Seneca Lake’s natural combination of deep water (at 632 feet it
is the deepest of the Finger Lakes) and sloping hillsides
provides the ideal micro-climate for grape growing. Its unique
geology and topography protect the growth of hardy native grapes
and premium hybrids as well as more delicate varieties such as
Riesling, Chardonnay, Cabernet Franc and Pinot Noir. The rich
wine history of Seneca Lake can be traced back to 1866, when the
Seneca Lake Grape Wine Company opened a winery on the western
shores. Then, in 1882, New York State opened an Agricultural
Experiment Station on the northern end of the lake (Geneva, New
York) for grape breeding and research programs. Their success
confirmed Seneca Lake as a prominent player in the grape growing
industry. However, with the passage of Prohibition in 1919, the
bottom of the grape market fell out and many of Seneca Lake’s
vineyards either closed or were replanted to produce grape
varieties for the juice or fruit market. In the early 1970s,
Charles Fournier, a youn