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.
Farmed and sourced entirely from our Lone Star vineyard, 2012 brings us our first ever Nuthouse Riesling! After 10 years of growing Riesling on this particular plot of land, we are beginning to learn the intricacies of what it means to make Eola-Amity Hills Riesling. 85% of the blend was fermented in stainless steel to retain laser-sharp freshness and acidity. 15% of the blend was fermented in our oldest neutral oak barrels to enhance subtle texture, yet also maintain fresh fruit flavor. Both components were left on lees 9 months before blending and bottling. The nose is full of fleshy white peach, lilac, meyer lemon, and faint white pepper. The palate is sleek and graceful, a light plumpness lurking in the shadows, waiting to build increased depth with time. The ever complicated acid/mineral interplay keeps the finish sailing on and on. Just a young pup, all the hallmarks of true ageable Riesling are here. Break out the Bibimbap!
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.