For such a long time, Grenache was considered a 'work-horse' grape, used primarily as a blending wine - however the South Australian Grenache has undergone a remarkable transformation.

Introduced to Australia in the 1830s, Grenache thrived in the warm, dry climates of South Australia, especially in McLaren Vale and the Barossa Valley, where it became a cornerstone for fortified wines and blends.

By the mid-20th century, it was mainly used in GSM (Grenache-Shiraz-Mourvèdre) blends, prized for its high yields and ability to lend softness and fruitiness.

A government-sponsored vine-pull scheme in the 1980s designed to reduce the grape oversupply slashed a significant number of holdings.  Sadly, this included pioneer planted vines aged over 100 years old, losing a precious piece of Australia's viticultural heritage.  

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Fuelling the revival of working with these old vines is led by a new wave of winemakers who unlocked the potential.  This includes initiatives like the Barossa Old Vine Charter-formed to safeguard the remaining rare vines in this region, establishing the vine age convention:

• Ancestor Vines        >125 years old

• Centenarian Vines  >100 years old

• Survivor Vines         > 75 years old

• Old Vines                >  35 years old

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Using winemaking techniques such as whole-bunch fermentation, and minimal intervention, produces elegant, perfumed reds bursting with bright red fruit, spice, and silky tannins—elevating Grenache to premium status and global acclaim.

​Consumer preferences have also been favourable - pivoting toward these lighter, more nuanced Grenache expressions, steered by innovative wineries that have weaned palates away from the era's bold, oaky reds.

Once dismissed as a mere blending workhorse for its perceived lack of structure, Grenache waned in popularity as drinkers embraced table wines over fortified styles in the late 20th century.

Now, it's beloved for its vibrant aromas of strawberry, raspberry, and floral notes, plus a smooth, approachable mouthfeel that pairs effortlessly with global cuisines. Wineries have fueled this shift with high-quality single-varietal releases and immersive tastings that showcase Grenache's versatility, training consumers to savor its subtlety over sheer power. This momentum aligns with wider trends in sustainable, terroir-driven wines, transforming an overlooked grape into a hot category—backed by surging sales and stellar critical scores for everyone from casual sippers to collectors.

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A Parallel Tale: Grenache and Zinfandel

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The arc of South Australian Grenache echoes that of Zinfandel in the United States, where both grapes toiled as undervalued workhorses before bursting forth as standalone icons. Like Grenache, Zinfandel landed in the 19th century and dominated California's high-volume, inexpensive blends and quirky sweet "white" styles, eclipsed by flashier rivals. Both teetered on extinction amid upheavals—Zinfandel battered by Prohibition and evolving tastes, Grenache gutted by vine pulls—yet endured through old vines that safeguarded genetic depth and character. In recent decades, trailblazing producers in both lands have pivoted to lighter, site-specific styles, ditching overripe, boozy profiles for elegant, fruit-forward gems that sing of their soils. This twin renaissance proves how heritage grapes can seize the stage via bold winemaking and a nod to ancient roots.

Standout Producers

In South Australia's Grenache vanguard, Thistledown Wines and Bekkers shine for their mastery of old-vine, single-varietal gems.

ProducerFounders/LocationSignature Style & Highlights

Thistledown WinesGiles Cooke MW and partners; McLaren Vale and surroundsSmall-batch focus; "This Charming Man" Clarendon Grenache wins accolades for vibrant red fruit and textured elegance.

BekkersToby and Emmanuelle Bekkers; McLaren ValeHandcrafted from low-yield bush vines; lauded for purity, freshness, texture, and site-driven complexity.

These trailblazers embody the region's Grenache excellence, consistently topping charts and boosting its worldwide allure.

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