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Carinena
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Carinena is a red wine grape most often grown in Chile and in the regions of Aragon, Rioja, Catalunya, and Navarra in Spain. Carinena displays notes of blackberry, licorice, and can be spicy and earthy on the pallet. Carinena is often used in Crianza blends. In Spain there is a designated plateau in Aragon called “Campo de Carinena”. This area is one of the oldest protected growing region in Europe dating all the way back to 1932. It is most famous for producing Priorot and Monstant wines. Carinena is commonly used as a blending grape, but is now beginning to produce its own single variety wines. Carinena will contribute acidity, rich dark color, hints of cherry, and increase of tannins while blending. The wine produced from Carinena is paired best with cheeses such as blue, fontina, and gouda. It also pairs wonderfully with game and seafood.
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Alain Jaume Gigondas Terrasses de Montmirail is made from 65% Grenache the rest Syrah, Mourvèdre by less than 15%.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.
Soil types
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.
Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.
Holocene Aureolin Chardonnay is made from 100 percent Chardonnay.
100% Chardonnay | Eola -Amity Hills AVA
Single Vineyard
Native yeast, no SO2 added at crush
Fermentation in stainless and neutral oak, including feuillettes
Elevage – 9 months in 50% new oak
Native yeast, no SO2 added at crush
Fermentation in stainless and neutral oak, including feuillettes
Elevage – 9 months in 50% new oak
164 cases produced
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