 Cabernet
Franc is one of the major red grape varieties worldwide.
It is principally grown for blending with Cabernet
Sauvignon and Merlot in the Bordeaux style, but
can also be vinified alone, as in the Loire's Chinon.
In addition to being used in blends and produced
as a varietal in Canada and the United States it
is made into ice wine there.
Cabernet Franc is lighter than Cabernet Sauvignon,
making a bright pale red wine and contributing finesse
and a peppery perfume to blends with more robust
grapes. Depending on growing region and style
of wine, additional aromas can include tobacco,
raspberry, and cassis, sometimes even violets.
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Records
of Cabernet Franc in Bordeaux go back to the end
of the 18th century; it was planted in Loire long
before that. DNA analysis indicates Cabernet Franc
is one of two parents of Cabernet Sauvignon, a
cross between it and Sauvignon Blanc.
History
Cabernet Franc is believed to have been established
in the Libournais region of southwest France sometime
in the 17th century when Cardinal Richelieu transported
cuttings of the vine to the Loire Valley. They
were planted at the Abbey of Bourgueil under the
care of an abbot named Breton, whose name became
associated with the grape. By the 18th century,
plantings of Cabernet Franc (known as Bouchet)
were found throughout Fronsac, Pomerol and St-Emilion,
making quality wines. As Cabernet Sauvignon became
more popular in the 18th & 19th century, the
close similarity of the two grapes was observed
and theories emerged as to the extent of the relationship.
In 1997 DNA evidence emerged to show that Cabernet
Franc crossed with Sauvignon blanc to produce
Cabernet Sauvignon.
Viticulture
In
general, Cabernet Franc is very similar to Cabernet
Sauvignon, but buds and ripens at least a week
earlier. This trait allows the vine to thrive
in slightly cooler climates than Cabernet Sauvignon,
such as the Loire Valley. In Bordeaux, plantings
of Cabernet Franc are treated as an "insurance
policy" against inclement weather close to
harvest that may damage plantings of Cabernet
Sauvignon. Its early budding does pose the viticultural
hazard of coulure early in the growing season.
The vine is vigorous and upright, with dark-green,
5-lobed leaves. The winged bunches are elongate
and small-medium in size. The berries are quite
small and blue-black in color, with fairly thin
skins. The Cabernet Franc grapevine is more prone
to mutation than Cabernet Sauvignon, less so than
Pinot noir.
Cabernet
Franc can adapt to a wide variety of vineyard
soil types but seems to thrive in sandy, chalk
soils, producing heavier, more full bodied wines
there. In the Loire Valley, terroir based differences
can be perceived between wines made from grapes
grown in gravel terraces versus tuffeau slopes.
The grape is highly yield sensitive, with over-cropping
producing wines with more green, vegetal notes. |
