Grenache Blanc is the fourth most widely planted white grape in France. It produces rich, full wines with bright flavors and crisp acidity and is a key element in our flagship white wine, the Esprit de Beaucastel Blanc. It is also growing in popularity as a single-varietal wine, particularly in California’s Central Coast. As the name suggests, it is related to the more widely known Grenache Noir. Many grape varietals have both red and white variants; the best known is Pinot, which has Pinot Noir, Pinot Blanc and Pinot Gris variations. Grenache Blanc, like Grenache Noir, is drought-resistant, vigorous, easy to graft and ripens fairly early in the cycle, after Viognier and Marsanne, but before Roussanne.
Since we brought Grenache Blanc into our nursery, we have sold budwood and grafted vines to a number of other Rhône-producing vineyards in California. The California climate of hot days and cool nights seems to be perfect for the varietal and encourages its two prime qualities: richness with crisp acids.
Grenache Blanc originated in Spain, and still plays a role in the wines of Rioja and Navarre. From Spain, it spread to France, and has thrived in the vineyards of the Rhône valley and Châteauneuf-du-Pape. In Châteauneuf-du-Pape, the crisp acidity of Grenache Blanc is used to balance the honeyed richness of Roussanne, and white Château de Beaucastel is roughly 80% Roussanne and 20% Grenache Blanc.
We imported cuttings of Grenache Blanc from Beaucastel in 1992, and the vines spent three years in quarantine at the USDA station in Geneva, New York. In 1995, the cuttings were declared virus free and released to Tablas Creek Vineyard. These vines were received into our nursery and the first grafted vines went into the ground in 1996 . Our first significant harvest of the varietal was 1999. For the next three years (up to and including the 2001 Esprit de Beaucastel Blanc), we could only refer to the varietal as Grenache on our label because Grenache Blanc was not yet recognized by the Bureau of Alcohol, Tobacco and Firearms. Not surprisingly, many people found this confusing and we were regularly asked why we added a red varietal into our white blend. In 2002 we petitioned the BATF to recognize Grenache Blanc as a separate varietal.
Even as plantings of other white Rhone varietals have plateaued, the planting of Grenache Blanc has increased; almost 40% of the 159 acres planted in California were planted since 2005. To date, almost one third of all Grenache Blanc in California is planted in San Luis Obispo county, and most of the single varietal Grenache Blancs released in California have come from the Central Coast.
Grenache Blanc is straw-colored and produces wines that are high in alcohol, with crisp acids. The nose has bright green apple and mandarin orange aromas, with clean flavors of more apple, mineral and a touch of peach. It typically has a lingering finish with a hint of licorice. Although it can stand confidently on its own (as most recently in our 2009 Grenache Blanc), its crispness and long finish make it a tremendous blending component. The crispness of Grenache Blanc shows well at low temperatures, whereas many white Rhône varietals shut down when served too cold. In our Esprit de Beaucastel Blanc, the Grenache Blanc allows the wine to show well, even highly chilled (as many restaurants often serve all white wines). As the wine warms up in the glass, the other varietals unfold, and the full richness of the wine is displayed. Anyone interested in learning more about Grenache Blanc and Grenache is encouraged to attend the Rhone Rangers tasting in San Francisco (March 27-28, 2010), where one seminar will be devoted to the grape.
You can go back to the summaries of the different Rhône grape varietals.
October 14th - 16th, 2016
Celebrate Paso Robles Harvest Wine Weekend with Tablas Creek. Join us in the tasting room all weekend for a first look at our flagship Esprit de Tablas wines from the vibrant, powerful 2014 vintage. We will kick off the festival Friday night at McPhee's Grill in Templeton (SOLD OUT) with a four-course, four-wine dinner. To be added to the wait-list call us at 805.237.1231 x230 or email email@example.com. On Saturday, join us in the cellar at Tablas Creek for a series of interactive harvest cellar tours throughout the day. Led by Executive Winemaker Neil Collins, guests will sample wines in various stages of the winemaking process and learn about the 2016 harvest and winemaking at Tablas Creek. Tours will be offered 10:30, 12:00, 2:00 and 3:30 (limited to 20 guests per tour; free to all guests). Details & more events »
Each month we feature a wine showing particularly well and offer it at a 10% discount. September's wine is the juicy 2015 Patelin de Tablas Blanc. Details »
September 23, 2016
By Suphada Rom
The bite of pork melted in my mouth like a pat of butter would over warm bread- a slow and even coating. The bits of vegetable melded into one with the thick and stewy tomato sauce. Chewing... not necessary with a dish as fall-apart tender as this. A scoop of weighty, creamy, cheese-laden polenta registered on my palate just long enough to be cleared away by the freshness of a large gulp of wine. Comfort food at its finest: ready to power you through the hibernation you are sure to embark on. Read More »