#7: Grenache | Garnacha 101
Section 1: Tasting Note
Part 1: Appearance
Clarity
Generally clear to bright; can be hazy in natural or minimally filtered styles
Intensity
Medium to deep
Color
Ruby to garnet in youth; garnet to brick with age
Other Observations
Often exhibits slight oxidation earlier than some varieties due to lower anthocyanin and phenolic levels
Part 2: Aromas on the Nose
AROMA INTENSITY
Medium to pronounced, depending on age and origin
AROMA CHARACTERISTICS
TELLS
Lifted red fruit aromas, often with a garrigue or dried herb element and occasional oxidative notes
Garrigue is a word that describes the low lying brush and scrubland in the Mediterranean basin, and if you’ve ever been to Spain, southern France, Italy, or Greece and walked through these drought resistant bushes, the dry, earthy smell is the olfactory trigger.
Primary Aromas
Citrus Fruit:
Tree Fruit: Occasionally baked apple in oxidized examples
Stone Fruit:
Green Fruit:
Tropical Fruit:
Red Fruit: Strawberry, raspberry, cherry
Black Fruit: Plum, mulberry (in warmer climates or older wines)
Dried / Cooked Fruit: Fig, prune, stewed strawberry
Floral: Dried rose petal
Herbaceous: Dried herbs, garrigue
Herbal: Thyme, rosemary
Pungent / Spice: White pepper, clove, licorice, cinnamon
Earth / Mineral: Dusty earth, hot stones, slate (especially in Priorat)
Other: Leather, cocoa, occasionally iodine or iron in older wines
Secondary Aromas
Yeast (lees, autolysis): Rare unless in rosé or sparkling (e.g., Cava with Garnacha)
Malolactic Fermentation - MLF (butter, cheese, cream): Mild, occasionally creamy texture but not overt
Oak (vanilla, cloves, nutmeg, coconut, toast, etc.): Common, especially in Priorat and Châteauneuf-du-Pape, where Grenache is aged in old oak or occasionally new French barrels
Tertiary Aromas
Deliberate Oxydation: Yes, particularly in aged or traditionally made wines
Fruit Development (white wine): n/a
Fruit Development (red wine): Dried fruit, leather, fig, prune
Bottle Age (white wine): n/a
Bottle Age (red wine): Tobacco, dried herbs, balsamic, forest floor
Regional Variations
In the Southern Rhône, expect red berries, garrigue, and earth
In Priorat, minerality and dark fruit dominate
In Sardinia, expect robust alcohol and dried Mediterranean herbs
In Australia, ripe fruit and spice
In the US, expect bold fruit forward red fruit and crunchy acidity
AROMA DEVELOPMENT
Full spectrum: youthful, developing, or fully developed
Part 3: Palate & Structure
SWEETNESS (Dryness)
Usually dry; off-dry or sweet versions are rare and don't represent
typicity for blind tasting
ACIDITY
Medium to medium-low
TANNIN
Low to medium; higher if blended or from old vines
ALCOHOL
Medium to high; often exceeds 14%, especially in warm climates
BODY
Medium to full
MOUSSE
N/a
FLAVOR INTENSITY
Medium to pronounced
FLAVOR CHARACTERISTICS
Mirror the nose: red fruit, dried herbs, earthy notes, white pepper, sometimes cocoa or licorice
FINISH
Medium to long, can be warming due to alcohol
Part 4: Conclusion / Distinctions for Blind Tasting
Low tannin and high alcohol with lifted red fruit and spicy garrigue; often with noticeable warmth and soft structure; lacks the deep color or tannic grip of Syrah or Cabernet Sauvignon
Section 2: History
ORIGIN
Likely native to Aragon, Spain as Garnacha; spread over the Pyrenees to Roussillon, then to the southern Rhône Valley
PARENTS
N/a
OFFSPRING
Crosses include Garnacha Tintorera (Alicante Bouschet), a teinturier grape
PSEUDONYMS
Garnacha (Spain), Cannonau (Sardinia), Alicante (California, often misused), Garnatxa (Catalonia)
NAME
N/a
Section 3: Viticulture
GRAPE CHARACTERISTICS
Late ripening, drought resistant, vigorous; thin-skinned; susceptible to oxidation
CLIMATE
Prefers hot, dry climates; excels in Mediterranean regions
PREFERRED SOILS
Stony, well-draining soils; thrives in schist (Priorat), galets roulés (Southern Rhône), and sandy soils (parts of Spain and Sardinia)
LOCATIONS OF PRODUCTION
France: Southern Rhône (Châteauneuf-du-Pape, Gigondas), Languedoc-Roussillon, Provence
Spain: Aragon, Rioja, Priorat, Campo de Borja, Navarra
Italy: Sardinia (Cannonau di Sardegna)
Australia: Barossa Valley, McLaren Vale
USA: California (Paso Robles, Santa Barbara County)
Section 4: Winemaking
STANDARD TECHNIQUES
Often fermented in concrete or large neutral oak; extended maceration for depth; used in blends (GSM); occasionally aged in small new oak in Priorat and premium Rhône wines
BLENDING PARTNERS
Syrah and Mourvèdre, forming the classic Rhône blend (also known as GSM)
Other blending partners include Cinsault, Carignan, and Counoise.
Other less common, but sometimes used, blending partners include Merlot, Pinot Noir, Roussanne, and Viognier.
Grenache is also a key component in Châteauneuf du Pape blends, which can include up to 18 different white and red grapes
NOTABLE VINTAGES
Southern Rhône
1998, 2001, 2005, 2007, 2010, 2016, 2019
Priorat
2004, 2005, 2009, 2013, 2016, 2019
Section 5: Service and Food Pairing
SERVICE AND STORAGE
Temperature: 15-17°C (59-63°F)
Decant: Recommended for structured or aged examples to soften oxidation and release aroma
Cellar: Medium to long-term aging (5-15+ years for top examples)
GLASSWARE
Large Burgundy-style bowl to emphasize aromatics and softer structure
FOOD PAIRINGS
Pairs with roast lamb, grilled meats, Provençal and Catalan cuisine, mushroom dishes, charcuterie, and firm cheeses; rosé styles with shrimp, salads, goat cheese, and picnic fare
Section 6: Producers to Know
Southern Rhône
Domaine du Pegau, Clos des Papes, Domaine Saint-Préfert
Priorat
Sardinia
Australia
USA
Section 7: Interesting Facts
High end Grenache is attainable. Top end Châteauneuf-du-Pape is in the $600 range, top US bottles are in the $500 range, and incredible bottles from Spain are in the $300 range.
Grenache in the US achieved notable success starting in the 1980s thanks to a small group of producers known as the Rhône Rangers. Bob Lindquist of Qupé winery and Randall Grahm of Bonny Doon dedicated themselves to producing high quality red and white Rhône style wines - and they succeeded.
Generally, production is on the decline. Oceans of inexpensive Grenache have vanished due to EU funded crop pulls, especially in Roussillon in southwestern France, and in Australia Grenache was eclipsed by Shiraz (aka Sirah) and then Cabernet Sauvignon over the last several decades.
Grenache is on the rise in China. There are over 12,000 acres planted as of 2012.
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