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 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.
90 Points, Wine Spectator: "Like biting into a crisp, flavorful apple, with vibrant orange blossom and spice flavors.” —T.F., Web Only 2020