Hints of peach skin, pink peppercorn, and Moroccan preserved lemon linger on the long, strict finish. This wine has been built for laying down and aging. She's got an easy 20+ years in her. Be sure not to over-chill this Riesling, as it's subtle nuances can easily be thwarted by an overeager ice bucket. Serve it as you would a delicate Pinot Noir, 55 degrees Fahrenheit in large, balloon glassware to really soak up the delicate aromatics. Try it with pan seared scallops with romesco….we did!
The past few vintages we have been exploring the depths of barrel fermented Riesling. Inspired by our sparkling wine program, we have been searching for the balance of pristine, fruit purity, racy acidity, and subtle, layered texture that builds with intensity over time. We're not talking about oak influence, but purely an exercise in increased yeast lees integration. The barrel becomes only a neutral vessel, therefore, we only use our oldest white barrels in the barn. In previous vintages, we have blended these barrels back to our tank fermented blocks, all the while, crossing our fingers that we could bottle a little of it all on its own. 2012 has brought us that opportunity! Fermented to a sleek dryness, the wine was allowed to build delicate depth and length over a period of 9 months on lees.
Minus Five Riesling is all about interplay. The warmth of ripe, golden fruit with cool acidity and edgy minerality. It'll leaving you wanting more. Redhaven peach, toasted honeycomb, and Satsuma mandarin delicately intertwine with a lush, textural mid palate. Gently overlapping and continuing through the finish is the refreshing, bright, and long acid that hangs and hangs.
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: racy and vibrant in its youth, deep and complex with age.
Lone Star Vineyard has three separate blocks of Riesling totaling just under 7 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 cut them up into both stainless steel and neutral oak fermentations to give us more tools to play with. The stainless 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. The blending between these two styles across the three blocks of Riesling create an excitement and energy in the salvaries. Heavenly white nectarine, lime blossom, and silvery minerality. Break out the Costillas de Puerco!
Full of plump, ripe Suncrest peach, papaya chutney, and stony minerality, the drinkability of 2011 Argyle Riesling is downright silly. By drinkability, I'm talking about balance in all the right places. Fleshy and round both upfront and through the middle, with pitch-perfect acid along the sides and on the back end. The salvaries begin to gush. Amylase flows as though it were spring time on the Rogue River. Kara-age and daigaku imo!
Visit us from 11:00AM to 5:00PM daily, except major holidays.
GROUPS OF 8 OR MORE
In order to provide special attention to all of our guests, we require larger groups of 8 or more people to make arrangements prior to visiting the winery. If you have any questions, or if you would like to request a group visit, please email Argyle's Tasting Room Manager.
*During Memorial Day weekend and Thanksgiving weekend, large groups do not need to make reservations.