32 Ratings
Argiano Solengo

Wine Details



Wine Description

(2012 Vintage) The grapes are harvested between the end of September and the beginning of October. The first grapes to be harvested are always Syrah and Merlot, while Cabernet Sauvignon and Petit Verdot take a little longer to fully express their personality, ripening later. The four different varieties are fermented separately in temperature controlled stainless steel tanks for 12-16 days. The second fermentation, also known as malo-lactic fermentation (undergone by all red wines), and maturing in wood take place in new French oak barriques with a capacity of 225 litres. When the wine achieves its full potential, the final blend of Cabernet Sauvignon, Petit Verdot, Merlot and Syrah is created, after which the wine is bottled. It is not filtered and may, consequently, present that harmless sediment that is the mark of a high quality natural wine.

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    Tasted by hsacks on 3/22/2012 & rated 92 points: Deep red color. Aromas of black fruits, leather, chocolate and spices. Ripe, beautifully structured and integrated fruit in the mouth with excellent depth and length. Very sauve and elegant. In sweet spot of maturity. (113 views)

    over 2 years
Expert Reviews
Read all 4 expert reviews
  • Robert Parker
    (2010 Vintage) Rating: 96/100 - As reviewed by Robert Parker on 06/12/2013
  • Wine & Spirits
    (1999 Vintage) Argiano, based in Montalicino, has produced a superb Solengo in 2005. This French oak-aged blend of 45% Cabernet Sauvignon, 30% Merlot and 25% Syrah presents a lovely core of inner sweetness, with tons of complexity and distinctiveness. There is terrific energy and focus in its sweet dark fruit, smoke, licorice, and wild herbs, with well-integrated tannins and notable balance. This medium-bodied effort needs another year or two to come together, but it is already delicious. Anticipated maturity: 2010-2020.
  • Wine Enthusiast
    Rating: 93/100 - As reviewed by Wine Enthusiast
  • Robert Parker
    (2011 Vintage) Rating: 92/100 - As reviewed by Robert Parker on 02/21/2014