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2014 Vin de France Blanc “Général de la Révolution”
Domaine Comte AbbatucciThe Général blanc is from the original Corsican varietal holdouts that spawned the revolution. The Général is taut and firm, herbal and aromatic—a monument to the grandeur of the forgotten Corsican varietals.
—Chris Santini
Wine Type: | white |
Vintage: | 2014 |
Bottle Size: | 750mL |
Blend: | 25% Carcajolu Biancu, 25% Paga Debiti, 20% Riminese, 15% Rossola Brandica, 10% Biancone, 5% Vermentinu |
Appellation: | Ajaccio |
Country: | France |
Region: | Corsica |
Producer: | Domaine Comte Abbatucci |
Winemaker: | Jean-Charles Abbatucci |
Vineyard: | Planted from 1960-1962, 2 ha |
Soil: | Granite |
Aging: | Aged in older 600-L demi-muids |
Farming: | Biodynamic (certified) |
Alcohol: | 13% |
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About The Producer
Domaine Comte Abbatucci
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...
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312