2009 Spirithouse Pinot Noir
Velvet—soft, rich, and luxurious. Flavors reminiscent of red current jam, fresh picked Damson plum, warm forest berry cobbler with a dollop of vanilla.
The first clue to the depth of this wine is the striking garnet hue. This is a very seductive Pinot Noir wrapped in an aromatic robe of clove and allspice notes draped with juicy red raspberry and kirsch with nuances of incense cedar and roasted wild game. On the palate, the 2009 Spirithouse Pinot exudes class with an inviting structure of satiny tannins and a delicate balance of morello cherry driven fruit lifted by clean acidity and supported by just enough oak structure. This is a wine that will draw you in with its grace, elegance, and power
92 Pts. Wine Advocate "The fruit for 2009 Pinot Noir Spirithouse was sourced from the Knudsen Vineyard in Dundee Hills. It is rounder, richer, and more unctuous... All about pleasure, it will drink well though 2019." - Jay Miller.
2009: Wine Advocate 92
2008: Wine Spectator 93
2008: Wine Advocate 93
2007: Wine Advocate 93
2007: Wine Spectator 90
2006: Wine Advocate 94
2006: Wine Spectator Insider 92
2005: Wine Spectator 93
2005: International Wine Cellar 90
2002: Wine Advocate 92+
2001: Wine Advocate 92
||Dundee Hills AVA
2009 was all about farming to balance Mother Nature’s surprises. Argyle’s farming culture got the crop level right on. We stripped leaves after the burning sun of August and in time for the Labor Day rains. We also believed September’s drying, east wind forecast and put a security of water onto the vines to help them ride out the drying, late season heat with a maximum of ripening—which is the name of the game here in the Willamette Valley. Picking was unusually “segmented” this year. Usually we can say that every 200’ rise in elevation can mean 10 days difference in ripening and thus picking. But in 2009 Argyle picked high and low elevation fruit at the same time! We picked all the sparkling fruit, then rested for a couple of days, then all the Chardonnay for still wine, rested another few days then all the red came in. The resulting wines are gorgeous, perky and sexy. I don’t know that I have seen a more sensuous expression of flavor and aromas in my 23 years of Willamette Valley winemaking.
||Dundee Hills AVA