Cabernet Frank is a close relative of Cabernet Sauvignon originating from Bordeaux - Gironde. Like its relative, it is quite demanding of soil and site, but its yield is higher.
The young wine is of a subdued, dark ruby red colour with a characteristic aroma reminiscent of freshly dried hay. Cabernet Frank is very rich in extract, full-bodied, and slightly acidic, with a noticeable tannin taste. The young wine can be quite aggressive and is not generally appreciated; Cabernet Frank should be aged for four to six years to acquire a specific elegance.
Cabernet Frank is frequently blended with its more classic cousin, the Cabernet Sauvignon, to produce a less intense and more balanced wine which is usually labeled simply Cabernet.
Like its more popular relative, Cabernet Frank is grown only in Primorje, mostly in Brda (where it is most frequently offered as a varietal wine) but also in Vipava Valley and Koper areas.
Young Cabernet Frank should be served at 18 °C (64.4 °F) and aged Cabernet Frank at 20 °C (68 °F): as a full-bodied, rich wine it goes well with game, pork, and broiled or grilled meat.
