How did you get into the grape and wine business?
We were both working for the New York State Department of Agriculture and Markets in Albany.Jim worked in the marketing division and I was an information specialist in the public relations division. Because of his agricultural economics degree from Cornell, Jim was asked to provide the economic justification for the Farm Winery Bill, which was signed into law by Gov. Hugh Carey in 1976.After doing the research to document why the state should encourage the creation of farm wineries, Jim thought this might be a good business to get into, so he started post grad work in viticulture through CornellUniversity.
Upon completing this degree, Jim suggested we look for land on the west side of Cayuga Lake suitable to grow Vinifera (Riesling, Chardonnay, Pinot noir, to name a few) wine grapes "to have a winery someday." I said: "Hey, why not? We have great jobs and travel a lot so what else can we do?" I found out!!!
In 1978 we found the perfect site: It had location, a micro-climate for wine grapes, and the right soil.But the 125-acres weren’t for sale.However, when our real estate agent asked the farmer who owned it if he would sell, the owner had just turned 65 and said, “Yes.” Timing is everything.
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What’s unique about your operation?
Frontenac Point Vineyard is very small, producing only between 1,000 and 4,000 gallons of wine a year and Méthode Champenois (it’s Champagne, but we can’t call it that, respecting the French region, so it is called by the individual-bottle, second fermentation process: methode champenois) depending on what the vineyard gives each year.We had elected to be an “estate winery” so we must produce wine from only the grapes grown on our property. This way we have complete control of the quality of harvest and the consumer knows exactly where the grapes came from. We offer very personal service in the tasting room.We don't take bus tours, so we can individually interact with the consumer, answering any and all questions over a tasting. Frontenac Point offers a 10 percent discount to Farm Bureau members on wine purchases in the tasting room. We are open only three days a week, six months of the year, and sell 99 percent of our wine directly to the consumer from the tasting room.Further, a local restauarnt carries our Port Frontenac.
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How long have you been doing this?
We purchased the land in Seneca County in 1978, moved from Albany and built a house in 1979, planted a few acres of vines each year, and became bonded farm winery #47 in 1982. We opened the tasting room at the winery, which Jim built, in 1991.
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Do you have partners or employees?
No, but our son, Larry, who graduated from Rice University in Houston works with us now after spending almost two years in Los Angeles.He decided LA wasn't the place for him, but may still explore other horizons.
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What do you want consumers to know about agriculture, farm families and/or about what you specifically produce?
Wine isn't for everyone, but it shouldn't be disdained because it is alcohol.A glass of wine with food enhances food flavors, slows down a family dinner and encourages social interaction. By drinking wine with dinner, we have an opportunity to show our children that moderation is the only way. Our almost daily consumption of wine, with dinner, was the main reason we always have dinner together, even if a late one.We looked forward to that relaxing hour with one other. Wine is more than just a drink. It contributes to a fuller lifestyle. Everyone in the world should hear at least one conversation winemakers have about the nuances of wine. There's all that in one glass of wine!
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What should consumers know about how you take care of the land?
Productive land and pure water is our lifeline, so we must be very careful in how we treat these resources.We spray only for mildew, and use organic materials along with ‘chemical’ ones.We have been known to pull acres of weeds by hand more than a few times. We don't use insecticides, so consequently we have some pest damage, but the balance of good bugs versus bad bugs works for us.Remember, we have only 20 acres.
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What do you like to do for fun, when you are not working or building your business?
I was born to be on vacation, so the Finger Lakes is the best place to live. We enjoy the sun, the rain and the view of Cayuga Lake from our house, winery and vineyard.We swim laps at a local health center year-round, and travel in the winter. We enjoy entertaining friends for dinners – special foods paired with special wines, of course.
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What do you like best about the business you are in?
The freedom to make mistakes. The lifestyle. The delightful people we meet in the tasting room who come from all over the world, including Latvia, Russia, Israel, Italy, Spain, Thailand, Canada, Mexico, China, Japan and beyond. And producing something that isn't critical to survival, but enriches life.
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What's the toughest aspect of it?
Weather and taxation. We are not only regulated in our farming enterprise, but also in making and serving alcohol.
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