CellarTracker!™

Search: (advanced)


External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher

Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more

From this producer
Show all wines
All tasting notes
  Home | All Cellars | Tasting Notes | Reports | UsersHelp | Member Sign In 
  >> USE THE NEW CELLARTRACKER <<


 Vintage2002 Label 1 of 45 
TypeRed
ProducerArgyle (web)
VarietyPinot Noir
DesignationNuthouse
Vineyardn/a
CountryUSA
RegionOregon
SubRegionWillamette Valley
AppellationWillamette Valley
OptionsShow variety and appellation
UPC Code(s)721675970053

Drinking Windows and Values
Drinking window: Drink between 2006 and 2011 (based on 7 user opinions)
Wine Market Journal quarterly auction price: See Argyle Pinot Noir Nuthouse Reserve Series on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 69 notes) - hiding notes with no text

 Tasted by JBVino on 11/7/2013: Solid Oregon pinot. On opening good size, fruit, secondary flavors and structure. Unfortunately it seemed to fade rather quickly as it lost much of its personality after 2-3 hours. (2492 views)
 Tasted by nick.dean on 3/15/2013 & rated 60 points: this wine was over the hill tried two days, but it had already turned (2668 views)
 Tasted by Easter Everywhere on 9/1/2012 & rated 90 points: Deep plum, earth, forest, bit hot, else great (2664 views)
 Tasted by Easter Everywhere on 6/1/2012: Big fruit, bit hot, not bad (2673 views)
 Tasted by JBVino on 12/16/2011: no notes taken but still w plenty of life, secondary flavors good but hopefully more will come, still solid fruit and structure is good (3265 views)
 Tasted by mjf@ulkner on 9/26/2011 & rated 91 points: Nice aromatics. Medium-bodied, with smoky, spicy cherry fruits. A nice smooth, persistent finish. It's tough to say whether this improved over the past 5 years, but it certainly shows no signs of being over the hill. (1710 views)
 Tasted by shakedown on 9/14/2011 & rated 89 points: A bit past its prime drinking window with fading fruit, strong acidity and earthy, cola flavors. Decanted for 45 minutes and it opened up over the next hour during dinner but never really impressed. (1663 views)
 Tasted by CP on 6/18/2011 & rated 90 points: Screw top bottle. Drink them up. Light garnet color, almost port-like, mostly clear. Still a great nose, very floral, some plum and coffee. Smooth mouthfeel, not heavy after 8+ years, less fruity than at release, but still a fair amount of heat, thinking maybe I missed the window by just a bit on this one, but I still like it a lot. Great finish. A wonderful match with cumin and paprika rubbed pork tenderloin and some lemon roasted potatoes. (1162 views)
 Tasted by gportilla on 3/13/2011 & rated 89 points: Very earthy, very pleasant to drink but the fruit on the nose and taste is giving up. Drink now. This was the first screw top bottle case I ever bought and am not disappointed but this wine paled in comparison to the Chehalem Spirithouse pinot from 03 that we had with it tonight. (1420 views)
 Tasted by wine maestro on 12/11/2010 & rated 88 points: Mild mannered Oregon Pinot that reflects pretty raspberry and black plum, boasting
a light garnet color. Tight and restrained to start, this red opened up after a couple
of hours. Once a mighty example of the grand Nuthouse series, this wine has fallen
off from it's high perch. A touch of spice is featured on an uninspiring finish. Only
faint character the second night, it frankly just ran out of gas. Matched with fresh
cedar plank coho salmon, new red garlic and herb potatoes and parmesan crusted
asparagus. Drink now. (1551 views)
 Tasted by rossnross on 9/26/2010 & rated 95 points: Wow a difference a couple of years make. Delicious and ready to drink. Wish I had more. (1621 views)
 Tasted by wine4ever on 6/23/2010 & rated 96 points: Apparently, my wine was extremely happy with it's abode for the last 6+ years. This wine was awesome!! The KB I had the other night could only hope it achieves this kind of complexity, flavor, and height of enjoyment. I admit, overall, I prefer OR pinots to CA pinots because a top OR pinot has way more of the forest/earth/spice, and dark berry flavors that I like than it's southern brethern. While mysteriously light on it's feet, this wine tastes big, yet it is so elegant and profound. Still young tasting, some tannin left, good acidity, nice 60+ second finish...this had time to age further, but this bottle was at it's peak. Absolutely fabulous with fresh salmon and homemade guacamole. One of the best pinots I've ever had (Burg hounds...wish you could have been here). (1653 views)
 Tasted by biggwater on 4/21/2010 & rated 89 points: Drink now (1555 views)
 Tasted by Breguet on 4/19/2010: Donated to Kid Share 2010 (1715 views)
 Tasted by mjf@ulkner on 2/2/2010 & rated 89 points: This wine continues to drink well in its plateau phase. Still possesses plenty of concentrated cherry flavors. Started to fade after 2 hours. (1788 views)
 Tasted by Rob MacKay on 11/26/2009: From magnum with a big Thanksgiving buffet. It's been about 2 and a half years since we last had this wine and it has integrated a little better along the way. Very nice balance of acidity, fruit and texture make for a great wine that I consider to be a hybrid of style between the bigger CA pinot and the more elegant Burgundian style. I scored this 92-93 back when I had the previous bottles and the wine still lives up to that score. (2165 views)
 Tasted by biggwater on 8/18/2009 & rated 90 points: tasted better after breathing (1874 views)
 Tasted by biggwater on 7/23/2009 & rated 95 points: Stellar jar. Rich, velvet, balanced, fruit, dark, broody..perfect (2001 views)
 Tasted by mjf@ulkner on 6/10/2009 & rated 88 points: Excellent Oregon PN. Spicy cherries, plenty of fruit, but a demure sophisticated PN compared to some Cali pinots I've been drinking lately. Agree with others that this is probably peaking. (2141 views)
 Tasted by biggwater on 5/16/2009 & rated 91 points: Ready now. Fine wine (2031 views)
 Tasted by Vino Me on 2/2/2009 & rated 92 points: Gourmet Dinner #3- Bacon Bowl (Anwar and Trigirls Home on Super Bowl Sunday): Scuba brought this wine to match with his Brie and Duck Bacon Quesadillas. An excellent pairing in my opinion. This wine is in the prime of its drinking window.Ruby red color. Very good complexity. Creamy texture. Rich fruit with red currant and some bacon fat notes. 92 points. (2998 views)
 Tasted by AllRed on 2/1/2009: Notes of dark fruit and earth with nice acidity and good length on the finish. (1924 views)
 Tasted by mjf@ulkner on 8/2/2008 & rated 92 points: Perfect match with pork tenderloin on a perfect summer evening with friends. Black cherries and blackberries. Has enough acidity to cellar another couple of years- really nice QPR. (2333 views)
 Tasted by Colia on 7/26/2008 & rated 93 points: Still very young. Bight ruby in color with no edge variation. Great acid, red berry flavors with hints of spice. I wish I had another bottle I could open in a few years. Excellent juice. (2319 views)
 Tasted by markjahnke on 7/22/2008 & rated 91 points: NJ Pinot Noir Tasting - June 21st OFFLINE - took place on July 22nd (New Jersey): This wine still has time to age! Give them a few more years and I think they'll be 93 pointers...Lots of black cherry, plum, and spice on the nose, with more black cherry, raspberry, and caramel on the palate. I'd hold this one for a few more years and it'll be great! Thanks Scooter! (2933 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Allen Meadows
Burghound, 4th Quarter, 2004, Issue #16
(Argyle Pinot Noir Nuthouse Red) Subscribe to see review text.
NOTE: Scores and reviews are the property of Burghound. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Argyle

Producer website

Argyle farms three vineyards: Knudsen Vineyard, Stoller Vineyard and Lone Star Vineyard. The 120 acre Knudsen Vineyard was first planted between 1972 & 1974. The high elevation blocks of this landmark Dundee Hills site are key components in Argyle's sparkling wines. Knudsen provides Argyle a mix of old vine blocks and new high density blocks planted with "Old World" Dijon clones.

Just south of Knudsen Vineyard in the Dundee Hills sits Stoller Vineyard. First planted in 1995, Stoller, like Knudsen, is planted using state of the art viticultural techniques. Stoller Vineyard has produced some of Oregon's finest Pinot Noir and Chardonnay.

In 1996 Argyle purchased a spectacular 160 acre vineyard site in the east slopes of Eola Hills, known as Lone Star Vineyard. Located 15 miles south of Argyle's winery in Dundee, this warm site is planted primarily to Dijon clones of Pinot Noir. This vineyard has the potential to be one of Oregon's best Pinot Noir vineyards.

All grapes are hand harvested into small baskets and transported to the winery. Grapes are chilled overnight to 35F before crushing the next day. Chilling preserves the ripe fruit characteristics and naturally limits oxidation.

Pinot Noir

Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.


Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.

Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.

The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.

Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.

In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.

With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.

Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.

USA

American wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.

Oregon

Oregon Wine, Oregon Wineries (Oregon Wine Board)

Willamette Valley

Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards

Willamette Valley Vintage Reviews

Willamette Valley

Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article

#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds

#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds

#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan

 
© 2003-24 CellarTracker! LLC. All rights reserved. "CellarTracker!" is a trademark of CellarTracker! LLC. No part of this website may be used, reproduced or distributed without the prior written permission of CellarTracker! LLC. (Terms and Conditions and Privacy Policy.) - Follow us on Twitter and on Facebook