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Argiano Suolo 2012

Sangiovese from Tuscany, Italy
  • JS93
  • RP91
  • WS90
14.5% ABV
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14.5% ABV

Winemaker Notes

Suolo is produced out of Sangiovese Grosso from the vineyard Vignoni, the oldest vineyard at Argiano, and from Oliviera, one of Argiano's younger vineyards. As a result, Suolo shows a unique synergy between young and old vines while exploring the great complexity of Argiano's terroir. Intense ruby, with a persistent nose of dark fruits. Smooth and silky with well-integrated oak; long-lasting finish with hints of balsam, earth and lingering fruit.

Critical Acclaim

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JS 93
James Suckling
A voluptuous red with plenty of plums, flowers and light vanilla character on the nose and palate. Full-bodied, soft and round. Very modern, pure and delicious sangiovese.
RP 91
Robert Parker's Wine Advocate
The Sangiovese-based 2012 Suolo is a dense and spicy red wine that shows the darker and more elaborate side of this mighty Tuscan grape. There are slight signs of obvious fruit ripeness here with raspberry, strawberry and blackberry preserves. The wine also delivers generous levels of spice, tobacco and leather that cover some of those warm fruit layers. This edition of Suolo is very generous, but it doesn't reach the same level of complexity or sharpness seen in cooler vintages.
WS 90
Wine Spectator
Well-marked by oak, revealing black cherry, blackberry, toast and resin flavors, all backed by a firm structure. Finds balance in the end, delivering a spicy aftertaste and hints of chocolate. Sangiovese. Drink now through 2020. 290 cases made
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Argiano

Tenuta di Argiano

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Tenuta di Argiano, Tuscany, Italy
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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.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

HNYARGSUO12C_2012 Item# 144759