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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 340 notes) - hiding notes with no text | | | Tasted by oldwines on 4/20/2024 & rated 94 points: Coravin pour left in the glass and tasted over a couple hours. Slightly raisined with hints of tobacco, chocolate, vanilla but also nice depth of fruit like dark cherry and pomegranate. Very long finish. Lovely. (249 views) | | | Tasted by Grape_ape on 8/14/2023 & rated 93 points: Drank very well on pop and pour, and over about 2 hours. Ready to go - but at the same time still has a touch of youthful freshness to it (976 views) | | | Tasted by TS on 4/8/2023 & rated 93 points: This is only getting better with age. Drinking well now, but will stand furter ageing well. Lots of fruit left, with some tertiary development. (959 views) | | | Tasted by RGCM Gananda on 2/12/2023 & rated 92 points: Prior bottle was almost 15 months ago and this wine continues to show quite well. Black cherry, plum, earth and pretty spice notes on the nose. Between medium and full bodied with very expressive black cherry upfront, moving to darker black cherry and plum through the middle. Blackberry as well as lightly tart red and black cherry on the backside along with acidity and balanced tannins. Minerals, earth and lingering blackfruit through the finish. Over the years, this wine has gained in integration and expressiveness and seems to be more harmonious with each passing year. Drinking well at present, but in a fashion it should be able to maintain over the next few years. I'll certainly buy more if the opportunity presents. (1139 views) | | | Tasted by ey1294 on 1/15/2023 & rated 92 points: - Brick color with slow forming legs and aromas of blackberry, cherry, cedar and bacon. It's balanced and has flavours of blackberry, cherry and black pepper with a full body. Polished texture with a long finish - Decanted three hours. The wine needs air. It has cellared very well and can keep aging. Good fruit with long finish. Early on some tannins, but they fade. (1189 views) | | | Tasted by RGCM Gananda on 11/28/2021 & rated 92 points: Prior bottle was close to 8 years ago and the wine has improved along the lines I'd hoped, fully justifying the score I initially gave it. Black cherry, plum, earth and spice notes on the nose. Almost full bodied (14% ABV) with really pretty black cherry notes upfront, adding depth through the middle along with plum and then lightly tart red cherry, fine grained tannins and acidity on the backside. Finishes with earth, minerals and lingering blackfruit qualities. I was completely wrong back in January 2014 that the wine was then at peak. Particularly through the mid-body, it's really opened up with the fruit gaining expression and the wine overall developing that beautiful, elegant black velvet quality that make brunello's distinctive. There's enough structure here as well as enough fruit that I expect this wine should be able to maintain this level for some time. I may save my next bottle for July or November 2022. (2599 views) | | | Tasted by ZaphodB on 1/23/2021 & rated 89 points: Deep red with red brim. Pleasant, mature nose with notes of leather, underbrush and some almonds. Mouthfeel is medium bodied, mature, with soft tannins, good acidity and notes of leather, underbrush and just a touch of almonds.
Fully mature, no need to keep any longer. Drinks very well now, benefits from some air. (3141 views) | | | Tasted by erhel on 12/24/2020 & rated 92 points: Ruby colour when poured. Two hour decant. On the nose leather, tobacco, cherries. On the palate dark fruit, cherries, herbs, tobacco, some lasting oak hints. Elegant and quite smooth, with some lasting tannins. Not yet past its peak, but closing in. Very enjoyable. (2653 views) | | | Tasted by nvk on 11/21/2020: Really nice (2768 views) | | | Tasted by Acohen on 5/23/2020 & rated 91 points: Good cherry that opened with sour notes but got darker and more bricklike over time with nice finish (3421 views) | | | Tasted by redwiner on 2/28/2020 & rated 91 points: Took quite a while, but a nice wine now. (2729 views) | | | Tasted by NeuroWine on 1/1/2020 & rated 92 points: Poured ruby/rust. Deepened to dark red with 2 hour decant. Medium body, some red berries, cherry tartness along with some earthiness, herb, and minerality. Very nice with sous vide prome rib cut to 3 inch thickness and seared in wood burning oven. (2225 views) | | | Tasted by SimonS on 9/24/2019 & rated 91 points: Quite orange-brown around edges, modest nose, nice acidity, some fruit, no noticeable tannins, good match for tomato based sauce. Content to have finished my case as I don't think this is getting better from here. (2484 views) | | | Tasted by cliffkol on 6/10/2019 & rated 91 points: Flavors of mature grapes, leather, wood. Tannins integrated, slightly tight, mouth filling wine. (2786 views) | | | Tasted by cliffkol on 1/28/2019 & rated 93 points: We've been opening a bottle every few years, leaving us with the hope that this wine would eventually evolve. Finally, it has! And we only have a few bottles left now!
Decanting required. Powerful, deep, well balanced with elegant flavors. Dark fruits combine with big, balanced tannins, leather, slight oak.
Long lingering finish. (2995 views) | | | Tasted by Zweder on 1/12/2019 & rated 91 points: Regular dinner group (@ JK): Beautiful bouquet with cedar, smoke and ripe dark berries. On the palate chocolate, cinnamon, firm acidity and round but slightly edgy tannin. (2299 views) | | | Tasted by TS on 12/23/2018 & rated 92 points: Well made Brunello. Not the most powerful, but well balanced. Still quite young with round tannins . Cherries and leather. This was my 11th bottle over several years. 3 bottles left, no hurry. Can last to its 20th year. (2408 views) | | | Tasted by stevenjstein on 11/9/2018 & rated 92 points: Still drinking well. Tart red/black fruit. Just a touch of noticeable oak. (2520 views) | | | Tasted by Two Winos on 8/25/2018 & rated 92 points: It came out of the bottle ready to party. On opening, the nose gave characteristics of a Barolo...bright cherry, earth maybe some cranberry. As it opened up, it still seemed youthful and shows many years of life to come. Drank this along side a 2003...what a different year! Such a great experience. (2628 views) | | | Tasted by KSWinegeek on 8/11/2018 & rated 92 points: Leather, tobacco, cherries on the nose. Tart cherries flavors. Elegant, smooth and ready to drink now. Very nice wine. (2464 views) | | | Tasted by mclanew on 4/19/2018 & rated 93 points: Ok some of the reviews on this wine don’t fit my experience. This is still youthful and has not reached its peak. Quite tannic with a big structure that eases and smooths out with time in the glass. Flavors of red and black fruit, tobacco, herbs and touch of vanilla. A lot of potential to improve further. (2732 views) | | | Tasted by winepog on 4/18/2018 & rated 92 points: Drinking very well. Slight funk, earthy with good fruit and aroma. Lovely wine. (2238 views) | | | Tasted by AllRed on 11/25/2017 & rated 87 points: 4th Saturday Brown Bagger (T&L's): Double blind. Older; dried tea leaf and red berry fruit. Cherry and red fruit on the palate. Adds aromas of orange peel and white currant. Has an acrid quality on the finish. In my mind Brunello would have more heft, so I guessed an old Chianti, '97-'99-ish. (3420 views) | | | Tasted by greidy on 7/9/2017 & rated 87 points: Light pinot-like color, nose of mostly red fruits, not very balanced palate, high acidity. I was not very impressed. (2435 views) | | | Tasted by Matt_Vino on 7/1/2017 & rated 94 points: Purchased at winery. Opened and let it breath in bottle for 1.5 hrs. Very little bricking.....just some at the edges of the glass. Aromas of forest floor, cola and all spice. Supple on the mouth with light red cherries and mature raspberries....mostly red fruit flavors. Clean refreshing acidity somewhere between balsamic vinegar and red wine vinegar. Lots of sweet beautiful tannins with persistent mouth coating finish. Long after taste of 1-2 minutes. (1227 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Monty Waldin
Decanter, Brunello 2004 Retrospective (10/28/2020)
(Tenuta di Argiano, Brunello di Montalcino, Tuscany, Italy, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/11/2019)
(Argiano Brunello di Montalcino, Red, Italy) Subscribe to see review text. | The World of Fine Wine, March 2010, Issue #27
(Argiano Brunello di Montalcino) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/18/2009)
(Argiano Brunello di Montalcino Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2004 Brunello di Montalcino: A Vintage Full of Surprises (Jun 2009)
(Argiano Brunello Di Montalcino) Subscribe to see review text. | By Richard Jennings
RJonWine.com (5/1/2010)
(Argiano Brunello di Montalcino) Tar, roses, dried berry, black fruit nose; big but balanced, tart black fruit, orange, licorice palate; medium-plus finish (needs 5+ years) 92 points | By Richard Jennings
RJonWine.com (6/13/2009)
(Argiano Brunello di Montalcino) Dark cherry red color with pale meniscus; lovely boysenberry, blackberry and herbal nose; pretty, tasty, deep, ripe cherry, red fruit and boysenberry palate with balance; medium-plus finish 93 points |  By Gary Vaynerchuk
Wine Library TV, Italian Brunello's are Red Hot, Today Gary Talks About Them, Episode #646 (3/23/2009)
(Argiano Brunello di Montalcino) #1; COLOR-medium; NOSE-very pretty; loaded with really pretty strawberry jam aromas; a little lilac play as well; also a chalky dust component and a shredded dark mocha chocolate as well; TASTE-good firm tannins on the back-end; this wine is very young; very dry wine on the back-end; I'm picking up some heat on the back-end which is OK; great rustic and sun-dried tomato on the back-end; very classic tannins; good richness; more body than I expected which is exciting me about this '04 vintage; it's juicy, but not over the top which I like a lot; this wine is legit; really flavorful; packs a big punch, but extremely smooth considering the back-end tannins; this will last 12-15 years; if drinking now, you should decant for 2-3 hours; would go extremely well w/ meat dishes; maybe a little too big for pasta and fish; classic style; I like this wine; the strawberry in undeniable; I get a little tobacco on the back-end; this brings some serious thunder; WS-94; GV-92+ 92+ points |
NOTE: Scores and reviews are the property of Decanter and JamesSuckling.com and The World of Fine Wine and JancisRobinson.com and Vinous and RJonWine.com and Wine Library TV. (manage subscription channels) |
| Argiano Producer website
U.S. Importer (Addt'l Info)
Producer Location (Google Maps)2004 Argiano Brunello di MontalcinoSince 1888, Montalcino's finest Sangiovese grapes have been devoted to Brunello di Montalcino, one of the world's most renowned red wines. For its “Brunello” Argiano selects grapes from its noblest vineyard plots, and ages their wine in two types of wood: for the first year in French barriques (225-litres) to reinforce the wine's inherent structure, and then for at least another one and half year in larger Slovenian oak casks (botti) to ensure the wine's concentrated fruit flavours are beginning to soften just as the wine is bottled. Argiano's winemaker feels the combination of fermenting ripe, concentrated grapes at carefully controlled temperatures, coupled with careful ageing in a selection of different oaks, produces red wines that retain the incredible ageing potential for which Brunello di Montalcino is famed, while keeping the wine flavours as vivid, accessible and appetising as possible.
* Tasting profile: Argiano’s Brunello di Montalcino has an intense ruby-red colour. 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.
* Climatic conditions: Argiano’s vineyards are blessed with a fortunate microclimate and enviable position both of which contribute to favourable development of the grapes. The extended vegetative cycle and maturation period are due to the 300m above see level plateau thus creating cool nights in the summer months. The moderate rainfall in general of Montalcino promotes a better and healthier ripening period, bringing more concentration and flavours to the wine. This combined with the constant and warm winds from the Maremma that cool down the grapes during the hottest days of summer enables a slower ripening period rendering all over favourable conditions. Last but not the least, the close proximity of Argiano to Monte Amiata, one of Tuscany’s highest peak that shelters the whole area from bad weather. Consequently, all factors combined enable Argiano to produce year after year high profile wines and consistently good vintages.
* Winemaking: The Sangiovese-grapes are usually picked from end-September to mid-October, depending on the type of soil, the exposure of the vineyards and of course the climatic courses. The juice is fermented on the grape skins from two to three weeks in stainless steel tanks under controlled temperature. The fermentation time varies from one tank to the other, depending on the different vineyards where the grapes originate from. Once the alcoholic fermentation is finished, the acid-softening fermentation will start naturally, also called Malolactic, a natural process that converts Malic acid into Lactic acid. This second fermentation can last from a few weeks to a few months, depending on several factors such as the temperature of the cellar. This process softens and reduces the acidity and stabilizes the wine naturally, but moreover it gives the wine more depth, complexity and elegance. The wine is aged on the whole for 4 years, of which 2 and half are in oak. Before release in January, the wine is aged further 6 months in bottle.
* 14% alc/vol
SANGIOVESE GRAPE:
The delicate pink juice of the tiny, nearly black-skinned Brunello grape yields a dark, purple-red wine which is characterized by extraordinary concentration, elevated acidity and enormous tannic extract. The wine is typically closed and quite austere when young, often backward and unapproachable. Generally considered to be young at ten years in an average vintage, Brunello di Montalcino’s proponents contend that the best vintages can easily surpass a century and still remain in their prime. Argiano Brunello di MontalcinoTypical aging: "The 1st year is spent in FR oak barriques & tonneaux with different capacities, to strengthen the innate structure of the wine, while the 2nd is spent in larger Slavonian oak barrels which allow the wine to achieve balance. After completing the maturing process in wood, the wine is transferred into concrete tanks."SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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