Originating from the Loire Valley in France, the Grolleau grape, pronounced "Grow-low", is a red wine grape variety distinguishing itself with its distinctive flavours and colouring. The grape's name is derived from the French word 'grolle', translating to 'crow' in English, reflected in its dark, near black pigmented skin, akin to the feathering of a crow. The Grolleau grape has a robust history, with its cultivation dating back hundreds of years, adding a touch of time-honoured tradition to its profile.
Grolleau grape vines are high-yielding, enabling winemakers to produce larger quantities per hectare compared to other variants. The grape is ideally grown in cooler climates, and ripens quite early, offering a rather high acidity. These traits make the Grolleau perfect for creating rosé and sparkling wine, due to its bright acidity and vivid colour.
The wines produced with this grape exhibit a unique blend of flavours. Sharp, wild red fruit notes are prominent, hinting at strawberry and raspberry, paired with a subtle floral undertone. When made into rosé, the wine retains a crisp acidity which tends to be offset with a touch of residual sugar, making it tastefully sweet yet balanced.
However, the Grolleau has experienced a decline over recent decades due to winemaking evolution and the shifting palates of wine enthusiasts, leading to an increased popularity of other varieties. Despite this, the grape still remains a crucial element in creating Loire's rosés, like the famed Rosé d'Anjou, and some Loire sparkling wines.
On a sustainability note, winemakers appreciate Grolleau for its resistance to certain diseases, contributing to easier vine maintenance and eco-friendly winemaking practices. Overall, despite its less-frequented status in modern times, the Grolleau grape continues to hold its own as a unique, historically rich grape variety.
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