Cabernet Franc

The more than 90 synonyms attributed to it including: “Bouchet”, “Bouchy”. “Carmenet” or “Breton” prove that it has been cultivated for many centuries

Originally, it comes from the Basque Country where it is known under the name “Achéria”. From there, it spread to Gironde and the Loire Valley. As recent DNA research has demonstrated, it gave birth to illustrious descendants including Cabernet Sauvignon , Merlot and Carménère.

Today, Cabernet Franc is widespread throughout the planet but its preferred region remains France and in particular Bordeaux and the Loire Valley. In France alone, it is cultivated on more than 37,000 ha. In Bordeaux, it is considered the perfect complement par excellence. Blended with other authorized grape varieties, primarily Cabernet Sauvignon and Merlot, but also Carménère and Petit Verdot, it brings complexity, freshness and noble tannins. In the Loire Valley, in the Chinon, Bourgueil and Saumur-Champigny appellations it is vinified pure. There, he can demonstrate his full potential even better.

Cabernet Franc is vigorous and generous. He is demanding regarding the terroir ; only sunny, well-watered and well-drained regions are suitable for it because it is sensitive to water stress. It is a late grape variety which, however, ripens before Cabernet Sauvignon. It is more resistant to diseases than the latter. The berries with thick skins are small and the clusters more or less compact.

Aromatically, Cabernet Franc wines express delicate notes of raspberries, violets and aromatic herbs. Its tannins are less astringent than those of Cabernet Sauvignon; it also has less dry extracts and less acidity. Which makes it an accessible and attractive wine. Cultivated in terroirs that suit it and with controlled yields, it can produce spicy, fine, complex and very balanced wines with astonishing aging potential.