Cabernet Franc [cab-er-nay frahnk]

Definition: A red grape used in the Loire to make red Chinon, and used in Bordeaux generally as a blending grape. Also called Bouchet or Gros-Bouchet in St.-Emillion and Pomerol, Bouchy in Madiran and Breton in the Saumur and Touraine (Loire Valley).

Grown primarily in: Australia, Canada, Chile, France, New Zealand, South Africa and United States

Best Climate: Warm

Winemaking: Generally used as a blending grape in cabernet sauvignon and merlot. On it's own it tends to be "hollow," so small amounts of cabernet sauvignon and merlot are added. It benefits from some oak aging and aging in general.

Nose: Floral, red and black fruits, plum, spice, coffee/tea, oak.

Mouth: Medium to full body. Firm but round tannins with generally a slightly softer palate than cabernet.

Note: Cabernet franc is known for lending a liveliness to both the color and nose of cabernet sauvignon blends.

Your Guide to the Varietal Grape

Varietal Facts

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