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2018 Vin de France Blanc “Tarra di Sognu”
Clos Canarelli
If you ever make it to Corsica, don’t miss Bonifacio. The small town is perched up on a limestone cliff, which dangles over the sea. It looks like it could just chip off and splash in at any moment. When you visit, you may notice things feel a little different here than in the rest of Corsica. The architecture is unique, and the local dialect, bonifacien, is spoken only here, and only by a hundred or so people, given that for centuries the town was cloistered behind tall walls and cut off from the rest of the island. The ground here is different, too. Corsica is often called “the granite rock,” yet in Bonifacio we are on pure limestone. This biancu—chiseled, precise, floral, and salty—is the work of twenty-plus years of patience and planning by Canarelli to replant native grapes where the town’s vineyards had lain fallow for more than a century. Truly the land of Canarelli’s dreams, his Tarra di Sognu, as they say in Bonifacio.
—Chris Santini
Wine Type: | white |
Vintage: | 2018 |
Bottle Size: | 750mL |
Blend: | 80% Vermentinu, 20% Riminese, Biancu Gentile, Genovese, Carcaghjolu Biancu |
Appellation: | Vin de France |
Country: | France |
Region: | Corsica |
Producer: | Clos Canarelli |
Vineyard: | 3 ha, planted in 2013 |
Soil: | Limestone, Chalk |
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...
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