Argyle Brut 2012

In the Willamette Valley, 2012 was a season of generosity, without sacrificing focus. In order to retain precision, 90% of the blend was fermented in stainless steel and only 10% fermented in neutral oak barrels, while none of the base wine parcels underwent malolactic fermentation. Yellow summer fruits, baked apple, and ginger spice up front, the mid-palate is creamy, concentrated and fleshy. The long finish is enlivened by mouth-filling volcanic structure and lively acidity.

Expert Review

88 Points
60% Chardonnay; 40% Pinot Noir. So lively and bright that it could very easily pass for a Blanc de Blancs on the nose and then following with a very steady and confident mix of mildly citrusy fruit and fresh yeast running its length, this spry, finely bubbled effort earns high marks for its energy and very clean lines. It does not want for acidity, but it is crisp and cleansing without being stiff, and it is famously suited to service with shellfish, trout or delicate sole recipes.
Connoisseurs' Guide to California Wine, Nov/2015

Food Pairings

It is famously suited to service with shellfish, trout or delicate sole recipes.