There’s a great amount of time, energy and expense that goes into Santa Alicia’s Gran Reserva range. The wines are subject to 12 months in French oak, with a further 12 months in bottle before release. It’s a nice step up from the already impressive Reserva range.

To view product page and for more details, click on Santa Alicia Gran Reserva Cabernet Sauvignon.

Cabernet Franc is a wonderful grape. It’s been hiding in the shadow of Cabernet Sauvignon for too long now, and I for one will be starting to take it more seriously, especially as I’ll be sampling my way through Loire Valley’s finest next month.

It is more precocious than Cabernet Sauvignon, which would be a close cousin to Frank… sorry, I mean Franc. It buds and ripens at least a week before, making it particularly useful in Bordeaux’s cooler vintages when the more famous Cabernet may not reach full ripeness at all.

It’s a lighter, less tannic version of its relative, with aromas that are often more herbaceous, or even floral. In Bordeaux, it is usually part of the blend of red grapes although, unusually, it makes up two-thirds of the blend of Chateau Cheval Blanc, a famous first growth property in St-Emilion.

Cabernet Franc was as widely planted as Cabernet Sauvignon in Bordeaux in the 1960s. True, this isn’t the case anymore as it’s been displaced by Merlot, but it maintains strongholds, such as on the right bank in Saint-Emilion and Pomerol. Cabernet Sauvignon is seen as too much of a risk here as it may not fully ripen.

In Loire Valley, when the grapes ripen fully, Cabernet Franc produces a beautiful silky texture with soft tannins and a characteristic aroma not unlike pencil shavings. With their relatively high acidity, they are not the most fashionable wines in Ireland, but they respond well to being lightly chilled and so are particularly useful for red wine lovers in the heat of the summer.

The fact that Cab Franc is not as pronounced as Cab Sauv in many quarters, including in body and in tannins, may be the reason it’s not as mainstream as its counterpart as a single varietal. If you get your hands on one and are not mad about it on its own initially, try it with food. It’s well worth a shot.

Julian at BubbleBrothers raves about Loire reds, so I’m looking forward to trying more. Hey, you know me, any excuse.

It has to be the world’s most recognised red wine. The Dark Knight of the wine world comes from the black Cabernet Sauvignon grape, and interestingly so, it only came to the fore when Cabernet Franc and Sauvignon Blanc were crossed in south western France in the 17th century. Ever since, it seems to have touched all corners of the world.

There are a number of reasons why this noble grape variety has become so popular. For a start, it’s easy to pronounce. Along with Chardonnay, it always seems to be one of the first grape varieties that one will mutter when they have that first introduction to wine. Secondly, The Dark Knight is tough. Its thick black skins provide the resistance it needs against elements that other varietals may not withstand, such as certain degrees of rot and frost. It is also traditionally easy to cultivate, hence the reason it’s so widely grown, and it generally seems to maintain fairly consistent flavours and structure.

Typically, Cabernet Sauvignon makes rich, tannic wines, many of which can age well. You can expect flavours of blackcurrant, green pepper, chocolate and spice amongst others. Oak ageing helps to give Cabernet balance and additional complexity, whilst softening some of the tannins and adding oaky flavours, such as smoke, vanilla and coffee.

Bordeaux in France will claim to be the classic home of Cabernet Sauvignon, and indeed, it’s responsible for producing some of the world’s best. They can be tough when young, but with age the tannins soften, with flavours of black fruit and toasty fragrant oak developing into vegetal, tobacco and cedar complexities. Many premium Bordeaux wines are made outside the most prestigious appellations, so keep your eye out for those labelled Bordeaux AC or Bordeaux Superieur AC.

Premium Cabernet can also be sought from Chile, Argentina, South Africa and Australia. As for the USA, you’ll often pay a big premium on these, although it doesn’t have to cost an arm and a leg. Thanks to Cabernet’s hardiness, it can be cropped at quite high levels and winemakers still manage to produce inoffensive and often excellent, well-priced bottles. South-west France (Vin de Pays), South Africa, South Eastern Australia and Chile’s Central Valley have some real stars under €10.

Our star under €10 is another recent addition from Santa Alicia, Chilean Winery of the Year, 2007 (IWSC). Another brilliant New World red is Woodstock’s luscious and age worthy Cabernet Sauvignon form McLaren Vale. If you’re really curious about Bordeaux, the Chateau Reignac still has 15% off the indicated price, and we challenge you to cellar it until 2013. Oh, go on…