| Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is counted among the 26 regions of France. The island's Italian origins shine through in its wines, which are made predominantly from the Italian classics Vermentino and Sangiovese (known here as Rolle and Nielluccio respectively).
Corsica's climate is classed as Mediterranean. With higher sunshine levels than any part of mainland France and correspondingly low rainfall, the growing season here is well suited to high-output viticulture. With the rainfall concentrated to the winter months, the weather conditions around harvest time are generally excellent and the threat of mildew infection is low. That said, there are many varied mesoclimates throughout the island as a result of the topography, Corsica is the most mountainous island in the Mediterranean. A majority of soil types throughout the island are granite based and rich in silica, providing the finished wine with finesse and minerality.
QUESTIONS OR ORDERS
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| 5% Syrah, 95% Sciaccarellu.
The first thing you notice is that it practically appears to be a white wine. And yet, as delicate and finessed as this rosé gris is, it packs some serious flavor, with notes of citrus, minerals, and peach, and a seemingly endless finish. This paradoxso light on its feet, yet succulent.
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| Jean-Charles Abbatucci is a biodynamic acolyte on the western coast of Corsica and an essential figure in the fabric of modern Corsican wine. His vineyard work is as meticulous as anyone in France, and he and his father, Antoine, are due an immense amount of credit for the resurgence of native grape varieties on the island. This is a blend of Sciaccarellu & Barbarossa, as lithe & complex as rosé gets. It drinks on the level of a top white wine with just a hint of wispy red fruits. An extra year of bottle age has softened the wine beautifully and it’s in a perfect place right now. |
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| Raised in a small village in the heart of Patrimonio, Yves worked alongside his father in the vines and cellar at the earliest age he could. The Leccias have been making wine from some of the finest terroirs of Patrimonio for countless generations, and there was never the least doubt in Yves’ mind that he would continue the tradition. Originally working alongside his sister, he decided to branch off on his own in 2004 and focus on the single terroir he felt was the top in Patrimonio.
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| Biodynamic wine grower Jean-Charles Abbatucci is a direct descendent of the general of the same name, a hero of the French Revolution and comrade in arms of Napoléon Bonaparte. Carrying on this revolutionary spirit, albeit in an ironic attempt to preserve history, Jean-Charles left the Ajaccio AOC because the laws did not accommodate the traditional grape varieties native to Corsica itself. The AOC does permit the two grapes in this cuvée from 10-20 year old vines, Sciaccarello (aka Mammolo, 70%) and Niellucciu (aka Sangiovese, 30%). The big two red grapes in Corsica are better known in their Italian homelands, with Mammalo being an underrated beautiful grape with notable floral aromas that deserves to mount a comeback (sometimes spotted in Chianti). |
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| High in the foothills of Monte Grossu mountain, inland from Calvi, lies the granite plateau of Reginu, an area long known for U Vinu di E Prove – the wine of the Prove, as the micro-climate is known. The particularity of the plateau is the exposition to hot and dry daytime temperatures with high altitude cool nights, all within a short distance from the sea and regular maritime winds. |
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| With ripe black fruits and dense tannins, this wine is concentrated while also richly juicy. The structure and the blackberry fruits are ripe, balanced with acidity and a pepper and spice background. |
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| Raised in a small village in the heart of Patrimonio, Yves worked alongside his father in the vines and cellar at the earliest age he could. The Leccias have been making wine from some of the finest terroirs of Patrimonio for countless generations, and there was never the least doubt in Yves’ mind that he would continue the tradition. Originally working alongside his sister, he decided to branch off on his own in 2004 and focus on the single terroir he felt was the top in Patrimonio. This terroir, “E Croce,” sits on a thin chalk soil above a thick bedrock of pure schist, facing the gulf of St. Florent. |
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| Sebastien Poly is only in his mid-30s but has quickly made a name for himself on an island dominated by established and beloved wineries.
Kalliste is 80% Sciaccarello and 20% Nielluccio from a schist based soil. Fermentation usually lasts for two days and macerations for about 45 days. After fermentation, 20% of the volume is kept in demi-muid for 18 months.
Kalliste translates to the “most beautiful one” in Greek. It is what the Greeks called Corsica.
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| Clos Canarelli Corse Figari Rouge 2015 |
$68.00 |
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| Now is a good time to pay close attention to Corsican reds. We should all be drinking more wines from Corsica and not only because they represent a real wine value in today's marketplace. They are wonderful examples of a very unique terroir and in some cases rather obscure grape varieties. Located at the southern tip of Corsica is the Corse Figari appellation and here winemaker Yves Canarelli crafts elegant and soulful wines from traditional varietals like Vermentino, Nielluccio, and Scaicarello. Muscat a Petit Grain and Syrah can also be found here. This Corse Figari red is a blend of mostly Niellucciu, plus a small amount of Syrah and Sciaccarellu, fermented and vinified in large oak for 14 to 18 months. *Biodynamic* |
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