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2012 Carcajolu Neru Rouge

Domaine Comte Abbatucci

2012 Carcajolu Neru Rouge Domaine Comte Abbatucci - Kermit Lynch Wine Merchant
Rare at Abbatucci, this wine is produced from a single grape variety taken from the nursery Jean-Charles’s father planted in the 1960s to save indigenous Corsican varieties from extinction. The grape’s potential was proven in small tests, and the decision was made to graft several acres of existing older rootstock over to the great Carcajolu. Barring anything yet to be discovered, today it reigns, along with the great Nielluccius of Patrimonio in the north, as Corsica’s noblest red wine grapes. –Dixon Brooke
Vintage: 2012
Bottle Size: 750mL
Blend: Carcajolu-Neru
Appellation: Ajaccio
Country: France
Region: Corsica
Producer: Domaine Comte Abbatucci
Winemaker: Jean-Charles Abbatucci
Vineyard: 6 years average, 1.5 ha
Soil: Granite
Aging: Aged in 1/3 older 600-L demi-muids and 2/3 stainless tank for 8-10 months
Farming: Biodynamic
Alcohol: 13%

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About Corsica

I first set foot on the island in 1980. I remember looking down from the airplane window seeing alpine forest and lakes and thinking, uh oh, I got on the wrong plane. Then suddenly I was looking down into the beautiful waters of the Mediterranean. Corsica is a small, impossibly tall island, the tail of the Alp chain rising out of the blue sea.—Kermit Lynch

Kermit’s first trip to the island proved fruitful, with his discovery of Clos Nicrosi’s Vermentino. More than thirty years later, the love affair with Corsica has only grown as we now import wines from ten domaines that cover the north, south, east, and west of what the French affectionately refer to as l’Île de Beauté.

Corsica is currently experiencing somewhat of a renaissance—interest has never been higher in the wines and much of this is due to growers focusing on indigenous and historical grapes found on the island. Niellucciu, Sciarcarellu, and Vermentinu are widely planted but it is now common to find bottlings of Biancu Gentile and Carcaghjolu Neru as well as blends with native varieties like Rossola Bianca, Minustellu, or Montaneccia.

As Kermit described above, Corsica has a strikingly mountainous landscape. The granite peaks top out above 9,000 feet. The terroir is predominantly granite with the exception of the Patrimonio appellation in the north, which has limestone, clay, and schist soils.The wines, much like their southern French counterparts make for great pairings with the local charcuterie, often made from Nustrale, the native wild boar, as well as Brocciu, the Corsican goats milk cheese that is best served within 48 hours of it being made.

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Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.

Inspiring Thirst, page 312

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Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.

Inspiring Thirst, page 312

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