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Renato Corino Barolo Arborina 2007

Nebbiolo from Barolo, Piedmont, Italy
  • JS93
  • RP92
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Winemaker Notes

Intense garnet red. On the nose, it is fresh, clean, ripe fruit, spicy, toasty. Flavors are intense, warm, full-bodied, soft, fresh and tannic, with medium persistence.

Critical Acclaim

JS 93
James Suckling

Soft and velvety red, with plums, cedar and vanilla character. Full and round textured with a long finish. Lots going on. Give this some bottle age to come together better.

RP 92
The Wine Advocate

Proprietor Renato Corino has crafted one of the most accessible wines of the vintage in his 2007 Barolo Arborina. Rich and seamless, the Arborina offers up gorgeous varietal fruit with tons of persistence and a long, harmonious finish. In 2007 the slightly hard tannins of this site are beautifully balanced by the sheer depth of the fruit. Anticipated maturity: 2015-2027.

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Renato Corino

Renato Corino

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Renato Corino, , Italy
Renato Corino
As of January 2006, The Corino family estate was divided into two separate properties: Giuliano retained the original homestead and cellars while Renato moved into the Arborina area, approximately 1 km from the original winery. Renato now exclusively produces the Barbera Vigna Pozzo and Barolo Vigneto Rocche, while his base Barolo is almost entirely fruit from the Roncaglie vineyard. Barolo Arborina, the regular Barolo, Barolo Vecchie Vigne, Dolcetto and Barbera are made by both Corino estates. His talent as a winemaker continues to be recognized by the international press, with Arborina 2004 receiving 94 points from Spectator and Rocche 2004 94 points from Parker.

Casablanca Valley

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

EWLITCORBLA07_2007 Item# 120758

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