Grenache - The Grandfather of Australian Wine

The Grandfather of Australian Wine

While Shiraz is Australia’s most famous grape, it is Grenache that started the Australian red winemaking ball rolling.

Grenache is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, Sardinia, the south of France, and California's San Joaquin Valley.

It is generally spicy, berry-flavored and soft on the palate with relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and color; while it performs well on its own, it truly blossoms when blended with other varieties such as Syrah, Carignan, Tempranillo and Cinsaut.

It was introduced in Australia by a clone from Perpignan, France with James Busby in 1832. More significant was the introduction into South Australia from the South of France, by Dr Christopher Rawson Penfold in 1844. Plantings in South Australia boomed, particularly in McLaren Vale, the Barossa Valley and Clare Valley. Until the mid 20th century, Grenache was Australia's most widely planted red wine grape variety where it was vital component in the fortified "port-style" wines.

As Australian winemakers started to focus more of premium still wines, Grenache gradually fell out of favor being supplanted by Shiraz and later Cabernet Sauvignon.

The late 20th and early 21st centuries saw a revival of interest in Grenache with old vine plantings in South Australia being used to produce varietal Grenache as well as a "GSM"-Grenache, Syrah and Mouvedre. Blends become popular and starting to gain popularity and high recognition.  

Varietal Grenache from the McLaren Vale is characterized by luscious richness and spicy notes while Barossa Valley Grenache is characterized by jammy, intense fruitiness.

A blended family

Grenache generally lacking the vital tannin and acid, blending allows to develop deeper and more concentrated flavor.

·         The iconic Chateauneuf-du-Pape wines of southern France are arguably the best known blends, where up to 16 varieties are added. Here, schist and granite soils provide perfect long-season growing conditions for Grenache and it stands up to the famously powerful, dry Mistral winds of Provence with ease.

·         The wines of Priorat in north-east Spain (where Grenache takes its Spanish name, Garnacha) are also popular. This region’s older vines with their rich phenolics bring darker color and intense flavors.

·         Australian blends are now gaining momentum. Grenache’s fantastic bright red color and lifted berry flavors are matched beautifully with the spice of Shiraz and elegance and structure of Mourvedre.

Pure, sweet opulence

The high sugar levels of Grenache have led to extensive use in most Australian fortified/port style wine.

Its pale skins and low acidity also enable production of excellent rosés, some of the best examples coming from the Rhone Valley and the Loire’s Anjou region in central France.

This grape’s plush red fruit produces jam flavors of raspberry, strawberries and cherries, with added nuances of fresh herbs, spice - a delightful mix that is sure to capture and hold your attention.

What to drink it with?

Grenache’s balance between full flavors and slight fruity sweetness complements an array of cuisine, including those hard-to-match foods such as spicy Indian, Thai and Chinese.

Via: Wikipedia, Danmurphy & Winemakingtalk