It is an old black grape variety of French origin, which, according to some recent research concerning its origin, is related to varieties known in the Basque Country. The etymological derivation of Cabernet is probably from the Latin word carbon, which refers to its dark colour. It is less commonly known as Breton or, along the Loire, as Bouchet.
It is often blended with other black grapes, especially Merlot and Cabernet Sauvignon; however, it can also be found as a monovarietal wine. It has also become an important quality variety in Hungary. In 2000, internationally renowned wine writer, auctioneer and fine wine expert Michael Broadbent MW described Cabernet Franc as having found its natural home in Villány.
There are almost 1,500 hectares in Hungary, predominantly in the Villány wine district, where it constitutes 14% of the vineyard area, followed by Szekszárd, both in terms of quantity and proportions.
Nowadays, international wine literature nearly always mentions Hungary, in particular the Villány wine district, in any discussion of the variety. The combination of limestone and loess as well as its warm, rainy climate are extremely favourable for the variety, while local winemakers also take the variety very seriously and make super premium wines exclusively from Cabernet Franc. These are produced from low-yielding vines and aged for at least a year in oak.
It produces powerful, rich wines, which, although not as high in tannin or colour as Cabernet Sauvignon, still boast black and red berry fruit along with notes of spice. Its aromatics and freshness are captivating in themselves. Wine writer Oz Clarke described the variety as having an 'unmistakeable and ridiculously appetising flavour of raspberries, pebbles washed clean by pure spring water and a refreshing tang of blackcurrant leaves'.
Besides its coolness and aromatics conjuring up pencil shavings, it is dominated by blackberry and raspberry, complemented by its terroir-derived texture on the palate. In Villány, it also boasts a multitude of fruits of the forest, a hint of jam, warmth and ripeness, resulting in spicy, mellow, full-bodied wines.