Founded in 1987, Argyle has always considered sparkling wine to be one of their mainstays. With a mild carbonation and light fresh flavors, not to mention a good price tag, this is an easy decision for your sparkling needs. Light notes of lemon, quince, green apple, just-baked sourdough, a touch of lime zest and tangerine peel make this a delightful wine. Comprised of 52% Chardonnay and 43% Pinot Noir, a little Pinot Meunier rounds it out. Aged in stainless steel with just 20% in neutral oak allows the bright expressive flavors to come through while allowing for a nice bit of mouth feel.
A lot of people will tell you that Oregon Pinot's do not age well. Nonsense. At age 14, this is still young and vibrant. Ruby in color, clear and bright. The nose has a bit of VA which mostly blows off leaving fresh cherries, slight cranberries, and slight woody notes. Full bodied. On the palate, bright black cherries, cherries and slight spice. Tight complexity. Long finish. This should continue to mature and drink well for another ten to fifteen years. Excellent on its own, this would work better with food. Roasted chicken is a nice choice.
One of the things that distinguishes Oregon Pinot Noir from much of California is there is an earthiness that California does not possess. This 2020 certainly offers bright and expressive Pinot fruit – strawberry, Bing cherry, red raspberry, along with pomegranate and cola notes, but also an earthiness similar to mild mushroom. The acidity is in check, the fruit and oak nicely balanced, and you’re left with a solid wine that reflects its place of origin.
58% Polishing ratio. 16%ABV. Light green/gold in color. The nose has a bit of coconut with pineapple and honeydew. On the palate, banana with some pineapple. Clean finish. This is made in Oregon (it is Vegan Freidnly, Gluten Free and Kosher).
This is made in 375ml bottles. It is a blend of various Pinot Noir's that are bottled as single vineyard releases. This is of course still a bit young and while good, it seemed lacking a bit compared to prior vintages. Deep garnet in color, clear and bright. The nose has sour cherries and char. Medium to full bodied. On the palate, there is solid sour cherry fruit. Not much in the way of nuances but hopefully as it ages, it also develops more. It would be better with food. Salmon would work well.
Deep rub y in color, clear and bright. The nose has nice cherry fruit with some baking spices. With air, black cherry fruit emerges. Full bodied (especially for a Pinot Noir). On the palate, cherries and black cherries. Some depth. It keeps opening with more and more air. Light tannins. This is accessible now but should continue to mature and evolve for the next fifteen years. It just depends on how you like your Pinot Noir. Great on its own, this would work great with roasted duck or chicken (or turkey). A really nice value in Pinot Noir.
Not a great vintage for Oregon Pinot Noir, Thomas handled the vintage deftly. This one is in a nice spot right now. Getting close to peak but still some youthfulness. Deep ruby in color, mostly clear and bright. The nose has cherries, slight sour cherries, slight nutmeg, and a hint of earthiness. Medium to full bodied. Lovely sinewy texture. On the palate, nice cherry and sour cherry fruit with underlying spice. Good backbone of acidity. Plenty of depth and complexity. Long finish. No hurry on this, it should go another ten years based on this bottle. It doesn't seem like it wil
This is showing some age, but for my tastes was very nice. The cork crumbled trying to remove it. The wine came out quite funky but after about 15 minutes started drinking well and by the end of the evening was in top form. Ruby in color, mostly clear and bright with a purple core. Once the bottle funk blew off, there was some cherry notes, fresh and dried, along with merde/barnyard and a slight minty note. This is mature and the tannins are all just about resolved. The palate had cherries, black cherries with a nice complexity. Served blind to friends, some found it old and others t