Welcome to The Society s Celebrating Diversity A Regional France Walkaround Tasting.

Transcription

1 Welcome to The Society s Celebrating Diversity A Regional France Walkaround Tasting. Last year The Society won Regional France Specialist at both the Decanter Awards and the International Wine Challenge, highlighting our dedication to sourcing great wines from these areas. At this tasting we have brought together some of the best producers and wines from across regional France; from Corsica and Provence to Jura, the Languedoc and Beaujolais, to highlight the diversity and value that France s regional wines offer, with a multitude of styles and flavours at a range of different budgets, all ripe for exploration. Many of the growers themselves will be on hand to talk to us as we taste, introducing us to and enhancing our knowledge of the vineyards and wines. Please make the most of them being here and ask lots of questions. The Society s sweetness code: White wines from bone dry [1] to lusciously sweet [9]. = sparkling wine = white wine = rosé wine = red wine S = screwcap closure P = synthetic closure JURA The Jura is a region in eastern France, between Burgundy and Switzerland. The climate is continental: long cold winters and hot summers but with more rain than in Burgundy. The land under vine occupies a very small area among the foothills of the Jura around 2,000 hectares making it one of the smallest wine regions in France, though prior to phylloxera it used to be ten times the size. The soil, not surprisingly, is limestone but with overlays of clays of varying hues which account for both the number of grape varieties used and for the complex nature of so many of the wines. Vines are trained quite high in order to avoid spring frosts and growers need plenty of patience and nerves of steel as the harvest can easily extend into November. 1. [1] Crémant du Jura Brut Domaine de Montbourgeau NV This delightful bone-dry sparkler is made in the village of L Etoile. Made from young vines by Nicole Deriaux at her family domaine and using the Champagne method, it is a chardonnay bottled without dosage but rounded and deliciously easy to drink.

2 Drink now to % ref SG bottle 167 dozen When producing a sparkling wine by the traditional or Champagne method, the second fermentation (the one which produces the bubbles) is brought about when a mixture of wine, sugar, yeast and nutrients is added to the bottle. The carbon dioxide produced as a result of the fermentation process is trapped and dissolves into the wine, creating the bubbles. The yeast dies and its cells break down, interacting with the wine. This yeast autolysis is an essential part of the process, releasing compounds that contribute to the bread, yeast and biscuit flavours of traditional method sparkling wine. 2. Arbois Rouge, Trousseau, Domaine Tissot, 2016 This unusual, very pale red from the Jura has a long and persistent flavour with hints of cherry pips and other red fruits, plus pure, clean lines and well-balanced tannins. A perfect accompaniment for poultry, pork or cheese. Drink now to % ref JU bottle 324 dozen 3. [1] L Etoile Savagnin, Domaine de Montbourgeau 2012 Wines from Etoile tend to have great finesse, minerality and a lighter touch. This has spent three years in barrel, protected from oxidation by a film of flor yeast. Pungent, spicy, piercingly fresh and long. Drink now to % ref JU bottle 264 dozen BEAUJOLAIS The Beaujolais region stretches 34 miles from the granite-based hills immediately south of Mâcon in Burgundy to the much flatter land north-west of Lyon. The soil is not homogeneous south of Villefranche, the capital of Beaujolais, the soil is predominantly clay and here standard Beaujolais is produced. Haut-Beaujolais, in the northern part of the region, has granite-based soils with sandy topsoils which drain, warm and ripen gamay to perfection. Here 38 villages have the right to use the appellation Beaujolais-Villages. Ten villages have the right to use their own name on the label and these wines are expected to show the distinct characteristics of their terroir. These Beaujolais crus are, from north to south: Saint Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly. Les Vins Aujoux (Dépagneux) This has been the source of our Beaujolais for the last 50 years. Dealing with a négociant allows The Wine Society to pick and choose, often blending wines together from different

3 estates in order to end up with a wine that is more interesting than any of its individual parts. Négociants have had a huge part to play in the recent history of Beaujolais, some of it not so good but some of it very positive. For all its apparent simplicity, Beaujolais is a complicated region that is often the victim of its own capricious climate with late frosts and violent hailstorms a common occurrence. The one négociant that stands out for us is Dépagneux: Jean Dépagneux was the last of this illustrious merchant family who, with his partners, bought up a list of ailing names such as Aujoux, which had made its name selling Beaujolais to the once profitable Swiss market. Jean retired a number of years ago and his place was taken by a talented oenologist from Viré called Jean-Marc Darbon. And the rest is history! 4. The Society s Beaujolais-Villages 2017 With intense and vibrant black-fruit perfume, this is a classic Beaujolais-Villages with good balance and a ripe yet fresh palate. Drink now to % S ref BJ bottle 90 dozen 5. The Society s Exhibition Côte de Brouilly 2016 Côte de Brouilly is a hill with vineyards at all points of the compass so can produce wines of different levels of ripeness. This is a blend that captures both the freshness of the vintage and the characteristic grip of the cru. Drink this year and next. 13% ref BJ bottle 119 dozen 6. Robert Dubuisson, Morgon 2016 A classy, ripe and succulent Morgon from the appealing 2016 vintage. This is a generous and approachable wine that displays delicious gamay purity. Drink now to % ref BJ bottle 119 dozen The cru of Morgon covers 1100 hectares of which the best soils are of weathered schist on the south-facing slope of the Mont du Py. The gamay here ripens well and produces wines that are dense, richly flavoured and rewarding. Good Morgon ages well, up to ten years, and with time develops great complexity. If Moulin-à-Vent goes Burgundian with age, then there is something definitely Rhône-like about Morgon, which always has a lot of personality and flavour. 7. Moulin-à-Vent Vieilles Vignes, Cuvée Jean, Dépagneux 2016 A keenly-priced wine with the classic structure and depth of flavour of a good Moulin-à- Vent, yet with the perfume and harmonious balance so typical of the 2016 vintage.

4 Drink now to % ref BJ bottle 131 dozen Domaine Jean-Marc Burgaud Jean-Marc Burgaud is a top Beaujolais grower, claimed by many to be the best producer in Morgon. Jean-Marc comes from a family of winemakers, and his own career in the industry began in 1989 after he completed a diploma in oenology. He now owns 19 hectares of vineyards in several appellations, comprising 13 hectares in Morgon where his estate is based, plus five hectares in the Beaujolas-Villages area and one hectare in Régnié. 8. Domaine Jean-Marc Burgaud, Régnié Vallières 2016 Bottled early to capture its freshness and easy-drinking supple fruit character, this Régnié, the least well-known of the Beaujolais Crus, is exclusive to The Society. Drink now to % ref BJ bottle 162 dozen Wines from Régnié, the most recent member of the club des crus, come some way in style between Brouilly and Morgon. At their best, they re full-flavoured, honest wines that go well with food. Always good value. 9. Domaine Jean-Marc Burgaud, Morgon Grand Cras 2016 Clay soils helped contribute to a full, broad wine with plenty of colour and impressive depth of flavour. A complex wine of real class. Drink now to % ref BJ bottle 167 dozen Château Thivin Château Thivin, at the heart of the Côte de Brouilly appellation, has a long history dating back at least to the 14th century. The house and cellars sit on the slopes of the Côte, surrounded by vines. The forbears of present owners the Geoffrays purchased it in 1877, acquired further vineyards and were later instrumental in the establishment of the Côte de Brouilly appellation during the depression years of the 1930s. Today Claude Geoffray and his wife Evelyne, together with their son Claude-Edouard, work the vineyards and make the wine with great respect for tradition and for the terroir, doing as much work as possible by hand, minimising the use of sprays, and employing mini-tractors to reduce any impact on the land, earning a Terra Vitis certification in the process. 10. Château Thivin, Côte de Brouilly Les Sept Vignes 2016

5 Made from a blend of grapes from seven different plots, the wine displays ripe, dark-fruit character and lovely balance, with a mineral edge on the finish. Drink now to % ref BJ bottle 174 dozen Though the Côte de Brouilly is an enclave of Brouilly, these 310 hectares make up what is a quite separate district, planted on the slopes of the remains of an ancient volcano. The wines have real bloom, deep-purple colour, enticing aromas and a piquant, spicy, mineral flavour, and keep well too. MASSIF CENTRAL The Massif Central used to be a much more important wine- producing region of France which almost disappeared when the vine pest phylloxera struck in the late 19th century. Rebuilding has been very gradual but it is there. The Forez region is somewhat closed and mountainous. Vines are planted on soils that are of granite or basalt and most of the wine made is red, using the gamay grape. Domaine de la Madone The majority of the producers in the Massif Central are smallholders and deliver grapes to the local co-op, however Gilles Bonnefoy is one of a few who bottles his own wine and does so from vines that are farmed organically without herbicides or pesticides. 11. [2] Roussanne de Madone, Gilles Bonnefoy, Pays Urfé 2016 A delightful, dry and rounded roussanne from a rediscovered vineyard in the Massif Central. There is a taste of apple, honey and citrus that is Rhône-like but altogether lighter. Perfect on its own or maybe with a prawn stir-fry. Drink this year and next. 12% ref FC bottle 192 dozen 12. Côtes du Forez, La Madone 2016 A deliciously fruity gamay from volcanic soils in the Massif Central. Round with plenty of depth and length of flavour. Gorgeous, intense berry fruit in Drink this year and next. 12% ref FC bottle 138 dozen Gamay is an early-budding and early-ripening grape variety that, although not vigorous, is fertile and, in order to produce quality wines, yields must be restricted. In the past, gamay was generally light and fruity, with techniques such as carbonic maceration being used extensively. Today, however, gamays of the Loire, Beaujolais and Massif Central show fine, refreshing red fruit and peppery spice with much greater concentration of flavour.

6 CÔTE ROANNAISE The vineyards of the Côte Roannaise are not quite the Loire s southern-most, but when one ascends from the rivers source, near Lyon, they are the first to be distinctly visible. The vineyards are situated on the foothills of the Monts de la Madeleine to the west of Roanne and run parallel to those of Beaujolais, just 100 kilometres to the east. Domaine Sérol Domaine Sérol is the leading estate in the Côte Roannaise, situated on gentle slopes of sandy-granite soils where the gamay grape, more usually associated with Beaujolais, does incredibly well. Winemaker Stéphane Sérol consistently produces plump, fragrant reds unsurprisingly not dissimilar to the style of a good Beaujolais-Villages but even brighter. These are best served lightly chilled and are refreshingly vibrant in style. 13. [3] Turbullent, Domaine Sérol This is a lovely summery pink made from gamay from the top estate in the Côte Roannaises. Delicately sparkling and very fruity with hints of raspberry and a touch of sweetness, this is light and refreshing. Drink this year and next. 9% ref SG bottle 155 dozen 14. Côte Roannaise Eclat de Granite, Sérol 2016 Dark, sinewy and ripe-tasting gamay with explosive fruit flavours of blackberry, raspberry and dark cherry more akin to a Beaujolais cru than the gamays from further north. Drink this year and next. 12% ref LO bottle 119 dozen 15. Côte Roannaise, Perdizière, Domaine Sérol 2016 This is from a single plot of gamay and planted at high density for greater concentration and depth. Full-flavoured, well-structured and ideally suited to accompany pork or poultry dishes. Drink now to % ref FC bottle 198 dozen SUD OUEST The South West region is tucked away between the Pyrénées Mountains and Spain to the south, Bordeaux to the north, and the Atlantic Ocean on the west. The fifth largest wine region in France at 50,000 hectares, yet despite its size, the area is the least populated part of the country with only 10 residents per square mile!

7 Château d Aydie With the Pyrenees as its backdrop, Château d Aydie nestles in the hillside of the tiny commune of Aydie, just a few kilometres west of the village of Madiran in south-west France. This town has had its own appellation since 1948, but the Laplace family has been making its mark on Madiran wines for three generations. The family has earned worldwide acclaim for its mastery of tannat Madiran s signature grape variety, which now must constitute a minimum of 50% of the blend, and the grape responsible for Madiran s famous dark, deep, elegant powerhouse reds. Today, the property has 58 hectares under vine: 49 of which are under Madiran AC, and the remaining nine of which are part of the neighbouring white wine appellation, Pacherenc du Vic-Bihl. Château d Aydie vineyards possess a richly diverse array of soil types, from gravel on the hills providing good drainage, and adding a roundness to the wines to the sandy, moisture-retaining boulbènes soil on the lower lands, which gives flexible, fruity wines. 16. [1] Colombard-Sauvignon Aramis, Laplace, Vin de France 2016 A delectably fresh and invigorating blend of colombard and sauvignon from Gascony. The perfect aperitif. Drink this year and next. 11.5% S ref FC bottle 83 dozen 17. Tannat-Syrah Aramis, Laplace, Vin de France 2016 The Laplace family has an innate understanding of the tannat grape variety. This is their quaffing wine in which they add a little syrah. Ripe and deliciously fruity with a hint of spice. Drink this year and next. 13% S ref FC bottle 83 dozen In the winery, Château d Aydie knows it needs to soften the highly tannic tannat grape, and has become proficient at doing so: the team uses both oak-ageing and micro-oxygenation (introducing small, controlled levels of oxygen to the wine) to create a rounder, more approachable wine that both suits modern tastes and shows the tannat grape at its sophisticated best. 18. [7] Pacherenc du Vic-Bihl, Château d Aydie 2016 A golden nectar to be savoured with blue cheese or cake, even fruit cake. This is made from a majority of petit manseng grapes, aged in oak. Concentrated with flavours of dry fruit, apricot, candied citrus and spice. Drink now to % ref FC cl bottle 150 dozen 19. [6] Maydie Tannat 2014

8 Sweet fortified tannat from Château d Aydie in Madiran. Very black, very fruity and delicious with dark chocolate. Drink now to % ref FC cl bottle 167 dozen Château Tour des Gendres Château Tour des Gendres is produced at Les Gendres situated at Ribagnac, which has been owned by the de Conti family since Built over a Gallo-Roman site the soil here is very calcareous. Winemaker Luc de Conti runs his 50-hectare organic vineyard on biodynamic lines, growing his grapes as near as possible to the ground and using no fertilisers. The harvest is worked day and night and the grapes transported straight to the winery in draining tanks so that the juice and berries are never in contact. Luc de Conti has been well aware that Bergerac needs to be different and more south-west in style than Bordelaise, which is why he has chosen to major on the malbec grape. After all Cahors, malbec s spiritual home, is only about an hour s drive away. 20. [2] Bergerac Blanc La Cuvée des Conti, Château Tour des Gendres 2016 Made from 50% semillon, 40% sauvignon and a little muscadelle, this is a full-flavoured white, pale gold with citrus and peach on the palate and very good length. A must with trout or salmon. Drink now to % ref FC bottle 119 dozen Bergerac has often had difficulty in identifying itself due to the fact that it is so close to Bordeaux and the wines are understandably very similar. There are subtle differences however: Bergerac, more inland, is a little hotter during the summer and less wet and as a result the wines can be fuller flavoured. Grape varieties are much the same, except in Bergerac merlot and malbec do better than cabernet sauvignon. 21. Bergerac Rouge, Château Tour des Gendres 2016 Vibrant, grippy, fruity Bergerac made using both malbec and merlot grapes. Luc de Conti makes a wine that has a definite south-west identity hence the presence of malbec. Drink now to % ref FC bottle 105 dozen 22. Bergerac, La Gloire de Mon Père, Château Tour des Gendres 2015 An outstanding red Bergerac made from equal proportions of malbec, cabernet sauvignon and merlot. Splendidly fruity and rich in Drink now to % ref FC bottle 150 dozen

9 Wines made from malbec, or cot as it is sometimes known in France, tend to be deeply coloured, intensely flavoured with black fruits, and sometimes exhibit a hint of violet or game aromas. The wines can range in style from soft and fruity to more structured, sophisticated examples capable of long ageing. LANGUEDOC Domaine La Condamine L Eveque Bascou is an important name in the village of Nézignan and The Wine Society first began working with the estate in At the time it was run by Marie-Claude Bascou while her husband spent most of his time on the road consulting and teaching oenology. Today, their son Guilhem makes the wine having learned his craft from his parents and from a useful stint in South Africa. The Bascous plant a great many grape varieties but they are best known for their reds, and in particular syrah. Altogether the domaine encompasses 65 hectares and the style is one of fullness and generosity without pretension. 23. [2] The Society s Picpoul de Pinet 2017 Picpoul de Pinet, now a cru of the Languedoc, produces a clean, full-flavoured white and a perfect partner for seafood. Drink now to % S ref FC bottle 90 dozen Special offer price so no further discount available on this wine Currently out of stock, due in end of April 24. Syrah-Mourvèdre Côtes de Thongue, Domaine La Condamine L Evêque 2017 Succulent, fruity red from a blend of two grape varieties that work very well together here. Fragrant, gently spiced and elegant great value too. Drink now to % ref FC bottle 81 dozen LGI LGI was the brainchild of Alain Grignon, formerly of the Foncalieu co-operative group, who had the vision of making inexpensive wines designed specifically for the export market. In this he was helped at the beginning by English merchant, and ex-waitrose buyer, Mark Lynton. The majority of the wines are sourced from a number of cooperatives, mostly along an axis between Carcassonne and Béziers with some fruit also coming from Limoux and from further away in Gascony. 25. [2] Muscat Sec, Domaine de Barroubio, Pays d Oc 2016

10 A weighty, fragrant muscat from a small patch of chalk-white soil on the Minervois/Saint- Chinian border. This would be brilliant with spicy seafood. Drink now to % P ref FC bottle 119 dozen Muscat is one of the only grape varieties that actually produces wines that taste and smell of grapes. Known to the ancient Greeks and Romans, it probably comes as no surprise that over time the muscat family has diversified. Muscat blanc à petits grains is deemed to be the best and is capable of producing wines with real finesse and a particularly pure, floral sort of grapiness. 26. [2] Rosé Duo des Plages, Vin de France 2017 Made from cinsault and grenache from the Languedoc, this is very pale and an easy charmer on or off the beach! Drink this year and next. 12% S ref FC bottle 81 dozen 27. Terre de Mes Ancêtres, Cité de Carcassonne 2016 Delightfully fruity cabernet-merlot blend from outside the walls of Carcassonne in the Languedoc. A perfect everyday-drinking red that is round and instantly appealing. Drink this year and next. 13.5% ref FC bottle 81 dozen PROVENCE This historic region sits along the Mediterranean coast of France, bordered by the Rhône River to the west and the Côte d Azur on the east. Physically, it s only about 150 miles long and 100 miles north to south but its impact is profound. Wine has been made here for over 2,600 years, making Provence the oldest wine-producing region in France. It is also the only place to focus on rosé and is home to the only research institute dedicated to the style. Château Vignelaure Georges Brunet established Château Vignelaure just north of Aix-en-Provence in the 1960s. Choosing a site of clay, limestone and gravel covering some 60 hectares of beautiful Provençal countryside 350 metres above sea level, he set about planting cabernet sauvignon using cuttings taken from his Bordeaux estate. Despite the difficulties of ripening cabernet fully in this setting he made high-quality wines. In 1985 the region as a whole was approved for appellation contrôlée status as Coteaux d Aix-en-Provence. The estate is now owned by Swedish couple Bengt and Mette Sundstrom. These days syrah, grenache, cinsault and carignan have been planted or acquired alongside the vines introduced by Brunet, and white varieties roussanne, rolle (aka vermentino) and semillon

11 have now been planted in a higher part of the vineyard where it was realised that the red varieties were not so suited to the terroir. No white is made yet and they have recently begun making excellent rosé, but the reputation of the estate rests on the red wines. 28. [1] Magnum of Coteaux d Aix en Provence Rose Château Vignelaure 2017 A decidedly pink Provence rosé from one of the top estates. This is full-flavoured, savoury and refreshing, with weight enough to go with food. Drink now to % ref FC magnum 174 six magnums Rosé wines can make an excellent accompaniment to food, however when choosing which wine to plump for, remember that either the food or the wine has to be the dominant focus of the pairing, with the one serving to complement and enhance the enjoyment of the other. In the words of Evan Goldstein, a Master Sommelier, wine and food pairing is like two people having a conversation: One must listen whilst the other speaks or the result is a muddle. 29. Coteaux d Aix-en-Provence, Château Vignelaure 2008 Georges Brunet is the one-time owner of Médoc classed-growth Château La Lagune, and indeed the oldest cabernet here comes from cuttings taken 50 years ago from the Médoc. This is a lovely vintage, elegant and classy. Rack of lamb with Provençal herbs beckons. Drink now to % ref FC bottle 204 dozen Château Vignelaure s red wine is a blend of 70% cabernet sauvignon with the addition of 30% syrah, aged in small oak barrels for around 18 months, followed by a further two years ageing in bottle before release. 30. Coteaux d Aix en Provence Château Vignelaure was clearly an outstanding vintage at Vignelaure. There is so much matter here with grip and concentration of flavour. Dark with brooding power. Drink now to % ref FC bottle 216 dozen A COLLECTION OF WINES FROM THE SOUTH-WEST 31. [1] Jurançon, Geyser, Domaine Cauhapé 2016 Henri Ramonteu s Béarnais blend of gros and petit manseng with camaralet, courbu and lauzet grapes is as bone-dry, fragrant and zesty as a Pyrenean meadow, and full-bodied enough to shine with the local fromage de brébis too.

12 Drink now to % ref FC bottle 167 dozen Jurançon is located in the foothills of the Pyrenees. Here vines are grown on steep mountain slopes and gros manseng, the major grape variety in Jurançon Sec, produces a refreshing, full-bodied white with pungent floral aromas (acacia), candied-fruit notes and nuances of toasted almonds. Jurançon Sec is typically aged in stainless steel and reaches its peak just before its fourth birthday. 32. [1] Irouléguy Blanc, Domaine Brana, 2016 Weighty, full-flavoured white from the Basque Country with tropical-tasting fruit, with pineapple to the fore, and scintillating freshness. Try with seafood or goat s cheese. Drink now to % ref FC bottle 228 dozen Wines made from cabernet franc are generally paler, lighter, crisper and more obviously aromatic than those from cabernet sauvignon. Getting the yield and the ripeness right is absolutely crucial, and cabernet franc s aromas can range from refreshingly leafy to aggressively herbaceous. Good-quality cabernet franc tends to be fragrant, medium-bodied, silky, and early maturing, with aromas of pencil shavings and raspberries. 33. Cahors, Clos Triguedina Cuvée Prestige Probus, 2008 This is the flagship wine of one of the top producers in Cahors and is named after the emperor who did so much to encourage viticulture. Made from 100% malbec, this is fullflavoured and concentrated Cahors at its grandest. Drink now to % ref FC bottle 348 dozen Malbec was originally the most commonly planted grape variety in south-west France where it was still widely grown until the severe winter of 1956 killed many of the vines. It is in Cahors that it is best known, where the vines seem to do best on the topsoils of the arid causses, the limestone plateaux above the river Garonne which is the site of Cahors s most traditional vineyards. 34. Marcillac Vieilles Vignes, Domaine du Cros 2015 Made from some of the oldest vines of the local mansois grape this has character and full flavour and with the benefit of an exceptional vintage. Deep berry fruit set against a rich, rounded texture. Drink now to % ref FC bottle 138 dozen 35. [9] Gaillac Vendanges Tardives, L Enclos des Roses 2013

13 Only half of the sugars in this intensely flavoured dessert wine were fermented so this is a very sweet pudding wine made from the local Loin de l oeuil grapes that were left on the vine to dry out in the sun and benefit from noble rot. Drink now to % ref FC cl bottle 192 dozen As deciduous plants and trees prepare for winter, they shed tender foliage, which would freeze and shut down their metabolic processes, entering a dormancy that will see the plant through the cold weather. Vines undergo just the same processes: stems turn woody, leaves a golden/red and any fruit still attached to the vine becomes isolated from its nourishment. They dehydrate, not only concentrating sugars but also undergoing passerillage, the development of complex chemical compounds which significantly affect the eventual flavour of the wine. CORSICA The scale of wine production on Corsica is small, and 40% of the total 50 million bottles never leave the island rosé, especially, is happily consumed by the five million tourists. The rest is shared roughly between France and the export market North Americans, in both the US and Canada, are the thirstiest. Clos Culombu The Balagne, a fruitful stretch of the north-west coast, known as the Garden of Corsica, is home to one of the island s oldest, driest and most serious appellations, Vin de Corse-Calvi. Vines have been grown here since the 13th century, and though current acreage is now less than half of its original 700 hectares, its reputation is high. Rosé and red wines form the lion s share of production, with whites accounting for a meagre 12%. Etienne Suzzoni has championed the cause of fine wine from Corsica. From his 55 hectares he makes fine examples of that Corsican staple, rosé, excellent reds from nielluccio (aka sangiovese in Italy) and sciacarello (a native grape) supported by syrah, grenache and cinsault, and full-flavoured whites from vermentino, which dominates among the island s white varieties. 36. [1] The Society s Corsican Rosé 2017 The 2017 blend is half niellucciu, which is Corsican for sangiovese, with the rest sciaccarellu, syrah with a little vermentino and cinsault. Refreshing, tangy with a hint of citrus and red-berry fruit. Perfect summer drinking. Drink now to % ref FC bottle 119 dozen The most common way of making rosé is by drawing off the juice once the fermentation of black grapes is underway after two to 48 hours, depending on the depth of colour

14 desired. The saigné method, where the black grapes are crushed and pressed in the same way as a white, produces the most delicate styles of rosé. Inexpensive new world rosés are often made by adding some red wine into white wine. However this is not permitted in the EU, with the notable exception of rosé Champagne. 37. [2] Corse Calvi Clos Culombu Rosé 2016 Full-flavoured rosé from Corsica. Perfect with food, from grilled lobster to salade niçoise. Drink this year and next. 12.5% P ref FC bottle 155 dozen 38. Corse Calvi Clos Culombu 2015 Smooth, full-bodied and rich-tasting Corsican red. Perfect partner for grills and goat s cheese. Drink this year and next. 14% ref FC bottle 138 dozen Special offer price, no further discount Domaine Alzipratu Sitting in the foothills of the 2,000 metre high Monte Grosso lies the 24 hectares of Pierre Acuaviva s Domaine d Alzipratu, on land that once belonged to a convent some eight kilometres from Calvi. Here Pierre nurtures his vines on decomposed granite at an altitude that is at the limit for growing grapes, where the topsoil just about gives way to bare rock. At his exposed site there is a reduced risk of vine diseases such as powdery mildew or rot because the wind blows through regularly, keeping the vines dry and lessening the need to use herbicides. The altitude also means that the heat of the Mediterranean sun is tempered, allowing the vines to ripen slowly. He makes his red, white and rosé wines from niellucciu, sciacarellu, vermentino, bianco gentile and syrah, fermented using indigenous yeast in the stainless steel found in many a winery but also in amphorae and concrete eggs that amply illustrate his willingness to experiment. He extends his fermentations, taking it slow to extract colour and flavour, allowing extended lees contact and carrying out batonnage (stirring up the lees to obtain extra complexity) and ages his best wines in oak foudres. 39. [2] Corse Calvi Fiumeseccu Blanc, Domaine Alzipratu 2016 Pierre Acquaviva makes generously flavoured wines that are always round and elegant. His white, made from vermentino, is aged on its lees in tank and is fragrant, rich and herby. A delicious Corscian white, perfect with Mediterranean food. Drink now to % ref FC bottle 162 dozen

15 Vermentino, or rolle as it is also known, is widely grown through southern France, as well as being the dominant white wine grape of Sardinia and Corsica. This quintessentially Mediterranean grape variety retains its fresh acidity even in relatively warm regions and when young can exhibit a racy, citrus, mineral character. Dry in style, vermentino is usually unoaked and moderate in alcohol. 40. Corse-Calvi Rouge Cuvée Fiumeseccu, Domaine Alzipratu 2016 Full, characterful and fruity red, rich in flavour, herby with a touch of spice. Made from a majority of niellucciu, which is Corsican for sangiovese. Drink now to % ref FC bottle 162 dozen Domaine Arena Antoine Arena grew up in a family that, like many Corsicans, earned a living farming on their little-known island. As a young man he left Corsica, as so many do, to work in mainland France. However, in the mid-1970s, he decided to move back to the land owned by his family, and with the help of his wife Marie set about making wines that he and his island could be proud of. He sought out the best parcels of his vines and vinified them separately thus putting the appellation of Patrimonio on the map, particularly in his championing of local varieties, some of which he pulled back from the brink. 41. [1] Domaine Arena Blanc, Biancu Gentile 2016 Corsica used to be a haven for countless grape varieties before phylloxera. A few, like bianco gentile, are being replanted and with great success. Perfectly adapted to the Corsican climate, this is a fresh-flavoured, fragrant dry white with a touch of flint and wild herbs. Drink now to % ref FC bottle 300 dozen 42. Patrimonio Cuvée Morta Maio Rouge, Domaine Arena 2014 A complex and full-flavoured niellucciu from northern Corsica. Spicy, herby and full with lovely fruit, a firm structure and great length. Drink now to % ref FC bottle 300 dozen 43. [7] Muscat Cap Corse, Domaine Arena 2015 This is a tiny appellation that is restricted to a few rugged acres in the far north of Corsica. A vin doux naturel, this is minty, citrusy and a wonderful and original alternative dessert wine. Pair it with a citrus flavoured soufflé. Drink now to % ref FC bottle 324 dozen