Cabernet Franc is the quietly charismatic member of the Cabernet family, fragrant, feather-light on its feet, and wonderfully expressive of place. In France’s Loire Valley, particularly in Chinon, Bourgueil, and Saumur-Champigny, it delivers wines full of redcurrant, raspberry, graphite, and that signature herbal lift, a whisper of violets, tobacco leaf, or green pepper that gives the grape its unmistakable charm. Its tannins are finer than Cabernet Sauvignon’s, its acidity brighter, and its overall feel more graceful, making it one of the most food-friendly red varieties in the world.

What makes Cabernet Franc so captivating is its versatility. In cooler climates, it shines with purity and savoury detail; in warmer zones such as Bordeaux’s Right Bank or parts of Argentina and South Africa, it gains depth, spice, and velvet-like richness without losing its freshness. Winemakers treat it with a gentle hand, whole-bunch fermentation for perfume, older oak for subtlety, careful extraction to preserve its elegant silhouette. When grown with care, Cabernet Franc can be breathtaking: a wine that balances delicacy with quiet power, brimming with aromatics and nuance. It’s the connoisseur’s red, understated, expressive, and endlessly rewarding.