Argiano Brunello di Montalcino 2008
Sangiovese from Tuscany, Italy
Argiano's Brunello di Montalcino has an intense ruby-red color. A good concentration in the mid- palate and a persistent aftertaste, yet round and luscious in body, with silky and interesting tannins. It combines power and elegance and indicates a much promising future. Together with the captivating perfumes of red fruits and the clean freshness, the complexity of the wine proves an optimal balance.
Decant the wine for at least 1 hour before drinking for an optimum enjoyment.
James Suckling - "This is a pretty wine with roses, berries and raspberries on the nose and palate. What I like is its medium to full body with very well-integrated tannins and a pretty, clean finish. Such harmony and balance here."
The Wine Advocate - "Argiano’s 2008 Brunello di Montalcino graces the palate with serious depth. An unusually big, rich wine for Argiano, the 2008 is concentrated, yet carries its weight with considerable grace. Tobacco, smoke, licorice, menthol and savory herbs all add complexity on the structured finish. This is a rare 2008 Brunello that will require at least a few years in the cellar. The 2008 spent two years in barrel followed by a year in cement prior to being bottled. Anticipated maturity: 2015-2023."
Wine & Spirits - "Tuscany captured in bold strokes of flavor: This has a cool, cave-like feel to its earthy tannins. More delicate, savory notes of red fruit and spice lace through the wine, balancing its power with a sense of restraint. The spices make an impression and lasts, suspended for moments after each sip. Built for the cellar, this should begin to reach its peak at ten years of age."
Wine Spectator - "This historic estate (recently sold to a group of Brazilian investors) offers a long perspective on the history of Brunello di Montalcino. Its latest release shows dark fruit extraction with smooth tones of espresso and spice at the back. Both the tannins and the acidity are well integrated and not invasive."
Wine Enthusiast - "This historic estate (recently sold to a group of Brazilian investors) offers a long perspective on the history of Brunello di Montalcino. Its latest release shows dark fruit extraction with smooth tones of espresso and spice at the back. Both the tannins and the acidity are well integrated and not invasive. "
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After this estate was acquired by Countess Noemi Marone Cinzano, the philosophy changed whereby quality and personality became the dominant priorities. In order to achieve these goals, Sebastiano Rosa was appointed as General Manager of the Estate. Having spent six years at the University of California at Davis, a two year tenure at Chateau Lafite Rothschild and three years at Sassacaia, he brings a strong mix of experience. In addition, Dr. Giacomo Tachis, probably the most well known winemaker in Italy today, became the oenologist. His legacy includes Sassacaia, Tignanello and Solaia, to name a few. Argiano's vineyards are located in the Montalicino area where a perfect microclimate assures a super ecological system. Varietals such as Cabernet Sauvignon, Merlot, Syrah and Sangiovese are planted. These grapes have not traditionally been part of the Montalcino area. View all Argiano Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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