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2017 Corse Figari Rouge “Amphora”
Clos CanarelliSince taking over the family domaine in 1993, Yves Canarelli has been testing the limits of what can be done in the southern appellation of Figari. From single-parcel, ancient-vine, native-grape field blends to the revival of heirloom grapes like Biancu Gentile and Carcaghjolu Neru, the Canarelli portfolio is full of delicious surprises. Yves’s latest experiments are with amphora-fermented red and white—the first such wines crafted in Corsica since Roman times. Being fairly porous, these terra-cotta vessels provide a textural signature of supple, inviting tannins, effectively taming the somewhat wild character of young Niellucciu. After a roughly six-week vinification in these amphorae, Yves ages the wine in a combination of stainless steel and neutral barrels, a formula he settled on after several years of testing. The wine is then bottled unfined and unfiltered with no added sulfur. Once it has had the chance to open up—an hour or two uncorked should do the trick—this striking red sings a sensual tune of deep, soft fruit, roasted herbs and spices, and an iron-like, meaty element. Enjoy it with a rich, herb-laden roast or stew to best match the bold, brooding flavors.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2017 |
Bottle Size: | 750mL |
Blend: | 80% Niellucciu, 10% Sciaccarellu, 10% Native Varietals |
Appellation: | Corse Figari |
Country: | France |
Region: | Corsica |
Producer: | Clos Canarelli |
Winemaker: | Yves Canarelli |
Vineyard: | 14 years average, .5 ha |
Soil: | Granite |
Aging: | Fermented in amphora for 4 to 7 weeks, vinified in stainless tanks and neutral barrel for 7 to 9 months, no added sulfur |
Farming: | Biodynamic (certified) |
Alcohol: | 13.5% |
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About The Producer
Clos Canarelli
About The Region
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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Kermit once said...
Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.