argiolas turriga isola dei nuraghi 2018 750ml
Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. The winery was founded in 1938 by Antonio Argiolas and was the first on the island to pursue quality over quantity. Today, the Argiolas family is recognized as Sardinia's leading producer of wine.
Sardinia is the second-largest island in the Mediterranean and lies roughly 190 miles west of Italy's mainland. The vineyards of Argiolas are located in Serdiana in the Trexenta hills just north of the capital of Cagliari. Argiolas farms 600 acres of native Sardinian grapes including Nuragus, Monica, and Cannonau.
Turriga is the benchmark red wine of Sardinia, conceived by the Argiolas Family and Giacomo Tachis. The impetus was to create a great Sardinian wine capable of long aging using only Sardinian varietals. It is a blend of Cannonau, Malvasia Nera, Carignano, and Bovale Sardo with two years aging in French barriques. The Venus or "Turriga" that graces the label was found in the vineyards of Argiolas in 1935.
Turriga is a powerful red wine that requires time in bottle to show its full complexity. Upon release, Turriga is densely packed with powerful tannins and tightly wound fruit, thus decanting is recommended. With time in bottle, Turriga reveals multiple layers of Mediterranean herbs, roasted coffee, spices, and licorice with a generous core of black and red fruit.
Cannonau (Garnacha) is known for giving full-flavored and full-bodied red wines and requires big flavors at the table. Grilled or stewed game, beef, or lamb are obvious pairings for this wine as are earthy vegetables such as roasted wild mushrooms. Turriga can also accompany cured meats or aged Pecorino cheese.
Blend: 85% Cannonau, 5% Carignano, 5% Bovale Sardo, 5% Malvasia Nera
JS95 James Suckling
"Complex and subtle aromas of brambleberries, blackberries, cloves and perfume. Full-bodied with tannins that are round-textured and rather soft, but there's still plenty of structure. It’s long and very flavorful, but reserved at the same time. Another three or four years should take this to another level. Try after 2025."
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