One of the great, largely unknown treasures of the New World is old-vine, head-trained, dry-farmed Carignane.
Historically, Carignane has been most unfairly maligned in the Old World; in the New World it is just simply ignored. One of the great, largely unknown treasures of the New World is old-vine, head-trained, dry-farmed Carignane, vines that resemble wizened old men, no, make that old sorcerers.
Griotte cherry lozenge, lush, full texture, tobacco (again), and the unmistakable umami-rich flavor of beef bouillon. (I think that’s from Mourvèdre).
One no longer finds old-vine Carignane in the chi-chi neighborhoods of Napa and Sonoma Valley, but rather more often in vineyards that the madding crowd seems to have missed. Carignane vines are possessed of so much primal life-force, they tend to greatly over-produce for the first thirty or forty years of their life; it is only when they become mature vines that they gradually segue into a more perfect balance.
Food Pairing Notes
Chili Colorado, Thanksgiving dinner, smoked BBQ babyback ribs, mushroom Bolognese.