Grenache

  • Aromas: red fruits (raspberry and strawberry), lavender, thyme, white pepper with age: leather, tar and toffee
  • Rich in alcohol (In the past, Grenache wines which could reach 17° proof)
  • Needs hot conditions to fully ripen (drought resistant)
  • AKA: alicante, carignane rouse in the Mediterranean regions of France, Granacha and garnacha tinta in Spain, Cannonau in Italy, Chateauneuf du Pape, Cotes du Rhone, Coteaux du Languedoc, Cotes de Provence
  • The grenache grape is relatively low in both pigment and malic acid, and oxidizes readily
  • Makes fleshy, heady, very fruity wines in their youth that tend to age rapidly
  • World’s most widely planted grape used to make red wine
  • Grows in the Rhône Valley and the Languedoc-Roussillon
  • In Spain, dominant red wine variety in Catalonia and prominent in Rioja and Navarra
  • Spain is most likely this grape’s origin, where three times as much is planted compared to France
  • Grenache is a grape-variety essential in the excellent sweet wines of the Languedoc-Roussillon, such as Banyuls
  • Some 100% varietal wines are produced from Grenache (Spain’s Rioja and from some “old vines” plantings in California)
  • Mostly used to “fill out” red blends and soften harsher partners, such as syrah and carignan
  • Used as a component in some Northern Rhône reds, nearly exclusively for Rhône rosés and as the primary component in nearly all Southern Rhône red blends (where it can be blended with Syrah, Mourvedreand Cinsault)
  • Grenache is probably most notable as the base varietal for Chateauneuf du Pape, Cotes du Rhône and Gigondas
  • In the areas of the Languedoc and Rousillon, there are also variants with different colored berries: white grenache blanc, and pink grenache rose or grenache gris, that are used in the region’s famous Vins Doux Naturels
  • Australia has extensive plantings of Grenache and has been very successful making full-bodied Grenache-dominated red blends (especially in McLaren Vale)