Know Your Variety – Australian Grenache
Having claims to its origins in both France and Spain, Grenache is most famously known in Australia as part of a blended trio with Shiraz and Mourvedre. But, Grenache is starting to break out and go solo with some superb single varietal wines from South Australia.
To help us learn more about Australian Grenache, we reached out to experts Kevin Glastonbury of Yalumba and Nathan Hughes of Willunga 100.
Australian Grenache Infographic
In Spain it is known as Garnacha, in Sardinia it’s Cannonau and in France, where the variety carpets the Côtes du Rhône, it is Grenache. So, where does Grenache actually come from? It’s complicated. Spain has perhaps the strongest claim to producing the first vines, but this is hotly contested and constantly revised by wine academics.
It is, however, France where the variety is most famously grown with Grenache forming an integral part of the classic Rhône blend. In the Côtes du Rhône, Grenache is the star and must make up at least 50% of their prized blend along with Syrah (Shiraz) and Mourvedre.
Grenache in Australia
Grenache is a variety that relishes warm climates and improves as the vines grow old, which is why the Barossa Valley and McLaren Vale, two of Australia’s oldest regions, produce some of the best expressions. The Barossa, in particular, has blocks of wine with Grenache from 1850 still producing wines, each and every year.
Grenache is a red grape variety that relishes heat and can relatively easily produce ripe, full styles of wine. Perhaps Grenache was grown initially on sites that were more akin to producing a generous crop for fortified winemaking. But, now many wineries are searching for more finesse and picking these Grenache blocks earlier and seeking red fruit rather than riper black fruit flavours. The majority of Grenache in the Barossa is not trellised; it is grown as a bush-vine. These bush-vines tend to take care of themselves, allowing more air flow and light penetration. The Barossa and McLaren Vale are considered the two leading regions for Grenache in Australia. And it is always a great debate as to which consistently produces better quality wine.
With a similar weight and tannin structure to light to medium bodied Shiraz, Grenache is light on the palate and is all about purity of fruit. With aromas like pomegranate, wild strawberries, violets and red fruits and a palate that’s restrained and fine in texture, it is often blended with Mataro/Mourvedre, which provides a heightened element of spice and tannin. But, with careful oak treatment, Grenache can produce be a splendid single varietal wine.
South Australia has old vines, this resource cannot be understated. We work with vines ranging from 50 to 90 years old. Grenache is extremely reflective of where it’s grown. In McLaren Vale, we see lighter bodied, more aromatic styles from Blewitt Springs and Clarendon. Down on the flats of Tatachilla, we see a far heavier, richer, full-bodied styles.
Grenache food pairing
The heightened alcohol, medium tannin and low acidity that characterise Grenache mean it will work well with a range of dishes from game through to lighter dishes. For Kevin, the perfect match for Grenache is simple - “Pizza, always”. But, he is also fond of pairing it with “Sticky glaze duck with rocket and pear pizza. Pork belly, with buffalo mozzarella, balsamic onion, oregano and radicchio.” The notes of red plum, black cherry and raspberry also mean that Grenache is also a great match for many Asian-style dishes as long as they aren’t too spicy. As Nathan Hughes from Willunga 100 describes, “I love how lemongrass, soy and coriander work with Grenache.”
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