The Cariñena vineyards have been around for a long time. The Romans established the town of Carae in 500 BC in an area where the locals had been making and enjoying a drink of wine mixed with mead since the 3rd century BC. Vineyards flourished under the monasteries protection in medieval times. In the 16th century they occupied 50% of Zaragoza province. The wines were famed and a wine fountain was set up for visit of Philip II. Growing controls also began early, in 1694, when growers were forbidden to plant new vineyards.

The modern history of the area began in 1932, when the area, southwest of Zaragosa, and southeast of what would become the Ribera del Duero DO, became the province of Aragon’s first, and one of Spain’s first DO’s (Denomenación de Origen). The soil is made up of reddish brown limestone subsoil over calcium carbonate and slate, providing necessary water retention in the arid climate, and acidity for the grapes (limestone is basic, and forces the vines to react with acidic grapes). The temperature is extreme, ranging from 100° F to 46°, often exacerbated by high winds in the winter, and the landscape is beautiful in an empty, High Plains Drifter, sort of way. The majority of the wine is red or rosé made from Garnacha, with a little bit of the region’s namesake Cariñena thrown in for structure.

Modern winemaking techniques are the rule here, with temperature controlled fermentation, and occasionally even partial carbonic maceration, helping to retain the intense fruit character of the grapes. This is one of many places in Spain that is just full of old-vine Garnacha, and because of this, full of potential. The vines for this wine are a minimum of 40 years old, and that, combined with the harsh environment, makes for a wine with tons of character.

Try this wine with white fish (roasted or grilled), grilled chicken, or charcuterie. Drink now – 2010.