Cabernet Franc

Cabernet Franc is a red wine grape variety with deep roots in Bordeaux, France, where it plays a key role in traditional Bordeaux blends and is one of the parent grapes of Cabernet Sauvignon. Its cultivation dates back at least to the 18th century, and over time it has spread worldwide, thriving in both Old World regions like the Loire Valley—where varietal wines come from Chinon, Bourgueil, and Saumur-Champigny—and New World areas including California, Washington, New York, Italy, and Argentina. The name reflects its French origins, with “Franc” suggesting bold or free, and “Cabernet” tied to its local birthplace near the village of Cabernet in Bordeaux.

The vines are hardy and adaptable, producing small to medium clusters of thick-skinned grapes that ripen earlier than Cabernet Sauvignon, making them suitable for cooler climates. Cabernet Franc wines are known for their aromatic profile, often showing red berries, blackcurrant, violet, and subtle herbal notes, including green bell pepper. They tend to have moderate tannins and acidity, giving structure, balance, and aging potential.

Stylistically, Cabernet Franc can range from light and fruity to full-bodied and complex, depending on terroir and winemaking choices. Its versatility also makes it a strong food wine, pairing well with grilled meats, roasted vegetables, and dishes with herbal or spicy elements. Both as a blending grape and in single-varietal wines, Cabernet Franc offers distinctive flavors and a flexible, approachable style that has earned it a respected place in the wine world.