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#18 Wine Spectator Top 100 of 2012
Only time can bring out the depth of flavors and aromas that our Extended Tirage develops. In this 2002 vintage Extended Tirage, the nose has delicate layers of cut pear, shortbread cookie, flan, persimmon, quince, and funnel cake. Despite being ten years in the bottle, this wine is delightfully fresh and there is no shortage of glorious bubbles welcoming flavors of crisp red pear, straw notes and crusty baguette. The wine's natural acidity brings a fresh crispness that magically melts and somehow goes creamy on the wine's long finish. The 2002 Extended Tirage is another example of a wine that has taken a decade to craft, but the wait has been well worth it.
"The definition of finesse, with a succulent, complex mouthful of lemon peel, oatmeal and subtle pear and apple flavors that soar through the elegant finish. The fine bead creates an almost creamy feel. Has freshness and a sense of majesty."
"Like previous and future instances of this genre at this address, Argyle's 2002 Brut Extended Tirage represents the exact same cuvee as their 2002 Brut, except re-released after enjoying seven additional years sur latte. The effect is of enhanced complexity and sensuality I suspect most tasters will, like me, deem it worth paying slightly more than twice the price of the current vintage brut release. "I got really pissed off at some point," says Soles about the origins of this cuvee, "and the point was to show the world that – you know what? – we can age sparkling wine in the Willamette Valley." A smoky hint of lees autolysis along with hazelnut and walnut oil piquantly add to the apple, pear, quince, and liquid honeysuckle perfume familiar from younger disgorgements of Argyle Brut, with yeast, vanilla, frangipane and hints of caramel adding a delightful finishing nod in the direction of patisserie. Subtly creamy and infused with an at once caressingly and stimulatingly fine mousse, this retains more than enough primary juiciness to remain (profoundly) refreshing. The adeptly-judged dosage here is ten grams of residual sugar, unsurprisingly a bit less than that with which "the same" wine was outfitted for its maiden voyage. No doubt this can be followed with pleasure for several post-disgorgement years. Had somebody suggested to me, incidentally, that this was a hitherto unknown late-disgorged sparkling Vouvray, I’m not sure I would have doubted them. "
The Wine Advocate
Twenty-five years ago, Argyle began making wine in Oregon's Willamette Valley. Since 1987, winemaker Rollin Soles and viticulturist Allen Holstein have teamed up to produce world-class method champenoise sparkling wines, barrel-fermented Chardonnay, and silky-textured Pinor Noir from low-yielding vines that are winery farmed on some of the best hillside slopes and elevations. ...Read More About Argyle
Named for the river that runs through the valley from Portland to Eugene, Willamette Valley is home to some of the best Pinot Noir vineyards in the Northwest. While along the same north/south line as Seattle, the Willamette Valley is protected from Pacific rains by the Coast Range on the western border and the Cascade Ranges to the east. Though sunshine is...Read More About Willamette Valley
Vintage Champagne and Sparkling Wines
Vintage Champagne is made in particularly good years with optimum weather and the best grape selection.
Some houses, like Dom Perignon, only make vintage Champagne,
so they do not produce a wine every year and have no
What makes vintage Champagne better? Well, status for one - many vintage Champagnes are...Read More About Vintage
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