Corsica was one of my three main themes to stay organically focused at the Millésime Bio 2007 showcase, held in Narbonne (Languedoc) a few days ago (the other two were Alsace and Tuscany: that link takes you to the other two-thirds of the wines on WineWriting.com). Read my reports on Millésime Bio 2006 and 2005 for a slightly less eclectic selection of wines and comments on organic viticulture. Plus winners (honoured or should've been) and views from last year's Signature Bio competition.
CORSICA
Okay, there were only two estates from Beauty Island at the MB show - maybe the only ones farmed organically? - so hardly representative. Domaine Comte Abbatucci is now run according to biodynamic principles: whatever the methods, it's recognised as one of the best producers, which I agree with wholeheartedly. Jean-Charles Abbatucci has been experimenting with 18 previously vanished Corsican varieties with some interesting results - see my notes on his 2006 white vat samples. And his red Faustine blend is delicious: he had three different vintages at the tasting.
On the other hand, Domaine de Granajolo perhaps exemplifies the disappointment I've felt before with Corsican wines - admittedly it's been a few years since I've been there though. Or their reds at least, which lack real ripeness and generosity. I'm not sure why: are the varieties planted in the wrong sites or the growing techniques unsuitable or do they just pick too early? Either way, when will Corsica as a whole fulfil what appears to be such great potential? While you're mulling over these cumbersome questions, enjoy the wines:
On the other hand, Domaine de Granajolo perhaps exemplifies the disappointment I've felt before with Corsican wines - admittedly it's been a few years since I've been there though. Or their reds at least, which lack real ripeness and generosity. I'm not sure why: are the varieties planted in the wrong sites or the growing techniques unsuitable or do they just pick too early? Either way, when will Corsica as a whole fulfil what appears to be such great potential? While you're mulling over these cumbersome questions, enjoy the wines:
Comte Abbatucci - Casalabriva
2006 Vermentinu (tank sample) - nice concentration v aromatic fruit, zesty v ripe and rounded; unusual. 87-89
2006 rosé (tank sample: Barbarossa Sciacarellu) - floral redcurrant, very zesty with nice extract and fresh length. 87-89
2006 white blend 1 (I didn't write the grape names down and couldn't find them on their website) - banana and peach notes lead to a creamy concentrated palate and fresh length; interesting. 87+
2006 white blend 2 - zesty extract v rich fruit, quite yeasty at the moment yet should be good. 87+
2005 cuvée Faustine, Ajaccio AOC (Sciacarellu Niellucciu and a touch of old vine Carignan) - smoky ripe Italianesque raisin and liquorice fruit, soft fruity mouth-feel v quite firm and fresh, nice power v elegance. 89-91
2004 cuvée Faustine (Sciacarellu Niellucciu and a touch of old vine Carignan) - less smoky, more structured yet similar in character, nice grip v ripeness. 90-92
2003 cuvée Faustine (Sciacarellu Niellucciu and a touch of old vine Carignan) - more developed and complex on the nose, quite rich 'tar' tones v firm and fresh, power v lovely fruit. 92
By the way, if you're feeling well-off, you can drink Abbatucci's wines in Gordon Ramsay's London restaurants.
ABBATUCCI WINES TASTED PREVIOUSLY (biodynamic wines report May 2006).
Domaine de Granajolo - Ste Lucie de Porto-Vecchio
2005 blanc, Corse Porto-Vecchio AOC - fresh perfumed and zesty with lemon and banana notes, tight steely finish. 87
2005 cuvée Monika rosé (Niellucciu) - nice creamy fruit showing toffee-like edges v tart raspberry flavours, weighty v appealing freshness. 87
2003 cuvée Monika rouge (Syrah Niellucciu) - herbal red pepper tones v rustic richness, tannins are a bit hard but this has more generous fruit than the two 04 reds I tried. 83-85
