Contra Costa County, San Francisco Bay, California, USA
I like it. They took a chance on a varietal that doesn't usually do well in California.. and to be honest... they did well. Leave it on the shelf a couple years before you open it though. Too much alcohol... let it dissolve that sweet fruit.
I like it. They took a chance on a varietal that doesn't usually do well in California.. and to be honest... they did well. Leave it on the shelf a couple years before you open it though. Too much alcohol... let it dissolve that sweet fruit.
May 21st, 2018
Like Port? You'll like this, as it is 15% and has ample residual sugar. Hard to pair with food, but impressive ripeness.
Like Port? You'll like this, as it is 15% and has ample residual sugar. Hard to pair with food, but impressive ripeness.
1 person found it helpfulDec 23rd, 2016
Unfamiliar with carignane, grew on me. Will try more.
Unfamiliar with carignane, grew on me. Will try more.
1 person found it helpfulNov 18th, 2016
Super fruity and sweet
Super fruity and sweet
1 person found it helpfulDec 5th, 2015
Old vines make all the difference with Carignan!
Old vines make all the difference with Carignan!
1 person found it helpfulOct 23rd, 2014
I wanted to like this wine more, but the chocolate did me in. There is ripe berry fruit and some minerality, but under a molten lava flow of chocolate.
I really don't get the chocolate thing with Cali wines, whether it's Cab, Merlot, or, in this case, Carignane. To me, it represents three misguided notions: we went for too much ripeness, then overextracted, and then went for the toasty new oak.
Why? Why harvest to make a 15% wines when you could have shot for 14% and had both ripe berries and nice acids too? Why try to make it thick and oaky? Contra Costa sands are one of the world's unique terroir. Why hide it?
Fuck! If I want chocolate, I'll eat a fucking chocolate!
That said, it's pretty decent. For a chocolate wine. I just suspect it could have been much better.
I wanted to like this wine more, but the chocolate did me in. There is ripe berry fruit and some minerality, but under a molten lava flow of chocolate.
I really don't get the chocolate thing with Cali wines, whether it's Cab, Merlot, or, in this case, Carignane. To me, it represents three misguided notions: we went for too much ripeness, then overextracted, and then went for the toasty new oak.
Why? Why harvest to make a 15% wines when you could have shot for 14% and had both ripe berries and nice acids too? Why try to make it thick and oaky? Contra Costa sands are one of the world's unique terroir. Why hide it?
Fuck! If I want chocolate, I'll eat a fucking chocolate!
That said, it's pretty decent. For a chocolate wine. I just suspect it could have been much better.
Holy alcohol batman!! That being said, doing somewhat well with a ribeye. Tons of "really" ripe fruit, more fruit, more fruit, oak spice and maybe "added" acid. Not knocking it, I'm sure it has a crowd/following, but not really my jam. No pun intended.
Holy alcohol batman!! That being said, doing somewhat well with a ribeye. Tons of "really" ripe fruit, more fruit, more fruit, oak spice and maybe "added" acid. Not knocking it, I'm sure it has a crowd/following, but not really my jam. No pun intended.
Sep 1st, 2016
Lots of dark fruits, raisins, chocolate & oak.
Lots of dark fruits, raisins, chocolate & oak.
Jul 6th, 2015Powerful Carignane plums and spicy 2012
Powerful Carignane plums and spicy 2012
Jul 17th, 2014
