We tasted these three Cornalins at our Pig+Fig tasting last night:
1. Ch.Feuillet Cornalin Dd'OP: Valle d'Aosta (13.50%) 2022: Dark color; intense blackberry/boysenberry/chocolaty/licorice/ripe/very Syrah-like light earthy/dusty/OV light toasty/oak beautiful complex nose; rather tart/tangy strong ripe/blackberry/boysenberry/slight herbal bit earthy/dusty slight chocolaty/ripe rather complex flavor w/ light tangy tannins; very long/lingering Syrah-like finish that follows flavor; lots of ripe boysenberry character much like a Calif Syrah w/o the perfumey character; a wonderful intense Syrah-like red. $38.00 (K-L)
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2. LaVrille Cornalin Dd'OC: Valle d'Aoste (13.5%; [www.LaVrille.It](http://www.LaVrille.It); Tosco Wines/Richmond) Herve DeGuillame/Verrayes 2016: Dark color w/ slight bricking; rather herbal/CabFranc-like/blackcurranty/ripe some dusty/OV bit toasty/oak bit unusual quite interesting nose; lightly tart rather herbal/CabFranc-like some earthy/dusty/OV light toasty/oak bit rough/rustic flavor w/ light rough tannins; very long/lingering some herbal/CabFranc-like finish that tracks flavor; showing a slight bit of age & drying out but still in good shape; some like a herbal/Syrah/CabFran but quite interesting red. $36.00
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3. Jean-Rene Germanier Cornalin Reserve Rouge du Pays Reserve AOC: Valais (13%; [www.JRGermanier.Ch](http://www.JRGermanier.Ch); Schatzi Imprts/Milan/NY) Gilles Besse/Vetroz/Valais/Suisse 2015: Dark color; rather earthy/dusty/OV rather exotic bit floral/alpine/violets bit blackcurranty/Cab-like light toasty/oak bit chocolaty quite complex lovely nose; quite floral/alpine red/violets rather tart/tangy slight herbal/ripe/chocolaty/blackberry flavor w/ some ripe tannins; very long/lingering ripe finish that tracks flavor; distinctly Cornalin but a bit more floral/alpine than the other two; quite a lovely, if pricey (of course..it's Swiss), red. $74.00 (KK)
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More gipfurtile from TheBloodyPulpit:
1. There are actually two Cornalins. Cornalin d'Aoste and Cornalin du Valais (which is a result of a natural crossing of Mayolet & PetiteRouge) that originated in the Val d'Aosta & crossed over the Alps into the Valais. There is no remaining plants of the Cornalin du Valais in the Aosta where it apparently originated. Cornalin d'Aosta is an offspring of Cornalin du Valais and an unknown, probably extinct, parent. Cornalin d'Aoste is also grown in the Valais where it is called Humagne Rouge. It's all rather confusing but the two Cornalins are apparently two different varieties. Cornalin du Valais is also called Rouge du Pays in the Valais. There is a movement in the Aoste to return Cornalin du Valais to production, where the variety originally originated. So when you get a Cornalin from the Aoste, it's not at all clear which one you are getting.
Confused yet?? At any rate, Cornalin, whichever one it is, makes a very interesting wine...one of my favorites.
Tom