The second birth of Carignan
Appearing in France in the 12th century, Carignan, originally from Spain, quickly became the country's first cultivated grape variety.
For a long time, Carignan was grown on plains on land designed for high yields, but it struggled to reveal its true nature, which over the centuries gave it a bad image. Yet capable of producing wines of real character, Carignan flourishes when aged and planted in suitable terroirs.
Carignan in the Rhône Valley
It is said to be vigorous, loving drought and heat. Carignan is also known as “hard wood”, because of its thick and robust branches.
Formerly synonymous with mediocre quality and high yields, Carignan has given way to higher quality grape varieties. However, it has not completely disappeared from the Rhône Valley landscape. Today, thanks to winegrowers who now preserve their old vines, and cultivate them on hillsides well exposed to clay-limestone soils, Carignan is regaining its nobility. Françoise Dijon, oenologist and head of the Rhône Valley wine quality observatory, explains to us that “planted on appellation of origin soils, Carignan gives a beautiful quality. When it is harvested when overripe, it offers noble tannins that bring freshness to the wine”.
A special grape variety
A third-period grape (a classification designating ripening at the end of the harvest), its late ripening is perfectly suited to the particularities of the Mediterranean climate: “Very resistant to drought, this grape variety produces regular yields even in difficult, dry and shallow soil conditions”, a considerable advantage in the Rhône Valley! While yields can be as high as 20hl/ha on the plains, on the hillsides the yield is much lower. At 50hl/ha, the grape variety can express all its organoleptic qualities.
Françoise Dijon tells us that Carignan does have a weak point:
Its sensitivity to powdery mildew (a common disease of fruit crops) which requires special attention and treatment with sulfur as soon as the first signs of infection appear in the spring.
Aromas
Wines made from Carignan reveal spicy notes, but also aromas of "prune, blackberry or black cherry". It is not uncommon to smell touches of toast, almond or leather after its aging in oak barrels and sometimes even "English candy, violet or banana"!
Carignan generally produces colorful, structured and tannic wines. Grown on hillsides and in a warm climate, it produces full-bodied wines with a high alcohol content (over 12%). It is mainly used for its structure and robustness, in blends with Grenache and Syrah to make Côtes du Rhône Villages, Luberon or Ventoux wines or even Costières de Nîmes.
Long denigrated because of its use in rustic table wines, Carignan now has a bright future ahead of it thanks to the work of winemakers. Their know-how acquired over the centuries now allows it to express its full character!