This French black grape (along with the white Sauvignon Blanc) has been demonstrated by DNA testing to be one of the parents of Cabernet Sauvignon.  While often overshadowed by its child, history has proven that this grape is best utilized when blended with those grapes that yield world renown Bordeaux (Merlot, Cab Sauvignon, Petite Verdot and Malbec).  This is especially true in right bank appellations of St. Emillion and Pomerol (Cheval Blanc) where Cabernet Franc is often blended with Merlot, infusing its lighter color and more gentle austerity into the blend.  But if you’re searching for a 100% Cab Franc, look no further than the Loire Valley.

The flavor profile of pure Cabernet Franc can be quite distinctive, especially when accessed from the right bank of Bordeaux, often displaying green and “weedy” herbal notes with hints of tobacco and leaves.  It finds a natural home in Bordeaux blends, revealing its positive notes while the lesser attractive nuances are muted out.  Fruits of black currant and raspberry are characteristic along with notes of violet and lavender and sometimes a hint of mint.  If you’re looking for a pure and fresh expression of the grape with delicious flavors of black raspberry and violet and ready for more immediate consumption, there is none better than those from the Loire Valley appellations of Chinon and Bourgueil.  But be aware that these are the exceptions rather than the rule when it comes to the varietal.

You can also find Cab Franc as a Rose and even a sweet dessert or ice wine.  And while France is the center of the Cabernet Franc universe, it’s also produced in around the world from Italy, Spain, Hungary and Slovenia to Argentina, New Zealand, Australia, South Africa, Canada and the United States.