Nuthouse Chardonnay has what we refer to as an International Palate that denotes a kinship with styles of Chardonnay that are well known in Burgundy. It is full malolactic and 100% barrel fermented, yet tastes more acid-driven like it spent time in stainless steel.
Food Pairing Notes
Argyle was the first US winery to commercially plant Dijon Clones that took to Oregon right away, due to similar climates of Oregon and Burgundy. Our First Nuthouse Chardonnay appeared in 1992 and is still alive and aging in the Argyle Library.
The 2016 growing season began with a warm, dry winter leading to one of our earliest bud breaks on record. Getting off to this kind of pace and continuing with a warm Spring, bloom came early and under a good amount of heat, leading to a shortened window of flowering and also resulting in an uneven but more average sized set, meaning we wouldn’t have to crop thin much later in the season. Summer was warm and consistent, leading into another early start to harvest. Harvest was quick and condensed, starting at Lone Star Vineyard in the Eola-Amity Hills on August 25th and finishing not even one month later, in the upper elevations of the Eola-Amity Hills at our Spirit Hill Vineyard on September 21st. This was our second growing season ever to be done picking before the month of October.
91 Points, Wine Spectator: "Vibrant and graceful with crisp pear and lemon flavors accented by apricot and spice flavors that linger. Drink now through 2021." —Tim Fish