CLOS VENTURI 1769 Rouge - Corsica 2021 Bottle 13.5%abv - ORG

Description

Producer
Clos Venturi comprises a 28-hectare vineyard within the Corsican estate of Domaine Vico, planted at 400 metres above sea level on a sandstone hill, surrounded by forests and mountains. Current winemaker Emmanuel (Manu) Venturi and his father Jean-Marc separated this plot from Domaine Vico after identifying the potential of its ancient sandstone soils and sheltered position. Manu has introduced sheep and chickens to the vineyard, providing natural fertiliser and weed control alongside beehives to further improve biodiversity. Yields are deliberately kept low and the vineyards are worked by horsepower to reduce soil compaction.

Clos Venturi’s red varieties are hand-harvested and fermented separately. The ‘1769’ Rouge comprises a blend of 50% Sciaccarellu and 50% Niellucciu, with 90% of the juice fermented with indigenous yeasts in concrete tanks. The remaining 10% is fermented and aged for 12 months in used oak foudres. The result is an expression defined by juicy blackberry fruit, coffee and spice notes. Sourced from 47-year-old vineyards within Clos Venturi, ‘Brama’ is made from 100% Sciaccarellu fermented with regular punch downs to ensure maximum tannin and colour extraction. It is then aged for 14-18 months before bottling, with the final wine defined by pronounced notes of black cherry and pepper, balanced by polished tannins and vibrant acidity. ‘Le Clos’ Rouge blends 70% Sciaccarellu with 20% Niellucciu and 10% Carcaghjolu Neru, fermented with a proportion of whole bunch in 40-hectolitre oak casks. This creates an expressive wine, marrying blackberry, plum and rosemary notes with precise tannins and a persistent, mineral finish.

Vineyards
Clos Venturi's ideal climate combines the continental freshness (winter temperatures drop as low as -10°C at night) with the southern Mediterranean influence, and geologic complexity resulting in characterful wines. The focus is on native rare varieties and the vines are planted on a sandstone hill in the middle of a small valley totally preserved and wild. Basalt, granite, and blue slate complete the soil mosaic and produce lively and mineral wines. The 30 years old low-yielding Sciaccarellu and Niellucciu vines have a south-eastern exposure and are biodynamically farmed.

Vintage
The 2021 vintage is remembered as the driest vintage in the history of the Domaine. This year saw more than 90 days without rainfall which has stressed the vines and increased their resistance to drought. Despite the subsequent volume loss and thanks to the biodynamic practices employed in the vineyard, concentrated and balanced grapes were harvested in excellent condition.

Vinification
The grapes were harvested by hand allowing for attentive selection in the vineyard. Upon arrival at the winery, the grapes were destemmed and crushed. 90% of the must was fermented with indigenous yeasts in concrete tanks, with the remaining fermented in oak casks. Following 20 days of post-fermentation maceration, equal parts of the wine were aged for 12 months in concrete tanks and oak foudres respectively. The wine was blended and bottled without fining and only with light filtration.

Tasting Notes
The 1769 `Rouge` has a very crunchy and juicy fruit profile. On the nose, the aromas are rich and spicy with notes of red and black berry fruits layered over hints of chocolate, brown spice, green pepper and light toasted oak. The palate is robust yet elegant with silky tannins and flavors of black cherries and coffee married with a seductive cinnamon spice.