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red France VIVC #1927

Cabernet Franc

Also known as: Bouchet, Breton, Bouchy, Gros Bouchet

red-wineBordeaux-blendLoire-varietalaromaticcool-climate
Cabernet Franc vineyard in [Chinon](/appellations/chinon-aoc), Loire Valley, France
Cabernet Franc vineyard in [Chinon](/appellations/chinon-aoc), Loire Valley, France

Summary

Cabernet Franc is one of the world’s great red grape varieties, serving as a parent to both Cabernet Sauvignon and Merlot, and producing distinctive wines in its own right. With approximately 50,000 hectares planted globally, it thrives in cooler climates where Cabernet Sauvignon struggles to ripen fully. The variety produces aromatic wines with characteristic graphite, violet, and red fruit notes, along with a distinctive herbaceous character when less ripe. In the Loire Valley (Chinon, Bourgueil, Saumur-Champigny), it makes benchmark varietal wines; in Bordeaux, it is an essential blending component.

Identity & Synonyms

Official Name: Cabernet Franc
VIVC Database: VIVC Entry #1927
Prime Name: CABERNET FRANC (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms:

  • Bouchet (Saint-Émilion, historical)
  • Breton (Loire Valley)
  • Bouchy (Southwest France)
  • Gros Bouchet (historical)

Genetic Origin / Pedigree

Origin: Basque Country / Southwest France

Parentage:

  • Parent of Cabernet Sauvignon: Cabernet Franc × Sauvignon Blanc
  • Parent of Merlot: Cabernet Franc × Magdeleine Noire des Charentes
  • Parent of Carmenère: Cabernet Franc × unknown

DNA Verification: Yes - parentage confirmed through microsatellite analysis (Bowers & Meredith, 1997).

Historical Documentation: Documented in Bordeaux since 18th century; likely present earlier in Basque region and Loire.

Global Distribution

Total Area Planted: ~53,000 hectares globally

Top Producing Countries (ha):

  1. France - ~36,000 ha (Bordeaux ~13,000; Loire ~17,000)
  2. Italy - ~7,000 ha (Friuli, Veneto)
  3. USA - ~3,500 ha (California, New York, Washington)
  4. Hungary - ~2,000 ha
  5. Chile - ~1,200 ha

Viticulture

Phenology:

  • Bud burst: Early (frost risk)
  • Flowering: Early
  • Véraison: Medium
  • Harvest: Earlier than Cabernet Sauvignon (advantage in cool climates)
  • Growing season: 160-180 days

Vigor: Medium to high.

Fertility: Medium - 1.5-2.0 clusters per shoot.

Typical Yield:

  • Loire quality: 45-55 hl/ha
  • Bordeaux: 45-55 hl/ha
  • Commercial: 60-80 hl/ha

Disease Sensitivities:

  • Coulure: HIGH susceptibility (poor fruit set)
  • Botrytis: Medium (thin skins)
  • Powdery mildew: Medium

Climate Fit:

  • Optimal: Cool to moderate continental
  • Growing Degree Days: 1,600-2,200 GDD (base 10°C)
  • Ripens earlier than Cabernet Sauvignon
  • Suited to cooler sites within Bordeaux, Loire Valley

Soil Preferences:

  • Limestone/tuffeau (Loire): Benchmark quality
  • Clay-limestone (Saint-Émilion): Structured, age-worthy
  • Gravel (Bordeaux): Earlier ripening

Enology

Typical Must Parameters at Harvest:

  • Sugar content: 21-24 °Brix
  • pH: 3.3-3.6
  • Titratable acidity: 5.5-7.5 g/L
  • Potential alcohol: 12-14% ABV

Varietal Character:

  • Aromatic (violet, graphite, red fruit)
  • Medium tannins (softer than Cabernet Sauvignon)
  • Fresh acidity
  • Herbaceous when underripe (pyrazines)

Maceration:

  • Duration: 14-28 days
  • Temperature: 26-30°C
  • Moderate extraction preferred
  • Whole-cluster occasionally used

Oak Aging:

  • French oak predominant
  • Moderate new oak (20-50%)
  • Duration: 12-18 months typical
  • Over-oaking masks delicate aromatics

Aging Potential:

  • Loire varietal: 5-15 years
  • Premium Bordeaux blend: 15-30+ years
  • Rosé: 1-3 years

Sensory & Chemical Markers

Chemical Composition:

  • Total anthocyanins: 400-700 mg/L (moderate)
  • Total tannins: 2.5-4.0 g/L catechin equivalents (moderate)
  • Methoxypyrazines: Present (green pepper if unripe)

Key Aroma Compounds:

  • Pyrazines: Green pepper, bell pepper (underripe)
  • Terpenes: Violet, floral
  • Phenolics: Graphite, pencil shavings
  • Esters: Red cherry, raspberry, strawberry

Sensory Profile:

Loire Cabernet Franc (Chinon):

  • Visual: Medium ruby
  • Aromatic: Violet, graphite, red cherry, raspberry, subtle herbs
  • Palate: Medium body, fresh acidity, silky tannins, elegant finish

Bordeaux (Right Bank Blend):

  • Aromatic: Dark fruit, graphite, tobacco, herbs
  • Palate: Medium-full body, integrated tannins, complexity from blending

Common Enological Issues

Pyrazine (Green Character) Management

  • Cause: Methoxypyrazines in underripe fruit.
  • Risk: Green pepper, vegetal notes dominating wine.
  • Decision point: Harvest timing; canopy management (leaf removal); site selection; blending with riper lots.

Coulure Susceptibility

  • Cause: Poor fruit set, particularly in cool/wet flowering.
  • Risk: Reduced yields; uneven cluster development.
  • Decision point: Clone selection; site protection; accept vintage variation.

Light Color Intensity

  • Cause: Moderate anthocyanin content.
  • Risk: Lighter color than market expects.
  • Decision point: Extended maceration; blending with Merlot or Cabernet Sauvignon; accept as varietal character.

Frost Vulnerability

  • Cause: Early bud burst.
  • Risk: Spring frost damage; reduced yields.
  • Decision point: Site selection; frost protection measures.

Operational Considerations

Harvest timing:

  • Earlier than Cabernet Sauvignon
  • Pyrazine reduction critical
  • Balance sugar and phenolic ripeness
  • Vintage variation significant

Fermentation:

  • Moderate temperatures (26-28°C)
  • Gentle extraction
  • Avoid over-extraction
  • MLF standard

Blending role:

  • Adds aromatics (violet, graphite)
  • Contributes freshness
  • Typically 10-30% in Bordeaux blends
  • Saint-Émilion uses higher proportions

Key Regions & Appellations

Chinon AOC (Loire Valley, France)

Official Regulation: INAO

  • Varietal requirement: 100% Cabernet Franc
  • Styles: Red and rosé
  • Characteristics: Benchmark varietal expression; violet, graphite, red fruit

Bourgueil / Saint-Nicolas-de-Bourgueil AOC (Loire)

Official Regulation: INAO

  • Varietal requirement: 100% Cabernet Franc
  • Characteristics: Structured, age-worthy; tuffeau limestone influence

Saumur-Champigny AOC (Loire)

Official Regulation: INAO

  • Varietal requirement: 100% Cabernet Franc
  • Characteristics: Lighter, elegant; chalk/tuffeau soils

Saint-Émilion AOC (Bordeaux)

Official Regulation: INAO

  • Role: Major blending variety (often 30-50%)
  • Blending: With Merlot, Cabernet Sauvignon
  • Characteristics: Aromatic component; Right Bank importance

Research & References

  • VIVC (2025). “Cabernet Franc - Vitis International Variety Catalogue.” Entry #1927

  • Bowers, J.E. & Meredith, C.P. (1997). “The parentage of a classic wine grape, Cabernet Sauvignon.” Nature Genetics 16: 84-87. DOI

  • Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Cabernet Franc entry.

  • InterLoire (2025). https://www.vinsdeloire.fr

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level