Grape
Cabernet Franc
Cabernet Franc is an ancient red grape variety from South-West France, likely originating in the Pyrénées region. From there, the grape spread towards Bordeaux and later to the Loire Valley.
In Bordeaux, Cabernet Franc was planted centuries ago and grew to become an important grape on the Right Bank. In the Loire, it also developed its own identity, especially in Chinon, Bourgueil, and Saumur-Champigny, where Cabernet Franc produces magnificent wines as a monovarietal.
In the Loire, the grape is historically also known as Breton. According to tradition, this name refers to Abbot Breton, who supposedly introduced the grape to the region in the 17th century. However, the true origin of the name has not been definitively established.
Medium body
Terroir
Cabernet Franc ripens relatively early, typically sooner than Cabernet Sauvignon. This makes the grape particularly well-suited to cooler and moderate climates, where Cabernet Sauvignon sometimes struggles to ripen fully.
It thrives exceptionally well on limestone, clay, and chalky soils. In the Loire, for example, Cabernet Franc is found on calcareous tuffeau, but also on gravel and sand. These soil differences can clearly be reflected in the wine's style.
The grape is quite winter-hardy and generally yields reliable harvests, but can be susceptible to coulure and powdery mildew. Good ripening is important: insufficiently ripe Cabernet Franc can develop pronounced green and vegetal aromas.
Cabernet Franc has a relatively thin skin and generally produces wines with less color and tannin than Cabernet Sauvignon. In contrast, it offers fresh acidity, finesse, and a pronounced aromatic character.
Typical aromas include raspberry, red cherry, blackcurrant, and plum, combined with violets, graphite, herbs, and sometimes tobacco. One of the most recognizable characteristics is a green, herbaceous note that can evoke bell pepper, green herbs, or leaves.
These aromas come from methoxypyrazines, natural aromatic compounds also found in Cabernet Sauvignon and Sauvignon Blanc, among others. With perfectly ripe grapes, they remain subtle and can add complexity. If under-ripe, they can become strongly prominent.
FAMILY
Cabernet Franc holds an exceptionally important place in the history of viticulture. DNA research has shown that the grape is a parent of Cabernet Sauvignon, Merlot, and Carménère.
Cabernet Sauvignon originated from a natural cross between Cabernet Franc and Sauvignon Blanc. Cabernet Franc and Magdeleine Noire des Charentes are the parents of Merlot, while Cabernet Franc, along with Gros Cabernet, forms the basis of Carménère.
Cabernet Franc is therefore not only an important grape in its own right but also one of the genetic cornerstones of some of the world's most famous red grape varieties.
Cabernet Franc has a large number of historical and regional names. The best known are Breton in the Loire and Bouchet in Bordeaux. Other names include Bouchy, Cabernet Franc Noir, Cabernet Franco, Capbreton Rouge, and Achéria.
The typical aroma of green bell pepper in Cabernet Franc is caused by aromatic compounds called methoxypyrazines. These same compounds also play an important role in the aroma of Cabernet Sauvignon and Sauvignon Blanc.
Cabernet Franc naturally contains relatively high levels of these compounds. As the grapes ripen, their concentration decreases. Therefore, a ripe Cabernet Franc can be subtly herbaceous and vegetal, while under-ripe grapes can smell much more distinctly of green bell pepper.
And even more importantly: Cabernet Franc is older than Cabernet Sauvignon. Cabernet Sauvignon only came into existence through a spontaneous cross between Cabernet Franc and Sauvignon Blanc.