{"id":14688,"date":"2026-05-11T06:31:50","date_gmt":"2026-05-10T18:31:50","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=14688"},"modified":"2026-05-11T06:31:50","modified_gmt":"2026-05-10T18:31:50","slug":"around-the-world-in-eighty-grapes-cabernet-franc","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=14688","title":{"rendered":"Around the world in eighty grapes – Cabernet Franc"},"content":{"rendered":"\t\t
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Every now and then I dive into a topic not because I have to, but because I genuinely want to – and Cabernet Franc is one of those grapes that always pulls me back in.<\/p>

This is one of the world\u2019s great red grapes: quietly everywhere, often overlooked, but absolutely essential. It shows up as a solo act in some of my favourite bottles, and just as often plays a supporting role that makes blends come alive. Think of it as the friend who doesn\u2019t always need the spotlight – but somehow improves every room they walk into.<\/p>

Winemakers love Cabernet Franc for what it does on the nose. It\u2019s lifted, aromatic, and unmistakable – often with this smoky, savoury edge people describe as cigar box, crushed herbs, or what some insiders casually call the \u201cFranc funk.\u201d It\u2019s got attitude, but in a refined way.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Genetically, it\u2019s basically wine royalty. It\u2019s one of the parent grapes of Cabernet Sauvignon (cross it with Sauvignon Blanc and you get Cab Sauv), and it also plays a role in Merlot\u2019s family tree. So when you\u2019re drinking Bordeaux-style reds, you\u2019re often tasting Cabernet Franc\u2019s DNA whether you realise it or not.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Style-wise, it\u2019s like Cabernet Sauvignon\u2019s more agile, earlier-rising cousin. It ripens earlier, which makes it way more reliable in cooler climates – one of the reasons it\u2019s planted so widely across Europe and beyond. In some vineyards, it\u2019s even the \u201cinsurance policy\u201d grape when Cabernet Sauvignon struggles to fully ripen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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In the vineyard, it tends to produce compact bunches of small berries with relatively thin skins. That translates into wines that are usually medium-bodied rather than heavy, with bright natural acidity and moderate alcohol – so they stay fresh rather than overly dense or jammy.<\/p>

A big part of its personality comes from compounds called methoxypyrazines, which give those signature green, herbal notes – think capsicum, crushed leaves, and that savoury edge you either fall for immediately or grow into over time. In cooler climates, those traits show up more clearly; in warmer regions, they soften into darker fruit, spice, and a more velvety texture.<\/p>

At its best, Cabernet Franc sits right in that sweet spot between freshness and depth: aromatic, slightly wild, a little smoky, and quietly complex. It doesn\u2019t try to be the loudest wine in the glass – but it often ends up being the most interesting.<\/p>

I\u2019ve also heard it said that the varietal is one of the best in terms of \u201cability to express terroir\u201d. So where in the world does it do well?<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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France<\/b><\/p>

As is so often, we start in France – and for this grape, that means the Loire Valley <\/b>– <\/b>the spiritual home of Cabernet Franc.\u00a0<\/span><\/p>

The sub-regions of Chinon<\/b>, Bourgueil<\/b>, Saumur-Champigny <\/b>are the heartland, making styles of wines that are medium-bodied, with fresh acidity, and quite herbal. Flavours of graphite, violets, capsicum (red and green) and raspberry. There can be a \u2018leafyness\u2019 or green astringency that many refer to as a fresh tartness. I\u2019m all for that, in tiny amounts, where it adds complexity, but I can often find it too pronounced here.<\/p>

When it comes to producers, two names will likely dominate conversation – Domaine Bernard Baudry and Clos Rougeard. Domaine Bernard Baudry<\/b> is often considered the reference point producer for Chinon. Precision, structure, incredible aging potential. \u201cLes Gr\u00e9zeaux\u201d and \u201cLe Clos Guillot\u201d are classics. Clos Rougeard<\/b> is the cult icon. Extremely collectible and expensive now, but many consider it the pinnacle of Loire Cabernet Franc. \u201cLe Bourg\u201d especially has legendary status. Also look for Olga Raffault, Philippe Alliet and Domaine des Roches Neuves.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Let\u2019s not forget Bordeaux <\/b>though. The great Cabernet Franc\u2013based Bordeaux wines come almost entirely from the Right Bank<\/b> (St-\u00c9milion & Pomerol), where the grape plays a major structural and aromatic role alongside Merlot.<\/p>

Famous estates like Ch\u00e2teau Cheval Blanc<\/b> rely heavily on Cabernet Franc. This legendary \u2018Premier Grand Cru Class\u00e9 A\u2019 label is usually around 40\u201360% Cabernet Franc. Known for an intoxicating perfume in particular, the 2019 vintage scored 100 points. I consider this one of the greatest wines in the world, and for me, it is the icon<\/i> of Cabernet Franc – at all! Other producers in the top tier of Bordeaux using Cabernet Franc are Ch\u00e2teau Ausone <\/b>– also \u2018Premier Grand Cru Class\u00e9 A\u2019, Ch\u00e2teau Lafleur <\/b>and Ch\u00e2teau Figeac<\/b>.<\/p>

Is there anywhere else in Europe? Well, some critical thought is that Italy<\/b> probably makes the most serious Cabernet Franc outside France. In Friuli you get fresher, leafy, mineral styles; in Tuscany it often becomes richer and more Bordeaux-like – used in \u201cSuper Tuscan\u201d blends.\u00a0<\/span><\/p>

But, for me, I\u2019d look at Hungary<\/b>. This is one of the hidden gems for Cabernet Franc. A relatively warm climate helps produce wines with ripe tannins, dark fruit, but plenty of energy and acidity. Hungary has even marketed the Vill\u00e1ny region as \u201cCabernet Franc\u2019s new home\u201d. The key thing is the best examples still have that unmistakable Cabernet Franc bouquet. Benchmark producers are: Gere Attila Winery, Bock Winery and Vylyan Pinc\u00e9szet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Here in New Zealand<\/b>, the grape is only grown in small amounts, with very little in the South Island. Perhaps the key region is Hawke’s Bay<\/b>, but I\u2019ve had excellent wines from elsewhere – including up to Northland. True, it is often blended as part of Bordeaux-style reds, but there are some fine examples of producers daring to bottle it individually. Structured, floral, with fine tannins and notes of violet, plum and olive. Look for a lovely mossy, balsamic character too.<\/p>

I\u2019ve often found that when tasting at Clearview Estate<\/b>, the Cabernet Franc is their best red. Smith & Sheth<\/b>, Askerne<\/b>, Paritua<\/b>, and Beach House<\/b> are all making fine examples. The last time we did an \u201cOther Reds\u2019 Top 10 Tasting at WineFolio, our winner was Paritua Platinum Cabernet Franc 2019, with a Northland Cabernet Franc from Dancing Petrel<\/b> in second place.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Smaller producers have often excelled with Cabernet Franc too. Amoise, Supernatural, Three Fates and Askerne come to mind. An interesting side-note on New Zealand\u2019s stock of Cabernet Franc vines is that one of our very best producers – Puriri Hills in Clevedon, thought they had bought and planted Cabernet Franc, only to discover that (at least some of the stock) it was actually Carm\u00e9n\u00e8re. They wonder who else in the country had the same thing happen to them?<\/span><\/p>

In the USA there are two stand-out areas for Cabernet Franc – Napa Valley <\/b>where it is ripe, plush, and often blended\u2026 but increasingly bottled solo. Finger Lakes <\/b>makes some of the best \u2018cool-climate expressions\u2019 outside France – bright, peppery, and quite refined. The grape is also strong in Washington State. Lang & Reed<\/b> is a boutique wine producer based in California\u2019s Napa Valley, known for championing less-glamorous grape varieties, especially Cabernet Franc. They have been earning consistent praise from critics for clarity and precision of style.<\/p>

In Canada the Niagara Peninsula <\/b>has excellent cool-climate Cabernet Franc, with vibrant acidity, red fruits and spice. Since 2000, Stratus Vineyards<\/b> in Niagara-on-the-Lake, Canada, has become known for its commitment to sustainability and high-quality, small-batch wines.<\/p>

South Africa<\/b> is often a country that flies under the radar with its balance of heritage Estates and modern winemaking, but is worth looking at when it comes to the grapes I feature in this series.\u00a0<\/span><\/p>

Sitting somewhere between the Loire and Napa is character, the grape is used in both blends and in single varietal wines. In Stellenbosch<\/b>, Raats Family Wines<\/b> champions the varietal, making wines with that all-important perfume and takes that herbal character of it in the specific direction of \u2018Cape fynbos\u2019. De Trafford, Anthonij Rupert Wines and Zorgvliet are other names that crop up when looking at critics favourites from South Africa.<\/p>

In South America, Argentina<\/b> makes darker, fuller-bodied styles with less herbaceousness – especially in the powerhouse region of Mendoza. Chile<\/b> also does a nice line – but with the most traditional herbal and mineral notes intact. They are both are gaining recognition for high-quality, modern \u2018New world\u2019 styles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Every now and then I dive into a topic not because I have to, but because I genuinely want to – and Cabernet Franc is one of those grapes that … <\/p>\n","protected":false},"author":1,"featured_media":14685,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-14688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-80-grapes"],"yoast_head":"\nAround the world in eighty grapes - Cabernet Franc - WineFolio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winefolio.co.nz\/?p=14688\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Around the world in eighty grapes - Cabernet Franc - 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