2020 Carignan  "Old School" - (80+ year old vines)!

2020 Carignan "Old School" - (80+ year old vines)!

Tasting Notes:

WOW!! This wine blows me away! Aromas of black cherry cola, cardamom and nutmeg on the nose. The palate leads with raspberry notes and black cherry ice cream (kind of like Cherry Garcia!) but with plenty of natural tart to keep it smooth and balanced. 

Notes of sunshine:

We discovered this amazing vineyard and started making single grape wines with it four years ago This has been the Elf’s most exciting grape find to date. It's light, but complex, character dances over your lips. The color is bright and you can see a ring’s luminescence when holding it over. This is the second year that we produced from this vineyard and it took a winding road to be ready. It's a good one! I hope you like it ,and if you don't -  I'll drink it🙂!


Fun facts:

Play, playing, playful is who we are. The Farmer was selling these amazing grapes in bulk until Elyse came along a few years ago and convinced them to sell it to us, the ultimate premium quality. We first harvested an acre of vines, made a couple barrels and wow!!! We loved the smoothness filled with subtle, complex flavors and no edge. Then we boldly stated "Let's make some more.. and more … and more". A couple years into this, we totally get the potential, a Classic Seaside French Style red with so much more. Today we are getting almost all the berries... AND So, so happy for it


Farm notes:

Carignan is special and growing in popularity. Old vine Carignan is epic. The roots go so deep that all those nutrients and nuances come bursting to the surface and land inside these grape. There is a soft elegance that comes with age and, hey!, the elf LOVES a little age. 

Grape history:

Carignan has been around since the beginning of time! Because of it’s secret potential greatness in the right hands, Italy, Spain and France all lay some claim to it. Likely it was spread around Sardinia in about 1k years BC by the Pheonicians. The southern Rhone Valley of France is where it started to take center stage. For hundreds of years prior is was used to blend with other red berries or made as a grippy simple wine. When loved and cared for and planted in the right conditions, its magic comes through.

 


Recipe:

 Soooo.... The Elf LOVES salty/crunchy and this recipe came in a dream to him over 20 years ago. The idea was to take the love of hummus and make it salty/crunchy and here it is in home version for the first time.

Crispy Chickpeas with Parmesan Serves 2-4 

1 can Organic Chickpeas, thoroughly drained and gently dried in a clean napkin

Organic Extra Virgin Olive Oil or a Seed Free Substitution – This is for cast iron pan frying or Fry Baby table top frying. (3/4-2 Cups)

About ¾ to 1 cup freshly micro-planed Aged Parmesan Cheese

About 2 T minced fresh parsley 

About 1 T coarsely chopped fresh Rosemary

2-4 T Fresh squeezed organic lemon juice to taste 

Kosher or Organic Sea Salt to taste 

  1. In a table top mini fryer, fill to the oil line and pre heat, add completely dried chickpeas. This is important because any water or liquid will cause the frying vessel to foam over. When finished they will float to top and they will sound hollow. Then, proceed to Step 5, below.

OR…

  1. Place a large deep (cast iron) skillet over medium-high heat. 
  2. When hot, add olive oil and heat oil until it ripples, but is not smoking. 
  3. Carefully add chickpeas that have been drained and completely dried. This is important because any water or liquid will cause the frying vessel to foam over.
  4. Shaking the pan, cook for 3 to 4 minutes until the chickpeas are tan to golden brown. They will pop and bounce as they cook. When finished, they will sound hollow.
  5. Pour chickpeas into a basket strainer and let most of the oil strain away. 
  6. Then dry on a bed of dry, absorbent towels, pad dry the top.
  7. Toss chickpeas in a bowl with enough Parmesan to make it look like a dusting of snow, add Parsley, Rosemary, Lemon juice, and salt. Taste and add more of everything as desired.
  8. Sprinkle the top with any parsley and cheese left over to pop the presentation.
  9. Serve immediately. 
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