Wines made from Cabernet franc grapes of Snake River Valley

Discover the best wines made with Cabernet franc as a single variety or as a blend of Snake River Valley.

Wine made from Cabernet franc grape variety>United States >Idaho >Snake River Valley

More informations about the variety Cabernet franc

Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.

More informations about the region of Idaho

The wine region of Snake River Valley is located in the region of Idaho of United States. Wineries and vineyards like the Domaine Cinder or the Domaine Ste Chapelle produce mainly wines red, white and pink. The most planted grape varieties in the region of Snake River Valley are Cabernet-Sauvignon, Merlot and Malbec, they are then used in wines in blends or as a single variety. On the nose of Snake River Valley often reveals types of flavors of tree fruit, earth or oak and sometimes also flavors of red fruit, black fruit or non oak.

News about the grape variety Cabernet franc

French government floats €160m fund to ease ‘wine crisis’

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Walls: a drink with Château de Beaucastel’s César Perrin

The Perrin family of Château de Beaucastel in Châteauneuf-du-Pape have always been ahead of the curve when it comes to sustainable viticulture. They converted their 100ha estate to organics as early as 1950; biodynamics in 1974. And when it comes to facing the climate crisis, they’re not standing still; refurbishing cellars, planting trees, championing ancient varieties and developing new techniques in the vineyard. Winemaker César Perrin explains… ‘The main reason we decided to construct a new ...