The History of Grenache

Grenache has a long history, beginning in the region of Aragon in Spain. From there, the variety spread throughout Europe, becoming well established in France and Sardinia, where it has been grown for centuries.

Grenache arrived in Australia in the early nineteenth century, with James Busby introducing vine cuttings to New South Wales in 1832. The variety was once widely planted and played an important role in Australia's wine industry, particularly in fortified wine production. Over time, plantings declined as varieties such as Shiraz became more prominent. In recent years, however, Grenache has experienced a resurgence, with winemakers increasingly recognising its potential for both blends and single-varietal wines.

There are several members of the Grenache family, including Grenache Noir, Grenache Blanc and Grenache Gris, as well as the lesser-known Hairy Grenache. While traditionally used in fortified wines and blends, Grenache is now increasingly made as a single-varietal wine. It is also a key component of GSM blends, alongside Shiraz and Mourvèdre or Mataro.

Grenache is well suited to warmer climates. It is an early-budding variety but ripens relatively late, giving it a long growing season and allowing it to perform well in warm, dry regions. It is often recognised for its bright red fruit character, with flavours and aromas of strawberry, cherry and plum, sometimes alongside orange peel, herbs and spice. Depending on where and how it is grown and made, Grenache can range from light and fresh to richer and more structured. Its naturally lower tannins can also make it particularly approachable, while still offering complexity and texture.

At Midnight Sounds, Grenache was a natural choice. I wanted to work with a variety that has a strong history in Australia but is also finding a new audience. Grenache Supernova is my take on the variety, focusing on its bright fruit, freshness and lighter style.