Poggio Argentiera Bellamarsilia 2006, DOC
Poggio Argentiera Bellamarsilia 2007, DOC
Open your mind to the impressions of sound.
OK? Listen carefully:
A wine whose nature is communicated by the soft, round, warm, open sounds of its name.
From Poggio Argentiera, this Morellino di Scansano named Bellamarsilia is at once typical of Maremma yet drinks with a unique interpretation of spirit and place.
What we’d consider in the States to be a “local guy”, Maremma native and agronomist Gianpaolo Paglia, along with British wife Justine Keeling, herself a marketing professional, founded Poggio Argentiera in 1998. Though still a young estate, Poggio Argentiera is well on the way to becoming the darling of Morellino di Scansano lovers.
Morellino di Scansano is one of the great Sangiovese wines and is currently providing incredible value for money, giving Chianti Classico wines a bit of challenge in the marketplace.
Poggio Argentiera owns 22 hectares of land under vine, and has another 18 or so under lease or direct control. Of the 22 owned, these are spread over two estates: Podere Adua, just south of Grosetto, 6 km or so inland from the sea; and Podere Keeling, further inland, north of Scansano, in the village of Baccinello. Altitudes vary from just meters above sea level at Podere Adua to 270 meters at Podere Keeling. Soil composition includes both some sand and clay.
Bellamarsilia is made from Sangiovese 85%, Ciliegiolo 10%, and Alicante 5%. Temperature controlled fermentation, maceration carried out over 14 days. The wine is matured in a combination of vats, stainless steel (3/4) and cement (1/4) for a period of approximately 4 months time.
Tasting Notes / Impressions:
Poggio Argentiera Bellamarsilia 2006
I loved the warm, satin body of this wine. Aromatics of black cherry, Mediterranean herb, hint of anise and leather. On the palate, the wine is lushly soft and round, with dark flavors of cherry, cocoa, milk chocolate. A mellow, yet firm structure remains alert. Silky tannins, pleasant finish.
Poggio Argentiera Bellamarsilia 2007
This vintage offers a bit more intensity of aroma than 2006 and a somewhat brighter character as red cherry and violets lift the mood against a luscious dark cherry background. Suggestions of raspberry and cocoa powder emerge on a palate that remains seductively round, soft, and lush. The wine’s firm structure is a teasing counterpoint against its softness, although the ’06 had slightly broader shoulders in this regard. Good concentration and a smooth, focused finish.
And now: a word picture for you:
Food Pairing Suggestions:
STEWS: Veal stew with velvety brown sauce thickened with a butter / flour roux; MEATS: pork roasted with milk; roast pork loin wrapped in pancetta; calf or pork liver fried with sage in olive oil / butter; thin veal cutlets sautéed in olive oil, butter, perhaps rolled with prosciutto PASTA: Fettuccine or Pappardelle with duck, rabbit, or game hen; POLENTA: Polenta slices, grilled in butter and olive oil, serve topped with “sunny side up” fried eggs; RISOTTO: Creamy risotto served with chicken or quail; CHEESES: parmigiano reggiano or medium aged pecorino