Along with Dr. Konstantin Frank, German-born Hermann J. Weimer (a native of Bernkastel, in Germany’s famed Mosel region) was an outspoken advocate for planting vinifera wine grapes in the Finger Lakes region. He founded a vine nursery way back in 1974 and planted what is now known as the “HJW” vineyard to nine acres each of Riesling and Chardonnay. His namesake estate is run by his onetime winemaking apprentice, Fred Merwarth, along with agronomist Oskat Bynke.

The estate’s vineyards now extend over 90 acres on the western slopes of Seneca Lake, and their holdings include some of the very first Riesling and Chardonnay vineyards to have been planted in the region. As of 1988, both Seneca Lake and Cayuga Lake were designated as “sub-appellations” of the Finger Lakes AVA, and this wine—from estate vines rooted in glacial deposits of sandy shale—carries the Seneca Lake designation.

This red is not just a blend but a “co-ferment” (i.e. all its component grapes are fermented together) of Cabernet Franc, Merlot, Cabernet Sauvignon, and Blaufränkisch. Aged only in steel, it’s a juicy, vibrant, aromatic mash-up of red and black cherries, cranberry, tar, wild herbs, a hint of black (and green) pepper, and underbrush. There are some firm tannins and an overall character reminiscent of Loire Valley reds from Chinon/Bourgueil. This is a bistro-style red best served with a chill and some coq au vin.