About this WINE
Domaine de Montmarin
Domaine de Montmarin lies among the hills running down to the Mediterranean to the west of Cap d’Agde in Cotes du Thonge (Southern France) and covers around 350 hectares, of which just over 120 are planted with vines.
The owner, Philippe de Bertier, is a charming and unassuming individual who, with the help of his consultant œnologist and his maître de chai Bertrand Waris (from Champagne), makes exceptionally good and well presented varietal Vin du Pays wines. Recent investments in the bottling facility have seen the wines move to screw-cap whilst the launch of a range of dual varieties under the Domaine de Bertier label has further enhanced the range.
Grenache (Noir) is widely grown and comes in a variety of styles. Believed to originate in Spain, it was, in the late 20th century, the most widely planted black grape variety in the world. Today it hovers around seventh in the pecking order. It tends to produce very fruity, rich wines that can range quite widely in their level of tannin.
In many regions – most famously the Southern Rhône, where it complements Syrah and Mourvèdre, among other grapes – it adds backbone and colour to blends, but some of the most notable Châteauneuf du Pape producers (such as Château Rayas) make 100 percent Grenache wines. The grape is a component in many wines of the Languedoc (where you’ll also find its lighter-coloured forms, Grenache Gris and Blanc) and is responsible for much southern French rosé – taking the lead in most Provence styles.
Found all over Spain as Garnacha Tinta (spelt Garnaxa in Catalonia), the grape variety is increasingly detailed on wine labels there. Along with Tempranillo, it forms the majority of the blend for Rioja’s reds and has been adopted widely in Navarra, where it produces lighter styles of red and rosado (rosé). It can also be found operating under a pseudonym, Cannonau, in Sardinia.
Beyond Europe, Grenache is widely planted in California and Australia, largely thanks to its ability to operate in high temperatures and without much water. Particularly in the Barossa Valley, there are some extraordinary dry-farmed bush vines, some of which are centuries old and produce wines of startling intensity.