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Written by Master Sommelier Evan Goldstein

The word pangkarra in Aborigine means "sense of place," similar to the concept of terroir but even more ephemeral and harder to pin down. I prefer the Aborigine word, though outside Australia it's virtually unknown. I've heard it used most often there with reference to Grenache, for which soil and climate are indeed important. Australian Grenache, the country's number two grape (after Shiraz), makes and contributes to many of the country's best red wines.

Grenache (\ grəˈnäsh \) has many homes and faces. It can make extraordinary varietal wines, as the rich examples of Australia, Spain, France, and of course California, all demonstrate. It blends magnificently, as anyone who enjoys a great bottle of Châteauneuf-du-Pape, a GSM (Grenache Shiraz-Mourvedre), or many a well-balanced Paso Robles red Rhône blend can attest. It makes formidable rosé wines around the world, and you could argue that the great VDNs (vins doux naturels) coming from Banyuls, Rasteau, and Maury demonstrate Grenache's ability to yield a full-flavored and complex dessert wine. There is also a white version of the grape, Grenache Blanc, and a "gray" version, Grenache Gris. And although, yes, sparkling Grenache is available, it takes a back seat to sparkling Shiraz.

0.95%

Total Vineyard/Winegrape Plantings in California
4,428 Acres

Bearing and Non-bearing Acreage in California

0.95%

Total Vineyard/Winegrape Plantings in California
1,791.95 Hectare

Bearing and Non-bearing Acreage in California

Year end 2021

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlying styles, the below chart/graphic represents the preponderance of what you will find in California winemakers producing.

Dryness/Residual Sugar

Dry: 100 percent on a scale from Dry to of Dryness/Residual Sugar.
Acid (potential)

Dry: 75 percent on a scale from Low to High of Acid (potential).
Alcohol (potential)

Dry: 75 percent on a scale from Low to High of Alcohol (potential).
Body (weight on palate)

Dry: 100 percent on a scale from Light to Full of Body (weight on palate).
Texture

Dry: 100 percent on a scale from Gritty and Astringent to Round and Smooth of Texture.
Tannin

Dry: 75 percent on a scale from Low to High of Tannin.

Aromas/Flavors

Fruit

Raspberry, strawberry, blackberry, black raspberries, red/black cherry, kirsch, grape, cherry tomato, orange, tangerine, watermelon, red apple, red/black plum, red/black currant, fruit leather
Herbal/Vegetable

Anise, fennel, red/black licorice, black olive, oregano, tea leaf, mint, eucalyptus, menthol, garrigue, rosemary, red/purple beet, cola, tobacco
Floral

Violet, lavender, rose
Earth

Loam, mineral, potting soil, mushroom
Wood

Cinnamon, clove, chocolate, cocoa, caramel, vanilla, coconut, toast, coffee, carob
Other

Peppercorn (white and black), cured meat, gingerbread, leather, tar, honey