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2022 Corse Calvi Blanc “Les Marottes d’Anaïs”

Domaine Maestracci
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The Reginu plateau in northwest Corsica has produced wine and olives for centuries. Just a short distance from the sea, the vines in this region benefit from hot, dry days and cool evenings. It is here that vigneronne Camille-Anaïs Raoust farms primarily indigenous island varieties using biodynamic methods and paying reverence to the island’s particular terroir nestled between Mediterranean waters and towering mountain peaks.
     “Les Marottes d’Anaïs” is her newest blanc, a result of curiosity and experimentation—a blend of Biancu Gentile and Vermentinu, named after the French word for hobby, marotte. The bottle harnesses the superpowers of both varieties: exceptionally perfumed with exotic fruits and a rush of fresh salinity, all evolving as the bottle unwinds. As it warms up in the glass, the wine finds its weight, and the aromas shake loose from the cold with a delicious newfound intensity. Camille’s strength is making quintessential Mediterranean food wines and, as is the case with this micro-cuvée, some that are so delightful they need no accompaniment but good company.

Allyson Noman

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Technical Information
Wine Type: white
Vintage: 2022
Bottle Size: 750mL
Appellation: Corse Calvi
Country: France
Region: Corsica
Producer: Domaine Maestracci
Winemaker: Camille-Anaïs Raoust
Farming: Biodynamic (practicing)
Alcohol: 13.5%

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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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Sampling wine out of the barrel.

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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