(2020) A new wine from Antonella Corda, Ziru is a skin-contact fermented Vermentino, aged in amphora for 10 months, with only around 3,000 bottles produced. The nose is truly distinctive: nutty and dry with notes like seeds and dried pulses, more nutty apple fruit, a hint of Acacia honey and lemon rind. In the mouth a rush of sweet orchard fruits, really quite juicy, the acidity saline and fresh, but the fruit drives the finish. No UK retail stockists listed at time of review.
(2020) From a a seven hectare vineyard sited at 200 metres above sea level, and planted on limestone soils, this is a powerful and intense white wine, yet fragrant too. A little talcumy, quite exotic perfume, almost Riesling-like, then orange peel and waxy lemon rind. In the mouth the substantial 14% alcohol shows in texture and palate weight, with very juicy peach and apricot fruit, a broad mouth-filling presence, sweet, but soon swept up in a rush of zesty citrus acidity. Maybe a meaty fish like halibut or monkfish for this one.
(2020) First tasting of the grape variety Nuragus for me, but apparently it is quite widely planted on Sardinia. Made in stainless steel with no skin contact, and coming from limestone soils, this is clearly intended as a fresh and direct white wine, and the bouquet is of fresh-sliced pear - not the pear drop notes of fermentation, but fruity and delicately summery. In the mouth this has the typical Antonella Corda intensity and concentration, a sweep of very mineral acidity punching through in a Chablislike style. Crying out for some seafood I think. Not in the UK at time of review.
(2020) In some ways I enjoyed drinking this most of all of Antonella Corda's wines Cannonau (Grenache), here made in a very Pinot-like, soft style, the colour pale and warm on the rim and the aromas of sweet damp earth, tobacco spices and savoury dark fruits as well as a touch of pulpy strawberry adding to the charm. In the mouth the fruit is elegant and precise, with a good framework of spicy tannin and keen acidity, but again that open-knit, Pinot-like texture and overall character and balance, it is delicious and charming. Price and stockist quoted is for the 2019 vintage.
(2017) Made on the island of Sardinia from Bovale (aka the Spanish variety Graciano) this packs 14% alcohol and has a dark colour, and a nose reminding me of roasted chestnuts, plum and soy, before a palate where ripe, sweet cherry fruit leads the way, before spices, a herby-woody note and the heft of the alcohol and grippy, fairly dry rustic tannin kicks in. Most certainly a food wine, it has a delicious authenticity,
(2015) This Sardinian wine weighs in with only 12.5% alcohol, and opened with a definite though very gentle spritz, perhaps just a little dose of carbon dioxide to keep it fresh before bottling. Fresh-sliced apple and pear aromas, followed by a palate showing a good level of sweetness in a light-bodied frame, but bone dry on the finish, lemon and apple core dryness extending into a fresh, seafood-friendly finish. £8.50, The Wine Society.
(2003) This has a big, dusty, impressively concentrated nose. It is very dense and almost jammy. The palate is chocolaty and packed with sweet, ripe fruit. Massive wine really, with tannic heft powering through a big, smooth, silky palate. Very deep, concentrated and impressive stuff.
(2000) Exotically floral and fruity with little notes of spearmint and ripe peach. Lots of very juicy, fresh, mouthwatering fruit on the palate. Lovely stuff with a stripe of keen acidity and excellent length.
(2000) This had a clean lemon-scented nose with little herbal and nut aromatics and a certain oilyness. The palate has quite good fruit and though very crisp, there is sufficient fruit to stand up to the acidity.