"The 2004 Solengo presents gorgeous aromatics followed by super-ripe dark fruit, crushed flowers, herbs, spices and sweet toasted oak that flow from its opulent, full-bodied frame. Showing superb concentration, the wine is supported by an attractive note of underlying minerality that provides balance as well as a sense of proportion. It offers outstanding length, a silky-textured personality and ripe, sweet tannins on the finish in a rare display that marries power with elegance. It will be tempting to drink this early, but a few years of cellaring will give the wine an opportunity to express the fullest range of its potential."
93 Points Robert Parker's Wine Advocate
"Shows black pepper, blackberry and mulberry aromas. Full-bodied, dense and rich, with seamless tannins and a silky, polished texture. Impressive length and structure. Built for aging. Reminiscent of the 1999. Petit Verdot, Cabernet Sauvignon, Syrah and Merlot. Best after 2012. 1,800 cases made. "
"Solengo is a masterfully crafted super Tuscan blend of Petit Verdot, Syrah, Cabernet Sauvignon and Merlot with seamlessly integrated wood notes that form a modern and proud personality. Aromas include black cherry, exotic spice and chocolate and the wine’s flavors are enduring and smooth. Cellar it for five more years at least. "
94 Points Wine Enthusiast
Solengo is a modern, well-balanced and full-bodied wine. It is deep, dark purple in colour with a bouquet of ripe fruit, such as blackcurrants and blackberries, with a hint of toasted oak. It is smooth on the palate, with a great concentration of excellent fruit, nicely balanced with delicate, soft tannins. The structure and complexity in the mouth are outstanding, tempered by excellent tannic extracts. Thishigh-profile blend has evident Mediterranean characteristics and a sunny nature. Its grace and delicacy mean that it can be drunk while young, yet it also has a remarkable ageing capacity.
The vineyards of Argiano benefit from a favourable microclimate and an enviable position which contribute to the development of the vines. The extended vegetative cycle and ripening period are due to the altitude of the plateau, 300 m above sea level, which determines cool nights in the summer months. The generally moderate rainfall in Montalcino favours better, healthier ripening of the grapes, conveying greater concentration and aromas to the wine. This, together with the hot and constant winds that blow from the Maremma, cooling the bunches of grapes during the hottest summer days, allows slower ripening of the grapes, determining favourable general conditions. Lastly, Argiano is close to Mount Amiata, one of Tuscanys highest peaks, which protects the entire area from bad weather. The combination of all these factors enables Argiano to make high profile wines and constantly good vintages, year after year.
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.