Australian Grenache Wines – The New Attention Grabber

The story of Australian Grenache Wines seems like a movie plot. There's a good beginning, followed by twists and turns, there's a climax and finally a happy ending, which is still going on. Grenache is one of the original varieties imported to Australia in 1832 by James Busby. Many vineyard sites, especially those based in Barossa Valley and McLaren Vale, still have those old Grenache vines dating back to the late 1800s. These low-yielding world's oldest Grenache vines produce higher quality and better-structured wines that are globally famous. A grape variety once ignored is one of the most widely planted red wine varieties in the world today.

What makes Grenache a star?

Grenache is an early budding and late-ripening variety which develops well in warmer zones. Possessing black skin, Grenache is a very thick grape but yields less colour than its preceding Carignan, so it doesn't make dark wines. It is being widely used as a blending grape to lighten the colour besides adding some sweetness to the wine. Owing to its beautifully blending features, this red variety has been extensively used for producing fortified wine since the mid-1920s. It has been successful in the production of Rose as well.

Taking the position in Single-Varietals

Australian Grenache has not just proven itself as the backbone for many red varietals [especially Shiraz and Mourvedre, not to forget the famous GSM blends]. It has also built its position in the single-varietal world. The growers have embraced the beauty of the ripe, spicy, raspberry and cherry-scented characters which single varietal Grenache can yield. The established winemakers worked and experimented well with this category and that’s how medium to full-bodied, single-varietal Grenache wines came into fashion. 

Since the world is inclining more towards lighter styles and more drinkable reds, winemakers have begun recognising the importance of Australian Grenache and its true personality. The traits that went against this variety in the past and were ignored for decades – the pale colour and the ethereal appeal – are now seen as its assets. The lighter-coloured, perfumed, and elegant Grenache wines are highly compatible with a variety of foods.

Conclusion

The famous winemaker Dave Powell once called Grenache as the Pinot Noir of the South. Seeing the achievements and evolution of Grenache, no wonders, why he said so and why Australian Grenache has become an attention grabber. Try some Australian Grenache single-varietals or blends to reveal its excellence in just one sip! Cheers!