Spirithouse Riesling is Argyle's culmination of 30 years of citicultural mastery & our most innovative winemaking. Spirithouse is Argyle's purest expression of power and grace.
Fermented to dryness and left upon its gross lees for 16 months in our oldest neutral oak barrels, Spirithouse Riesling is a wine of nuanced flavor and texture.
Stylistically, we've taken a cue from our sparkling wine program by balancing naturally high acidity with supple autolysis. Jasmine floral, wet slate, and spicy nutmeg are balanced with deep layers of creamy concentration, all brought into focus with vibrating, juicy acid length. Serve at cellar temperature.
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!
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.