Cabernet Franc

Grape variety	Cabernet Franc
Synonyms	Bouchy, Breton, Bouchet Franc, Capbreton rouge, Carmenet, Gros Bouchet.
Grape colour	Red grape
History	Cabernet Franc origin traces back to the 17th century in the Bordeaux region of France. It's believed to have been established in the Loire Valley and introduced to other regions. Today, it is planted worldwide and serves as a significant component in some of the finest Bordeaux and Merlot blends.
Ampelographic features	Leaf: Medium to large, five-lobed, with a closed petiolar sinus. Upper sinus often forms a narrow V. Lobes are slightly overlapped, with a wavy surface. The leaves exhibit a dull, dark green upper surface with ribbed, greenish veins. Bunch: Medium to large, pyramidal and winged. Peduncle is visible and half-woody. Pedicels are short, thin, and exhibit a reddish hue. Berries are medium-sized, spherical, and intense violet red. Berry: Medium in size with a slightly elliptical shape. The skin is blue-black, very waxy, thick and consistent with a noticeable navel. The flesh is slightly juicy with a sweet and mildly herbaceous flavor.
Characteristics of the wine	Cabernet Franc produces wines with a deep ruby red hue, often with vibrant purple undertones. The aroma is robust, layered with a delicate fruitiness complimented by vegetative notes. The palate is dry and well-structured, offering a persistent taste that echoes the herbaceous notes detected on the nose. It pairs well with a variety of cheeses, and is often blended with Cabernet Sauvignon and Merlot. The distinct herbaceous flavor, often described as 'green pepper', sets Cabernet Franc apart from its wine grape counterparts.