Believed to originate in the Basque country of Spain, Cabernet Franc became an integral grape in southwest France centuries ago. By the 17th century, it was well established in Bordeaux and later found a natural home in the cool, limestone-rich soils of the Loire Valley. Its resilience and adaptability have made it a staple across the globe, often prized by winemakers for adding aromatic lift and complexity to blends. Cabernet Franc’s recent renaissance, especially as a standalone varietal, owes much to dedicated growers revealing its full potential far beyond its supporting role.
Cabernet Franc
Region: Europe
Cabernet Franc is an expressive, aromatic red grape cherished for its role in Bordeaux blends and iconic varietal wines from France’s Loire Valley. Lighter in body and tannin than Cabernet Sauvignon, it stands out for savory green notes, floral aromatics, and vibrant red fruit. While Loire Valley appellations like Chinon and Bourgueil produce benchmark single-varietal expressions, Cabernet Franc also thrives in Italy, North America, and beyond, adapting beautifully to different soils and climates.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Moderate Tannins
- High Acidity
- Approximately 13%
The History of Cabernet Franc
FAQs About Cabernet Franc
What foods pair best with Cabernet Franc?
It excels with roast chicken, pork, grilled vegetables, lentil dishes, and herby cheeses thanks to its bright acidity and herbal notes.
How does Cabernet Franc differ from Cabernet Sauvignon?
Cabernet Franc is lighter and more aromatic, with pronounced herbal and pepper notes, while Cabernet Sauvignon is denser, more tannic, and darker-fruited.
Where is Cabernet Franc mainly grown?
It shines in France’s Loire Valley and Bordeaux, but is also increasingly found in Italy, California, Canada, and Argentina.
Is Cabernet Franc suitable for aging?
Quality bottles can age for 5–15 years, mellowing the peppery bite and developing earthy, savory complexity.
Can Cabernet Franc be enjoyed young?
Definitely—its juicy fruit and lively aromatics make many examples delicious even within a couple of years of harvest.