Argiano Brunello di Montalcino 2011

Argiano Brunello di Montalcino 2011

SKU 3247


Argiano's Brunello di Montalcino is distinguished by its elegance and its deep ruby red colour. It presents a good concentration on the mid-palate and a persistent aftertaste, with a rounded and voluptuous body, and interesting, silky tannins. It unites potency and elegance and looks like having a promising future. With its tempting perfumes of red berries and its clean freshness, the complexity of this wine presents an excellent balance. To fully appreciate its qualities, decant the wine at least one hour before serving.
Category Red Wine
Region Italy, Tuscany, Brunello di Montalcino
Brand Argiano
Alcohol/vol 14.5%
  • wa93+

Wine AdvocateArgiano is among the top producers in Tuscany and the estate's 2011 Brunello di Montalcino offers a glimpse into its formula for success. This is a balanced and forthcoming wine that puts equal emphasis on primary aromas of fresh berry and secondary aromas of oak spice and smoke. The two components suggest careful work in both the vineyard and the winery in what was not always an easy vintage. If Argiano experienced any hardship in 2011, you most certainly would not know, judging from this spectacular wine. I also would like to point out the quality achieved with the tannins and the brightness of the acidity. These characteristics suggest that this wine should hold longer than many of its peers.

Monica Larner, March 2016
  • we90

Wine EnthusiastCoffee, toast, nut, forest floor and fleshy plum aromas waft out of the glass. The big, round palate offers dried black cherry, blackberry jam, licorice and chopped herb alongside ripe, loosely knit tannins. It's straightforward for a Brunello but it has a juicy, immediate appeal. Drink now through 2020.

Kerin O'Keefe, May 1, 2016
  • ws89

Wine SpectatorA modern style, evoking vanilla, clove and tar flavors over a layer of black cherry and strawberry. Gruff on the finish, yet with good acidity to keep this fresh. Best from 2018 through 2027. 10,000 cases made.

Bruce Sanderson, July 15, 2016