At the top of Knudsen Vineyards in the Dundee Hills, at 950 feet of elevation, is where you'll find our 2.5 acre planting of Pinot Meunier. We take advantage of the late ripening spot to retain bright, fresh acidity and mineral edge. The balance of the wine is equally blended between the aforementioned Knudsen Vineyards and our younger, but equally high elevation, Spirit Hill Vineyard in the Eola-Amity Hills. The color is bright, pale salmon pink, while its bouquet is full of rose petal, strawberry hull, and lemon zest. The barrel aging of the red wine component contributes to its savory complexity, while its delicate, creamy bead leads to a long textural finish.
Wine Production Stats
Varietals: 65% Pinot Noir, 15% Pinot Meunier, 20% Chardonnay
Brix at Harvest: 19.5
Winemakers: Nate Klostermann
Cases produced: 2,025
The majority of the 2013 growing season was pretty normal in terms of weather, much like 2012, when La Niña faded and customary conditions returned. Bud break and bloom timing were on the mark, indicating an early October Pinot Noir harvest.
Towards the end of September just after our sparkling harvest, the forecast seemed more ominous and hardly believable. Argyle’’s experience and maturity paid big dividends against such a backdrop. As the certainty of the forecast increased, we went to the whip at low elevations, particularly our Lone Star Vineyard. After the initial blitzkrieg, we hunkered down and received 6 inches of rain in a weekend. We caught our breath and waited, almost a full week. Following the rain there was another flurry of action as we went to work dropping any compromised fruit. Yields were certainly diminished but as the end of September blew over we were blessed with a dry, sunny October. This late-game break in the weather allowed our high elevation grapes to dry out and ripen into a small, but gorgeous crop.
Wine & Spirits
A blend of pinot noir and pinot meunier (70/25) with a dollop of chardonnay, this attractive sparkler has the color of an orange rose. It has a citrusy scent overlaying white cherry flavors, with a sour lees accent that gives the wine freshness and tension. (2,050 cases)
91 Points Recommended U.S. Sparkling Wines Top Wine
Light and refreshing, a refined style with finesse to the balance of fruit and savory notes as the finish dances. A nice tang of green berry and floral flavors. Drink now. 2,050 cases made.
- Harvey Steiman (2011 vintage)
Principally Pinot Noir, the blend includes 25% Pinot Meunier and a splash of Chardonnay. It’s a light and pretty salmon pink in hue, with hints of honeysuckle and moist earth in the nose. Flavors suggest tart raspberries and Bing cherries, with impressive minerality in the crisp, lingering finish.
- Paul Gregutt (2011 vintage)
Delicate wisps of watermelon, rhubarb and loamy earth combine enticingly in the aromas and flavors of this delicate and dry rosé sparkler.
- Harvey Steiman (2010 vintage)
Argyle's 2009 Brut Rose mingles Pinot Noir with 42% Pinot Meunier and 10% Chardonnay. Strikingly redolent of a florist’ s shop in its combination of illusive floral perfume with greenery, as well as intimating the cherry, red raspberry, and almond paste that then lusciously and buoyantly inform the palate, this pushes up to the limit of what I'd want to experience in sweetness for a wine already so forwardly fruity, but finishes with admirable persistence and at once soothingly and vivaciously.
- David Schildknecht (2009 vintage)
The salmon pink 2008 Brut Rose is superb. According to winemaker Rollin Soles, Pinot Meunier is the key to producing an elegant, light-on-its-feet Rose sparkling wine along with a small amount of Chardonnay and the requisite Pinot Noir. Flavorful, complex, and lengthy, it is the perfect match for Jamon Iberico.
- Jay Miller (2008 vintage)
The 2007 Brut Rose is the best that winemaker Rollin Soles has made to date. Medium pink-colored, it has an alluring perfume of strawberry, rose petal, cinnamon, and raspberry. Rich, creamy, and concentrated, this lengthy, flavorful effort is a hedonist’ s delight. It merits pairing with the finest caviar or Jamon Iberico.
- Jay Miller (2007 vintage)