2015 saw a return to dry and warm years like 2012, and the 2015 1902 Centenary Carignan was saved from the heat wave in July by 60 liters of rain in June. The destemmed grapes fermented with neutral yeasts in stainless steel, and the wine matured in three brand new French oak barrels for 16 months. The technical data lists almost seven grams of residual sugar, which surprised me. It's ripe, full-bodied and powerful, concentrated and juicy. It's a very powerful and heady CariÃ±ena, with a polished texture. It feels tender and young. 864 bottles produced. It was bottled in April 2017. I had the chance to taste a bottle of the never-released 2005, an experimental vintage from a year that could have some similarities with 2015, and the wine felt very balanced and still young, not showing any heat.
Poboleda is another village where CariÃ±ena excels, and the 1902 old-vine cuvÃ©e from Mas Doix can be a very good example. If last time I was delighted because I had two vintages of that wine, this time I got three! Could it be that they are selling at a faster pace now?