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Cabernet Franc
Cabernet Franc is the parent of Merlot and Cabernet Sauvignon
- Cabernet Franc is a chameleon and is used to make red, rosé, and sparkling rosé wines in the Loire Valley of France.
- Cabernet Franc is known for having an herbaceous edge to it. In cooler climates, this comes across as green capsicum and tomato leaf. In warmer region, it morphs into rosemary and dark chocolate.
Despite the name similarity, Cab Sauv and Cab Franc couldn’t be more different. Cabernet Franc is lighter in body, full of bright red fruit flavours, and more herbaceous than its offspring. In Bordeaux, it’s often blended with Cabernet Sauvignon and Merlot to add complexity.
Cabernet Franc is medium bodied with fruity flavours and an herbaceous undertone. Its savoury character can be polarising. However, that shouldn’t put you off trying Cabernet Franc – especially if you’re looking for a great wine to pair with food!
Key Flavours
Raspberry, Strawberry, Plum, Lavender & Violets
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Key Regions
Loire Valley and Bordeaux (France), Italy, Hawke’s Bay (NZ), USA, Argentina & Chile