Definition: grenache

- Production characteristics: buds break about a week before Carignan. Upright, vigorous growth, resistant to strong winds and drought. Not particularly susceptible to powdery mildew, but sensitive to downy mildew, excoriose, grey rot and grape worms. A high-yielding variety, it produces its best results on dry, stony slopes.
Maturity: 3rd period, about ten days after Carignan.
Approved clones:
For Grenache blanc, 141 and 143. For Grenache gris, 147, 148, 149 and 150.
For Grenache Noir, 22 clones including 139. In descending order of preference, 135, 136, 362, 224, 435, 513 and 1064. To view the complete list of approved clones, click here!
- Type of wine/Aromas: in favourable conditions (dry, stony soil), the wine produced is very alcoholic, full-bodied, very heady, with a beautiful golden red colour. Wine made from pure Grenache Noir ages quickly, its colour oxidises and tends towards rancio.
To obtain good wines for ageing, it must be blended with other grape varieties.
It is part of the grape varieties used in the Châteauneuf du Pape, Côtes du Rhône, Tavel, Côtes de Provence, Coteaux du Languedoc, Banyuls, Maury, Rivesaltes, Grand Roussillon and Rasteau appellations.
Aromas of narcissus and privet flower for Grenache blanc;
Aromas of banana (noticeable in wines made using carbonic maceration), burnt, cocoa, coffee, blackcurrant, hay, raspberry, ripe stone fruits (morello cherry, prune, etc.), cooked fruit, dried fruit, smoke, pepper, rancio, black liquorice, burnt sugar, old wood, etc. for Grenache Noir.

The Grenache grape variety comes in four colours: the best known is, of course, red Grenache, but white Grenache ranks third among white grape varieties in France after Ugni Blanc (number one) and white Sémillon. There is also grey Grenache and pink Grenache.