• Color: Red 
  • Grape Parentage: unknown
  • Place of Origin: Aragón, Spain (competing Itailan theories suggest Sardinia, but the grape shows a much greater diversity of mutation in Spain)
  • Origin of Grape Name: The word “Garnacha” may derive from the Italian vernaccia, or it may derive from the Catalan garnaxa, a regal gown whose color resembled the color of the wine.  “Garnacha” first appeared in print in a 1603 Miguel de Cervantes short story, in a description of Italian white wines.
  • Major Countries of Production:
    • France: 88,379 hectares (2011, FranceAgrimer)
      • Vaucluse département: 25,638 ha
      • Gard département: 15,564 ha
      • Hérault département: 9,712 ha
      • Var département: 8,530 ha
      • Drôme département: 8,046 ha
      • Aude département: 7,930 ha
      • Pyrénées Orientales département: 6,335 ha
      • Bouches du Rhône département: 3,632 ha
      • Ardèche département: 2,140 ha
    • Spain: 75,399 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
    • Italy: 6,288 ha (2000, Italian Agricultural Census)
    • United States:
      • California: 6,170 acres total (2010, USDA/CA Dept. of Agriculture)
    • Australia: 1794 hectares (2010, Wine Australia)
  • Synonyms: 
    • Spain: Garnacha Tinta, Garnatxa, Lladoner, Uva di Spagna, Tintilo de Rota, Tinto Menudo, Roussillon Tinto, Tinto Aragonés
    • Note: Garnacha Tintorera is a synonym for Alicante Bouschet, not Grenache
    • France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat, 
    • Italy: Cannonau (Sardinia), Tocai Rosso, Bordò, and Tai Rosso (Veneto), Vernaccia Nera (Marches)
    • Note: The Sardinian grapes Garnaccia and Granazza, previously thought to be synonymous with Grenache, are genetically distinct
  • Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought
  • Major Clones: Grenache Blanc (Garnacha Blanca), Grenache Gris (Garnacha Roja), Garnacha Peluda
  • Preferred Soil Type: Hot, dry, stony soils (such as schist or granite)
  • Associated Classic Soil Types:
    • Châteauneuf-du-Pape: Galets
    • Priorat: Llicorella
  • Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo

Typical Descriptors and Structure for Châteauneuf-du-Pape
(Grenache-dominated blends)

  • Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Concentration
  • Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig
  • Possible Volatile Acidity, Oxidation
  • Floral: Red Flowers, Dried Lavender
  • Herbal: Herbes de Provence, Garrigue/Wild Brush, Rosemary, Brewed Black Tea, Savory Herbs
  • Spice: Curing Spices, Black Pepper, Juniper, Clove, Licorice, Lavender
  • Other: Powdered Sugar, Dried Orange/Grapefruit Peel, Old Leather/Brettanomyces
  • Earth: Moderate Plus to High Minerality, Stony/Gravelly, Baked Earth
  • Oak: Large Neutral Casks (foudres) or Concrete Vats, although some modern special cuvée styles may incorporate smaller barrels and new oak
  • Structure: Dry, Moderate Plus to Full Body, Moderate to Elevated Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol

Typical Descriptors and Structure for Australian Grenache

  • Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Plus Concentration
  • Aromas/Flavors: Moderate Plus Intensity
    • Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie
    • Possible Volatile Acidity, Oxidation
    • Floral: Red Flowers
    • Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
    • Spice: Curing Spices, Black Pepper, Licorice
    • Other: Powdered Sugar, Possible Old Leather/Brettanomyces
    • Earth: Moderate Minerality, Crushed Vitamin
    • Oak: Neutral to Moderate Use of New French or American Oak

Structure: Dry (with a Ripe, Sappy Attack), Moderate Plus to Full Body, Moderate Tannin, Moderate Acidity, Elevated to High Alcohol

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