Cabernet Franc

Also: Bouchet

Cabernet Franc is the genetic father of both Cabernet Sauvignon and Merlot, and it retains an elegance that its famous offspring sometimes sacrifice for structure. It's more aromatic, less tannic, and naturally fresh in acidity, making it one of the most versatile grapes in the world — and, recently, one of the rising stars in Valle de Uco. It ripens earlier than Cabernet Sauvignon and tolerates cool climates better, making it ideal for regions like Gualtallary, Chacayes, or Alto Valle de Río Negro. In Loire (Chinon, Bourgueil) it's made as a pure varietal, yielding light and spicy wines; in Bordeaux, especially on the Right Bank (St. Émilion, Pomerol), it's a fundamental part of great blends. In Argentina, Cabernet Franc is the grape that grew most in prestige over the last decade. Its ability to maintain freshness even in warm years and its complex aromatic profile — between raspberry, tomato leaf, and graphite — make it one of the most sought-after grapes by sommeliers and young winemakers.