We studied the effect of vine water status on the dimethyl sulfur potential (DMSP), ammonium, and amino acid contents of the berry during the maturation of Grenache Noir grapes. Water deficit increased the accumulation of amino acids in berries and favored yeast assimilable amino nitrogen. Similarly, ammonium content was higher in berries from vines subjected to moderate water deficit. DMSP content followed the same trend as yeast assimilable amino acid content, with higher concentrations observed in the berries of vines subjected to water deficit. The high DMSP and yeast assimilable nitrogen contents of musts from vines subjected to water deficit resulted in a better preservation of DMSP during winemaking. The wines produced from these musts had a higher DMSP level and would therefore probably have a higher aroma shelf life, because the DMSP determines the rate of release of dimethyl sulfur during wine storage, and this compound enhances fruity notes.