Grape Vari­ety: Caber­net Franc

Geog­ra­phy: Home is Bor­deaux, France. Other main pro­duc­ing coun­tries include, Italy, USA, Aus­tralia and East­ern Europe.

Viti­cul­ture: As for Caber­net Sauvi­gnon: Best in warm cli­mates. If grown in hot con­di­tions, the wine pro­duced has a jammy, stewed flavor.

: Mainly used for blend­ing with Caber­net Sauvi­gnon and Mal­bec. At its best when blended.

Fla­vor & Char­ac­ter
: Dom­i­nant rasp­berry fla­vor with hint of herbs.

: As for Caber­net Sauvi­gnon: Fer­mented in stain­less steel or oak. Fer­men­ta­tion tem­per­a­ture not crit­i­cal because of robust­ness of grape. Matured in old or new oak.

: Good sub­tle color, tan­nin and acidity.

Body, Dry/Sweet
: Lighter bod­ied than Caber­net Sauvi­gnon and par­tic­u­larly soft when blended.

: Used in red Bor­deaux blends and as a vari­etal in the Loire Valley.