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2018 Patrimonio Rouge
Domaine GiudicelliMuriel Giudicelli’s Patrimonio radiates pure class—a trademark of her wines, achieved through organic and biodynamic farming, gentle, infusion-style vinifications, and long élevages in carefully selected foudres. This elegant thoroughbred of a wine emanates a deep and mysterious aroma you could get lost in. The flavors penetrate and linger, offering suggestions of black cherry and fragrant maquis. Approachable today with some aeration, it should age like a great old-school Chianti—plus some extra Corsican gusto.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2018 |
Bottle Size: | 750mL |
Blend: | Niellucciu |
Appellation: | Patrimonio |
Country: | France |
Region: | Corsica |
Producer: | Domaine Giudicelli |
Winemaker: | Muriel Giudicelli |
Vineyard: | 10.5 ha total, 25 years average |
Soil: | Clay, Limestone, Granite, Schist |
Aging: | Aged in Rousseau foudre for 12 to 18 months |
Farming: | Biodynamic (certified) |
Alcohol: | 13.5% |
More from this Producer or Region
2021 Patrimonio Blanc
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2020 Vin de France Rosé “Valle di Nero”
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This rosé, made entirely of the local grape Carcajolu-Neru, is world class and different from anything else we import in the pink category.
2019 Vin de France Blanc “B.G.”
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A beautiful example of Biancu Gentile, an heirloom white grape revived from near-extinction by Arena in the 1990s.
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Sun-ripened fruit, sea-mist salinity, and an alluring note of fresh herbs.
2019 Patrimonio Rouge
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Muriel Giudicelli’s Patrimonio rouge is elegant, deep, bursting with ripe black fruits, silky smooth, and offering great length.
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This is a traditional Corsican red blend—half Niellucciu, half Sciaccarellu—but the vinification is unique.
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2022 Vin de France “Le Vin Coule Dans Nos Veines”
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Reminiscent of ripe wild blackberries crushed on a hot stone, “Le Vin Coule” is utterly gulpable—give it a light chill and revel in this unique Corsican rouge.
About The Producer
Domaine Giudicelli
During her studies, Muriel Giudicelli befriended Antoine Arena, who, one day in 1996, called her up and told her about a retiring vigneron with terrific old vines, no children to take over, in a great part of Patrimonio, who was looking to sell. Muriel jumped at the opportunity, bought those 5 hectares of vines, and in 1997 began making wine. From day one, she farmed organically. She obtained organic certification in 2006 and biodynamic certification in 2012.
Muriel’s original holdings, as well as newer ones she has added since then, are all in the highly regarded Campo Gallo (“field of the rooster”) sub-region of Patrimonio, distinct due to its diverse pockets of green clay, red clay, granite, schist, and limestone. Yves Leccia’s parcels border hers. Today she has 10 hectares in total, which she works with her husband (he’s in charge of the vines, she’s in charge of the cellar) and only one employee.
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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Domaine Giudicelli France | Corsica
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2020 Patrimonio Rouge “Cru Des Agriate”
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2022 Vin de France Rouge “Faustine”
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2019 Patrimonio Blanc
Domaine Giudicelli France | Corsica
2017 Patrimonio Rosé
Antoine Arena France | Corsica
2021 Patrimonio Rouge “E Croce”
Yves Leccia France | Corsica
2019 Muscat du Cap Corse “Grotte di Sole”
Jean-Baptiste Arena France | Corsica
2022 Île de Beauté Blanc “E Croce”
Yves Leccia France | Corsica
2021 Corse Figari Blanc “Amphora”
Clos Canarelli France | Corsica
2019 Patrimonio Rouge “Carco”
Antoine-Marie Arena France | Corsica
2022 Huile d’Olive Vierge Extra
Yves Canarelli France | Corsica
2019 Patrimonio Rouge “Morta Maio”
Antoine Arena France | Corsica
2020 Patrimonio Rouge “Cru Des Agriate”
Domaine Giacometti France | Corsica
2022 Vin de France Rouge “Faustine”
Domaine Comte Abbatucci France | Corsica
2020 Vin de France Rouge “Sempre Azezzu”
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Kermit once said...
Kermit once said...
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