Grolleau, known for its extensive use in rosé wines, is an inherently French grape variety primarily found in the Loire Valley. The vine thrives in the Atlantic-influenced climate, enjoying the mild temperatures and generous rainfall that gently nurtures its growth. This grape type favours calcareous and silica soils, predominantly discovered in the hidden valleys of the Loire.
Grolleau is a rather thin-skinned grape variety and it forms compact clusters, not unlike a pine cone, marked by their distinctive bluish-black colours with juicy pulp on the inside. The vine is highly productive and ripens early, often resulting in high-yield harvests. Owing to its well-established growth patterns and productivity, Grolleau was once the third most widely planted grape in France.
However, its reputation has fluctuated due to its inconsistent quality and the less discerning palate of modern wine consumers. Despite this, it has remained a staple for crafting the renowned Rosé d'Anjou and the effervescent Rosé de Loire, where its acidity and fresh, fruity flavours come into their own. With characteristic notes of wild berries, red fruits and sometimes a hint of pepper, Grolleau grapes provide a light-bodied, crisp and lively flavour profile.
Though the Grolleau grape doesn’t enjoy the elite status of some other European varieties, it nonetheless endures, proving itself valuable for its freshness and versatility, and its ability to blend harmoniously with other grape varieties. As of recent years, vignerons are beginning to recognise the potential of this humble grape, seeking to highlight it as a single varietal and craft more sophisticated wines. In an age where consumers are drawn to new experiences and lesser-known wine styles, Grolleau could enjoy a resurgence, placing it once more at the forefront of French viticulture.
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