Domaine Vico Le Bois du Cerf Rouge 2020
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Winemaker Notes
The wine has deep red fruit aromas and flavors that are nicely balanced by its mineral and earthy tones—the so-called Corsican maquie or garrigue that combines rosemary, mint, thyme, basil and oregano.
Because of this profile it is perfectly matched with grilled lamb.
Blend: 60% Niellucciu, 40% Sciaccarellu
Domaine Vico, the only vineyard located in Corsica’s interior, is located a one-hour drive south of St-Florent. The vineyard setting is magnificent, between 300 and 400m in altitude, with nearby peaks rising to 2,200m. In the summer growing season, daytime temperatures can reach 35°C, while at night they can drop to below 15°C. Domaine Vico has two parcels of vines. The 80ha around Ponte Leccia, which has two distinct soil types (one section, river pebbles and sandy-clay, the other, mostly clay and limestone, interspersed with schist), is planted with Vermentinu, Niellucciu, Sciaccarellu, Grenache and Syrah. The domaine’s Clos Venturi parcel is 5km away, 100m higher up the mountain, and located on schist-laden slopes with a south, southeastern exposure. This is at the limit of the winemaking zone in Corsica; winter temperatures at this altitude can drop to -10°C at night. The effect of this terroir, along with lower yields, hand-harvesting in multiple passages, and more careful winemaking is startling
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.