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Fill out your info and we will notify you when the 2016 Patrimonio Rouge Yves Leccia is back in stock or when a new vintage becomes available.


2016 Patrimonio Rouge

Yves Leccia

Recent DNA studies have shown a close genetic link between Corsica’s Niellucciu grape and Tuscany’s Sangiovese. The variety was likely brought to the island during the Genovese rule between the thirteenth and eighteenth centuries, and after hundreds of years of mutation and adaptation to its Corsican terroir, it now produces wines with a unique character quite distinct from any Tuscan Sangiovese. Cultivated all over Corsica, Niellucciu reaches its greatest expression in the Patrimonio appellation, where slopes of limestone and schist just a stone’s throw from Mediterranean waters give rise to the island’s most complex, structured reds. Yves Leccia is one of Patrimonio’s leading producers, with vineyards in the celebrated lieu-dit of E Croce.
     This full-blooded red has all the savory, earthy nuances bestowed by its noble terroir, and the long herb-infused finish will certainly leave something to think about—and something to chew on.

Anthony Lynch

$38.00
Wine Type: red
Vintage: 2016
Bottle Size: 750mL
Blend: 90% Niellucciu, 10% Grenache
Appellation: Patrimonio
Country: France
Region: Corsica
Producer: Yves Leccia
Winemaker: Yves Leccia
Vineyard: 20 to 40 years, 7.1 ha
Soil: Clay, Limestone, Schist
Aging: All red grapes are de-stemmed, then placed in stainless steel cuves for 12 to 15 days with daily pump-overs, then aged for 12 months
Farming: Organic (certified)
Alcohol: 13.5%

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About Corsica

map of 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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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa