Pronounced: cab-er-nay fronk
History: Cabernet Franc was recognised in the Bordeaux area by the end of the eighteenth century near Libourne, then in the Médoc moving up to the Loire. It was found in Northern Italy in the early nineteenth century, becoming especially important in North-Eastern Italy. It is nearly always in a minority in blends with Cabernet Sauvignon and Merlot.
Description: A relative of the Cacernet Savaugnon, a red grape used in the blend of some Bordeaux reds. Cabernet Franc produces a wine with acid, tannin and good varietal character. It is aromatic and spicy, berry-flavoured and earthy on the palate and colours with age.
Taste/Aromas: Fresh fruit aromas, a characteristic taste of soft fruits, and an earthy taste.
Regions: North-Eastern Victoria and South Australia particularly in the Clare Valley.
Cellaring: 3 – 8 years
Food: red meats, especially a juicy barbequed steak, grilled and smoked foods.