Cabernet Franc is the lighter, more aromatic cousin of Cabernet Sauvignon, offering a fresh and herbaceous style that’s gaining traction in Australia’s cooler regions like Yarra Valley, Adelaide Hills, Coonawarra, and Margaret River. It’s medium-bodied with softer tannins and bright red and blackcurrant fruit, often showing herbal notes like tobacco leaf, bay leaf, and a touch of graphite or spice.

Australian examples range from fresh, lively wines with a hint of pepper and red liquorice to richer, more structured styles that can cellar for up to a decade. It’s a versatile red that pairs beautifully with lamb, roasted vegetables, and even lighter meats like duck or rabbit. If you want a red that’s elegant but not too heavy, Cabernet Franc is a great pick with plenty of personality.