Intense cherry red colour and captivates in the nose by sweet oak and vanilla wrapped around a core of red fruit and rich in nuances. On the palate it is soft, round and balanced.

Producer: Bodegas Ignacio Marin

Region/Appellation: Carinena

Country Hierarchy: Aragon, Spain

Grape/Blend: Garnacha – Tempranillo

Food Suggestion: Lamb

Wine Style: Red – Rich and Intense


Carinena Wine

Carinena is just one of several DO titles used for the wines of Aragon, northern Spain. Its winegrowing area is situated to the south of the River Ebro, and north-east of Calatayud. The town from which it takes its name has also been adopted by the Carinena grape variety(known as Carignan in other parts of the world), which once dominated the local vineyards.

The region sits in the Ebro Valley upon one its vast plains. Rocks and pebbles abound and, fittingly, wines are known locally as el vino de las piedras, or ‘wine of the rocks’. Carinena boasts a long history of winemaking and the region is one of the oldest demarcated appellations in Europe, having been awarded DO status in 1932.

The flag of Carinena © Wikimedia/Willtron

Winemaking in the area dates back to at least Roman times, and records from that era confirm that locals drank Carinena wines mixed with honey. Many other historical records attest to the quality of the wines from Carinena; King Ferdinand I of Aragon listed it as his preferred wine above all others and the French philosopher Voltaire thought it heavenly. Wine has long been the economic mainstay of the region and a source of great pride and renown.

The majority of Carinena’s vineyards are located at relatively high altitudes, between 1312ft and 2625ft (400–800m). They are scattered along the plains of the Ebro River, extending all the way up to the slopes of the Sierra de Algairén mountain range to the west.

The region’s climate is decidedly continental, with extreme seasonal and daily temperature variations, although a cold northerly wind – the Cierzo – helps to moderate summer temperatures and keep humidity low. This, along with the diurnal temperature variation, assists in imparting characteristic intensity to the local grapes, especially Carinena, although today, Garnacha (Grenache) is the most favored grape here, thanks to both market demand and its adaptability to local conditions.

With a change in market forces, the Carinena region has rearranged its wine production rapidly and significantly. The hefty, alcoholic red wines produced by local co-operatives and destined for the bulk blending market have given way to more balanced styles. Small estates have focused on quality rather than quantity, and successful experimentation with international varieties such as Cabernet Sauvignon, Merlot and Syrah has also added to the region’s standing as a quality wine producer.

Carinena boasts a wide variety of wine styles, ranging from its signature oak-aged reds to dry white wines from Viura (Macabeo) grapes, fruity rosados (rosés) and sweet Moscatels.

The core of Carinena’s designated area also produces sparkling wines under the Cava DO, from Macabeo, Parellada and Chardonnay.


Grape Variety:

Garnacha – Tempranillo is a hugely popular blend that combines two of Spain’s core red-wine varieties to produce both red and rosé wines from various areas of the country. It is essentially a simplified form of the classic Rioja Blend (in which Mazuelo and Graciano are added into the mix).

Tempranillo has become Spain’s signature grape, largely thanks to its starring role in the celebrated wines of Rioja. It is also the country’s most widely planted wine grape variety. Garnacha (or Grenache, as it is known in France) is a versatile grape variety grown all along the Mediterranean coast. In Spain, its most prestigious use is in Priorat wines, but it is widely used in blends, the most famous of which is probably Châteauneuf-du-Pape.

Garnacha – Tempranillo wines

The two are both hardy varieties that are traditionally grown as bush vines, a technique that is said to further concentrate the fruit flavors of the grapes. The name Tempranillo, which means “little early one”, apparently comes from the variety’s habit of ripening earlier than other grapes. Garnacha, on the other hand, ripens much later in the season.

Tempranillo and Garnacha are frequently blending partners in Rioja, with Tempranillo used in the most dominant proportions as it provides structure and soft tannins, as well as a vast array of flavors – from red cherries to blackcurrants through to tobacco. Garnacha adds body and aromatic lift to the blend as well as its signature raspberry notes. In Rioja, Mazuelo (Carignan) and Graciano are often added to the blend as well, adding their own unique aromatic components to the wine.

Outside of Rioja, the Garnacha – Tempranillo blend is seen in bottles all over Spain, and in particular in Navarra and Campo de Borja. Both varieties have traveled to an extent outside of Spain, and so some wines made from the blend are also found in South Australia and California.

Food matches for Garnacha – Tempranillo wines include:

  • Paella
  • Grilled rib-eye steak with crispy potatoes
  • Roasted venison loin with prunes


(sources : wine-searcher)

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