Grenache & blends

Overview

Grenache is an early-budding and relatively late-ripening grape variety, thus tending to have a rather long growing season. It is probably one of the most drought- and heat-resistant red grape varieties, better suited than most to growing as a bush vine in arid climates. Grenache can produce very fruity and sweet-tasting wines, with varying degrees of tannin depending on the specific climate and soil types in which it was cultivated. It is typically quite pale in colour and can have an element of oxidative over-ripe flavours to its appeal. 

In terms of rose wine, Provence is the most famous growing area in the world for Grenache. Grenache for Provence rose is grown all across the Cote d’Azur coast from Les Baux de Provence in west to Bellet and Nice in east, with the Cotes de Provence appellation being one of the largest and most widespread. The village of Bandol, between Marseille and Toulon, is known for particularly fine examples. Today a so-called “Provence-style” rose is even being replicated and sought out the world over.

Typical Blends and Winemaking 

Grenache blend roses are usually blended with a smaller or larger proportion of Syrah, Cinsault, Mourvedre, or other southern Rhone red grape varieties. The Provence style of rose wine is typically pale in colour, dry, with a distinctly saline and softly textured palate and a crisp acidity. Most wines are fermented and aged in inert vessels, such as for example stainless steel or concrete, but a small handful of producers have started using a degree of new French oak barrels for both fermentation and ageing, which adds an extra textural but also flavour vanilla spice aromatics element to the overall impression.

• Grenache (100%)
• Grenache-Syrah-Mourvedre

Typical aromas and flavours

Strawberry, red cherry, saline, citrus, mildly herbaceous.

Food matching

Grenache based Provence roses go extremely well with a variety of seafood, including lobster and prawns – with marie rose dressing – scallops, crab, but also smoked and cooked salmon, cooked or canned tuna, terrines of for example foie gras, chicken, or rabbit. Summer salads, olives, and gazpacho style soups also works well, as does parma harm and other types of charcuterie. At the end of the meal, strawberries, and mild hard cheeses, such as cow- or sheep- based ones are also successful.