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Argiolas Costera 2006
The intense, ruby red color of this wine tends toward orange with age. The full bouquet of sweet black cherry, pepper, and licorice is typical of the Cannonau grape.
Warm and full bodied on the palate with excellent texture, ripe fruit flavors and pleasant tannins, Costera is an excellent food wine that is best enjoyed with roast beef with herbs, filet mignon, stews and sharp cheeses.
Located amid Sardinia's natural beauty, just north of Cagliari, is the Argiolas estate, widely known for its crisp and refreshing white wines and complex and precocious reds. Antonio Argiolas and his twin sons, Franco and Giuseppe, have worked diligently to fulfill their commitment to become the leaders in Sardinian enology.
Over the years, the Argiolas family has strongly insisted on its native Sardinian vines, focusing on the indigenous white varietals Nuragus and Vermentino and the red varietals Cannonau, Monica, Carignano and Bovale Sardo. Giacomo Tachis, father of prestigious Italian wines such as Sassicaia, Tignanello and Solaia, has been instrumental in placing Argiolas on the quality map. Like the Argiolas family, Tachis has a true passion for the island's native varietals.
In 2004, The Wine Advocate said Argiolas produces, "essential wines for those looking to discover what the wines and viticulture of Sardinia are all about."
Hailed for centuries as a Mediterranean vine-growing paradise, multiple cultures over many centuries have ruled the large island of Sardinia. Set in the middle of the Tyrrhenian Sea, the Phonoecians, Ancient Rome, and subsequently the Byzantines, Arabs and Catalans have all staked a claim on the island at some point in history. Along the way, these inhabitants transported many of their homeland’s prized vines and today Sardinia’s modern-day indigenous grape varieties claim multiple origins. Sardinia’s most important red grapes—namely Cannonau (a synonym for Grenache) and Carignan—are actually of Spanish origin.
Vermentino, a prolific Mediterranean variety, is the island’s star white. Vermentino has a stronghold the Languedoc region of France as well as Italy’s western and coastal regions, namely Liguria (where it is called Pigato), Piedmont (where it is called Favorita) and in Tuscany, where it goes by the name, Vermentino. The best Vermentino, in arguably all of the Mediterranean, grows in Sardinia's northeastern region of Gallura where its vines struggle to dig roots deep down into north-facing slopes of granitic soils. These Vermentino vines produce highly aromatic, full and concentrated whites of unparalleled balance.
Today aside from its dedication to viticulture, Sardinia remains committed to maintaining its natural farmlands, bucolic plains of grazing sheep and perhaps most of all, its sandy, sunny, Mediterranean beaches.
Enjoying great glory across a variety of appellations, Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. The grape typically produces full-bodied reds interestingly light in both color and tannins. While it can make a charmingly complex single varietal wine, it also lends well to blending. Grenache's birthplace is Spain (there called Garnacha) where it remains important, particularly in Priorat where winemakers enjoy great liberties in blending Grenache with other varieties. Today it might be most well associated with the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its Villages. The Italian island of Sardinia produces bold, rustic Grenache (there called Cannonau) whereas in California, Washington and Australia, Grenache has achieved popularity both flying solo and in blends.
In the Glass
In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with strawberry, cherry blackberry, purple plum and in the richest examples, even cocoa, black tea or licorice.
Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. Because of its friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb chops, pork loin or tri-tip. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not easily be fazed by a bit of spice.
Sardinia is often revered for its association with a long and healthy life. Residents of the Italian island often live well into their 90s and beyond, crediting this to their antioxidant-rich red wines, like Cannonau, along with their healthy Mediterranean diet.