Stay in with Moorooroo | 2016 The Moo Cabernet Franc

2016 The Moo Cabernet Franc

We’ve been working with the rare variety Cabernet Franc since 2004. We have always favoured using it in a traditional way, as a blending wine, to soften the Cabernet Sauvignon in our Samuel Nitschke Cabernets. We did not begin utilising Cabernet Franc as a stand-alone varietal wine until 2015 when our small vineyard produced a bumper crop leaving some leftover from our Samuel Nitschke bottling. It was supposed to be a once-off, but we all fell in love with it and so it has earned its place as a constant in our range.

Cabernet Sauvignon was thought to be a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century, a theory confirmed by DNA testing performed in 1996. This close genetic relationship means that Cabernet Franc is somewhat similar to the more widely known Cabernet Sauvignon. Often Cabernet Frac is more perfumed, lower in tannins and lighter in body than Cabernet Sauvignon. 

Cabernet Franc is traditionally a slightly cooler climate red. In the Barossa Valley, our hot climate means we’re treated to Cabernet Franc with a classic perfumed nose, low tannins and lively brightness while also enjoying an intensity and depth that is a unique result of our summer heat.

The 2016 vintage is an exciting, somewhat unvarietal example of Cabernet Franc. It truly is a wine for a classic palate, with an almost spicy aroma of caraway seed, violet and pencil shavings, it’s juicy on the tongue and tastes of blackcurrants and raspberry compote. Dusty tannins add unparalleled balance while the finish is clean and soft, and sparkles with hints of morello cherries.

Our 2016 Cabernet Franc has been a favourite of long time fans of the variety as well as a host of guests who have experienced Cabernet Franc for the very first time with us at Moorooroo.

The Wine

2016 The Moo Cabernet Franc

Drink with

Ruben’s Spiced Beluga Lentils

  • olive oil
  • 1/2 teaspoon crushed cumin seeds
  • 1/2 teaspoon crushed coriander seeds
  • 1/2 teaspoon fenugreek
  • 1/2 teaspoon mustard seeds
  • 1 finely diced onion
  • 2 finely diced garlic cloves
  • 1 cup black lentils
  • 3.5 cups good-quality chicken or vegetable stock
  • salt
  • pepper
  • 1 cup greek yoghurt
  • 1/2 bunch fresh mint


1. Place olive oil and spices in a pan over medium heat. Stir until sizzling and fragrant, then add the onion and garlic and cook until softened, about 5 minutes, stirring frequently.

2. Add lentils and stock and bring to a boil. Reduce to a simmer and cook for about 35 mins, until the lentils are soft. Season with salt and pepper to taste.

3. Serve lentils topped with yoghurt, fresh mint and a drizzle of olive oil.