A Kiwi grenache that's worth celebrating

International Grenache/Ganarcha Day seems to have passed last Friday almost without a whimper in this part of the world. Though I did see one Spanish-themed restaurant/bar in Wellington at least making an effort to remind New Zealanders that grenache is held by some to be just as important in the world of red wine as cabernet sauvignon.
Contrary to popular belief it is one of the world's most widely-planted reds, the biggest in the southern Rhone, in France, especially in Chateauneuf-du-Pape where it provides a base for the region's multi-varietal wines.
In Spain is is more often produced as a varietal or blended with another Spaniard, while in Australia it is most likely to be mixed with shiraz and mouvedre to produce a glorious GSM.
In New Zealand, where it is a rarity, one of the few and best known plantings of grenache is on the Gimblett Gravels, in Hawke's Bay, where Villa Maria has a hectare growing. This is used to make a varietal in the Cellar Selection range (pictured right).
The 2014 is a particularly good example, probably the best yet, of what can be achieved with this variety in New Zealand, given the right conditions. A beautifully perfumed wine that's chokka with trademark cherries, berries and a sprinkle of spice. Certainly no shrinking violet (there's a sniff of them as well) it weighs in at 14.5 percent. At just $24.99 a bottle it's a must-try. And a great buy.
  

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