SKU: PERRED15 Availability: in Stock

Domaine Comte Peraldi Red 2015

$ 52.00 incl. GST

Out of stock


60% Sciaccarelu, 20% Nielluccio, 10% Cinsault, 10% Carignan

Fermented wild in concrete tanks, before being sent to older barrels for six months.  Spicy and sexy, a medium bodied wine with plentiful soft tannins and an invigorating acid profile.  Laden with pepper, leather and red fruit, a herby wine somehow mashing Southern French rusticity and garrigue with the vivaciousness of a perky Italian red.

“Fruity red of loose knit feel but plenty of personality. Scents of red currants, ripe strawberry, Cherry Ripe, vanilla and sweet green herbs. The palate has crunchy acidity, a web of fine, mineral-dense tannin, lots of fruit brightness, a clean, fresh fruit feel despite the herbal elements jostling with the dark-red fruitiness. Super stuff here; charisma plus.”  92 points, Mike Bennie, Winefront

Additional information

Weight1 kg



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Domaine Comte Peraldi / Corsica

Captivating And Intense Wines From A Top Flight Corsican Producer

First planted to vines in the 16th century and under ownership and management by the de Poix family since 1965. “One of the most popular domaines of all Corsica,” (La Revue de Vin de France), a focus of the last 15 years has been a push to high quality production. Viticulture is culture raisonnée (no chemicals unless necessary to save a crop), and the principal varieties of the estate are the emblematically Corsican Sciaccarellu and Nielluccio.

The beautiful island of Corsica represents a symbiosis of French and Italian culture as well as wine style; the wines at their best capture a flamboyance of fruit around a depth of structure. Ajaccio is arguably the pinnacle appellation of quality Corsican wine, with the vineyards growing over granitic soils (sand dominates the island’s west).

Note: Sciaccarellu (which translates as ‘crunchy’) is also known as Mammolo when grown in its homeland of Tuscany. Nielluccio is widely considered indigenous to Corsica, though is genetically identical to Sangiovese and was likely brought to the island by the Genoese who ruled until the 18th century (with thanks to ‘Wine Grapes’, Robinson/Harding/Vouillamoz).