flavors of other Vitis Riparia varieties, but instead tastes of rich fruit tones, typically identified as predominantly blueberry and plum. Wines made from Baco Noir tend to be light- to medium-bodied (but can be full), with fresh, snappy acidity. Some darker versions produce rustic, savory notes. Wines made from Baco Noir grapes pair well with crumbled turkey scallopine, roasted pheasant served on lentils, and baked Tasmanian ocean trout. Uses Baco Noir grapes are great for producing dry table wines that have very good aging potential — most can be aged for upwards of 5-8 years. Baco Noir wines take well to oak and generally require it to support their tannic structure. The variety also takes malolactic fermentation well and makes a great Bordeaux-style wine.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987732942979,"sku":"U-GR-BAC","price":0.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Baco_Grapes.png?v=1776531989"},{"product_id":"canadice-u-pick-grapes","title":"Canadice U-Pick Grapes","description":"\u003cp\u003eAbout Red Seedless Grapes\nThere have been seedless grapes grown for centuries, but it wasn’t until the 1870’s that red seedless grapes, specifically the Thompson seedless grape, began to be created in California. Red seedless grapes were created from the cross-breeding of several cultivars, including the Black Monukka, the Russian Seedless, and the Thompson Seedless. Today red seedless grapes are grown around the world, including in Chile, Peru, the United States, China, Japan, Turkey, Spain, South Africa, and Australia.\n\nRed seedless grapes are typically small to medium in size and are round to slightly oblong in shape. They grow in large clusters and their color can vary depending on the variety and growing conditions, but range from a light red to deep burgundy. The skin of these grapes is quite delicate and the flesh is tender and juicy. While touted as being “seedless” there may be a few undetectable and undeveloped seeds in each fruit.\n\nFlavor\nRed seedless grapes are firm, crisp, and sweet with a mild, neutral flavor. This makes them popular to enjoy on their own as well as makes them versatile for blending to create a variety of red wines. Red seedless grapes pair well with meats like salami, chicken, steak, and shrimp as well as other fruits\/vegetables like olives, brussels sprouts, sweet potatoes, and apples. They’re also great with certain types of cheeses, like brie, swiss, and gruyere.\n\nUses\nRed seedless grapes are usually enjoyed fresh from the vine or in a variety of raw applications, like in fruit salads, smoothies, sorbets, and green salads. They can also be cooked down into sauces, syrups, and jams or used in baked goods.\n\nOf course, they are also popular as a blending ingredient for a range of red wine varietals. Most red wines made with seedless red grapes pair well with the foods whole red grapes are enjoyed with.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987742314627,"sku":"U-GR-CAND","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/red-seedless-grapes.jpg?v=1776532153"},{"product_id":"cascade-u-pick-grapes","title":"Cascade U-Pick Grapes","description":"\u003cp\u003eAbout Red Seedless Grapes\nThere have been seedless grapes grown for centuries, but it wasn’t until the 1870’s that red seedless grapes, specifically the Thompson seedless grape, began to be created in California. Red seedless grapes were created from the cross-breeding of several cultivars, including the Black Monukka, the Russian Seedless, and the Thompson Seedless. Today red seedless grapes are grown around the world, including in Chile, Peru, the United States, China, Japan, Turkey, Spain, South Africa, and Australia.\n\nRed seedless grapes are typically small to medium in size and are round to slightly oblong in shape. They grow in large clusters and their color can vary depending on the variety and growing conditions, but range from a light red to deep burgundy. The skin of these grapes is quite delicate and the flesh is tender and juicy. While touted as being “seedless” there may be a few undetectable and undeveloped seeds in each fruit.\n\nFlavor\nRed seedless grapes are firm, crisp, and sweet with a mild, neutral flavor. This makes them popular to enjoy on their own as well as makes them versatile for blending to create a variety of red wines. Red seedless grapes pair well with meats like salami, chicken, steak, and shrimp as well as other fruits\/vegetables like olives, brussels sprouts, sweet potatoes, and apples. They’re also great with certain types of cheeses, like brie, swiss, and gruyere.\n\nUses\nRed seedless grapes are usually enjoyed fresh from the vine or in a variety of raw applications, like in fruit salads, smoothies, sorbets, and green salads. They can also be cooked down into sauces, syrups, and jams or used in baked goods.\n\nOf course, they are also popular as a blending ingredient for a range of red wine varietals. Most red wines made with seedless red grapes pair well with the foods whole red grapes are enjoyed with.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987743461507,"sku":"U-GR-CASC","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/red-seedless-grapes.jpg?v=1776532153"},{"product_id":"cayuga-white-u-pick-grapes","title":"Cayuga White U-Pick Grapes","description":"\u003cp\u003eAbout Cayuga White Grapes\nDeveloped from crosses of the Vitis labrusca hybrids Schuyler and Seyval Blanc at Cornell University’s New York State Agricultural Experiment Station in Geneva, New York in 1972, Cayuga White grapes are one of the most productive and disease-resistant varieties grown in New York. With excellent cultural characteristics producing high-quality wines, Cayuga White is an important variety in New York, as the Finger Lakes region is an ideal climate that avoids flavor issues that comes with over-ripening. Overall, it is regarded as one of the easiest hybrid grapes to grow and make good wine from.\n\nCayuga White grapes ripen in mid-September and, when grown on mature vines in fertile soil, can produce astonishingly large yields. Given that the time of harvest affects flavor, Cayuga White’s can produce nearly 13 tons per acre, allowing for phased harvesting. By having a “green harvest” and removing much of the fruit before the final phase of the ripening cycle, the fruit that remains can fully ripen on the vine, providing a wider range of flavors.\n\nFlavor\nPicked at the proper time, Cayuga White grapes can produce a very nice sparkling wine with good acid balance, structure, and pleasant aromas, or a fruity white wine similar to a Riesling or Viognier. In general, most wines made from Cayuga White grapes are fruity with aromas resembling apples, citrus, and tropical fruit. They tend to age well and are an easy grapy to work with, producing wines with excellent character and a rich mouth-feel. Its wine has been highly rated, having a medium body, and good balance.\n\nOne advantage of Cayuga White grapes are that, even if harvested before they’re ripe, they still make good wine, albeit with more green apple flavors. When over-ripe, however, these wines can develop strong hybrid aromas with slight foxy overtones.\n\nUses\nReminiscent of “traditional”, more well-known wines such as the Sauvignon Blanc, Pinot Grigio, or a “light” White Riesling, Cayuga White grapes make a very nicely balanced, pleasant white table wine. Very versatile, Cayuga White grapes lend themselves to making semi-sweet wines emphasizing the fruity aromas, but they can also be made as a dry, less fruity wine with oak aging.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987743559811,"sku":"U-GR-CAY","price":0.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Cayuga_Grapes.png?v=1776532177"},{"product_id":"chancellor-u-pick-grapes","title":"Chancellor U-Pick Grapes","description":"\u003cp\u003eAbout Chancellor Grapes\nChancellor grapes, also known as Seibel 7053 Chancellor, are a cross of Seibel 5163 and Seibel 880 and were developed in France. Despite their origins, these grapes are now grown almost exclusively in the United States and Canada, as they are highly productive in cold weather and do not perform well in humid and hot areas with low ventilation.\n\nThe grapes themselves are often black in color with a firm skin. The flesh is not overly juicy, which is why they are not typically consumed outright. Unfortunately, Chancellor grape clusters are susceptible to downy mildew and the foliage is susceptible to powdery mildew, with the vines requiring cluster thinning during growth. Most plantings of Chancellor are in New York and Michigan, although there are home winemakers in less viticulturally inclined states, like Illinois and Nebraska, also growing and using the variety.\n\nFlavor\nWines crafted from Chancellor grapes typically have full-bodied European character with notes of plum and apple. On the nose, wines made from these grapes give off fairly intense aromas of dried blueberries, raisins, cedar, plum, and dried figs. At their best, Chancellor wines create a spicy, slightly tangy red that is meant for early consumption with hearty dishes such as pepper steak or stews. The grapes and the wines they produce are often of medium acidity.\n\nUses\nCurrently, Chancellor grapes are one of the best French-American hybrids on the market. Typically not eaten or used alone, Chancellor grapes are blended with other hybrids or used as a varietal. They are most often a part of fruit-driven red wines that can be enhanced by barrel aging and, on occasion, blended with Vitis vinifera varieties like Merlot. Given their distinct coloring, they often give the wine they produce an inky, opaque purple color with a touch of crimson.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987743592579,"sku":"U-GR-CHAN","price":0.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Chancellor_Grapes.png?v=1776532177"},{"product_id":"chardonnay-u-pick-grapes","title":"Chardonnay U-Pick Grapes","description":"\u003cp\u003eAbout Chardonnay Grapes\nChardonnay grapes are considered the most prestigious French white cultivar. For much of its history, a connection was assumed between Chardonnay and Pinot Noir or Pinot Blanc grapes. In addition to being found in the same region of France for centuries, ampelographers noted that the leaves of each plant have near-identical shape and structure.\n\nChardonnay is often considered a winemaker’s grape and has a wide-ranging reputation for relative ease of cultivation and ability to adapt to a variety of climates and conditions. It has a vigorous vine, with extensive leaf cover which can inhibit the energy and nutrient uptake of its grape clusters. This can be managed with aggressive pruning and canopy management and do well with an umbrella training style. In certain conditions the vines can be very high-yielding, however, wine quality will suffer if yields go much beyond 4.5 tons per acre.\n\nFlavor\nChardonnay grapes can taste different, depending on where they are grown and the process used to make them into wine. Wines made from Chardonnay can be crisp and clean, or rich and oaky, and are typically dry, medium to full-bodied, with moderate acidity and alcohol. Most Chardonnay wines have an appealing fruity fragrance that often resembles pear, fig, apple, papaya, pineapple, or melon.\n\nSecondary Chardonnay wine flavors\/notes can also develop throughout the winemaking process. The first set of flavors include coconut, vanilla, cinnamon, and nutmeg, which stem from the use of oak for aging. Factors that affect the secondary flavors and their intensity include the origin of the wood (French, American, etc.), the shape of the wood (barrels, chips, or staves), toast level, and length of time in contact with the oak. When aged with the use of a secondary malo-lactic fermentation, wines can take on classic “buttery” notes experts often describe.\n\nUses\nChardonnay grapes are one of the best varieties available for producing fine table wines, which often take well to aging in oak to bring out a vanilla flavor. The wines produced by Chardonnay grapes are versatile and meet a variety of price points, which is part of why it’s such a beloved variety. They allow a winemaker creative license to make wines that are light and elegant or full-bodied and buttery.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987743920259,"sku":"U-GR-CHARD","price":2.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Chardonnay_Grapes.png?v=1776532185"},{"product_id":"concord-u-pick-grapes","title":"Concord U-Pick Grapes","description":"\u003cp\u003eAbout Concord Grapes\nThe Concord grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. The pollen parent is unknown. Although Concord is frequently considered to be basically a Vitis labrusca cultivar, some have argued that the hermaphrodite flowers suggest at least a small amount of Vitis vinifera in its pedigree. This trait has not been proven to exist in any native American grapes. However, Concord is definitely much more labrusca-like in its characteristics than vinifera-like. Some consider the likely male parent to have been Catawba.\n\nThe skin of Concord grapes is typically dark blue or purple and often is covered with a waxy coating that is easily removed. It is a slip-skin grape variety, allowing for easy separation from the fruit. The grapes have large seeds and are highly aromatic but are prone to the physiological disorder black spot.\n\nFlavor\nConcord grapes are highly aromatic, tangy, and sweet with a unique musky flavor. When consumed as table grapes, they are often considered tart. Concord grapes contain a chemical compound known as methyl anthranilate, which is used to artificially flavor beverages and candy. Their intense flavor pairs well with rich, creamy desserts such as pies, cheesecake, or pannacotta, and, of course, peanut butter. Other complementary flavors include nuts (almond, pistachio, hazelnut, walnut, peanut), fruits (lemon, strawberry, raspberry), herbs (endive, arugula, fennel, rosemary, mint), dairy products (yogurt, sour cream, crème fraiche, goat cheese, blue cheese), and meats (pork, duck, and poultry).\n\nUses\nConcord grapes have a wide variety of uses including making preserves, juice, wine, liqueur, and vinegar. Of those uses, they are most notably used for making grape jelly. When you think of a classic PB\u0026amp;J, they are the grapes used to make the jelly, making them a staple product in U.S. supermarkets. They are also sometimes available for outright eating as a table grape, especially in the New England area. They are also quite popular for making grape juice (like we do at Fulkerson), and it is their distinctive purple coloring that has led to many grape-flavored drinks and candy being artificially colored purple.\n\nConcord grapes have also been used to make kosher and sacramental wine, as well as traditional wines. In fact, O-Neh-Da Vineyard, the oldest sacramental winery in America, still produces a Concord altar wine.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987747557507,"sku":"U-GR-CONC","price":0.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Concord_Grapes.png?v=1776532260"},{"product_id":"corot-noir-u-pick-grapes","title":"Corot Noir U-Pick Grapes","description":"\u003cp\u003eAbout Corot Noir\nDeveloped by the grape breeding program at Cornell University, Corot Noir grapes are a hybrid red wine grape resulting from a cross between Seyve Villard 18-307 and Steuben varieties. Since its initial test for wine characteristics in 1978, it has been identified as test selection NY70.0809.10. Corot Noir has been available for testing by growers and research cooperators since 1994, though they were not released to the public for cultivation until 2006.\n\nCorot Noir grapes were purpose-built to survive in cooler continental climates with cool winters, proving them well suited to viticulture across the northeastern USA. They are most often grown from Pennsylvania and New York (most notably in the Finger Lakes region) to Ohio, Indiana, and Illinois. They are a mid to late-season ripener. On deep fertile soils, vines can be excessively vegetative, leading to the production of abundant secondary and tertiary clusters. Disease resistance is good, with slight susceptibility to black rot and powdery mildew. They are, however, susceptible to downy mildew, and when conditions are conducive, downy mildew can lead to severe defoliation.\n\nFlavor\nCorot Noir grapes are deep red in color with an attractive cherry and berry fruit flavor. Its tannin structure is complete from the front of the mouth to the back, with large, soft tannins. Red wines made from Corot Noir are intensely colored and are considered to have none of the foxy aromas often associated with hybrids, particularly those with Vitis labrusca parentage. Flavor-wise, it is often compared to the French hybrid Chambourcin. Wines created from Corot Noir grapes tend to pair well with roasted leg of lamb, spaghetti Bolognese, and braised meat stews.\n\nUses\nCorot Noir represents a marked improvement in the red wine varietal options available to cold climate grape growers. Suitable for blending or as a varietal, wines made with these grapes are free of the hybrid aromas typical of many other red hybrid grapes.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987749392515,"sku":"U-GR-CN","price":0.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/corot-noir.jpg?v=1776532299"},{"product_id":"dechaunac-u-pick-grapes","title":"Dechaunac U-Pick Grapes","description":"\u003cp\u003eAbout DeChaunac Grapes\nAlso known as Seibel 9549, DeChaunac grapes are a French-American hybrid created as a cross of Seibel 5163 and Seibel 793 varieties. Named after Adhemar de Chaunac, a pioneer in the Ontario wine industry, DeChaunac grapes are a dark-skinned variety that ripen early in the season.\n\nDeChaunac is known to have a very vigorous growth habit and good resistance to powdery mildew and downy mildew. Given their large clusters and rot resistance, they are great for home growers or small vineyards. That said, they are still mainly grown for wine or juice production in the Northeastern United States, especially in the vineyard-heavy regions of New York, Pennsylvania, Nova Scotia, Ontario, Michigan, and Ohio.\n\nFlavor\nDeChaunac produces an excellent, full-bodied Bordeaux style wine and ages well. They have a very distinct, fruity flavor with notes of orange and plum with a fruity bouquet. They’ve even been described as having complex flavors of black and red cherries with a bit of a musty nose. The grapes are very balanced in acidity and have a uniquely tart finish that makes them perfect for wine or juice. Wines created from DeChaunac grapes tend to pair well with deep-dish pizza, lamb shanks braised with tomato and garlic, and stir-fried beef and vegetables.\n\nUses\nDeChaunac is a French-American hybrid wine grape variety used to make red wines and juices.\n\nGiven their good character, they are very popular for winemaking and offer the best value for a full-bodied red variety.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987750047875,"sku":"U-GR-DECH","price":0.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/DeChaunac.jpg?v=1776532312"},{"product_id":"delaware-u-pick-grapes","title":"Delaware U-Pick Grapes","description":"\u003cp\u003eAbout Delaware Grapes\nDelaware grapes were most likely discovered in Frenchtown, New Jersey, and were first produced commercially by George Campbell of Delaware, Ohio sometime in the 1850s. Although it is considered to be an American grape variety, its parentage is unknown. It is thought to have a significant Vitis vinifera component in its heritage, which likely explains its susceptibility to fungal diseases and its need to be grafted onto Phylloxera-resistant root stock in order to achieve optimal growth. Certain experts speculate it is a hybrid of V. labrusca, V. vinifera, and “bourquiniana” grapes, a class of vines now believed to be hybrids of Vitis aestivalis.\n\nDelaware grapes typically ripen mid-to late-September and have a pale red, almost pinkish color. The skin is tender and the flesh is juicy and sweet. Delaware grapes have small fruit clusters with small berries that do not have the pronounced ‘foxiness’ of other V. labrusca grapes. They are a slip-skin variety, meaning that the skin of the grape is easily separated from the fruit.\n\nFlavor\nWines created from Delaware grapes include dry, sweet, and icewine varieties, although the grapes are most known for creating spicy sparkling wines that do not have the distinct “foxiness” character that other V. labrusca grapes bring to their wines. No matter which variety is created, Delaware grapes make for a very pleasing wine of good balance and varietal character.\n\nUses\nDelaware grapes are great not only for table wines, but also for juices. Depending on the growing season, juice can be white to pink in color. Delaware Punch is a popular juice-based beverage named for the Delaware grape from which its flavor is derived.\n\nIn other parts of the world, the Delaware grape is a common table grape variety that you can find in supermarkets throughout South Korea and Japan.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987750277251,"sku":"U-GR-DEL","price":0.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Delaware_Grapes.png?v=1776532316"},{"product_id":"diamond-u-pick-grapes","title":"Diamond U-Pick Grapes","description":"\u003cp\u003eAbout Diamond Grapes\nDeveloped in the 1880s, Diamond grapes are a hybrid white grape from New York State that resemble Niagara grapes in terms of fruit and Concord grapes in terms of their vine. Unfortunately, they did not inherit Concord’s ability to survive in harsh climates, which caused Diamond grapes to be planted significantly less than other varieties. Diamond grapes are one parent of Ontario grapes, which are a parent of Lakemont and Himrod grapes.\n\nDiamond grapes have not migrated far from their home state, with all of their key growing areas residing in upstate New York. The Finger Lakes area is arguably the finest source of Diamond wines, although Lake Erie’s vineyards to the west have also produced the variety. Diamond grapes usually ripen in the second week of September at Fulkerson.\n\nFlavor\nDiamond grapes, while similar to Niagara and Concord, have a much more pleasing flavor and character that is less “foxy” than the other two. As a dry table wine, it is one of the most distinctive and desirable of the American wine types, known to give off flavors of green apple, lemon, and mineral. Alternatively, sweet Diamond wines tend to have more pineapple and tropical fruit flavors. Overall, all wines created from Diamond grapes are consistently well-balanced, clean, and fruity. These wines, dry or sweet, tend to pair well with New York-style pizza, partridge with celeriac and bacon, and steak sandwiches with caramelized onion.\n\nUses\nDiamond grapes are relatively versatile, used to make both still and sparkling wines in both sweet and dry styles as well as making champagne. At Fulkerson, we use Diamond grapes to create a sparkling varietal, although some wineries use them for blended wines.\n\nBeyond wine, Diamond grapes make for excellent fresh juice and even outright eating. Folks also like them for creating jams and preserves.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987750473859,"sku":"U-GR-DIAM","price":0.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Diamond_Grapes.png?v=1776532319"},{"product_id":"dornfelder-u-pick-grapes","title":"Dornfelder U-Pick Grapes","description":null,"brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987751161987,"sku":"U-GR-DORN","price":2.0,"currency_code":"USD","in_stock":true}]},{"product_id":"marechal-foch-u-pick-grapes","title":"Marechal Foch U-Pick Grapes","description":"\u003cp\u003eAbout Maréchal Foch Grapes\nMaréchal Foch grapes are an inter-specific red hybrid wine variety that was named after the French marshal Ferdinand Foch (1851-1929). Developed in Alsace, France by Eugene Kuhlmann, Maréchal Foch is an early-ripening, cold-hardy variety that is resistant to fungal diseases. Some believe it to be a cross of Goldriesling (which itself is an intra-specific cross of Riesling and Courtiller Musqué) with a Vitis Riparia – a Vitis Rupestris cross. Others posit that its pedigree is uncertain and may contain the grape variety Oberlin 595. Maréchal Foch is also a sister variety of Léon Millot (Foster).\n\nOriginally, Maréchal Foch was commonly grown in the Loire, but today its growth is quite limited in Europe. Given that it is a hybrid variety, its cultivation for commercial wines in Europe is restricted by European Union regulation. It is more commonly grown in North America, including the U.S. states of Minnesota, Ohio, New York, Colorado, and Montana as well as parts of Canada, namely Ontario, Quebec, and Nova Scotia.\n\nFlavor\nWines made from Maréchal Foch grapes tend to have strong acidity, aromas of black fruits, and, in some cases, toasted wheat, mocha, fresh coffee, bitter chocolate, vanilla bean, and musk. But, the flavor is dependent on the variant, as darker variants of Maréchal Foch wine are often described as having a strong, gamey nose.\n\nWell-balanced and high in sugar, Maréchal Foch grapes make nice wines that can be consumed young. However, highly extracted and more carefully produced wines made from older plantings of Maréchal Foch grapes have recently been successfully marketed as more expensive niche wines, finding favor among a dedicated following.\n\nUses\nWith a small berry size, this variety makes a variety of styles of wine, ranging from a light red wine similar to Beaujolais, to more full wines with intense dark color and unique character. The quality of wine produced by Maréchal Foch vines is highly dependent upon vine age, and the flavor profile associated with many new-world hybrid varietals is greatly reduced in wines made with fruit picked from older vines.\n\nWhen not used alone to create wines, Maréchal Foch grapes also make a great blender in Port-style wines.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987753652355,"sku":"U-GR-FOCH","price":0.66,"currency_code":"USD","in_stock":true}]},{"product_id":"fredonia-u-pick-grapes","title":"Fredonia U-Pick Grapes","description":null,"brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987753685123,"sku":"U-GR-FRE","price":0.5,"currency_code":"USD","in_stock":true}]},{"product_id":"himrod-u-pick-grapes","title":"Himrod U-Pick Grapes","description":"\u003cp\u003eAbout Himrod Seedless Grapes\nA white table grape, Himrod Seedless grapes are a cross between the popular Thompson Seedless and Ontario grape varieties. It was released in 1952 by the New York Agricultural Experiment Station in Geneva, New York. As it turned out, the Thompson Seedless and Ontario cross was a very successful one, which resulted in the eventual release of three other cultivars; Interlaken, Romulus, and Lakemont grape varieties.\n\nThis vine produces seedless, golden-yellow fruit on large, loose clusters. A single vine can produce 10-15 pounds of fruit. Some claim Himrod Seedless grapes are the best quality of all the white grape varieties – though that statement is open to interpretation. However, they are the most commercially important seedless grape in New York State. Himrod Seedless grapes are known for ripening quickly, usually in the first week of September. However, they are vulnerable to bunch stem necrosis, a disorder that causes the cluster stem to shrivel just before harvest. But, they are quite hardy, disease-resistant, and good for home gardening given their self-fertile nature. Just be sure to not keep them in storage too long, as the skin of the grapes is known to shell.\n\nFlavor\nHimrod Seedless grapes are often described as having a sweet, delicate, almost honey-like flavor with a melting, juicy texture. When fermented dry, they can taste of ginger. However, if they are only fermented part-way through, they can taste like kiwi and lime. Their flavor is most similar to that of Concord grapes, as well as their sister cultivars Interlaken, Romulus, and Lakemont.\n\nUses\nHimrod Seedless grapes are great for a variety of uses. Not only can they be used for wine and juices, but they are also great for outright eating as a table grape or being used to make raisins. At Fulkerson Winery, Himrod Seedless grapes are used in our “Matinee” wine.\n\nBeyond the grapes themselves, Himrod grape vines are ideal for creating shade arbors and can easily be trained onto a trellis or over a gateway.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987754799235,"sku":"U-GR-HIM","price":0.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Himrod_Grapes.png?v=1776532400"},{"product_id":"lakemont-u-pick-grapes","title":"Lakemont U-Pick Grapes","description":"\u003cp\u003eAbout Lakemont Seedless Grapes\nOriginating from Geneva, New York, this white seedless table grape is a high yield variety with large, compact clusters. It is a woody, deciduous, tendril-climbing vine that will typically grow 15-20? long. Lakemont Seedless grapes are a part of the “Three Sisters” group, consisting of Himrod, Lakemont, and Interlaken varieties, all of which are named after cities in the Great Lakes region of North America. Lakemont Seedless grapes often ripen later than the other two “sisters”, but are sweeter, have bigger fruit, and have a slightly different flavor. Some farms find that Lakemont varieties are more productive than their sisters.\n\nAt Fulkerson Farm, the Lakemont Seedless grapes are usually harvested around mid to late September and are also available for U-Pick. They are a very winter-hardy variety and quite resistant to mildew.\n\nFlavor\nLakemont Seedless grapes are perfect for fresh eating and have been described as having a delicious honey-like taste. This variety produces an extremely heavy crop with large bunches of medium-sized fruits that mature to a golden yellow color and have a sweet flavor.\n\nUses\nLakemont Seedless grapes make for a good sweet wine and can produce subtle, delicate flavors. They can also be quite nice as a component of a “Matinee” style wine, often creating a wine similar to wines made from Himrod grapes.\n\nOf course, for many Lakemont Seedless grapes are best enjoyed straight from the vine, especially thanks to their seedless nature. For that reason, they are also ideal for creating juice, jellies, or preserves.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987761221763,"sku":"U-GR-LAKE","price":0.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Lakemont_Grapes.png?v=1776532514"},{"product_id":"merlot-u-pick-grapes","title":"Merlot U-Pick Grapes","description":"\u003cp\u003eMerlot grapes are identified by their loose bunches of large berries. The color has less of a blue\/black hue than Cabernet Sauvignon grapes and with a thinner skin and fewer tannins. High sugar content and low malic acid content seem to be characteristic of Merlot. Vines thrive in cold soils, particularly clay and tend to push buds early which gives it some risk to cold frost and its thinner skin increases its susceptibility to Botrytis bunch rot.\n\nWines made from Merlot usually have ripe berry components within the bouquet and tend to be soft, fruity and smooth in texture. A rich red wine with round tannins.\nAVAILABLE AS CRUSHED FRUIT ONLY\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987762565251,"sku":"U-GR-MER","price":2.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Merlot_Grapes.png?v=1776532541"},{"product_id":"niagara-u-pick-grapes","title":"Niagara U-Pick Grapes","description":"\u003cp\u003eAbout Niagara Grapes\nNiagara grapes are a variety of the North American grape species Vitis labrusca. The Niagara grape was developed by Claudius L. Hoag and Benjamin W. Clark in Niagara County, New York, in 1868 through a cross of Concord grapes and white Cassady grapes. They were first sold commercially in 1882.\n\nNiagara grapes don’t handle shipping very well, so they are usually only found near where they are grown. Common growing areas in the United States include New York, Pennsylvania, New Jersey, Michigan, Washington, and Ohio; the variety is also grown in Ontario, Canada, as well as Brazil and New Zealand.\n\nFlavor\nWines produced with Niagara grapes are “foxy” and fruity but usually lack the acid needed for good balance. Blending with a high-acid grape such as Catawba is recommended to improve the character of wines created with this variety. When analyzing the Niagara grape, the “foxy” character has been described as aromas like candied lemon rind, a Riesling-like diesel aroma, flowery jasmine-like notes, and a high-toned, candied muskiness. In order to not pass on a strong diesel aroma to the wines created by Niagara grapes, some believe that the skins should not contact the must for too long after the grapes are pressed.\n\nUses\nNiagara grapes are used as both table and wine grapes and are also suitable for use in jams and jellies. In fact, Niagara grapes are the widest grown “green” grapes in the United States and are very popular for outright consumption. Niagara grapes are also well known as a good source of commercial white grape juice; we at Fulkerson agree, making a delicious cold-pressed white juice with part of our annual harvest.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987763220611,"sku":"U-GR-NIAG","price":0.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Niagara_Grapes.png?v=1776532554"},{"product_id":"noiret-u-pick-grapes","title":"Noiret U-Pick Grapes","description":"\u003cp\u003eAbout Noiret Grapes\nA mid-season red wine variety, Noiret grapes are a cross between the NY65.0467.08 (which itself is a cross of NY33277 and Chancellor) and Steuben grape varieties. The exact genealogy of Noiret grapes is complex — the variety has Vitis Vinifera, Vitis Labrusca, and Vitis Riparia in its lineage. Developed at the New York State Agricultural Experiment Station at Cornell University, the original vines were germinated in 1974 and plated permanently in 1975. It then grew for five years before being tested for wine characteristics in 1980 and was not released for public growing until 2006.\n\nNoiret grapes ripen mid-season and are moderately winter hardy and moderately resistant to powdery mildew and Botrytis bunch rot. It is most popular and prevalent in vineyards in New York (most notably within the Finger Lakes AVA), Ohio, Virginia, Tennessee, and New Hampshire. Given its relatively young age as a commercial grape, Noiret is not widespread at present and only covers a minimal percentage of vineyard acreage. However, its viticultural properties mean this percentage will likely increase over time, especially given how favorable this variety is for home winemakers.\n\nFlavor\nNoiret wines are usually quite herbaceous and fruit-driven with soft tannins. The distinctive red wine is vibrantly colored and has notes of green and black pepper along with raspberry, blackberry, and some mint aromas. In this way, Noiret wines can resemble Shiraz (Syrah grapes). What’s more, Noiret grapes are notably free of hybrid aromas typical of other red grape varieties. A major distinguishing characteristic of this selection is the fine tannin structure that is complete from the front of the mouth to the back. The tannin structure and the absence of any hybrid aromas strongly distinguish this selection from other red hybrid grapes. Wines made from Noiret grapes pair well with steak with peppercorn sauce, spicy jambalaya, and beef rendang.\n\nUses\nAs mentioned, Noiret grapes are often used to make red table wines or as a blending element for other red wine varieties. At Fulkerson, we use Noiret grapes as a blending variety for our other red wines, like Foch or Cabernet Franc.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987764269187,"sku":"U-GR-NOIR","price":0.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Noiret_Grapes.png?v=1776532568"},{"product_id":"ravat-u-pick-grapes","title":"Ravat U-Pick Grapes","description":"\u003cp\u003eAbout Ravat 51 Grapes\nRavat 51, or “Vignoles”, is a white hybrid grape cross made by J.F. Ravat in 1930 between Seibel 6905 and Pinot de Corton grape varieties. Named Vignoles by the Finger Lakes Wine Growers Association in 1970, later genetic testing in 2008 has proved that Vignoles grapes do not share any major genetic similarities with Seibel 6905 or Pinot Noir. This actually means that the Vignoles grape variety is largely unrelated to the Ravat 51 grapevine that was imported into the United States in 1949 — and that the parentage of Vignoles grapes is currently a mystery.\n\nRegardless of the name it is called, Vignoles vines are moderately vigorous and can produce fruits with adequate sugar for winemaking while retaining high acidity. The grape itself buds late on the vine, which helps it avoid being decimated by early spring frosts. The fruit of the Vignoles grape has a thick skin, allowing it to remain on the vine well into November (which allows it to be used to produce award-winning dessert-style wines with high acid and good balance). These features make it incredibly successful in cooler climates like Pennsylvania, New York, and other Eastern states and means that wines produced from Ravat 51\/Vignoles grapes resemble Riesling or Chardonnay in character while having exceptional quality.\n\nFlavor\nWines made from Ravat 51 grapes are typically described as being “crisp” wine with a nose resembling tropical fruit. Made into a semi-sweet or harvest wine, Vignoles can provide a pronounced floral taste with hints of apricots, pineapples, honey, peaches, orange rinds, melons, guava, and orange blossoms – all with a somewhat tart finish. It’s said that the tart taste is on par with acidic flavors found in almonds, honey, or liqueur.\n\nUses\nVignoles grapes are often prized for their ability to produce balanced and fruity late-harvest style sweet white wines (including ice wine), although Vignoles grapes are also used to produce fruity dry and off-dry white wines as well. If they are to be used in any variety of table wine, they are usually harvested the last week in September. Vignoles grapes are also very suitable for dessert wines and can be harvested late in the year for this purpose.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987772919939,"sku":"U-GR-RAV","price":0.52,"currency_code":"USD","in_stock":true}]},{"product_id":"riesling-u-pick-grapes","title":"Riesling U-Pick Grapes","description":"\u003cp\u003eAbout Riesling Grapes\nRiesling grapes are a white grape variety that originated in the Rhine region of France. They are considered the oldest grape in Alsace, France, and are widely considered the greatest of the German Rhines and Moselles varieties. Dry, fruity, and fresh, Riesling is one of the most elegant of the white wine grape varieties and is arguably the least appreciated white wine grape in the world.\n\nThe vine as well as the grape is very delicate and requires great finesse from the winemaker. But, when cultivated correctly, they can pay off in outstanding wines. Riesling grapes are usually included in the “top three” white wine grape varieties – together with Chardonnay and Sauvignon blanc. However, Riesling is a variety that is highly “terroir-expressive”, meaning that the character of Riesling wines is greatly influenced by the wine’s place of origin. They are well-suited for cultivation in western New York, with Riesling quickly becoming the variety that the reputation of the Finger Lakes wineries are being built upon.\n\nFlavor\nRiesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. Wines made from Riesling grapes result with a nose of roses, light fruits and citrus, and a steely and sometimes a little earthy flavor. Depending on the year, high acidity may require a slightly sweet finish, however truly dry Rieslings can make a big impact.\n\nIn cool climates (such as many German wine regions), Riesling grapes display notes of apple and other tree fruits, with noticeable levels of acidity that are sometimes balanced with residual sugar. In warmer climates (such as Alsace and parts of Austria), there is a late-ripening Riesling grape variety that can develop more citrus and peach notes. In Australia, Riesling is known to produce a characteristic lime flavor that tends to emerge in wines from the Clare Valley and Eden Valley in South Australia.\n\nUses\nRiesling grapes are used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are infrequently oaked. Riesling’s naturally high acidity and pronounced fruit flavors give wines made from the grape exceptional aging potential; well-made aged wines will develop smokey and honey notes, with some even taking on a “petrol” character.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987773214851,"sku":"U-GR-RIES","price":1.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Riesling_Grapes.png?v=1776532691"},{"product_id":"valvin-muscat-u-pick-grapes","title":"Valvin Muscat U-Pick Grapes","description":"\u003cp\u003eAbout Valvin Muscat Grapes\nValvin Muscat grapes are a hybrid cross between Muscat Ottonel (Vitis vinifera) and hybrid Muscat du Moulin (Couderc 299-35). They were developed by grape breeder Dr. Bruce Reisch at the Cornell University New York State Agricultural Experiment Station and released to the public on July 7, 2006.\n\nValvin Muscat grapes are considered a mid-season white wine variety and are more winter hardy and disease resistant than muscat grapes that are pure Vitis vinifera (though they still prefer warmer climates as a whole). They produce moderately large fruits with thin skins, and small, compact clusters. Harvest times vary, and Valvin Muscat grapes should be harvested when the peak of the Muscat flavor is reached, which is determined through tasting and experience. Research has shown they are sensitive to phylloxera, moderately susceptible to black rot, downy mildew, and powdery mildew, and are usually more productive vines when grafted.\n\nFlavor\nValvin Muscat grapes have distinct muscat (pronounced sweet, musky, and floral) characteristics and no objectionable bitterness. They are highly aromatic and create wines to match – some describe wines created from this variety as having orange spice characters or honey-like notes.\n\nUses\nValvin Muscat grapes consistently produce wines of high quality with spicy and floral aromas, making them a highly sought-after variety for both commercial purposes and home winemakers. They have also been employed for wine blending purposes.\n\nIn addition to making great wines, they are often eaten fresh from the vine or can be dried to make Muscatel raisins thanks to their thin skin.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987778752643,"sku":"U-GR-VM","price":0.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Valvin_Muscat_Grapes.png?v=1776532800"},{"product_id":"vidal-blanc-u-pick-grapes","title":"Vidal Blanc U-Pick Grapes","description":"\u003cp\u003eAbout Vidal Blanc Grapes\nVidal Blanc (also simply called Vidal) is a white hybrid grape variety produced from the Vitis Vinifera variety Ugni Blanc (also known as Trebbiano Toscano) and another hybrid variety, Rayon d’Or (Seibel 4986). It was developed in the 1930s by French breeder Jean Louis Vidal, whose primary goal was to develop a variety suitable for the production of Cognac. It is a very winter-hardy variety that manages to produce high sugar levels in cold climates with moderate to high acidity. It is also somewhat resistant to downy mildew, making it a popular variety. However, it is quite susceptible to other viticultural hazards, such as coulure, anthracnose, and powdery mildew, so growing experience is needed.\n\nDue to its winter hardiness, this grape variety is grown most extensively in the Canadian wine regions of Ontario, British Columbia, and Nova Scotia, where it is often used for ice wine production. It is also grown widely throughout the United States, where it is used to produce both dry and sweet wines (as well as some ice wines). It’s even grown just 500 miles south of the Arctic Circle in Sweden, where it is also used to make ice wine.\n\nFlavor\nVidal Blanc grapes are noted for not having the characteristic “foxy” taste found in many other hybrid varieties, including the varieties in their own parentage. They are described as producing wines with “bright and pure” fruit flavors, typically that of grapefruit and pineapple. Some are even described as having a Riesling-like character (with citrus). They have high acid levels that can balance out the sweetness of ice wines, though they don’t have much aging potential.\n\nDry styles of Vidal Blanc are often characterized as full-bodied with a buttery mouthfeel that can be similar to Chardonnays that have gone through malolactic fermentation. Some wines also have noticeable acidity, similar to Seyval blanc, with some well-made examples from favorable vintages having a long finish.\n\nUses\nDue to their high acidity and fruitiness, Vidal Blanc grapes are particularly suited to making sweeter, dessert wines. While Vidal Blanc grapes are also used for ice wine production in the United States (particularly in the Finger Lakes region of New York and the Old Mission Peninsula AVA around Lake Michigan), they are more often used to produce dry or slightly sweet table wines. At Fulkerson, we use our Vidal Blanc grapes to make our Ice Wines.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987778850947,"sku":"U-GR-VID","price":0.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/vidal-blanc.jpg?v=1776532802"},{"product_id":"vincent-u-pick-grapes","title":"Vincent U-Pick Grapes","description":"\u003cp\u003eAbout Vincent Grapes\nVincent grapes are a French-American hybrid variety that was bred specifically to be winter-hardy in areas like New York’s Finger Lakes region. Developed in Ontario, Canada at the Vineland Research Station in 1967, Vincent grapes resulted from a cross between Vineland 370-628 and Chelois grapes. Dark blue or even black in color, these grapes are a late-season harvester and are moderately susceptible to black rot and powdery mildew and slightly susceptible to downy mildew and botrytis.\n\nVincent vines are medium in vigor, very productive, and quite cold hardy. The clusters of these grapes grow thick, so thinning is sometimes needed. It is recommended vines be planted six to eight feet apart to accommodate for their hearty growth. They do require some vine training in order to reach peak productivity.\n\nFlavor\nWines made from Vincent grapes typically tend to be low in tannin, despite the dark color, and have an earthy character. They often produce fruit flavors, such as blackberry, black cherry, and plum, and have a complex nose with light overtones.\n\nUses\nVincent grapes make an excellent red wine similar to an Italian Chianti. It is often used in blends but has also received high ratings when produced as a varietal. Because Vincent grapes are so deep in color and produce a very dark juice, they are often used for blending with varieties that have low pigment content (which happens to be many red grapes grown in colder climates). Beyond the red wines, Vincent grapes are also quite popular for use in ports and port-style wines.\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987778916483,"sku":"U-GR-VINC","price":0.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/Vincent.jpg?v=1776532803"},{"product_id":"fulkerson-cab-sauv-u-pick-grapes","title":"Cabernet Sauvignon U-Pick Grapes","description":"\u003cp\u003eOne of the most recognizable red wine varieties, Cabernet Sauvignon originates in the Medoc region of Bordeaux. Small, thick-skinned, blue-black berries lead to a wine that is full bodied and slow to mature. The daughter of “Cabernet Franc” and Sauvignon Blanc, this variety is fuller with a nose of black fruit. Young, this wine can be harsh and tannic yet it will smooth out over time and is often blended with Cabernet Franc and Merlot to balance it out and does very well under oak. Ripening late in the year, it is usually harvested the 3rd to last week in October in the Finger Lakes. Recommended variety for dry lovers and winemaking enthusiasts.\nBM-4X4 is a highly recommended yeast strain for this variety. Nutrient addition is strongly recommended if using this yeast.\nAVAILABLE AS CRUSHED FRUIT ONLY\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987835801731,"sku":"U-GR-CS","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/cabernet-sauvignon.jpg?v=1776537817"},{"product_id":"fulkerson-cab-franc-u-pick-grapes","title":"Cab.Franc U-Pick Grapes","description":"\u003cp\u003eThis variety from the Bordeaux region is often overlooked as a very rich and full bodied wine. Being the parent of Cabernet Sauvignon, Cabernet Franc is a relatively low-yielding variety that usually ripens mid-late October in the Finger Lakes and does quite well because of its tolerance cooler temperatures.\n\nLow in tannin and light in color, Cabernet Franc can have very intense aromas of raspberries, liquorice, and violets. This variety is often blended with Cabernet Sauvignon and Merlot, but also works well as a varietal.\nAVAILABLE AS CRUSHED FRUIT ONLY\u003c\/p\u003e","brand":"Fulkerson Winery and Farm","offers":[{"title":"Default Title","offer_id":46987870208131,"sku":"U-GR-CF","price":2.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/files\/cabernet-franc_b7e3a5b3-2ca6-459e-9d6a-50003764e745.jpg?v=1776538730"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/9085\/5299\/collections\/u-pick-grapes-fulkerson.png?v=1781727398","url":"https:\/\/www.fulkersonwinery.com\/collections\/u-pick-grapes.oembed","provider":"Fulkerson Winery and Farm","version":"1.0","type":"link"}