Cabernet Franc

Red variety - Cabernet Franc

• General: Cabernet Franc is the little brother to Cabernet Sauvignon. The name relationship clearly suggests this parent, but not the parentage of a white grape variety. In 1997, the California University of Davis published a study indicating a close genetic link between Cabernet Franc and Sauvignon Blanc, but a relationship to Merlot is also likely. Cabernet Franc is mainly known as a component of Bordeaux cuvées. Besides France, it is also native to northern Italy, Spain and the New World. Despite its smaller share of cultivation compared to its "big brother", it has an important share in many great red wine cuvées of the Bordelais, Bordeaux and the New World due to its spiciness and gentler tannin structure and robust cultivation characteristics for northern climates. It balances out the somewhat gruff nature of Cabernet Sauvignon and receives a greater share in cuvées the more mature the grapes are. Its popularity with winegrowers and wine connoisseurs is evidenced by the fact that it has gained acreage in Hungary and Eastern Europe.
• Cluster: The medium-sized grapes are conical, hardly shouldered and loose-berried. The berries are roundish small, dark blue and fragrant when ripe.
• Wine: With its intense aroma of violets, red pepper and raspberry, body and fullness, Cabernet Franc is a good complement in the cuvée to its namesake Cabernet Sauvignon. The low tannin content is an advantage in terms of taste. The wines show significantly less astringency and are therefore drinkable younger.
• Cultivation: The variety has an upright growth with low stinginess. It is susceptible to powdery and downy mildew, black rot and botrytis. Targeted plant care is indispensable. A reduction in yield to increase the quality of this variety should be carried out in principle so that full ripening of the grapes can be achieved under the climatic conditions that prevail in most German growing regions. Lack of ripeness results in unpleasant, grassy aromas and hard tannins.