A late ripening red grape variety which could, according to Jancis Robinson, be called the bane of the European wine industry. It produces wine high in everything - acidity, tannin, bitterness, colour - everything other than elegance and finesse. It was planted in great quantities in the south of France in the 1960s due to its ability to produce huge yields for a thirsty but indiscriminate market. Despite the EU vine pull scheme, much Carignan still exists today, mainly in the Languedoc (Aude and the Herault), although most AOCs are steadily decreasing the proportion of the variety that they use in their blends, favouring instead on varieties such as Syrah and Mouvedre. Only the oldest, lowest yielding and best situated Carignan bushvines of Minervois and Corbieres are capable of producing deeply concentrated and characterful wines. The variety is also used, with much better results, in Spain, especially in Priorat where it is usually blended with Garnacha.