Cabernet Franc
ka-behr-NAY FRAHN · Vitis vinifera ‘Cabernet Franc’
The aromatic parent of Cabernet Sauvignon and Merlot — lighter, more perfumed, and unmistakably savory. Red fruit wrapped around bell pepper and green olive. In Texas it makes serious reds and shows up early enough to dodge the weather.
/ What it tastes like /
Raspberry and red plum with a savory streak the grape is famous for — bell pepper, green olive, cracked pepper, a little graphite. It’s medium-bodied and perfumed, softer and more fragrant than its offspring Cabernet Sauvignon. The Narrow Path Reserve leaned all the way into it — “all green olive and pepper,” the grape’s signature turned up loud.
/ Why it works in Texas /
Cabernet Franc buds and ripens a little earlier than Cabernet Sauvignon, which helps it dodge the weather swings that can wreck a Texas vintage, and it keeps its aromatics and freshness in the heat rather than baking into jam. That makes it a smart bet here — serious on its own, and a classic blending partner for the bigger Bordeaux grapes.
/ What to eat with it /
Lean into the herbal, savory side: roast pork, herb-crusted lamb, grilled vegetables, a good burger, or anything tomato-based. The green, peppery note that scares some people off is exactly what makes it sing next to green and savory food.
/ From our visits /