Situated just above the 45th parallel and just between the protective rain shadow of Oregon’s Coast Range to the west and the majestic Cascade Mountain Range to the east, the Willamette Valley enjoys a long, late growing season, perfectly suited for world class Pinot Noir.
Food Pairing Notes
All Argyle Pinot Noirs are hand picked and fermented in small batch open-top bins - a rare, time-consuming and labor-intensive process for a winery of any size. This gives our winemaking team ultimate flexibilty in blending - literally to the vineyard block.
The 2017 growing season began with a relatively cool and wet spring in comparison to 2014-2016, leading to more normal timing of bud break at the end of April. May was fairly cool with a few blips of heat which lead to a moderately later bloom in mid to late June, depending on elevation. Both cluster size and quantity was larger than 2016 so heavy crop-thinning was in order to produce balanced wines. August was very warm but turned cool in September, which allowed the fruit to hang and gain aromatic complexity. Harvest started with Chardonnay at Lone Star Vineyard in the Eola-Amity Hills on September 8th and finished with Pinot Noir in the upper elevations of the Eola-Amity Hills at Spirit Hill Vineyard on October 14th.
★★★★: Highly recommended, Press Democrat: “A savory pinot noir with gorgeous high-toned cherry fruit on the mid-palate. Meaty, with herbs and spices in the mix. Tangy fruit and a hint of caramel on the finish. A steal for this caliber of pinot.”