Grenache overview Grenache is one of the three most widely planted black varieties in the world (total acreage is similar to Cabernet Sauvignon and Merlot). However, its distribution is very largely European; in fact it is the most planted black variety in Europe, largely due to extensive plantings in Spain where it is called Garnacha, and is the most widely planted black grape.
Terroir for Grenache Grenache is usually blended, and often makes up the major component of Châteauneuf du Pape and Gigondas in the Rhône. Extreme cases are provided by one or two houses that make extremely intense 100% Grenache wines in Châteauneuf du Pape, most notably Rayas and Henri Bonneau. In Languedoc-Roussillon, inclusion of Grenache is considered to improve the quality of the wine and it is one of the approved "cépage ameliorateurs". In Spain, it is the basis for the revival of Priorat, it is common for it to be a minor component of Rioja (although it is less well regarded than Tempranillo), and it is used in Navarra, especially for rosé. In Sardinia, it is grown under the name Cannoneau. At one time it was a major variety in Australia but now has been mostly uprooted.
Grenache grapes Grenache is a warm climategrape. It buds early but requires a long growing season to ripen. It does well on hot, dry soils, and especially likes schist (as found in Rioja and Priorat). It is sensitive to magnesium deficiency and to coulure. The must oxidizes easily, which requires careful handling during vinification. Grenache is thin-skinned, low in pigments, and is often used for production of rosé. It achieves high sugar levels, which translate into high alcohol. Because of the high sugar it is also used in Vin Doux Naturel production in the South of France. It is a high-yielding variety, and color is very dependent on the yield that is allowed. The wine is low in color and tannins. It can produce alcoholic and clumsy wines. It is a prolific variety, but does drop a lot of druit (as much as 60% at Villa Creek in Paso Robles).
The taste of Grenache The color of the wine is an intense garnet, developing into ruby red. Grenache made at low yields often shows sweet, concentrated, almost jammy, black fruits. The nose has blackcurrants and plums, and the fruits tend to have a roasted quality showing as nuts or coffee on the finish. The body is full, pulpy, warm and round; tannins are light. With some notable exceptions it does not tend to age very long.
Châteauneuf du Pape is often based on Grenache and shows many of the above qualities, but sometimes with a slight gamey edge to the nose.
Priorat can provide a pure expression of Grenache, medium to dark, a little aromatic on the nose, plums and blackcurrants on the palate, quite jammy, and a little nutty on the finish.
Barossa is similar but with more intense aromatics on the nose and more exuberant, jammy fruits in the usual Australian style
Grenache and Grenache Blanc "Grenache" refers to Grenache Noir, the red variety, but there is also a Grenache Blanc, which is grown in Southern France and is quite abundant throughout Spain, especially Tarragona, Zaragoza and Teruel. It is considered a main variety in the denominations Alella, Costers del Segre, Tarragona and Terra Alta.
Grignolino
