Cabernet Franc & blends

Overview

Cabernet Franc is a grape variety of delicate fragrance, light and soft tannic structure, refreshing acidity, and often a distinct leafy tobacco note and a mineral graphite undertone in cooler regions. It buds and ripens early, which makes it well- suited to cooler climates, and to a degree a safety net to Cabernet Sauvignon’s late ripening features, in especially regions like Bordeaux with its varying climate. 

In Bordeaux, Cabernet Franc’s most famous growing area, it is typically blended with Cabernet Sauvignon and Merlot. On Bordeaux’ Right Bank, it is known as Bouchet and is the second most planted grape variety after Merlot, likely because it has a much easier life ripening in the cool clay soils, than for example Cabernet Sauvignon. Chateau Cheval Blanc – arguably the most famous wine made from this grape variety – has two thirds of its vineyards planted with Cabernet Franc.  The Touraine part of the Loire Valley is dominated by Cabernet Franc, where it is the main component of the medium to lighter bodied and silky textured Chinon and Bourgeuil. In Italy’s Tuscany, Cabernet Franc is used by ambitious producers in coastal Bolgheri, and often blended with Cabernet Sauvignon and Merlot, but also sometimes made as a varietal wine. Cabernet Franc has a small presence in Bordeaux blends from California, Mendoza, and Hawke’s Bay.

Typical Blends and Winemaking 

Cabernet Franc is often blended with Cabernet Sauvignon and Merlot, in a so-called classic ‘Bordeaux blend’ but also sometimes produced as a varietal wine. Concrete is a popular choice of vessel for fermentation but also sometimes for maturation, because it preserves the innate red berried purity of the grape variety.  A variety of oak barrels, usually French, but varying in size and newness, are popular choices for ageing Cabernet Franc.

• Cabernet Franc (100%)
• Merlot-Cabernet Franc

Typical aromas and flavours

Red berries (raspberry, strawberry), leather, gravel, pepper, graphite.

Food matching

When part of a classic Bordeaux (whether Left or Right Bank) blend, Cabernet Franc does well with meats such as roast or grilled beef, veal, and venison, but particularly well with lamb with herbs like thyme and rosemary. Pigeon with foie gras and duck with orange confit are also great choices, as is meaty and or flavourful fish, such as monkfish and red mullet especially when accompanied by mushrooms and red wine-based sauce. Hard cow’s and sheep’s milk cheeses are another great match.

When on its own in the lighter and fragrant styles from Touraine, Cabernet Franc has great affinity with lighter meats such as chicken and turkey, a variety of cooked vegetables, salads, but can also accompany meaty fish and charcuterie with success.