Saga of grape varieties: cabernet franc

In France, a host of synonyms accompany Cabernet Franc in its chosen lands: bouchy in Madiran, bouchet in Saint-Émilion and Bergerac, gros cabernet, carmenet, grosse vidure in the Médoc, achéria in the Basque country, etc.

Cabernet franc is an old Bordeaux grape variety, whose cultivation spread to the Loire Valley, but whose date of introduction is controversial. The most widespread opinion is due to the Odart account. When the land of Richelieu was made a duchy peerage in 1631, Cardinal de Richelieu, who was staying in Guyenne, had several thousand plants of the most esteemed Bordeaux grape sent to his intendant, Abbé Breton, who planted them in the Chinon and Bourgueil region, the cardinal having inherited the property of the Abbey of Saint-Nicolas-de-Bourgueil. 

Cabernet Franc can be recognized by its young, reddish-green leaves with bronze patches. The bunches are medium-sized, cylindro-conical, more or less compact, sometimes winged, with small to medium-sized, spherical berries of fine, bluish-black skin.

This grape variety produces pleasant, smooth wines that delight the palate. Less tannic and astringent than Cabernet Sauvignon, it is also more supple, and gives an impression of fullness when harvested at maturity. Depending on how it is matured, it can be kept for several years. When used as the main grape variety or on its own, it produces well-balanced wines with soft tannins and controlled acidity. From sandy-clay terroirs, Cabernet Franc produces a wine with aromas of tobacco, raspberry, blackcurrant and violet. On other terroirs, it also develops notes of bell pepper.

Château la Soujeole in Malepère is the perfect setting for this grape variety, revealing it in a new and unique light for the Languedoc in the Château la Soujeole Grand Vin rouge. This grape variety is also one of the 7 Cigalus Rouge varieties.