Carignan

Carignan’s signature style is defined by its bold structure and vibrant personality. In the glass, expect a wine that’s deeply colored—often a striking ruby or purple—with a medium to full body that feels substantial on the palate. High tannins and zippy acidity are hallmarks, giving Carignan both backbone and freshness, though careful vineyard work is needed to keep those tannins from turning rough or bitter. The grape’s thick skins and late ripening bring intensity and concentration, especially when grown on old vines in warm, dry climates. When handled with care, Carignan delivers a wine that’s both powerful and balanced, with the ability to age gracefully and pair beautifully at the table.

Carignan’s flavor is deeply influenced by its growing conditions and winemaking style. Here’s how regional and climate factors shape its profile:

• Climate Effect: In cooler climates or when harvested early, Carignan shows vibrant red fruit flavors—raspberry, cranberry, tart cherry, strawberry, and redcurrant—often with a lively, fresh acidity. Warmer regions or riper grapes shift the spectrum toward blackberry, black cherry, plum, cassis, and even prune, with softer tannins, higher alcohol, and a rounder feel.
• Regional Influence: Beyond fruit, Carignan often expresses savory and earthy notes: Mediterranean herbs (like thyme, rosemary, and bay leaf), garrigue, mint, eucalyptus, and occasional forest floor or mushroom. Spice elements such as cinnamon, white pepper, anise, baking spices, licorice, black pepper, and clove can appear, along with nuances of tobacco leaf, smoky, leathery, or cured meat, and sometimes a touch of green pepper or herbaceousness in underripe or high-yield examples.

Old vines and winemaking choices—such as carbonic maceration, traditional fermentation, or oak aging—significantly affect Carignan’s tannin structure, acidity, and complexity, making each wine a distinct, layered experience in the glass.

Carignan’s character is deeply shaped by its regional origins, with old vines and local traditions bringing out unique expressions in each area.

• France – Languedoc-Roussillon: The heartland of Carignan, where old hillside vines yield wines ranging from rustic and earthy to polished and structured, often featuring dark fruit, garrigue herbs, and lively acidity.
• Spain – Priorat: Locally known as Samsó or Carinyena, this grape thrives on slate soils, producing powerful, mineral-driven reds with firm tannins and deep complexity, serving as both a blending component and a prized varietal wine.
• Italy – Sardinia (Carignano del Sulcis): In the Mediterranean climate of southwestern Sardinia, Carignano delivers ripe, smooth wines with notes of plum, cherry, myrtle, dark chocolate, licorice, and black pepper, shaped by sandy soils and sea breezes.
• Chile – Maule Valley: Old, dry-farmed bush vines in Maule create vibrant Carignan with bright red fruit, floral and herbal notes, and a medium-full to full-bodied style supported by firm, well-integrated tannins, reflecting the region’s commitment to quality and tradition.

With its bold tannins, lively acidity, and savory, spice-laced character, Carignan is a natural partner for hearty, flavor-packed dishes that bring out the best in both the wine and the food.

• Rich meats and game: Carignan’s structure is ideal for grilled or roasted red meats like steak, lamb chops, and brisket, as well as game such as venison and wild boar—the wine’s tannins soften with protein, while its acidity keeps every bite fresh.
• Earthy and herbed vegetarian fare: Mushroom risotto, roasted eggplant, or pasta with robust vegetable sauces echo the wine’s earthy and savory notes, while Mediterranean herbs like rosemary and thyme in the dish resonate with Carignan’s aromatic profile.
• Bold cheeses and charcuterie: Aged, hard cheeses such as Manchego, Parmesan, and aged Cheddar, along with cured meats and pâté, match Carignan’s depth and tannin, making for a satisfying and balanced pairing.

• Serving Temperature: Serve Carignan slightly cooler than full-bodied reds, around 60–65°F (15–18°C). For a fresher style, start at 57–60°F (14–16°C) and let it warm in the glass.
• Glassware: Use a standard red wine glass with a generous bowl to highlight fruit and spice. Glasses designed for Syrah/Shiraz or Hermitage also work well.
• Decanting: Younger Carignan benefits from 30–60 minutes of decanting to soften tannins and open up aromas. For older bottles, decant gently just before serving to avoid sediment and preserve delicate flavors.
• Aging Potential: Most Carignan is best enjoyed within 3–5 years, though top-quality, old-vine examples can age gracefully for 5–15 years, developing earthy and spicy complexity.
• Storage: Store bottles on their sides in a cool, dark place at about 55°F (13°C) with moderate humidity (50–80%). Avoid heat, direct light, and vibration to protect the wine’s character.