Cabernet Franc is something like the pristine vine of Bordeaux. It is one parent of the Cabernet Sauvignon, as well as the Merlot and the Carménère verieties. It is used as a part of the cuvée for the great red wines of Bordeaux, with the most important portions in Saint-Emilion and Pomerol. Since the Cabernet Franc ripens about a week before the Cabernet Sauvignon, it spread very successfully at the cooler Loire, where it is used for 100% in the red wines such as the Bourgueil, Chinon, or Saumur. The vine is also cultivated in Italy and Eastern Europe. If there is only "Cabernet" on the label of an italien wine, it is often Cabernet Franc.
The Cabernet Franc is equipped with softer tannins than the Cabernet Sauvignon, so it is usually also drinkable sooner. The only famous Bordeaux Chateau with predominantly Cabernet Franc in the vineyard is Château Cheval Blanc in Saint Emilion. In practically all other wineries it seldom exceeds 20% of the surface.
These wines are made with Cabernet Franc: