We're in love with Cabernet Franc, and we have good reason to be

And that's precisely the first thing that stands out about the Cabernet Franc craze. Ten years ago, it was virtually unknown to consumers, and today it's on everyone's lips. For some, it arrives as a novelty; for others, as a leap in color and flavor compared to other reds; for still others, as a chosen one among the great wines.

Of course, Franc, as I like to call it, also has its merits and is an interesting red wine in its own right. In other words, there wouldn't be any trend if Franc didn't have something different to offer. And that's precisely what I'd like to elaborate on.

Franc: a taste of contrast

Franc is on the rise worldwide. While it's gaining popularity in the Loire Valley—its apparent origin—its fruity character is more evident in sunny areas.

Whether in California, Maipo or Luján de Cuyo, the Franc combines with unexpected appeal some flavors that rarely come together: a red fruit in the order of cassis, with nuances of pyrazines that give it a spicy and ashy touch, along with an agile palate, less concentrated than the Cabernet Sauvignon, which releases the intensity of the flavor in the mouth although it never gives up its tannic structure.

If you think about it, in our market it's the antithesis of Malbec. Where Malbec offers floral notes and red fruit, Franc offers spices and fruit; where Malbec suggests a broad, fleshy, and smooth palate, Franc implies a strict, tighter, and more leathery palate.

If Merlot, Cabernet Sauvignon, and Cabernet Franc are a spicy trio, Franc stands out for its incredible adaptability, in contrast to the first two, which, no matter where they are planted, will always outperform the terroir. And that brings us to the second virtue of the variety.

Plasticity of terroir

Partly because the grapes in the bunch are not tightly packed —quite the opposite—, and partly because the vine's cycle is shorter than that of Cabernet Sauvignon, for example, Franc adapts quite well to a wide range of locations.

Therefore, the spicy note can vary from a simple seasoning to a note of roasted bell pepper and paprika: the Franc's palette migrates easily from one point to another simply by modifying the origin of the grape.

And that's a magic that consumers appreciate: there are so many ways in which Franc leaves its mark that it can even seem confusing at first. But you only need to taste a few bottles to realize what it has to offer.

Partner

All of this boils down to two key elements for falling in love with Cabernet Franc. First: when it's a varietal, it offers a wine profile that's rare in our market, where Malbec dominates. Rare, in any case, because there isn't much Cabernet Franc planted, although its use is increasing.

Second: because it's a magnificent variety for cutting. You just have to consider the percentage. Being a variety with a lot of personality, it's either dominant or a mere partner in the cut. But trying to equate it with another one doesn't work.

There are a handful of wines in which Franc does the most good: in the minority, a mere partner of Cabernet Sauvignon, it gives life to those wines that, otherwise, are always a bit solemn; with the majority and a little Malbec as a partner —or vice versa—, they form a very powerful tandem that stands out mainly in the high terroirs of Mendoza.