Argyle Brut 2009

59% Oregon Pinot Noir, 41% Oregon Chardonnay, Pinot Noir and Chardonnay is hand picked into small baskets. Whole-clusters are chilled before gentle pressing to extract the freshest ‘heart of the grape’ juice. Fermented using Argyle’s proprietary yeast. Judiciously barrel and malo-lactic fermented for creamier textures & enhanced complexity. Bottle aged on the yeast, Argyle Brut is “Disgorged on Demand” in small batches to ensure freshness. Fresh it is! This year however if far less tangy green apple. Sure the nose begins with aromas of apple and apple peels but it also offers scents of quince and persimmon, a faint biscuity aroma along with some crunchy red fruit. These echo on the palate which is much blousier than previous vintages and daresay all the more charming for it.
Wine review by Nicholas D. Livingston, November 2012

Expert Review

90 Points - Wine Spectator, July 30, 2013
Bright and complex, with juicy acidity supporting the pear, tobacco and lime flavors, singing together in harmony on the lively finish. Drink now. 10,800 cases made.—H.S.