Posted on: Jock Harvey's wall
How much do you know about Cabernet Franc?
With the latest release of our Assemblage no better time to flesh out some information on one of its varietal components – Cabernet Franc. The blend of the Assemblage is 21% Cabernet Franc, 25% Cabernet Sauvignon, 40% Shiraz and 14% Pinot Noir.
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. While the variety is in the global top 20 in terms of plantings, it is relatively poorly known here in Australia, most likely getting confused with Cabernet Sauvignon. We expect its popularity to increase as people discover how flavoursome and versatile the wines can be.
Viticulture:
Cabernet Franc is very similar to Cabernet Sauvignon, which shouldn’t be much of a surprise given they are genetically related. The bunches are slightly smaller and skins slightly thinner, and the grapes will ripen around a week to two weeks before Cabernet Sauvignon.
Winemaking:
The flavour spectrum is similar to Cabernet Sauvignon with green beans, capsicum, and red berry characters. Some flavours are more noticeable in Cabernet Franc are spice, strawberry, plum, earthiness and tomato leaf characters. It often has a very floral and perfumed (violets) aroma. The tannins are generally a bit softer, making the wine much more approachable at a young age.
Food:
The complexity and soft mouth-feel ensures that Cabernet Franc is a great ‘food wine’ and pairs well with rich meat dishes and pizzas...
Cheers
Jock
