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Argyle Reserve Series Pinot Noir 2018

ID No: 448196
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 Wine Spectator: 92
Organic:Yes
Vintage:2018
Bottle Size:750 ml
Product Description

Argyle Reserve Series Pinot Noir is made from 100 percent Pinot Noir. 

Entirely from our Lone Star Vineyard, 2018 Nuthouse Pinot Noir highlights the structured, yet refinement of the Eola-Amity Hills. Black cherry, raspberry, rose petal, and savory herbs are buoyed by a dense core of fresh, vibrant acidity. The wine opens with sleekness and elegance while finishing with persistent, polished tannin. Cold soaking and fermenting in small, 1.5-ton fermenters enhances silky texture, while 20% whole cluster inclusion increases freshness, complexity, and length.


Review:

Refined and sleekly structured, with multilayered raspberry and cherry flavors that are laced with black tea and spice and glide on a long finish. Drink now through 2027. 7,000 cases made.

-Wine Spectator 92 Points

Winery: Argyle Winery

Argyle Winery was founded in 1987 by Rollin Soles as a ‘Grower First’ with the purpose of making world class Sparkling Wine in the perfectly suited true cool climate of Oregon’s Willamette Valley.

What began as an conviction to grow grapes for sparkling expanded to an ambition to build our legacy through the long lives of our wines that could challenge the very best Sparkling Wines, Riesling, Chardonnay & Pinot Noir from across the globe.

Continuing in the stylistic tradition to which Argyle has remained true for decades, Winemaker Nate Klostermann has been recognized for making graceful and complex sparkling wines, along with vibrant and impeccably balanced Pinot Noirs, Chardonnays and Rieslings.

The backbone of Argyle’s decades of consistent high quality has been squarely built by vineyards that we have farmed for decades in the Dundee Hills and Eola-Amity Hills AVAs. The exactingly precise vineyard rows are the lines in the Argyle fingerprint, unique to us as a truly one-of-a-kind proposition.

Nate and the winemaking team work in extremely small lots to preserve the nuance and complexity of Argyle’s estate fruit. Nate’s focus on innovation includes doing more skin soaking to tease out the character and spice of Argyle’s Rieslings, and experimenting with small amounts of whole clusters to accentuate the depth and nuance of the winery’s Pinot Noirs. Additional areas of experimentation include harvesting at various ripeness levels to enhance the cool-climate energy and layered complexity of the wines, as well as fine-tuning the dosage program to create evermore dynamic and terroir-driven sparkling wines.

Perhaps the greatest area of innovation and experimentation at Argyle can be found in the winery’s renowned Extended Tirage program, which has set the standard for New World sparkling wine, earning the highest scores for any sparkling wines made outside of Champagne.


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Zaccagnini Verdicchio dei Castelli di Jesi 2020

Zaccagnini Verdicchio dei Castelli di Jesi 100% Verdicchio.

Verdicchio is an historic wine that has been made since the 1400’s. There is an ancient bond between the Verdicchio vine and the region of Le Marche, a seaside province on the Adriatic sea, which stems from a cherished relationship with the Benedictine, and later the Camaldolese, Monks. The monks helped spread Verdicchio vines – which had been present for centuries – as well as viticultural-oenological techniques throughout the Marche region. The efforts of the monks, along with improvements in the quality of the vines & vinification methods, have allowed Verdicchio to thrive for centuries. At one time, Verdicchio measured 65,000 hectares (158,080 acres) of grapes throughout Italy.

Verdicchio means “little green one”, in reference to the grape and the color of the resulting wine. The Verdicchio grape – which also goes by Giallo and Turbiana (Lake Garda) – is grown across Italy, and it is closely related to Trebbiano and Greco. The grape is subject to mutations. 

The wine is refreshing, exhibiting lemon citrus flavors, aromas of flowers and apples, with herbaceous qualities.


Chateau d'Etroyes Mercurey Rouge Premier Cru Clos l'Eveque 2019

Chateau d'Etroyes Mercurey Rouge Premier Cru Clos l'Eveque is made from 100 percent Pinot Noir. 

The "Clos l'Evêque" was in the XVIII century  the best vineyard in Mercurey. It belonged to the Bishopric of Chalon-sur-Saône, near Mercurey, and the wine was used for the bishop' receptions as well as for the masses (only the best wine could be served to God). In French "Evêque" means Bishop. It is also called a "Clos" because the vines used to be surrounded by a wall. Some parts of it still remain.

Lovely garnet color, medium intensity, limpid and bright, beautiful tears. The nose, clean and elegant, evokes ripe red and black fruits, rapsberry, cherry, blackberry, blueberry; the aeration is enriched by fine woody notes, roasted coffee, cocoa and a hint of licorice. The palate is ample, full, round and fleshy with a fruity expression of a beautiful purity; the evolution shows a fine substance, silky tannins supported by the freshness; the whole, perfectly balanced, presents a long torrefied finish on sweet spices.

From the 1er Cru "Clos l'Eveque", situated in the Northern part of the Mercurey village.

Harvesting is done manually and in crates to avoid trituration and bursting of the berries. The grapes are totally de-stemmed and put into tanks at low temperature for 3 days minimum. The maximum fruit is extracted. Pumping and some light pigeages will allow us to extract the coloring matter and tannins, which will promise us a good aging. The fermentation temperature will rise gradually to more than 30°C in order to stabilize the color. Once the sugars are finished, about 15 days minimum, maceration ends in closed tank for the final outcome of the wine.


The juice from the vat will be drawn off, then the solid material will be pressed into a pneumatic press and will be added in small touches to the free-run juice. After settling of the juice for 24 hours, the wines are intoned for aging in oak barrels for a period of 11 months. Malolactic fermentation will gradually start and will end in barrels.

Pairs with Beautiful meats (roast beef) and cheese.  After the wine has aged, it can also be served with game.

Review:

"The toast, tar and licorice notes of oak play on the nose of this wine, obscuring the cherry fruit. Ripe, juicy dark cherry and a vein of freshness show on the palate as the oak notes recede and form a backdrop along with firm but fine tannin. The finish is balanced, rounded and juicy. Anne KREBIEHL MW"
- Wine Enthusiast (December 2020), 92 pts

Chateau d'Etroyes Mercurey Rouge Premier Cru Clos l'Eveque 2018

Chateau d'Etroyes Mercurey Rouge Premier Cru Clos l'Eveque is made from 100 percent Pinot Noir. 

The "Clos l'Evêque" was in the XVIII century  the best vineyard in Mercurey. It belonged to the Bishopric of Chalon-sur-Saône, near Mercurey, and the wine was used for the bishop' receptions as well as for the masses (only the best wine could be served to God). In French "Evêque" means Bishop. It is also called a "Clos" because the vines used to be surrounded by a wall. Some parts of it still remain.

Lovely garnet color, medium intensity, limpid and bright, beautiful tears. The nose, clean and elegant, evokes ripe red and black fruits, rapsberry, cherry, blackberry, blueberry; the aeration is enriched by fine woody notes, roasted coffee, cocoa and a hint of licorice. The palate is ample, full, round and fleshy with a fruity expression of a beautiful purity; the evolution shows a fine substance, silky tannins supported by the freshness; the whole, perfectly balanced, presents a long torrefied finish on sweet spices.

From the 1er Cru "Clos l'Eveque", situated in the Northern part of the Mercurey village.

Harvesting is done manually and in crates to avoid trituration and bursting of the berries. The grapes are totally de-stemmed and put into tanks at low temperature for 3 days minimum. The maximum fruit is extracted. Pumping and some light pigeages will allow us to extract the coloring matter and tannins, which will promise us a good aging. The fermentation temperature will rise gradually to more than 30°C in order to stabilize the color. Once the sugars are finished, about 15 days minimum, maceration ends in closed tank for the final outcome of the wine.


The juice from the vat will be drawn off, then the solid material will be pressed into a pneumatic press and will be added in small touches to the free-run juice. After settling of the juice for 24 hours, the wines are intoned for aging in oak barrels for a period of 11 months. Malolactic fermentation will gradually start and will end in barrels.

Pairs with Beautiful meats (roast beef) and cheese.  After the wine has aged, it can also be served with game.

Review:

"The toast, tar and licorice notes of oak play on the nose of this wine, obscuring the cherry fruit. Ripe, juicy dark cherry and a vein of freshness show on the palate as the oak notes recede and form a backdrop along with firm but fine tannin. The finish is balanced, rounded and juicy. Anne KREBIEHL MW"
- Wine Enthusiast (December 2020), 92 pts

 Wine Enthusiast: 92
Viejo Isaias Malbec Reserva 2019

Viejo Isaias Malbec Reserva is made from 100 percent Malbec.

Story Of The Rose:

Viejo Isaias, meaning "old Isaac" is the grandfather of the winemaker, Rodrigo. When Rodrigo was a boy, Isaac would take him on long walks throughout their vineyard in Mendoza. On these walks Isaac would keep a watch over the health of the vines, but more importantly he would keep a watch for the first rose of the year. Every year for 40 years, he would find the first flowered rose and bring it back to his wife, Juana. The rose on the label is a symbol of their love for each other and for the culture of Argentine wine. 

 

Don Isaías Hernández - a man with calloused hands and tanned by the work effort. With his example he taught me that nothing is achieved without sacrifice, that is why I want to keep his spirit alive in this reserva wine. This Malbec is the fruit of a dedicated winemaking, carefully crafted from the harvest to the palate of every single wine lover.

Intense touch of blueberries and plums, highlighted with vanilla and white chocolate from the oak aging. A nice wine with a good body, full of sweet tannins with good concentration and long persistence.

100% Malolactic fermentation Viejo Isaias is 100% oak aged, with 10 months American oak, 6 months in the bottle.

Vineyard site : Perdriel, Luján de Cuyo, upper area of Mendoza River.

Altitude: 950 meters above sea level
Soil: sandy loam
Vineyard planted in 2000.
Density per hectare: 3,500.
Production per vine plant: 2 x750 ml bottles on average.

Review:

"Aromas of plums, red and blue berries, lavender and vanilla. It’s medium-to full-bodied with velvety tannins. Smooth and supple. Drink now."


- James Suckling (April 2021), 91 pts



 91 Points
Pago de Carraovejas Ribera del Duero 2018

Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 


Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.


The wine was aged in barrels for around twelve months.

Review:


A blend of 93% Tempranillo with small amounts of Cabernet Sauvignon and Merlot, this dynamic red sings of violets and crushed rock. Wild raspberry and cranberry give way to a floral presence of dusty lilac and sturdy tannins. Spiced plum and cedar are divine on the finish."

- The Tasting Panel (September/October 2021), 94 pts

"Glass-staining ruby. Intensely perfumed cherry liqueur, blackberry, potpourri and licorice qualities on the highly fragrant nose, along with emerging spice and mineral nuances. Sappy and energetic on the palate, offering concentrated cherry-vanilla, dark berry preserve and spicecake flavors that firm up through the midpalate. Shows a suave interplay of richness and energy and finishes impressively long, smoky and precise, with a resonating floral note and polished tannins adding subtle grip. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2021), 93 pts


 Vinous Antonio Galloni: 93 94 Points
Paul Hobbs Cabernet Sauvignon Napa Valley 2017

Displaying full-bodied opulence, density, depth, structure, and complex aromas and flavors, our cabernet sauvignon is cultivated from some of the most sought after vineyards in Napa Valley. 


Review:


The 2017 Cabernet Sauvignon (Napa Valley) is a gorgeous, racy wine that captures all the best the vintage has to offer within its peer group. Juicy red and purplish berry fruit, lavender and mint give the 2017 striking freshness and nuance to match its mid-weight personality. This is such a pretty and accessible wine. I would prefer to drink it over the next decade or so.

-- Antonio Galloni 92 Points


Well-built, with the vintage's warm and forward plum and blackberry preserve profile leading the way, while lush melted licorice and sweet spice accents fill in on the finish. A purely fruit-driven version, but the balance is there. Drink now through 2029. 4,330 cases made. 

-Wine Spectator 92 Points

 Vinous Antonio Galloni: 92 Wine Spectator: 92
Try these Similar In Stock Wines
Argot Bastard Tongue Pinot Noir 2018

Argot Bastard Tongue Pinot Noir is made from 100 percent Sonoma Pinot Noir.

Inheriting an unbroken string of success, the “Bastard Tongue” arrives fully-formed and ready to impress. Always a blend from multiple Pinot Noir vineyards, this iteration of “BT” was selected from three distinct sites, each making their own unique contribution of Sonoma County terroir to the wine’s character.

Exploding forth on a tidal wave of high-toned, intense red and black fruits, this is a Pinot Noir that no stemware can contain. The palate’s profound depth is balanced by an inherent freshness, allowing the wine to crackle with brambly energy, while sustained by bass notes of underbrush, black tea, pie spice and baker’s chocolate. A formidable rendition of “Bastard Tongue”, and a deserving successor to its line.

Night harvested by hand throughout September, cluster and berry sorted by hand, de-stemmed, no crushing. 7-day cold soaks, followed by native fermentation in open-top bins. Average time on the skins, 14 days. Aging 20 months in French oak, 100% new. Never racked prior to bottling. Bottled unfined, unfiltered.

Very versatile for pairing. Goes well with grilled meat, vegetable, fish, poultry and cheese.

Review:

"A more limited production cuvée, the 2018 Pinot Noir Bastard Tongue is a big, ripe, sexy beast of a Pinot Noir delivering loads of black cherry and black raspberry fruit intermixed with plenty of spring flowers, sappy herb, and forest-like nuances. Full-bodied, it has a hedonistic, sweetly fruited style, ripe tannins, and a great finish. It doesn’t pull any punches yet stays balanced, textured, and a joy to drink. It should keep for 5-7 years or so.”

- Jeb Dunnuck, 95 pts



 95 Points
Argot Pinot Noir Sonoma County 2018

Argot Pinot Noir Sonoma County is made from 100 percent Pinot Noir.

Everything you have come to expect from an Argot Pinot Noir, shone through the filter of a textbook-perfect vintage. We simply can not get over the quality of fruit this wine displays! Intense, yet fresh; fruity, yet spicy; brambly, yet juicy; immediate, yet lingering. A Pinot Noir that displays the variety’s natural come-hither attitude, while succinctly capturing its intriguing nature. There are not enough superlatives to describe this wine. Almost too easy to love!

VINEYARD   Multiple vineyards throughout Sonoma County, including both valley floor and high-elevation hillside sites
PRODUCTION   600 cases
VARIETAL   100% Pinot Noir
CRUSH   Night harvested by hand beginning in mid-September, concluding at our coolest sit on October 13. Cluster and berry sorted by hand, de-stemmed, no crushing
FERMENT   7-day cold soaks, followed by native fermentation in open-top containers, with the grapes fermenting on their skins for an average time of 14 days.
AGING   16 months, French oak barrels, 7% new, remainder once-used.  Never racked prior to bottling.  Bottled un-fined, unfiltered.
NOTES Singularly great. 2018 was an all-time vintage for California’s North Coast, achieving rarely before experienced heights. A mild summer gave way to Autumnal perfection, allowing cooler areas the opportunity to ripen their crop while chemistries remained perfect. What arrives in bottle is nothing short of a pinnacle representation of Sonoma County Pinot Noir — profound depth of pure, red Pinot Noir fruits, caressing textures balanced by deep minerality and a quenching acidity.




Fullerton Three Otters Pinot Noir 2018

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old

This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils. 

Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.



Holocene Apocrypha Pinot Noir 2018

Holocene Apocrypha Pinot Noir is made from 100 percent Pinot Noir.


Apocrypha Pinot Noir tends to showcase the blue and black end of the fruit spectrum, along with a brambly, floral, dried sage and thyme profile, higher acid than the Memorialis and more power.

We tend to enjoy this wine with lamb merguez sausage and saffron rice.

Review:

"Coming from more volcanic, south-facing soils, the 2018 Pinot Noir Apocrypha was 15% destemmed and will see 16 months in 20% new barrels. It’s a slightly darker-hued and darker fruited effort offering lots of blue fruits, iron, violets, and mineral aromatics. While it was basically not destemmed, there are no obvious stems on either the nose or palate, and it’s beautifully balanced, has bright acidity, medium to full-bodied richness, and a great finish. It’s another rock star of a Pinot Noir from Todd Alexander."
- Jeb Dunnuck (April 2020), 94-96 pts

 96 Points
Holocene Memorialis Pinot Noir 2018

Holocene Memorialis Pinot Noir is made from 100 percent Pinot Noir. 

Holocene Pinot Noir Memorialis is a blend of 777, Pommard and 115 clones from MonksGate vineyard in the Yamhill-Carlton AVA, and it saw about 20% new French oak for 16 months prior to bottling. It is always the lighter and more feminine of the two Holocene wines, with red fruits, white flowers, dried herbs, mushroom and forest floor aromatics, bright acidity and a lithe texture, long finish.


Review:

"Showing beautifully, with a Côte de Nuit-like nose of darker cherries, strawberries, sappy herbs, baking spices, and flowers, the 2018 Pinot Noir Memorialis is medium to full-bodied and has a gorgeously textured, layered mouthfeel, present tannins, and a solid spine of acidity. It would give many a Grand Cru Red Burgundy a run for its money in a blind tasting."

- Jeb Dunnuck (May 2021), 95 pts




 95 Points
Lismore Pinot Noir 2018

Lismore Pinot Noir is made from 100 percent Pinot Noir

Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.


The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:


"The 2018 Pinot Noir comes from Walker Bay and Kaaimansgat and includes 30% whole-bunch fruit, aged for 11 months in 25% new oak. The bouquet sports vivid red cherry and raspberry fruit that is exceptionally well defined and beautifully integrated with the oak. The palate is medium-bodied with supple tannins, well-judged acidity and a slightly fleshy texture. There is just the right amount of salinity here, and the finish is kept on a tight leash, allowing the detail and precision to be fully expressed. A slight sour edge on the finish keeps you coming back for another sip. Excellent and reassuringly classy. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 92 pts


"Walker Bay and Elandskloof are the twin sources of 30% whole bunch-fermented Pinot from Sam O'Keefe. Juicy, floral and charming, it's a graceful, fruit forward style with some clove and tobacco spice and refreshing acidity. The finish is a little firmer than I remember. 2020-24"- Tim Atkin (South Africa 2020 Special Report), 92 pts

 Vinous Antonio Galloni: 92 92 Points
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