Where does Carignan come from?
Carignan takes its name from Cariñena, a town in the province of Zaragoza, in Aragon (Spain). Introduced into France most likely as early as the Middle Ages, it found in Languedoc-Roussillon an ideal home: heat, drought, poor hillside soils.
From bulk variety to renaissance
In the 20th century Carignan spread massively across the South thanks to its ability to produce large volumes — at the expense of quality. Many plots were pulled up at the end of the century. But what remained — the old vines planted on hard soils and farmed at low yields — became the foundation of today's great Carignans. Since the 2000s-2010s the variety has enjoyed a genuine return to favour on schist, limestone and pebble terroirs.
Carignan and schist: why it works
Carignan is a late-ripening variety, vigorous and naturally tangy. It needs heat to ripen properly, but it cannot take excessive yields. The schist of Berlou answers precisely those needs: poor, free-draining soil that curbs vigour, heat radiated back by the rock for ripeness, and altitude that preserves freshness. The result: a Carignan that is concentrated yet lively, far from the cliché of a “rustic” variety.
What does Carignan taste like?
From old vines on poor soil, Carignan offers a nose of red and black fruit, sometimes prune, lifted by notes of garrigue, spice and, with age, more complex nuances. Old vines are particularly sought after for the finesse and elegance of their tannins. Its good natural acidity brings freshness and ageing potential.
How is it vinified?
The modern style favours gentle extraction that puts the fruit first: long “infusion” macerations for finer tannins, sometimes whole-bunch harvesting, or carbonic maceration, which softens the structure while preserving the aromatics. The aim: to reveal the variety's finesse rather than its power.
What to drink with a Carignan?
Its structure and freshness make it a good companion to grilled meats, slow-cooked dishes, game and boldly seasoned cooking (spices, garrigue herbs). The finer cuvées also go with mature cheeses.
Carignan, the heart of the Berlou cru
In AOP Saint-Chinian Berlou, Carignan is not optional: the INAO specification requires it to account for at least 30 % of the planted grape variety mix. This is a rare requirement in Languedoc, shared by only one other cru — Corbières-Boutenac; within Saint-Chinian, Berlou is the only one to impose it. On the schist of Berlou, from old vines, Carignan expresses all its minerality and freshness. More detail in the guide to the Berlou cru.
I have a soft spot for this variety. At Domaine de Cambis I farm old Carignan vines organically on the schist of Berlou, and they are often the ones that give the most character to my blends. You will find them in our organic red wines and our AOP Saint-Chinian Berlou range.
Frequently asked questions
Is Carignan a good variety?
Long dismissed as “ordinary” because it was grown for yield, Carignan gives fine, age-worthy wines when farmed from old vines at low yields on poor soils: that is the whole point of its renaissance.
Why is Carignan so present in Berlou?
Because the cru's specification requires it (at least 30 % of the planted grape variety mix) and because the schist terroir and the altitude climate suit it particularly well: it ripens fully there while keeping its freshness.
Does Carignan age well?
Yes. Its natural acidity and the concentration of old vines give it good ageing potential, over several years for the more structured cuvées.
What food goes with a Carignan?
Grilled meats, slow-cooked dishes, game, spiced cooking, and mature cheeses for the finer cuvées.
Going further
- AOP Saint-Chinian Berlou: the guide to the cru
- Saint-Chinian wine: the complete guide
- Saint-Chinian red: grape varieties and character
- Schist wine
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