Argyle Riesling is grown in a one-of-a-kind planting at our Lone Star Vineyard. It is handpicked at the end of the growing season to capture a mineral structure and carefully fermented to retain a delicate sweetness.
Entirely from Lone Star Vineyard, our 2012 Argyle Riesling is full of ripe white peach, ginger, and lemon guava. The interplay of residual sugar and acidity is achieved through the blending of sweeter, stainless steel fermentation and bone dry barrel fermentation. The apex of acidity and residual sugar inspires the salvaries to flow freely. Fleshy and round through the middle, the focused acidity brings an edgy nervosity to the long finish.
Argyle Minus Five Riesling takes its own sweet time. Late-ripened at Lone Star Vineyard & frozen to -5F after picking, the clusters are slow pressed until the frozen berries release their sweet, concentrated juice.
Ripe, whole clusters of Riesling from Lone Star Vineyard are flash frozen at Minus Five degrees Fahrenheit then pressed with even, gentle pressure. Over the course of two days, the highly concentrated juice slowly dribbles out of the press and into a small tank for settling, then racked for slow, cool fermentation. Citrus peel, honey, and delicate floral aromatics flow into the intense middle palate full of sweet, silky, golden yellow fruits, all balanced with long, focused acidity.
Nuthouse Riesling is the culmination of 30 years of viticultural mastery. Grown at our Lone Star Vineyard, it's the only American Riesling planting of its kind, capturing the Argyle personality in a nutshell: race and vibrant in its youth, deep and complex with age.
Lone Star Vineyard has three separate blocks of Riesling totalling just under seven acres of fruit, which amounts to less than 2% of our overall farming. Winemaking and blending is all about creating options and tools, so we have taken these three tiny blocks and divided them up into both stainless steel and neutral oak barrel fermentations to give us more tools to play with. The stainless steel versions are left with a hint of residual sugar, which emphasize fresh, pure, round fruit, while the neutral oak barrels are taken bone dry to bring the dichotomic elements of both mineral edge and subtle, creamy texture. Left on original lees for 16 months, we have continued to push the boundaries of texture in cool climate Riesling. White peach, orange blossom, and silvery minerality dance with pulsing, vibraceous length. Break out the Pepito de Ternera!