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2019 Patrimonio Blanc

Domaine Giudicelli
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Muriel Giudicelli grew up visiting family on the island of Corsica and in the mid-1990s finally decided to stay put in a subregion of the Patrimonio appellation called Campo Gallo, where she has since been making biodynamic wines with a deft, gentle touch. Her blanc, made from 100% Vermentinu, is one of the headiest Corsican wines I’ve enjoyed. It’s beautifully ethereal, with pillowy fruit that tastes so sublime it would be limiting to attempt a description, although quince and verbena jump to mind. There’s tension and minerality, too, with an acidity so bright it bursts on your tongue like pearls of finger lime.

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Technical Information
Wine Type: white
Vintage: 2019
Bottle Size: 750mL
Blend: Vermentinu
Appellation: Patrimonio
Country: France
Region: Corsica
Producer: Domaine Giudicelli
Winemaker: Muriel Giudicelli
Vineyard: 25 years average, 10.5 ha total
Soil: Clay, limestone, granite, schist
Aging: Wine ages on its lees for 11 months in stainless steel
Farming: Biodynamic (certified)
Alcohol: 13%

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About The Region

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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Kermit inspecting wine barrels

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.

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