Cabernet Franc Rising In Napa Valley

Forbes

2 days ago

Cabernet Franc grapes, the 'father of Cabernet Sauvignon,' are gaining in popularity in Napa Valley
For years, the Cabernet Franc grape has been considered just a blending grape in Napa Valley, overshadowed by the bigger, bolder, and more famous Cabernet Sauvignon grape. But recently, more Cabernet Franc wines have appeared in Napa Valley, almost always selling out immediately to avid customer lists.
Another interesting fact is that Napa Valley Cabernet Franc grapes have been more expensive to purchase than Cabernet Sauvignon since 2016. According to the Napa Valley Crop Report, Cabernet Franc averaged between $500 and $1000 more per ton than Cabernet Sauvignon. For example, in 2023, Napa Valley Cabernet Franc grapes averaged $10,633 per ton, whereas Cabernet Sauvignon averaged $9235 per ton.
Plus Cabernet Franc wines taste distinctly different from Cabernet Sauvignon wines, even though Cabernet Franc is considered 'the father of Cabernet Sauvignon' and is the older grape. Known most as the signature red grape of the Loire Valley where it produces medium-bodied savory wines tasting of dried berries, herbs and aromas of violets; in Napa Valley, it becomes more fleshy with velvety tannins, ripe black currants, many different spices, and a nose of violets.
So what is up with Cabernet Franc in Napa Valley? Why is it more expensive than Cabernet Sauvignon? Why does it consistently sell out to consumers, but not many wineries produce it? Is Cabernet Franc rising as a new wine trend in Napa Valley?
To answer these questions, I attended the Napa Valley Auction this year (which raised $6.5 million for local charities) and approached the seven wineries that featured 100% Cabernet Franc wines at the barrel auction, out of 100 winery auction barrels. These seven wineries included: Antinori Napa Valley, Barnett Vineyards, Cakebread Cellars, Crocker-Starr, Covert, Frog's Leap, and The WineFoundry.
Over the course of our conversations and tastings, three clear themes rang through in the answers of all seven winemakers and winery representatives as they talked about the special attributes of growing and crafting Cabernet Franc wine.
'The reason so few wineries grow it is because it is harder to grow and needs to be grown in the right type of soil,' stated Pam Starr, Co-Owner and Founding Winemaker with Crocker-Starr Winery. 'Cabernet Franc vines need to be planted in a soil that is well draining so that you keep the balance and the freshness of it.'
This may be partially why only 1224 bearing acres of Cabernet Franc are grown in Napa Valley, compared to over 25,000 acres of Cabernet Sauvignon, according to the Napa Valley Crop Report.
David Tate, Winemaker and General Manager with Barnett Vineyards, agrees with Pam Starr. 'We grow our Cab Franc at the top of Spring Mountain. It's cooler there with well-draining soil, but the vines still get enough sun to ripen fully. I don't like a Cab Franc if it tastes green,' he said.
However, he also added that his small production sells out right away every year to the wine club. 'People enjoy trying it, because it is something different. It is lighter in style than Cab.'
Due to its tendency to exhibit strong herbal and bell pepper flavors if not grown in the right location, several winemakers described the challenge of 'taming the green notes,' in Cabernet Franc.
'It's a harder grape to grow and to get ripe to avoid the pyrazines (green notes),' stated Nikki Williams, Winemaker with Cakebread Cellars. 'But when planted on well-draining soils, it produces a light and elegant style wine with pure fruit, lovely floral aromas and an attractive spicy cigar box note.'
Emily Floyd, Director of Sales and Hospitality at Covert Winery, admitted, 'When I was 23, I had an 'aha moment' when I first tasted Cabernet Franc. I fell in love with the grape but quickly realized that it's rare to find a good one. But at Covert, it's delicious.'
And she was right. The Covert Cabernet Franc barrel offering was brimming with ripe berries, spice, and a very smooth, elegant, and velvety long finish. 'It was made by our consulting winemaker, Julien Fayard, and Assistant Winemaker, Sam Buckingham. It sells out immediately when we release it each year,' she reported.
Pouring Wine Samples at the Napa Valley Barrel Auction 2025
Each of the seven winery representatives also commented on how Cabernet Franc, due to its lighter and more elegant style, seems to be gaining increasing appreciation from consumers.
'Cabernet Franc is all about nuance and restraint,' stated Stuart Ake, with The WineFoundry, who produced a stunning example, made from grapes grown in the Stagecoach vineyard. 'People are starting to appreciate all the layers and elegance, versus the power of a big Cabernet Sauvignon. And It seems to attract a much younger audience who are more adventurous and open to exploring new things.'
Jamie Alonso, Cellar Master with Antinori Napa Valley agreed. 'We always used to use Cabernet Franc as a blender, but now a lot of young people like the fresh, lighter style.'
Jessica Hager, DTC Manager with Frog's Leap spoke to changing consumer tastes. 'Consumers today want something lighter and the profile of Cabernet Franc delivers this, plus provides a nice savory element.'
Indeed the Frog's Leap wine is very light and elegant, with pure fruit and spice — crafted in more of a Loire Valley style, but with the added sunshine of Napa Valley. 'I believe that our organic farming methods help to ensure that our wines do not have the pyrazines of some cab francs,' she concluded.
David Tate with Barnett Vineyards added, 'People enjoy trying it because it's something new after they've been tasting Cabernet Sauvignon all day. Then they get to try Cab Franc and it's fresh and floral and different.'
The other aspect of Cabernet Franc wines is that it makes a great wine to pair with many different types of cuisine. Because of its lighter style and crisp acidity, it can even be matched with heavier seafood dishes and grilled vegetables, as well as the classic beef and lamb.
'I've been swarmed by sommeliers all day long because they are attracted to cabernet franc wines to pair with their restaurant food,' stated Stuart Ake, with The WineFoundry.
'I love the wonderful spices in Cab Franc, especially when the green notes turn into a dried chipotle with cardamom, cigar, and tobacco notes,' added Pam Starr of Crocker-Starr.
'It's my favorite wine to pair with food,' said Jaime Alonso with Antinori. 'I think it pairs especially well with lamb chops and Italian food.'
Visitors Celebrating at the Napa Valley Barrel Auction 2025, Louis Martini Winery
Other highly rated Cabernet Franc wine brands from Napa Valley include: Caladan, Realm Cellars, Turnbull, Chappellet, La Jota, Pahlmeyer, Lithology, and Lang & Reed, amongst others.
So is Cabernet Franc rising in Napa Valley? Well, it appears that consumers are quite attracted to its lighter more elegant style and most of the wine sells out to wine club members upon release. But currently, very little Cabernet Franc is grown in Napa Valley, so scarcity could also be playing a role in the high sales record.
But will Cabernet Franc ever replace the powerful and very lucrative hold that Cabernet Sauvignon has on Napa Valley, with some of the most expensive and collectible wines in America comprised of Cabernet Sauvignon from Napa?
Perhaps the answer lies in the words of Stuart Ake of The Wine Foundery: 'I will trumpet the subtle nods and elegant restraint of the Cabernet Franc grape until the end, but it doesn't mean I also don't appreciate the depth, breadth and chiseled muscle power of Cabernet Sauvignon.'
So both styles of wine are equally attractive. In the end, it is positive to see Cabernet Franc as a new rising star in Napa Valley, even if it may be lighter than the bright wattage of Cabernet Sauvignon.
Teresa Wall, Communications Director with Napa Valley Vintners, agrees: 'It's exciting to see vintners across Napa Valley focusing on the Cabernet Franc variety and consumers becoming more curious about this remarkable grape,' she concluded.