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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 88 pts. in 19 notes) - hiding notes with no text | | | Tasted by Rob MacKay on 11/20/2021: Might be just a little over the hill but still an enjoyable wine. Still has some decent fruit and some earthy notes on the nose. Did improve a little from the first pour to the last. Certainly wouldn't hang on to these any longer if you have them. (261 views) | | | Tasted by rustyRudy on 8/27/2015 & rated 90 points: Light purple. Nose of cherry, mushroom, and menthol that goes with the light, elegant flavors. Soft tannins, some remaining fruit flavors but these are much more subtle than was present in its younger days. " Burgundian". Balanced, nice , just not very exciting. (1462 views) | | | Tasted by RandJ on 10/11/2009: over the hill. no fruit (2873 views) | | | Tasted by mlawren1 on 5/4/2008 & rated 93 points: Wow, wonderful mouthful of blueberries and blackberries. Long finish of chocolate and spices. well integrated with a wonderful smoothness. (3041 views) | | | Tasted by louisl on 3/19/2008 & rated 92 points: I didn't expect much from reading the previous tasting notes, but I was happily surprised by this wine. It had a nice thick mouthfeel, and and increadible finish. The tannins have nicely mellowed out, but the fruit is still there. The flavors are subtle, but elegant and layered, with rasberry in the foreground and subtle minerals in the background. (3210 views) | | | Tasted by Geeble on 8/18/2007: Past its prime, but still solid (3265 views) | | | Tasted by Gfritzh on 7/20/2007 & rated 88 points: A mature Oregon Pinot Noir. Not much fruit left. The wine seemed to awaken about 1/2 hour after opening with muted fruit and tannins. Drink now. (2374 views) | | | Tasted by Gfritzh on 6/28/2007 & rated 90 points: Harsh and tannic when first opened. Softened into a very enjoyable mature Burgundy style wine with silky tannins and well integrated fruit. Drink now. (1690 views) | | | Tasted by rfras on 3/2/2006 & rated 88 points: Nice fruit taste, but lighter body an less complex than anticipated (2190 views) | | | Tasted by DesMarteau on 12/31/2005 & rated 89 points: Opened and consumed over a 2 hour window after 15-20 mins of air. Light bodied, but vibrant apple fruit character...vibrancy a bit one dimensional. Apple/cranberry fruit with muted delicate flower petals. Nice...but doesn't blow me away with range or depth. (2629 views) | | | Tasted by cadamson on 12/10/2005 & rated 87 points: Plum and rasberry nose, somewhat muted, with a bit of mint. Not overly complex, but nice red fruity taste. Had a couple of these the last couple years, this one seems to be the best. Probably would not age much longer though. (2800 views) | | | Tasted by SGates on 6/5/2005 & rated 88 points: Drank with some copper river salmon. Vibrant red color. Flavors of cherry and plum with a touch of chocolate and smooth tannins. Sounds like a great recipe but something was missing. Not enough complexity and personality for a $40 Pinot to be rated outstanding. (2582 views) | | | Tasted by Burgundy Al on 1/23/2005 & rated 88 points: Didn't live up to my expectations from a couple of years ago. Pe4rfumed aromatics are still there and are the highlight. Fruit is more simple and starting to fade already. Tannins are still too dominant. (893 views) | | | Tasted by dinwiddie on 11/20/2004 & rated 92 points: Opened with dinner last night of rotissarie chicken and couscous. Lots of lush, up-front black cherry and berry fruit. Wiff of menthol on the nose with some cola. Supple mouthfeel, with a decent grip from softened tannins. Just the right amount of oak. Enjoyable for about 5 more years I'd think. (2656 views) | | | Tasted by Jason on 11/3/2004 & rated 82 points: This bottle is much different than the last. The nose is completely overwhelmed by caramel. The amount of oak this must have seen is amazing. I get a little chocolate trying to get through the oak. The palate is of medium weight with red fruits and caramel. There is some underlying acid but it is dominated by the oak. (2815 views) | | | Tasted by Jason on 3/1/2004 & rated 84 points: The color is a beautiful ruby red. The nose shows some heat, leather, oak, and mint. The palate shows medium weight with tastes of vanilla, earth, and some red fruit. This wine is fairly plain and lacking in depth. There is nothing wrong with it, but for $40 I expected more. (2492 views) | | | Tasted by Burgundy Al on 3/10/2002 & rated 91 points: Bold fruit on the nose - raspberry and wild strawberry - that continue on through to the palate. I know this was opened too young, and the tannins aren't fully integrated but the raw material here is really wonderful so I expect this to be wonderful by 2005 or 2006. Good acidity provides nice length. (1197 views) |
| 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.USAAmerican 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 |
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