2012 Argiano Brunello di Montalcino

SKU #1284415 96 points James Suckling

 Fantastically complex aromas of spices, dried flowers and plums follow through to a full body, integrated and polished tannins and a superb finish. This is a 2012 Brunello with it all. Drink in 2018.  (11/2016)

94 points Robert Parker's Wine Advocate

 94+ points. The Argiano 2012 Brunello di Montalcino does a great job of interpreting the vintage and of showcasing its special microclimate on the southern flank of the Montalcino appellation. Both these elements point to warm-climate Sangiovese. and Argiano accepts that challenge with creativity and expertise. This is a proud expression of the grape with thick texture, determination and a succulent approach. Aromas of dark cherry, moist earth, tobacco and grilled herb lift from the bouquet. Bright acidity marks the close. The wine still carries its baby fat and needs a few more years of cellar aging in order to fully express itself. Argiano is one of the most important estates in Montalcino. It is located in the southwest quadrant and sees most of its vineyards at 300 meters above sea level, on a flat plateau with beautiful views and a protected microclimate. The Amiata mountain in the distance blocks much of the incoming bad weather. One area of the estate has heavy clay soils. International grapes are planted here. Sangiovese (clone M1) is also planted here in part. Other Sangiovese vines make their home in light, calcareous soils that help enhance aromas... Argiano started organic farming in 2012 and earned its certificate last year. (ML)  (2/2017)

93 points Wine Spectator

 An elegant style, displaying cherry, currant, tobacco and earth flavors. The tannins are present yet integrated. This leaves a lasting impression of balance and sweet fruit. Best from 2019 through 2032. (BS)  (6/2017)

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Price: $44.99

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 8/22/2017 | Send Email
The nose immediately lets you know this is a wine with serious pedigree, complex, and forward while being full of a chocolaty cherry, earthy spice driven nose. This however is no simple wine; it’s like watching the eyes of a very well dressed debonair man, he’s friendly, engaging but behind the eyes roils a cauldron of complexity, hidden behind good manners but you feel the power. Waves of sweet spice flow across your tongue; supple yet muscular with no hint of effort just a reserved elegance. The Sangiovese lover will see the complexity first, those not so well versed in Sangiovese will feel the embracing texture, and the sweet fruit that stand out bold yet still is lively and balanced. The finish is balanced, reassuringly full and brings it to a crescendo. Despite its seeming opulence, just think of it as baby fat, there is a tautness in this wine that will allow it to age well, but it’s so nice to drink now why wait.
Drink from 2017 to 2027

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
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:

Tuscany

Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.