Grenache Blanc (a white cousin to the red Grenache Noir) originated in North East Spain, where it is known as Garnatxa Blanca in Catalan. At some point, it migrated across the Pyrenees and has found its second home in the Rhone Valley in Southern France. In France, it is also cultivated in the Languedoc-Roussillon region as well, where it goes into blended wines alongside Roussanne, Marsanne and Viognier. In the Rhone, it is one of the varieties that are permitted to make up white blends, as well as the more famous Chateauneuf-du-Pape Blanc.
As a single varietal wine, Grenache Blanc tends to be medium to full-bodied depending on the style. When fermented in inert vessels, such as stainless steel, and not barrel-aged, the wines show a bright fruit focus, with lifted aromas of green apple, pear and lime zest. When oak-aged or barrel-fermented, the wines tend to be richer showing more baked apple characters, with lemon curd and brioche tones. The wines can age, but are generally made to be consumed within 5 years of vintage.
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