McLaren Vale's Grapes: Cabernet Sauvignon, Grenache, Merlot, Shiraz

Cabernet Sauvignon

Cabernet Sauvignon is perhaps the most famous red grape. Its home is Bordeaux where it is was created as a cross between Cabernet Franc (red grape) and Sauvignon Blanc (white grape). Since then its popularity has spread and it is grown all around the world. It prefers warmer climates to ripen fully and even in Bordeaux some years it does not ripen. That is why Cabernet Franc is also used in Bordeaux blends as it ripens faster. What makes Cabernet so popular is not its bouquet, which can range from blackcurrants to cigar box, but its structure, typically having both tannins and acidity to create a smooth feeling in the mouth. The structure allows the blending with other grapes, perhaps the most famous pairing is Cabernet Sauvignon and Merlot where the Cabernet provides the structure and the Merlot gives the wine the soft, rounded feel in the mouth. Recently Cabernet has been mixed with Sangiovese (Chianti's grape) to create the SuperTuscans.

Grenache

Grenache or Garnacha, as it's called in Spain is a hot-climate red variety. It's origins are uncertain. As Garnacha, it probably originated in Spain, in Aragon in the north. But it is the same variety as Sardinia's Cannonau, so could have made its journey from there to Spain when Sardinia was under Aragon rule between 1297 and 1713. Whatever, it now has a large presence in France, particularly in the south in Languedoc-Roussillon and the southern Rhone. This high-yielding grape survives well in such hot, dry, windy vineyards as a result of its strong wood. It buds early and ripens relatively late and can achieve high sugar levels in regions that afford it a long growing cycle. Its weaknesses are lack of colour and low tannins, which is why it is often blended, such as in Rioja, but it is possible to concentrate both these characteristics if yields are kept low. Grenache wine has a tendency to oxidise early, a rustic quality and an attractive sweetness. However, in irrigated vineyards, such as much of the New World, the vine may lose even these taste markers. At the other extreme, if it is pruned severely, grown on the poorest soils and the vine and the grapes reach full maturity, then it can produce rich red wines needing several decades of cellaring - as some diligent producers in Chateauneuf-du-Pape have shown. Grenache certainly is a multi-purpose grape. Apart from producing dry reds, it is also the grape used for much of the rosé in France and Spain and is also the main ingredient for sweet vin doux naturels, such as Banyuls and Maury. In California, it produces the misleadingly named but popular rosé White Grenache, while Sardinia makes alcoholic reds and dessert wines from it. Beyond this, it's also found growing in Calabria, Sicily, Israel and both South and North Africa. Grenache is a grape with countless synonyms, including some that reflect its habitats, such as Tinto Aragones, Roussillon Tinto, Uva di Spagna, Alicante, Rivesaltes and Aragonais.

Merlot

Merlot makes luscious, smooth and fruity wines. In spite of this, it�s still perceived as one of the vine world�s great underdogs, most often being unfavourably compared to prized Cabernet Sauvignon, its more austere and frequent blending partner. Planted throughout South West France and much of the rest of the world, Merlot means �little blackbird� in Bordeaux patois, and was so-called because it was said that it�s the grape the blackbird guzzles first and that the bird�s colour resembles the grapes. It produces its most glorious wines in St-Emilion and Pomerol, on the right bank of the Gironde, including Bordeaux�s most expensive wine, Chateau Petrus. Chile's soft plum aromas are a favourite to many consumers. Merlot can adapt to a wide range of soils and microclimates, but it buds, flowers and ripens relatively early, so spring frosts are a danger. Its thin-skinned grapes are also liable to rot in wet vintages. However, Merlot�s lowish fruit tannins make it an excellent early-drinking wine.

Shiraz

Shiraz and Syrah are the same grape. However apart from Australia where it is always called Shiraz, and France where it is Syrah, the rest of the world tends to follow the style of these two. If the wine is ripe and full bodied the wine is often called Shiraz. If the wine has less fruit, more acidity and lower alcohol, it tends to be called Syrah after the wines produced into the North of Rhone. Shiraz/Syrah is produced by itself or can be blended typically in three ways. A small amount of the white grape Viognier can lift the deep flavours of Syrah, this is common in Northern Rhone. In Southern Rhone and recently Australia, blending has been based around adding Grenache and Mourvedre, copying the blending behind Chateauneuf-du-Pape. Even more recently Cabernet Sauvignon and Shiraz/Syrah has been blended in the Southern French wine region of Languedoc, creating big wines with elegance. Hotter climate Shiraz often has aromas of plum, tar and leather and with the right oak treatment even chocolate. Cooler climate Syrah can have a peppery note to the wine.