Grenache

Grenache, known as Garnacha in Spain, is a red grape that originated in the Aragon region of northern Spain, particularly in Zaragoza and Teruel, around the 18th century. From there, it spread across Spain and into France, Italy, and other wine regions worldwide. Its name comes from the Spanish “garnacha,” which may trace back to the medieval Latin “granaticum,” likely referencing the grape clusters’ resemblance to pomegranates.

The grape thrives in hot, dry climates and adapts well to a variety of soils. Grenache vines are vigorous, producing medium to large clusters of round, thick-skinned berries that ripen late in the season. This late ripening suits warmer regions, allowing the grapes to develop rich flavors while maintaining balance. Prominent Grenache regions include the Southern Rhône Valley in France, Priorat and Rioja in Spain, Sardinia in Italy (where it’s called Cannonau), California in the U.S., and the Barossa Valley in Australia.

Wines made from Grenache range from pale to deep ruby red, often showing aromas of red fruits like cherry, raspberry, and strawberry, complemented by white pepper, herbs, and subtle spice. On the palate, Grenache wines are typically medium to full-bodied, with moderate acidity, soft tannins, and often higher alcohol content. While many are enjoyable young, wines from old vines or premium sites can age gracefully, developing more nuanced complexity over time.

Overall, Grenache is celebrated for its versatility, vibrant fruit character, and adaptability to different climates. Its global presence and ability to produce a wide range of wine styles—from fresh, approachable reds to rich, age-worthy blends—make it a cornerstone variety for winemakers worldwide.