Cabernet Franc is a red grape common to Bordeaux and the Loire, although it can be grown throughout the world, in California, Washington, New York, Italy and Canada, among other places. Characteristics include an herbal, leafy flavor and a soft, fleshy texture. You can use Wine Enthusiast’s online Buying Guide to find the top-rated Cabernet Franc among our extensive Cabernet Franc wine reviews and easy-to-use database. Our Cabernet Franc reviews will give you a general idea what to expect from wines made from Cabernet Franc, and will help you find one that best suits your needs.
Cab Franc alone rarely makes a great wine in California, and this one’s no exception. It’s awfully nice in initial raspberry-cherry flavors, but loses substantial power and vitality midpalate, especially given the size of the tannins.
I’m a big fan of Abacela’s wines, and appreciate the effort to do a varietal cab franc, but this wine could benefit from a bit of blending. Tart, spicy and slightly sweaty, it has the expected blueberry fruit and leathery tannins of cab franc, but the tannins are so dry and dominant that they undercut the middle of the wine and skew the finish. Interesting but not…
Super ripe in cassis and chocolate, almost decadently soft and gooey, and fully dry, without too much alcohol. Good but ultimately simple, like a sauce you’d pour over ice cream or cake.
Meaty, leathery and substantial, this wine explodes out of the glass with aggressive aromas. The fruit following is less muscular; it is lightly tart, simple and overcome with leathery saddle notes.
Impressive for its sheer size, a dark, muscular wine jammed with juicy cherry and currant flavors. Drinks dry, with firm but sculpted tannins. It’s on the tough side. At its youthful best now with a juicy steak.
An easy, soft wine, with well-ripened blackcurrant, tobacco and sweet cured olive flavors. Feels gentle in the mouth. Yet it’s not flabby. The tannins and acids are ripe, and provide good balance to the rich flavors.