Corsican wines and Sausage

Tasted Sunday, August 15, 2010 by french16 with 492 views

Introduction

Home made sausage with a flight of 4 Corsican wines brought back from home.

Flight 1 (4 Notes)

  • 2008 Clos Culombu Vin de Corse Calvi

    France, Corsica, Vin de Corse Calvi

    Blend of 50% Niellucio, 30% Sciacarello, Grenache et Syrah.
    Nice pure fruit on the nose. Pepper and garrigue notes with red fruits and a touch of blackberry comes along. Great energy on the palate witha nice lift on the finish. Very good structure.
    Superb wine for summer.

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  • 2004 Domaine de Torraccia Vin de Corse Porto Vecchio Oriu

    France, Corsica, Vin de Corse Porto Vecchio

    80% Niellucciu and 20% Sciaccarellu. Fermentation is done with indigenous yeast and follows with a soaking from 15 to 21 days between 26 and 30°C with a finishing on “marcs”. The blend is aged in concrete tanks for 18 months, then at least two years in bottles.
    Brickish rim, masculine wine. Darker profile. Gamy nose.
    Slightly stewed fruit but enough acidity. Needs food. Long meaty finish.
    Overall a very good rustic wine which needs some air. Taste a little older than its 6 years.

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  • 2007 Antoine Arena Patrimonio Morta Maïo

    France, Corsica, Patrimonio

    100% Niellucciu, young vines (replanted in 2001).
    Well for such young vines, this is fantastic. Very sangiovese like. A lot of pure red fruits, dusty cherry. The Tannins needs to soften up a little bit but gives the wine its strcuture. Earthy with very good acidity.
    Bravo !

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  • 2007 Domaine d'E Croce (Yves Leccia) Patrimonio E Croce

    France, Corsica, Patrimonio

    90% Niellucciu and 10% Grenache.
    At this point, it needs more time than the Morta Maio. Lot of fruits, you can feel the potential is here but it will blossom in 4-6 years.
    Dark cherry with a very velvety texture. Some herbs with a nice mix of red/ dark fruits.
    Overall, less acidity and a little darker profile than the Morta Maio.
    Very good as well.

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