Often overshadowed by its love child, Cabernet Sauvignon, and its regional counterpart, Chenin Blanc, in the Loire Valley, Cabernet Franc hasn’t always received the recognition it deserves. In fact, you might even be tempted to call it what many once did: the “other” Cabernet.
Critics once cited the variety’s pungent green bell pepper notes and herbaceous bite, while devotees praised its versatility, capable of producing everything from bright, quaffable reds to deeply savory, cellar-worthy wines, depending on the winemaking and region. In recent years, cooler climates like New York have pushed Cabernet Franc center stage with fresher, often chillable styles. Meanwhile, temperate zones such as Bordeaux yield bolder expressions with dusty tannins,
and warmer regions like California and Australia showcase a riper, more oak-driven profile.
In a world where climate change looms large and global trade challenges continue to shape the industry, Cabernet Franc has quietly and confidently come into its own.
Le Macchiole 2022 Paleo Rosso Cabernet Franc (Toscana)
The nose is gently textured, with aromas of dried cherries, orange peel, taralli with anise seeds and tulips, while the palate is bolder, with flavors of cherries, chocolate, mint, fennel and licorice. The finish is a very chocolatey chocolate chip cookie, but also recalls those dried cherry notes from the nose.