Cabernet Franc is often overshadowed by Cabernet Sauvignon and Merlot, but is that about to change? Interest in Cabernet Franc has been rising among winemakers, sommeliers, and consumers, not just as a blending tool, but as a primary variety.

A Brief History of Cabernet Franc

It is thought that Cabernet Franc probably originated in Southwest France and was well established in Bordeaux and the Basque region by the 17^th century. Cabernet Franc (also historically known as Bouchet) was already well established in the Loire Valley by the 17^th century, and it was particularly championed at the Abbey of Bourgueil under the care of abbot Breton (hence its local synonym of Breton). This adaptability is one of the key features of the variety: it can ripen and grow world class wines in both warmer and cooler regions.  

The Loire Valley, Bordeaux, and Napa are key regions where Cabernet Franc thrives. Globally, it is now found in France, Italy, Hungary, Greece, Bulgaria, Slovenia, Croatia, Spain, Canada, Argentina, and the United States. It is also emerging in other parts of the globe such as Australia, New Zealand, South Africa and Chile.

Cabernet Franc is considered a foundational variety and pre-dates Cabernet Sauvignon. In 1997 Dr. Carole Meredith discovered through DNA analysis that Cabernet Franc, along with Sauvignon Blanc, is the parent of Cabernet Sauvignon. It is believed that this crossing happened in Bordeaux in the 17^th century. Cabernet Franc is also a parent of Merlot and Carmenere, making it fundamental to the development of Bordeaux and Bordeaux-inspired wines as we know them.

Since the 17^th century Cabernet Franc has stood alongside Cabernet Sauvignon, Merlot, and Petite Verdot but more recently has started to stand more prominently on its own. This has been due to shifting consumer preferences, as well as ideal growing regions such as the Coombsville AVA in Napa Valley. In Bordeaux, Cabernet Franc has traditionally excelled as a blending variety, especially in partnership with Merlot on the right bank. In Napa Valley Cabernet Franc has also historically been thought of as blending variety, often used to bring aromatics and elegance to Cabernet Sauvignon. As Cabernet Franc is increasingly bottled under a varietal label in Napa Valley, it is still frequently partnered with Cabernet Sauvignon as a blending component.

What Makes Cabernet Franc Unique?

While the complex flavor profile varies by region, it is generally agreed that Cabernet Franc is a lighter body wine with herbaceous notes, red fruit flavors, and floral aromatics. Its medium to high acidity balances well with a relatively lower tannin structure that yields a smooth and velvety drinking experience.

Compared to Cabernet Sauvignon, Cabernet Franc has a lighter, softer profile. This is a result of Cabernet Franc being more aromatic and less tannic. This gives Cabernet Franc the advantage of pairing with a wider range of foods.

Its popularity has increased due to its versatility, ability to thrive in cooler climates, and potential to produce age-worthy elegant wines. As mentioned above, it can be paired with a wider range of foods than most other varietals. Climate change has caused growers to re-evaluate what they are growing, resulting in more Cabernet Franc being planted as it is more durable than Merlot. The quality of the wine has also improved with the experience winemakers are getting due to the rising demand.

Cabernet Franc in Coombsville

Napa Valley’s Coombsville AVA produces Cabernet Franc with unique characteristics that set it apart from other regions. Coombsville’s proximity to the San Pablo Bay brings morning fog and cool breezes, extending the growing season. This results in slower ripening, allowing for greater flavor complexity and balanced acidity.

Coombsville Cabernet Franc is known for bright red fruit (raspberry, cherry, cranberry) rather than the heavier black fruit found in warmer regions. It often showcases floral aromatics (violet, lavender) and herbal notes (sage, bay leaf), which are hallmarks of great Cabernet Franc. The longer hang time helps develop silky tannins and a refined, elegant mouthfeel.

The region’s mix of volcanic ash and well-drained alluvial soils contributes to minerality and structure. This enhances the wine’s aging potential, allowing Coombsville Cabernet Franc to develop beautifully over time.

Compared to warmer Napa regions, Coombsville’s cooler temperatures preserve higher natural acidity, making the wines fresh and vibrant. Lower alcohol levels (typically around 13.5%–14.5% ABV) create a more food-friendly and balanced wine.

Many winemakers in Coombsville experiment with different techniques, including whole-cluster fermentation and extended maceration, to highlight the grape’s elegance. Some use neutral oak to preserve the purity of the fruit, while others age it in French oak for added depth.

Coombsville Cabernet Franc stands out for its elegance, minerality, and complexity. It combines ripe yet fresh fruit, floral aromas, and refined tannins, making it a hidden gem in Napa Valley.

Members of the Coombsville Vintners and Growers who produce exemplary Cabernet Franc (or Cabernet Franc blends) include the following labels:

Arrow&Branch

Bazan Cellars

Caldwell Vineyard

Covert Estate

Favia Wines

Neiman Cellars

Paul Hobbs Winery

REWA Vineyards  (coming soon)

Scalon Cellars

Shadybrook Estate

Silverado Vineyards

To learn more about Coombsville Cabernet Franc, join us for a master class on the subject at Napa Valley Wine Academy on Thursday, April 24 from 6 to 8 p.m. Get tickets here.

^{Photos courtesy of Elan Villamor.}