My wife and I made a Port style wine from the first harvest of our Frontenac vines in 2002. The sugar climbed to just over 26 Brix but the acid was at
1.5. We bottled the wine today and of course tasted it as well. We were very pleased with the aromas of dark chocolate, raspberry and toasted nuts. Considering the difficulty of getting lower acid from Frontenac, I think I will spend a few vintages trying to perfect a Frontenac Port. Some good potential here, I think. Anyone have a similar experience??CHEERS! Aaron