Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Abbatucci’s 2009 Ajaccio Faustine – a pure Sciacarellu – is quite unlike any other wine I have experienced, and the experience is sheer delight! The scent of fresh and dried sour cherries explodes from the glass, then persists on an infectiously juicy palate accompanied by strong piquancy of cherry pit and salinity allied to a somehow seemingly crystalline sense of shimmering mineral matter such as I have heretofore only experienced in white wines, and which it is impossible – however symbolically or perhaps ignorantly – to resist associating with the granite in which these vines grew. The sort of levity and sheer refreshment this delivers can only be likened to a rapier, light-weight red Burgundy while its bracing sense of tannic abrasiveness is faintly reminiscent of good old-style Barolo. Not the most complex Corsican red by a long shot, its sheer distinctiveness is nevertheless head-turning. What’s more, its cherry-fruited intensity only grew after the bottle sat open for a day. I can’t say how it will age, but don’t miss finding out – or at the very least experiencing it once over the coming year!
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A mountainous, Mediterranean island covered in vineyards, Corsica, while closer to Italy in proximity and history, is today under France's political jurisdiction. The island is home to a mix of Italian and French grapes, typically planted at high elevations. Niellucciu (Sangiovese), Sciacarellu (Mammolo), and Vermentino (Rolle) are the main grape varieties of Corsica, and account for about two thirds of all Corsican wines produced.