Of disputed origins, somewhere between Spain and the islands of Italy, Grenache is widely celebrated in Australia as the backbone or hero of a variety of wines and wine styles.
Known around the world by a variety of names including but not limited to Garnacha, Grenache, Garnaxa, Aragones or Cannonau, our beloved, adopted Mediterranean red thrives in the hot, dry climate of the Barossa Valley.
A cornerstone of the Barossa’s reds selection, Grenache is as comfortable in a light food-friendly rosé as it is blended with other Barossan red varietals.
In the Barossa Valley, noble Grenache is synonymous with old vine. These are the gnarly, twisted vines you might pass as your drive through our region. Often low to the ground, or with impressive thick trunks, many viticulturists minimise irrigation of Grenache to improve its drought tolerance.
The shape of those vines are a testament to their ability to withstand our unforgiving Australian summers, and the often low yields of fruit offer a rewarding intensity of fruit flavour.
Letting Grenache stand on its own two feet and shine in all its red-fruited glory is a powerful statement. When nurtured correctly, 100% Grenache is hard to beat.
There’s a reason Tasting Australia’s Grenache Masterclass sells out every year – it’s a chance for the best of Barossa and McLaren Vale to battle it out!
Almost every great winemaker in the Barossa offers a take on the versatile grape, from full-bodied, high alcohol styles, to leaner, more fruit forward ‘drink now’ variants. Boy are we spoilt for choice.
Enjoy flavours from tutti frutti red berry bombs, strawberries and cream, clove, raspberry and cherry, spearmint, and white pepper.
Thanks to its wonderful flexibility, Grenache is a breeze to pair with a variety of dishes and cuisines.
A lean, fruity and youthful style pairs beautifully with a mushroom lasagne.
Dry, crisp Grenache Rosé is just the thing for an all-Aussie backyard seafood barbie, while blended with Mouvedre/Mataro and Shiraz, Grenache blends are a comfortable middle ground for the breadth of the family.
For Atze’s, our Grenache is made for hearty, slow cooked dishes – think lamb shanks and mash.
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Today I'm extra extra excited to share my recipe of the month with a variety which we grow extensively back on my family's Chateau back in Bordeaux, France.
And I'm really fussy when trying any wines made from this variety from around the world. The pressure is really on my Husband Ryan and bosses John and Barb when they grow and make the variety that is closest to my French heart!