Argyle at its rarified best. This single-source Dijon clone Chardonnay is the nexus between Argyle's most cutting edge viticulture and most exacting winemaking.
This year's Spirithouse Chardonnay comes from the graceful slopes of the Knudsen Vineyard. Sitting at 700 feet elevation, this block consists of some of Oregon's first high density plantings of Dijon Clone Chardonnay, while fully barrel fermented and malo-lactic finished to frame the taut acidity of the Dundee Hills. Finely poised and elegant, yet with an underlying bead of salty, mineral edge, it cries out for Oregon Dungeness Crab. The flinty, melon austerity is countered with supple, roasted cashew and creamy texture, while the length is pure, vibratious nervosity. Lay this baby down for 10-plus years.
Blended between our three vineyards, Argyle Chardonnay displays the concentration and power of the Eola-Amity Hills, with the lithe delicacy of the Dundee Hills. Fermented half in stainless steel and half in oak barrel, the wine is all bright fruit clarity and precision. Warmer than the previous vintage, and without the distraction of late September rains, the 2014 vintage has brought beautifully developed flavors. The middle palate is ripe with yellow pear and white peach, balanced with an underlying subtle, spicy creaminess. The natural acidity is buoyant and fresh, finishing long, clean, and pure.
Nuthouse Chardonnay is Argyle's mastery of balance. Through a kinship between old world Dijon clones and their transplanted interpretation in the cool-climate of Oregon's Willamette Valley, Nuthouse Chardonnay strikes the balance between opulent creaminess and exacting minerality.
Entirely from the Lone Star Vineyard, 2014 Nuthouse Chardonnay displays the concentration and power of the Eola-Amity Hills, while still dancing along its graceful frame. Grilled peach, wild honey, suggestions of nougat and roast almonds are framed around dense, yet crystalline delicacy. Warmer than the previous vintage, and without the distraction of late September rains, the 2014 vintage has brought beautifully ripe flavors. Entirely barrel-fermented, the wine was allowed to age elegantly on full lees for 16 months in French oak, of which 40% was new. The middle palate fills the mouth with strength and texture, while finishing with long, caressing, silky vibration.