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 2019 growing season began with a cold and wet winter followed by wet and warm spring, leading to a late April bud break. A few frost scares in April gave way to a warmer than average spring. The early June bloom was dry and sunny, with a touch of rain affecting the later ripening Spirit Hill Vineyard in the cool, windy Eola-Amity Hills. Some late June and early July precipitation created a small amount of disease pressure, while the rest of the summer was quite moderate, with fewer heat spikes than we've seen the last number of summers. September brought with it a significant cool down and a series of scattered rain showers, making harvest much more old-school Oregon, dancing with the whims of Mother Nature. A more classically spread out harvest, we started with Pinot Noir in the Dundee Hills on September 4th and finished with Pinot Noir in the upper elevations of the Eola-Amity Hills at Spirit Hill Vineyard on October 16th.
Wine & Spirits, 92 Points: “The coolness of this estate vineyard shows through in this fine-boned white. In its initial scent the wine is nutty, with bright apple flavors, hinting at richness. But the texture is vibrant and tense, shimmering with citrusy energy and mouthwatering acidity.” — Patrick Comiskey, Oct. 2021