It is a shame Steven chose to focus on California and New York, because, generally speaking, the terroir in Virginia makes a much more interesting Cab Franc that what I see coming out of New York or the west coast.
Obviously, there are exceptions to that, but you tend to see less strawberry in Virginia and more pepper and spices.
No doubt Cabernet Franc has performed its blending duties well, but it has also established itself as an increasingly important varietal in both the old and new worlds. This workhorse, so capable of producing extraordinarily elegant red wines on its own, is poised to become the Seabiscuit of vitis vinifera. Imagine a young Cabernet Sauvignon, but without the arch tannins. Cabernet Franc is all about balance. The tannins are noticeable, which will help the wine to age, but the black fruit/berry flavors make a good Cabernet Franc accessible both when young and with some more age. Also, in a world where high alcohol is the order of the day in so many Cabernet Sauvignon and Merlot wines, Cabernet Franc achieves its balance of fruit, tannin, and refreshing acidity without becoming an oak and alcohol bomb.
It is worth reading the whole article, Steven does have some excellent suggestions for Cab Francs from France, California and New York to try. Of course, if you are talking Virginia Cab Francs there are so many good ones to choose from, but I would start with the Breaux Lafayette and the Fabbioli Cabernet Franc Reserve.
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