Recent studies using DNA fingerprinting have determined that Cabernet Franc is parent of Cabernet Sauvignon; the other parent is Sauvignon Blanc. Both Cabernet varieties are grown in Bordeaux, but differences between the two are important. Cabernet Franc vines bear thin-skinned, earlier budding and earlier ripening grapes with lower overall acidity when compared to Cabernet Sauvignon. Cabernet Franc vines survive cold winters better than Cabernet Sauvignon, but are more susceptible to damage by spring frosts.
The flavor profile of Cabernet Franc tends to be both fruitier and sometimes more herbal than Cabernet Sauvignon, and lighter in both color and tannins. Over-cropping and underexposure to sun can accentuate the herbal flavor elements. Typically somewhat spicy in aroma and often reminiscent of plums and especially violets, Cabernet Franc is often used as a blender in Bordeaux-style Clarets, but is also used alone in France's Loire Valley and in Washington State.
Clones: FPS 01, VCR 10,