Argiolas and the Sardinian Cowboy
Sardina is a diverse island of mountains and some of the most beautiful beaches and crystal blue water that you will ever see. The landscape can be harsh, dry and windy. For many years Sardinia maintained its own eco-system, they grew and produced everything that they needed. This could be part why Sardinians live longer than everyone except for people from Okano Japan. Others, will link it to the indigenous wine varieties on the island, more specifically Carignano.
Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. Antonio Argiolas, who died in 2009 at the age of 102, inherited seven acres of vines from his father in 1938 and was the first on the island to convert to modern viticulture to pursue quality over quantity. His sons, Franco and Giuseppe, replanted the vineyards in the 1980s with the goal of reducing yields and focusing exclusively on Sardinian grapes. Joined by enologist Mariano Murru and the illustrious consultant Giacomo Tachis, the Argiolas family is today recognized as Sardinia’s leading wine producer.
Giacomo Tachis who was one of Italy’s most renowned winemakers and famous for developing the Super Tuscan category. Tachis, believed in the “true soul of the island.” He believed in the Argiolas Family. When visiting it is hard not to become infatuated with the wines, culture, food and people. That feeling that many of us get when we travel, but it just happens to be the setting for one of the most beautiful places in the word.
This week we have Mario Scanu, aka the Sardinian Cowboy representing Argiolas. He was born in a family of shepherds in a small mountain Sardinian village, travelled around Europe while working in French restaurants, then met his wife during a trip in New York City. Scanu met the Argiolas family at Vinitaly in 1991 and has represented them in the US since then. Scanu now lives in Colorado with his family.
2016 Costamolino Vermentino :: Reg $20 Sale $18
Vermentino often shows the fragrance of macchia, the mix of evergreen shrubs and herbs that typifies the Sardinian landscape. Costamolino hints at aromas of pine and mint coupled with ripe stone fruit and sweet citrus. The palate is at once vibrant and textural and finishes with lingering acidity.
Costamolino is produced with the Mediterranean table in mind. The wine’s lemony acidity will accent rock lobster or squid but carries enough weight to work with spaghetti topped with bottarga or a bowl of brothy clams and fregola. Vermentino’s herbal flavor can also highlight vegetables such as fava beans or fennel.
2014 Perdera Monica :: Reg $20 Sale $18
Perdera is 90% Monica, 5% Carignano, and 5% Bovale Sardo, aged in neutral barrels and cement vats to preserve Monica’s varietal characteristics. The wine shows red fruit aromas and flavors of cherries and plums with floral notes and spices. Perdera is juicy with bright acidity and low tannins.
Monica is soft and fruity with low levels of tannins making it an ideal red wine to pair with dark fish. An ideal match would be grilled tuna or salmon with a garnish of herbs or swordfish stewed with tomatoes and saffron. Served chilled, Monica will also elevate an outdoor meal of porchetta.
2014 Costera Cannonau :: Reg $21 Sale $19
Costera, a name referring to hills, is made from Cannonau (Garnacha or Grenache). It is the workhorse red grape of Sardinia where it is likely to have arrived centuries ago from Spain, although an alternative theory suggests that Cannonau originated in Sardinia. In either case, Cannonau is well-adapted to the warm Sardinian climate and gives a deeply-colored, full-bodied red wine.
Costera shows the typicity of the Cannonau grape with flavors of very ripe strawberries, black cherries, herbs, and spices. The warmth and intense sunlight of southern Sardinia can be seen and felt in the wine with unexpectedly deep color and fullness on the palate. French oak barriques provide rounded tannins and flavors of vanilla.
Meat cooked over an open flame is an artform in Sardinia and specialties such as spit-roasted suckling pig or lamb seem perfect for the rich and complex flavors of Cannonau. The cooking fire is often imbued with local herbs and myrtle, flavors that are perfectly mirrored in a glass of Cannonau.
2016 Serra Lori Rosato :: Reg $21 Sale $19
Serra Lori is a dry rosato blended from Cannonau, Monica, Carignano, and Bovale Sardo, four red grape varietals that typify Sardinian viticulture. The grapes spend 3 to 4 hours macerating on their skins resulting in a lively pink color. Serra Lori is vinified entirely in stainless-steel tanks.
This rosato is composed of four Sardinian grapes that are ideally suited to rosé styles. Cannonau (Garnacha) and Monica lend strawberry fruitiness, while Carignano and Bovale Sardo bring freshness and aroma. Serra Lori is juicy, vibrant, and full of red-berry flavor, offering refreshment and the perfect accompaniment to the summer table.
Serra Lori can easily be paired with all kinds of outdoor cooking. The wine’s acidity works well with salads dressed with vinaigrette or vegetables drizzled with olive oil. Branzino, chicken, or pork cooked over a charcoal fire pair nicely and the medium weight of this wine can even stand up to burgers or lamb.
Saturday Tasting, Melvin Brewing
Stop in and try one of our favorite Brewers. Melvin Brewing out of Jackson Hole Wyoming will be in store showing off four of there and our favorites! Stop in and give them a try-
We start sippin’ and tastin’ at 4pm. Hope you can make it! Tag your pics #pickitupatpearl and #Neverabadbottle so we can CHEERS!
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