We just came back from Corsica which has been on my wish list for thirty-plus years. What a trip!!!! And one which has inspired this tasting.
On this night, we will taste FOUR of the most interesting wines from the island—each from a different appellation and their finest resident producer. Each well represents what this wild, remote countryside has to offer and its wonderful, innate savoriness, rather than fruitiness to its core. They should show tasters the vast potential of what this island is capable of producing. I suggest you jump on the bandwagon now and beat the crowds, the inevitable long wait lists and escalating prices.
After all, how often do opportunities like this come around?
2014 Giacometti Patrimonio “Cru des Agriate”–From the Patrimonio appellation (north—highlighted in dark purple). Located in the very remote Agriate desert….4½ hours of rugged four wheeling to get to this spot. We in fact turned around, because the road was too challenging and way too time consuming. 97% Niellucciu and 3% Grenache, grown in clay, limestone and schist. Fermented in stainless and aged on the lees for ten months. I loved its earnest savoriness, transparency & texture.
2014 Maestracci Corse Calvi “E Prove”–From the Calvi appellation (northwest—highlighted in light purple)…a hearty, masculine style. A very important winery for the future, because of their high quality wines, grown and produced under the direction of true vigneron Camille-Anaïs Raoust, one of the island’s “chosen” winemakers, PLUS they really over deliver for the dollar. 35% Niellucciu, 35% Grenache, 15% Sciacarellu, 15% Syrah grown in clay-sand on granite. Fermented in stainless and aged for one year in large foudres. 4 years in age, this masculine, rustic, savory red was rocking!
2017 Abbatucci “Valle di Nero”–From the Ajaccio appellation (west—highlighted in red)…Jean Charles Abbatucci is regarded as one of the very top vignerons in all of Corsica. He is a fiery proponent of heirloom, indigenous vines grown uber-biodynamic. 100% Carcaghjolu Neru—sourced decades ago high up in the isolated and mountainous interior of the island from elderly peasant farmers, effectively saving it from extinction. We had this wine one night at Le 20123 Restaurant in Ajaccio, Corsica with their rustic, very classical styled foods and was certainly one of the highlights of our trip. I loved how juicy, savory, delicious, suave & surprisingly food friendly it was. Typically less than 200 cases produced.
2016 Buzzo Bunifazziu–From Bonifaccio–the southern tip of the island. (We served this wine BLIND, just for fun.) This dense, savory, minerally, rustic red wine is produced from the native Minustellu grape variety, grown in hard argilo-calcaire (limestone) soils & fermented & aged in stainless (NO stems). This wine was the unsolicited, though unanimous crowd favorite of the night.
Thank you to all who came.