Grolleau is a red grape primarily grown in the Loire Valley of France and is particularly associated with the Anjou and Touraine regions. It's known for its use in producing red wines, often characterised by bright acidity and fruity flavours.
The grape clusters are generally large, and the berries are medium-sized with thin skins. The grapes have a light red to dark red colour. The wines are known for their lively acidity and vibrant fruit flavours and are often light to medium-bodied. Typical tasting notes include red berries, raspberries, strawberries, and floral and herbal undertones.
Grolleau is frequently used in blends, adding freshness and a lively character to the wines. It is sometimes blended with grape varieties, such as Cabernet Franc, Cabernet Sauvignon, and Gamay. In addition to still red wines, the variety is also used to produce rosé wines.
Some producers, especially those following biodynamic and organic farming practices, appreciate Grolleau's ability to thrive in such vineyard environments. These practices align with the overall commitment to sustainability and minimal intervention.
While Grolleau is a significant grape variety in the Loire Valley, it might not be as widely recognised globally as other varieties. Nevertheless, its contribution to the distinctive character of wines from the region, particularly in Anjou and Touraine, is notable.