This study examines the impact of the date of cluster thinning on juice and wine chemistry. The goal was to attempt to dilute the impact of potassium uptake during veraison by cluster thinning at later dates, in order to keep the pH lower. A block of Cabernet Franc was cluster thinned either pre-veraison (around Mid-August), halfway through veraison (around the end of August), and post-veraison (first or second week of September). Every third row received one of these treatments, so that treatments were evenly dispersed throughout the block to minimize variation. All grapes were harvested on the same day, and all other treatments between each juice and wine lot were identical. The later the clusters were dropped, the higher the average berry and cluster weight. The later the clusters were dropped, the lower the Brix and phenolic compounds. YAN was slightly higher in later cluster thinning sweeps. In general, wine made from later cluster dropping had slightly less ethanol, and slightly higher TA and tartaric acid. Color intensity was decreased with later cluster thinning, as were most phenolic compounds. Thus, earlier cluster thinning tended to enhance grape “ripeness” characteristics. For the descriptive analysis, there was a strong tendency for the 50% veraison treatment to have higher Herbaceous/Green character (LSD=0.43). There was a slight tendency for this wine to also have higher Bitterness. Pre-veraison cluster thinning may have had higher Fruit Intensity. Post-veraison cluster thinning may have had slightly lower Overall Aromatic Intensity and Astringency. In general, the wines which were cluster thinned at 50% veraison were most preferred. These results suggest that the beneficial impacts of cluster thinning prior to veraison on chemistry may not be beneficial towards flavor profiles. However, this study should be repeated over multiple vintages, at different sites, and with different grape varieties to better understand how this timing of cluster thinning affects a Virginia appellation.