Originally from Spain, Carignan has long been regarded as a red, powerful, hardy and tannic grape variety, not always synonymous with high quality. It owes this initial reputation to its high yield potential and its association with mass viticulture. However, spurred on by inspired winemakers, through the use of more judicious pruning and carbonic maceration, it enjoyed a renaissance in the 1980s. A different side of Carignan was then discovered: that of a grape variety with a charming aromatic profile, good acidity and low alcohol content. It quickly became a staple in vats alongside Grenache, Syrah and Mourvèdre in many appellations. Better still, some winemakers vinify it as a single variety or as the dominant component in blends, primarily in the Languedoc, Roussillon and the Rhône Valley.

Carignan, a Spanish grape variety originating in Aragon

Like Grenache and Mourvèdre, Carignan originates from Spain. More specifically, from Cariñena, a town of the same name in the province of Zaragoza. Like so many other grape varieties, it is thought to have been brought to France by pilgrims travelling to Santiago de Compostela.

Its initial reputation, which was soon disparaged, portrayed it as a vigorous, high-yielding grape variety of poor quality. It must be said that, at that time, the focus was more on quantity than quality.

Then, in the 1980s, driven by a combination of more moderate yields and carbonic maceration, it took on a new character. We discovered another side to Carignan: a grape variety with an alluring aromatic profile, good acidity and low alcohol content.

It therefore includes a number of appellations d’origine contrôlée from the south of France: mainly the Southern Rhône, Languedoc and Roussillon.

Key ampelographic characteristics

As mentioned earlier, Carignan is a particularly high-yielding grape variety that requires short pruning, either in a goblet or cordon style, preferably on dry, poor soil. Old vines (sometimes over a century old) are best suited to this variety, particularly for limiting its yield.

A late-ripening grape variety that is resistant to wind and drought, Carignan requires a warm summer climate with a fairly long autumn and excellent exposure. It is particularly susceptible to powdery mildew, affecting both the leaves and the bunches. It is also vulnerable to leafhoppers.  

Location

Generally speaking, the Mediterranean region is his favourite place.

Although less widespread in Spain than in the past, it is still found there, particularly in Priorat, where it is the dominant and iconic grape variety.

In France, it is found in the main appellations of the Languedoc. First and foremost Corbières, but also Fitou, Saint-Chinian, Minervois, and so on. It is also widely grown in the Rhône Valley, Roussillon and Provence.

It is also found in small quantities in Cyprus, Greece, Portugal, California, Tunisia, Morocco, South America (Argentina) and Australia.

The profile of wines made from the Carignan grape variety

Traditionally, the Carignan grape variety produces deep-coloured, powerful and tannic wines. It is usually blended with Syrah or Grenache. The aromatic profile evokes black fruits (prunes, black cherries, wild blackberries), spices and Mediterranean scrubland.

However, by controlling yields, using old vines and employing carbonic maceration, some winemakers offer us a completely different take on Carignan. The result is a wine that is more balanced, fruitier and more supple, with softer tannins. It reveals more tangy and enticing notes such as crushed wild strawberries, blackcurrants, and so on.

Food and wine pairings: what to eat with wines made from the Carignan grape variety?

• Grilled cuts of beef (top round, flank)
• Toast with black olive tapenade
• Pork soup
• Vegetable or beef chop suey
• Barbecued veal chop
• Lamb tagine
• Duck