Frontenac produces fruit with both elevated sugar levels and naturally high acidity, making it suitable for dry red wines, rosé, and port-style wines. Wines commonly display cherry-forward aromas along with other red fruit notes, and winemakers often employ acid-reduction techniques during production. The vine is capable of carrying a full crop even after exposure to temperatures as low as -35°F. This is a highly vigorous variety with immunity to downy mildew and moderate resistance to powdery mildew, though black rot requires active management. Vines have an arching growth habit and adapt well to top-wire cordon or VSP training systems. Bud break occurs mid-season, with fruit ripening late and often reaching 25° Brix or higher. Finished wines are typically garnet in color, showing intense cherry and plum characteristics, with occasional hints of chocolate. Adequate heat is necessary to help moderate the variety’s naturally high acidity. Frontenac has demonstrated exceptional flexibility in the winery. In recent years, plantings have increased significantly for the production of sweet red table wines, a rapidly expanding market segment. Frontenac is also used to produce medium-bodied red table wines, high-quality rosé and port-style wines, sometimes blending rosé with Frontenac Gris for added complexity. More recently, vin de paille (straw wine) has been successfully produced using naturally dried Frontenac grapes. USDA Zone: 4-9 Ripening Dates: Late September Sun: Full Sun Mature Height: 6-8' Mature Spread: 8-10' Support Needed Self Fertile Brix: 18-22 Due to individual state restrictions, we are unable to ship grape vines to customers in Oregon, Washington, and California. Ships Spring 2026
