Idlewild Sunday School took a detour from Italy in January and had a set of wines from Corsica. My experience with Corsican wine is limited so the presentation and tasting was interesting, informative and the wines were of high quality. All the whites except for one had had palate weight, a density if you will that was pretty consistent though none were “heavy” or flabby because of the underlying bracing acidity. All the reds were distinct and different from each other. The soils of Corsica change dramatically from North to South which leads to such different flavor profiles. No passing or failing grades at Idlewild Sunday School, just of bunch of winos having a good time 
There was lots of info so took bullet type notes
2018 Ile de Beaute “Biancu Marinu” Yves Leccia
Fermentation lasts 15 days in stainless steel tank
Muscat and Vermentinu (Vermentino) are vinified separately
Aged 6 months in stainless steel
No malolactic fermentation
Fully dry
Marinu is the name of one of Yves sons
Rosy, lychee, slate, muscat nose. Hard peach rose perfume, saline, mineral and spice. This wine has viscosity and density but no heaviness.
2016 Biancu Gentile Antoine Marie Arena
33% Vermentinu, 33% Muscat, 33% Bianco Gentile
Indigenous yeast fermentation
Primary and secondary fermentation in stainless steel tanks
Grapes are sourced from the Morta Maio, Hauts de Carco and San Giovanni Vineyard
Fresh pear, ripe apple, lime, mandarin. Rainwater, hot wet stones the wine is not shy but had a core of acidity that runs through the flavors keeping it in balance
2017 Vin de France Blanc “Grotte di Sole” Jean Baptiste Arena
All Vermentinu
Indigenous yeast fermentation
Primary and secondary fermentation in stainless steel tanks
Grotte di Sole ages for 1 year
Lime, floral carnation, sl spicy nose. Lime, tangerine, spice, sl phenolic note and a sl bitterness which is very nice. Full body white with very good acidity.
2018 Vin de France Blanc “Tarra di Sognu” Vlos Canarelli
2018 Vintage 80% Vermentinu 20% Riminese, Biancu Gentile, Genovese, Carcaghjolu Biancu
Fermented in demi muid
Aged 8 months in foudre and demi muid
Lemon Lime, floral nose. Lime, carnation flowers, lot of mineral and stony notes, bit of spicy oak. Full body, high acidity. Lots of people commented favorably on this wine but while good was not in my wheelhouse.
2013 Corse Figari Blanc “Amphora” Clos Canarelli
At harvest Amphoras are filled directly with 2/3 of Vermentinu must and 1/3 Vermentinu whole clusters
Fermented and aged in amphora for 3 months then transferred to old barrels for 3 more months
Wine undergoes complete malolactic fermentation
No filtering or fining
No sulfur used in vinification or bottling
the bottom of each amphora is lined with beeswax
Wow, this wine had it all. Peach preserves, floral, lemon oil and spice. Phenolic notes, mineral notes, good acidity, sl bitter campari like, super savory and some grippy tannins. Everything in perfect balance, fantastic wine and the only white without that palate density. Could drink this all the time… no I can’t as it is about $100 bucks a bottle. Oh well
Onto the Reds
2015 Corse Calvi Rouge “E Prove” Domaine Maestracci
35% Sangiovese, 35% Grenache. 15% Syrah, 15% Sciacarellu
Fermentation lasts up to 3 weeks and then pressed
Wine goes in stainless steel for 1 year then 1 year in foudre or old oak
Wine is aged in bottle for 6 months to 1 year
Sl reductive notes, herbal, cherry skin, raspberry essence and pomegranate. Wine has good structure, nice balance of acid and tannin. Mouthwatering and savory the wine begs for food but has nice refreshing qualities.
2017 Vin de France Rouge “Faustine” Domaine Comte Abbatucci
70% Sciaccarellu and some Carcajolu-Neru due to low yields of Sciaccarellu
Fermented in stainless steel and cement tanks
Mostly Sangiovese, this wine has a huge nose of raspberry, black cherry, acacia flowers. In the mouth there is ripe raspberry, red currant, apple skin and bitter almond. Moderate acidity and some gritty tannins there is a lot going on with this wine. A real mouthful!
2017 Cuvee Collection Rouge “Ministre Imperial” Domaine Comte Abbatucci
Field blend of 18 varietals!
Named for a military leader under Napoleon
Grapes are crushed by foot and macerate for 15 days
Aged in older 600 liter demi muids
A true field blend Corsica style. Dark cherry, blackberry, green herbs, licorice, some smoke and some vanilla resin. Lots of energy here, good acidity. Damn, this tastes a bit like a young Bedrock Heritage which is a very good thing
2015 Patrimonio Rouge “Morta Maio” Antoine Arena
100% Sangiovese
Natural fermentation low doses of sulfur, no oak
Long macerations from 6-9 weeks with regular punch downs
Long elevages, up to 2 years in concrete tanks
No fining or filtration
Some reductive sulfurs on the nose along with red fruit, camphor, asphalt, floral notes. Cherry, raspberry, cranberry, tar, earthy sweet herbs and white pepper. Mouthwatering and savory with tannins to match this wine needs time to show best but the raw material is here.
Another super Idlewild Sunday School! Many thanks to Sam and Thomas for a great evening.
Map of Corsica Wine Regions
The Corsica Wine Line Up
