Originally from the Bordeaux and Loire Valley regions in France, Cabernet Franc grapes have also been grown with success in Australia, Chile, Canada, South Africa and California.  Because Cabernet Franc grapes ripen earlier and more fully in cooler climates than Cabernet Sauvignon, it has lower tannin levels and more distinct berry flavors, such as blueberry, raspberry, and sometimes plum.

Cabernet Franc may have originated in southwest France. Some historians believe that Cardinal Richelieu brought cuttings of Cabernet Franc vines to the Loire Valley in the 17^th century, where it was planted under the care of an abbot named Breton, which became the first name of this grape.

Cabernet Franc is mostly grown for blending with Cabernet Sauvignon, or it is used as a secondary or tertiary element in blended red wines such as Bordeaux or Meritage.  Cabernet Franc is excellent for subduing the more robust grapes of Cabernet Sauvignon, and it lends additional aromas of tobacco, raspberry, cassis (black currants) or sometimes even violets.  However, as a stand-alone, Cabernet Franc offers a lighter and slightly sassier alternative to Cabernet Sauvignon.  Along with its lighter body and higher acidity, Cabernet Franc enjoys a slight hint of herbs or green vegetables.

An interesting note is that while Cabernet Franc is similar to Cabernet Sauvignon, the plant itself buds and the grapes ripen a week earlier than Cabernet Sauvignon.  This allows Cabernet Franc grapes to be used a sort of “insurance policy” against bad weather close to harvest.  If Cabernet Sauvignon plantings are damaged by an early frost, the Cabernet Franc grapes were already harvested.

Cabernet Franc is also known as Aceria, Bouchy (Gascony), Breton, Capbreton Rouge, Carmenet (Médoc), Messanges Rouge, Petite Vidure, Véron, and Cabernet Gris.