2005 Ruggeri Corsini Barolo "Corsini"

SKU #1054158 91 points Wine Enthusiast

 Youthful and bright now, this elegant wine will surely benefit from five to ten more years of cellar aging. At this point, the wine is very focused on oak-driven aromas of spice, cedar, chocolate, old leather and toasted nut but the quality of the fruit comes through. Drink with succulent red meats.  (4/ 2009)

91 points Wine Spectator

 Blackberry on the nose, with flowers and hints of vanilla bean. Full-bodied, with velvety tannins, delicious fruit and a soft, caressing texture. Best after 2010. 480 cases made.  (12/ 2009)

K&L Notes

5 Stars Decanter "Tar, tobacco, dried roses aromas; big for the vintage, with long-lasting, fruity finish. Drink 2010-2025." (08/11) Located in Monforte d'Alba, in the heart of Piedmont's Langhe district, Il Podere Ruggeri Corsini was founded in 1995 by Loredana Addari and Nicola Argamante who purchased a working farm that previously sold its grapes to local wineries pursue the dream of making wine of their own. Corsini is a darling amongst the K&L staff; many have verticals of different Corsini wines tucked away in personal cellars. Serve the 2005 "Corsini" Barolo with intensely flavored dishes of braised stewed red meats or game (e.g. wild boar) that incoporate strong and spicy cheeses and you're in foodie heaven.

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Price: $44.99

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By: Chris Miller |  K&L Staff Member  |  Review Date: 6/20/2010  | Send Email
This wine blew my hair back when we tasted it a few weeks back. I was going to copy my notes from that tasting, but my note was nothing more than an expletive, followed by several emphatic exclamation points. This has much meaning to me and speaks volumes about what I thought of it, but wouldn't convey much to you, the reader. So allow me to elaborate... This wine has a vibrant, ruby red hue, with super intense notes of bing cherry, red licorice, exotic asian spice and black tea. The oak is present, but very well integrated. On the palate the wine is dense, chewy, rich with good tannic grip but no astringency. The streak of acidity pulls it all together into a seamless, utterly gorgeous wine. Could easily hold it's own against Barolos twice it's price. The only draw back to this wine is also an attribute, that being that the tannin structure that makes the wine so appealing now means it's one for the short to mid term, not a 20 year wine. So practice that risotto recipe or score yourself some lamb shank and enjoy al fresco with loved ones. CM
Drink from 2010 to 2016

By: Christie Brunick |  K&L Staff Member  |  Review Date: 6/5/2010  | Send Email
A brilliant 2005 Barolo full of depth and power. Aroma's of Hazelnut and flowers on the nose with plenty of plush peppery notes. On the palate it is bright and mineral driven with lots of engaging earth, leather, toasted nuts, and dark berry fruit. Probably one of the best values for Direct Import Barolo under $50!

Additional Information:

Varietal:

Nebbiolo

- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.
Sub-Region:

Piedmont

- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
Specific Appellation:

Barolo

- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.