White Varietals
SEYVAL BLANC
Seyval blanc is a hybrid wine grape variety used to make white wines. It's vines ripen early, are productive and are suited to fairly cool climates. Seyval blanc is grown mainly in England, the United States east coast (specifically the Finger Lakes region of upstate New York regions in Ohio and Virginia), in the Pacific Northwest (Oregon), as well as to a lesser extent in Canada.
Seyval blanc has a characteristic citrus element in the aroma and taste, as well as a minerality that may be compared to white Burgundy. It can offer notes of white peach, pine, apple, and hints of wheat. This wine pairs well with light proteins, and is often highlighted by northern coastal seafoods, or rich marbled pork and free-range fowl.
FRONTENAC GRIS
Frontenac Gris is a bud sport of Frontenac, identical in most respects but lacking dark skin color. It's wines present aromas of peach and apricot with hints of enticing citrus and tropical fruit. A brilliant balance of fruit and acidity creates lively, refreshing wines. Unique and complex flavors make this an excellent grape for table, dessert, and ice wines.
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Gris - Its grey tinge explains its name; gris means grey in French, and it has its origins in France. It is known as Pinot Gris in France and is most commonly cultivated in the Alsace region. This style of wine leans towards being a rich, full-bodied expression because it is made from riper grapes.
Red Varietals
Frontenac Noir
Frontenac Noir is a cold-hardy wine grape variety used to make red wines. Its vines ripen early, are highly productive, and are especially well suited to cool and cold climate regions. Frontenac Noir is grown primarily in the Midwestern and Northeastern United States, as well as across parts of Canada, where it performs well in areas with harsh winters and shorter growing seasons.
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Known for its vibrant acidity and deeply colored wines, offering expressive aromas and flavors of cherry, blackberry, plum, and black currant, often layered with notes of spice, earth, and subtle herbal character. Depending on winemaking style, it may show jammy fruit or more structured, food-friendly complexity. This wine pairs well with roasted meats, barbecue, mushroom dishes, and aged cheeses, and is often complemented by rich, savory preparations and cool-climate cuisine.
Chambourcin
Chambourcin is a hybrid wine grape variety used to make red wines. Its vines are vigorous, productive, and well adapted to humid and relatively cool growing regions, with good resistance to many common vineyard diseases. Chambourcin is grown primarily in the eastern and central United States, including regions such as Missouri, Virginia, Pennsylvania, and the Midwest, as well as in limited plantings elsewhere.
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Known for producing deeply colored, aromatic wines with bright acidity and soft tannins. It commonly displays notes of black cherry, red plum, blackberry, and raspberry, often accompanied by hints of spice, black pepper, earth, and subtle smoky or herbal undertones. Depending on the winemaking approach, it can range from fresh and fruit-forward to richer, oak-aged styles. This wine pairs well with grilled meats, roasted vegetables, mushroom dishes, barbecue, and semi-aged cheeses, and is often highlighted by savory dishes with herbs and moderate spice.
our soils
Our vineyards are rooted in the rich, mineral-driven soils that first drew Wendelin Hund to this land more than 150 years ago. Shaped by generations of natural limestone deposits, deep clay structure, and rolling terrain, these soils provide exceptional drainage, balanced vine stress, and the character that gives our wines their depth and complexity. Each vine is influenced by the unique composition beneath it, producing fruit with concentrated flavor, vibrant acidity, and a true sense of place. It is this connection between land, history, and craftsmanship that continues to define every vintage at Wendelin Vines.