Perdera Monica di Sardegna. Argiolas 2012
Colour: medium intensity ruby red, typical of the traditional Monica grape. Bouquet: pronounced, intense, characteristic. Palate: medium bodied as a result of its low fixed acid content and its well polymerised noble tannins and natural richness. Aftertaste tending to sweet, which is typical of Monica grapes from tree-vines.
Three and a half glasses
Four and a half glasses
Earthy nose. Something else that I can't place but I don't like it. Not trying to be funny or gross people out but it reminds me of poopy diapers. Took some courage to taste it but found that it wasn't quite that bad. There's some cherry, again some dirt and earthiness but just enough fruit to be drinkable. The tannins don't have much grip and the finish is quick. All in all, even for $12, I'd say not worth the money. Pass.
Deep garnet in color this wine has a wonderful nose of oak and dark fruit. In the mouth the wine bursts with black cherry and plum flavors accompanied by a nice minerality and well balanced tannins. The finish is lenghty leaving a light oak flavor with a hint of blackberry creeping in at the end.
an amalgam of bland blah...no finish...nothing. nice mouth feel, but no taste.
Nothing to shout from the rooftops about. Solid pizza wine without a lot of fireworks on the finish.
FANTASTIC value and leading contender to become my new pizza wine. screaming QPR with luscious fruit, great polish and some nice little weight and kick to it.
External Reviews for Perdera Monica di Sardegna. Argiolas
Made from native grape Monica, this offers a fruit and spice fragrance. The palate delivers ripe cherry and black pepper with subtle notes of well-integrated oak. With its smooth texture, fine tannins and fresh acidity, it’s a perfect red for grilled fish.
This has an intriguing fruit character, feeling archaic, oceanic, with the sweet and tart sensation of sucking on a cherry stone. A touch of volatility adds complexity, setting this up for mutton stew.
I have long been a cheerleader for Argiolas's inexpensive reds. They are just what the marketplace needs today. The deep ruby/plum-colored 2000 Perdera, made primarily from an indigenous grape called Monica, possesses a big, smoky, earthy, peppery nose with loads of sweet berry and cherry fruit. It is a full-bodied, well-textured, mouthfilling, soft red to drink during its first 1-2 years of life.
I have long been a cheerleader for Argiolasrsquo;s inexpensive reds. They are just what the marketplace needs today. The deep ruby/plum-colored 2000 Perdera, made primarily from an indigenous grape called Monica, possesses a big, smoky, earthy, peppery nose with loads of sweet berry and cherry fruit. It is a full-bodied, well-textured, mouthfilling, soft red to drink during its first 1ndash;2 years of life.
The 2009 Isola dei Nuraghi Perdera is fabulous. Layers of dark fruit, herbs, spices, and minerals flow from this exuberant, medium to full-bodied offering. Hints of smoke and tar add further nuance on the finish. This is a hugely rewarding wine for the money. Perdera is a blend of 90% Monica, 5% Carignano and 5% Bovale Sardo. Anticipated maturity: 2010-2014.
A lovely, balanced red, with clean bery, mineral and cherry aromas and flavors. Medium-bodied, with well-integrated tannins and a refreshing finish. Not a big wine, but subtle and refined. Drink now through 2004.
The 2004 Perdera (a blend of 90% Monica, 5% Bovale Sardo, and 5% Carignan) was fermented in old oak and aged in cement prior to bottling. Deep, rich, and chewy, with loads of peppery black cherry fruit intermixed with notions of Provencal herbs, roasted meats, and earth, it is a modern version of a traditional French Cotes du Rhone.
Food Pairings for Perdera Monica di Sardegna. Argiolas
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