This study examines the clonal differences between Cabernet Franc clones 214 and 327. Grapes were harvested separately on October 4, 2017. Must was inoculated with ES488 and was pressed off after around 18-19 days of maceration. Both wines received the same additions, and all other treatments were identical between wines. Clone 327 tended to have higher berry weight and cluster weight, although yield was slightly lower. Grape chemistry suggests that clone 214 had lower tannin and phenolics, but slightly higher anthocyanins. Juice and wine chemistry did not differ too much. Clone 214 wine tended to have slightly higher phenolic parameters, although these differences were weak. It is possible, then, that although Clone 214 had lower levels of phenolic compounds (except anthocyanin), phenolic compounds were more extractable from these grapes. However, Clone 214 received an addition of Lafase HE Grand Cru which Clone 327 may not have received, and this may have impacted the results as well. Overall, the wines were not found to be significantly different via triangle testing. Descriptive analysis did not yield any consistent trends between tastings. There may have been a slight preference for Clone 327, but this was weak. More work should focus on the sensory and chemical differences between wines produced from these clones, but more work should also be done to better distinguish viticultural characteristics between these wines, as well.