Counoise is a dark-skinned wine grape grown primarily in the Rhône valley region of France. Counoise is also grown in California and Washington. Counoise adds a peppery note and good acidity to a blended red wine, but does not have much depth of colour or tannin.
Counoise is one of the grapes allowed into the blend of Châteauneuf-du-Pape wine. In 2004 only 0.5% of the appellation's area was planted with Counoise. Some producers who favour the variety use about 5% of it in their blends, and those account for most of the plantings. One such producer is Château de Beaucastel, which is noted for using all the 13 allowed varieties.
Alternative Names: Auban, Connoise
Grenache or Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape most likely originated. It is also grown in the Italian isle of Sardinia, the south of France, Australia, and California's Monterey AVA and San Joaquin Valley.
It is generally spicy, berry-flavoured and soft on the palate and produces wine with a relatively high alcohol content, but it needs careful control of yields for best results. Characteristic flavour profiles on Grenache include red fruit flavours (raspberry and strawberry) with a subtle, white pepper spice note. Grenache wines are highly prone to oxidation, with even young examples having the potential to show browning (or "bricking") coloration that can be noticed around the rim when evaluating the wine at an angle in the glass. As Grenache ages the wines tend to take on more leather and tar flavours. Wines made from Grenache tend to lack acid, tannin and colour, and it is often blended with other varieties such as Syrah, Carignan, Tempranillo, and Cinsaut.
In Spain, there are mono-varietal wines made of Garnacha tinta (red Grenache), notably in the southern Aragon wine regions of Calatayud, Carinena and Campo de Borja, but it is also used in blends, as in some Rioja wines with tempranillo. Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape, where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah (commonly known as Shiraz in that country) and Mourvèdre with old vine examples in McLaren Vale. In Italy, the Sardinian D.O.C. wine Cannonau di Sardegna is by law 90% local Grenache (Cannonau). Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Côtes du Rhône and those of the Navarra region. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian fortified wine.
Grenache is often used as a blending component, adding body and sweet fruitiness to a wine. The grape can be troublesome for the winemaker due to tendency to oxidize easily and lose colour. To compensate for the grape's naturally low tannins and phenolic compounds, some producers will use excessively harsh pressing and hot fermentation with stems to extract the maximal amount of colour and phenols from the skins. This can backfire to produce green, herbaceous flavours and coarse, astringent wine lacking the grape's characteristic vibrant fruitiness. To maintain those character traits, Grenache responds best to a long, slow fermentation at cooler temperatures followed by a maceration period. To curb against oxidation, the wine should be racked as little as possible. The use of new oak barrels can help with retaining colour and preventing oxidation but too much oak influence can cover up the fruitiness of Grenache.
The high levels of sugars and lack of harsh tannins, makes Grenache well adapted to the production of fortified wines, such as the vin doux naturels (VDN) of the Roussillon region and the "port-style" wines of Australia. In these wines, the must ferments for three days before grape spirit is added to the must to halt the fermentation and the conversion of sugar into alcohol. The high alcoholic proof grape spirit brings the finished wine up to 15–16% alcohol. These wines can be made in a rancio style by being left outside in glass demi-johns (or carboys) or wooden barrels where the wine bakes in the sun for several years until it develops a maderized character and flavours of sour raisins, nuts and cheese. These fortified VDNs and port-style wines have longevity and can be drinkable well into their third decade.
Alternative Names: Alicante, Cannonau, Garnacha, Garnacha Tinta, Garnatxa, Granaccia, Grenache Noir, Lladoner, Tinto Aragones, Tocai Rosso
Mourvèdre is a red wine grape variety grown in many regions around the world including the Rhône and Provence regions of France, the Valencia and Jumilla denominaciones de origen of Spain, as well as the Balearic Islands, California and Washington and the Australian regions of South Australia and New South Wales, as well as South Africa. In addition to making red varietal wines, Mourvèdre is a prominent component in "GSM" (Grenache, Syrah, and Mourvèdre) blends. The variety is also used to make rosé and port-style fortified wines.
Mourvèdre tends to produce tannic wines that can be high in alcohol. The style of wine produced from the grapes varies greatly according to where it is produced, but according to wine expert Jancis Robinson Mourvèdre wines often have wild game, or earthy notes to them, with soft red fruit flavours. According to wine expert Oz Clarke, young Mourvèdre can come across as faulted due to the reductive, sulfur notes and "farmyard-y" flavours that some wines can exhibit before those flavours mellow with age.
The variety can be a difficult grape to grow, preferring "its face in the hot sun and its feet in the water" meaning that it needs very warm weather, a low leaf-to-fruit ratio but adequate water or irrigation to produce intensely flavoured fruit that is not overly jammy or herbaceous. The vines' susceptibility to many viticultural hazards such as powdery and downy mildew as well as overly vigorous foliage can present additional problems for vine growers.
The small, thick-skin berries of Mourvèdre are high in phenolic compounds that have the potential to produce a deeply coloured, very tannic wine with significant alcohol levels if harvested at high sugar levels. However, the variety is rarely harvested at sugar levels below 13% alcohol (approx 23 Brix) because the flavours at those lower levels are often very weak and herbaceous. In winemaking, wines made from Mourvèdre are prone to both oxidation and reductive flavours (such as hydrogen sulphide) if care is not taken at the winery. While in Bandol, it is common to ferment Mourvèdre with the stems, the grapes usually go through a crusher/destemmer in New World regions such as a California due to the harsher, green tannins that are more typical of the stems in those regions. While the wine can be stored in oak barrels, it often does not absorb oak flavours as well as other varieties (such as Merlot and Cabernet Sauvignon) so it is often stored in neutral oak or large format barrels.
In many regions of the world, Mourvèdre is often blended with other varieties such as Grenache and Syrah in the "GSM" blends of Rhône, Australia and the United States. In these blends, Mourvèdre often provides colour, fruit and some tannic structure to complement the fruity Grenache and elegant Syrah. In Provence and Rhône it also sometimes blended with Cinsault and Carignan as part of both red table wines and rosé. In Australia, the variety is sometimes used in fortified port-style wines.
According to wine expert Jancis Robinson, in favourable vintages Mourvèdre can produce highly perfumed wines with intense fruit flavours and notes of blackberries and gamy or meaty flavours. Oz Clarke notes that some examples of Mourvèdre may come across as faulted in their youth with "farmyard-y" and strong herbal flavours. As the wine ages, more earthy tertiary aromas may develop before becoming more leather and gingerbread aroma notes.
In both Old and New World wine regions, Mourvèdre is a popular grape to be used in rosé winemaking. These wines can be made as a dedicated rosé where the skins are allowed only a brief period of skin contact (a few hours or a single day) before they are pressed or as saignée where some of the juice destined for a red Mourvèdre is "bled off" during fermentation creating two separate wines - a darker, more concentrated red wine and the lighter rosé.
Alternative Names: Monastrell, Mataro, Esparte, Etrangle-Chien
Syrah, also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from south-eastern France, Dureza and Mondeuse Blanche. Syrah should not be confused with Petite Sirah, a cross of Syrah with Peloursin dating from 1880.
The style and flavour profile of wines made from Syrah are influenced by the climate where the grapes are grown with moderate climates (such as the northern Rhone Valley and parts of the Walla Walla AVA in Washington State) tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and notes of blackberry, mint and black pepper. In hot climates (such as Crete, and the Barossa Valley and McLaren Vale regions of Australia), Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allow the wines produced to have favourable aging potential.
Syrah is used as a single varietal or as a blend. Following several years of strong planting, Syrah was estimated in 2004 to be the world's 7th most grown grape at 142,600 hectares (352,000 acres). It can be found throughout the globe from France to New World wine regions such as: Chile, South Africa, the Hawke's Bay, Waiheke, New Zealand, California and Washington. It can also be found in several Australian wine regions such as: Barossa, Heathcote, Coonawarra, Hunter Valley, Margaret River and McLaren Vale
Wines made from Syrah are often powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavour notes, depending on the climate and soils where it is grown, as well as other viticultural practices chosen. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, and black pepper. No one aroma can be called "typical" though blackberry, coffee and pepper are often noticed. With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savoury "tertiary" notes such as leather and truffle. "Secondary" flavour and aroma notes are those associated with several things, generally winemakers' practices (such as oak barrel and yeast treatment).
The Syrah-dominated appellations (AOCs) of northern Rhône have, like most other French appellations and regions, no tradition of varietal labelling of their wines. Indeed, such practices are generally disallowed under AOC rules, and only the AOC name (such as Cote-Rotie, Crozes-Hermitage or Hermitage) appears on the label. Varietal labelling of Syrah/Shiraz wines is therefore a practice that has emerged in the New World, primarily in Australia.
To confuse matters, in northern Rhône, different clones of genuine Syrah are referred to as Petite Syrah (small Syrah) or Gros Syrah (large Syrah) depending on the size of their berries, with Petite Syrah being considered the superior version, giving wines higher in phenolics.
As a general rule, most Australian and South African wines are labelled "Shiraz", and most European wines (from such regions where varietal labelling is practiced) are labelled "Syrah". In other countries, practices vary and winemakers (or wine marketers) sometimes choose either "Syrah" or "Shiraz" to signify a stylistic difference in the wine they have made. "Syrah"-labelled wines are sometimes thought to be more similar to classic Northern Rhône reds; presumably more elegant, tannic, smoke-flavoured and restrained with respect to their fruit component. "Shiraz"-labelled wines, on the other hand, would then be more similar to archetypical Australian or other New World examples, presumably made from riper berries, more fruit-driven, higher in alcohol, less obviously tannic, peppery rather than smoky, usually more easily approached when young, and possibly slightly sweetish in impression. It must, however, be realised that this rule of thumb is unevenly applied.
Alternative Names: Shiraz, Hermitage