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Flat front label of wine
Flat front label of wine

Argyle Brut 2010

Vintage Sparkling Wine from Willamette Valley, Oregon
  • RP91
  • WS90
0% ABV
  • WS91
  • WE90
  • WW91
  • RP90
  • RP90
  • WS90
  • WE90
  • WS90
  • W&S90
  • WS90
  • WS90
  • RP90
  • RP90
  • WS90
  • RP91
  • RP92
  • WS89
  • WS90
  • WE90
  • WS90
  • WS91
  • WS89
  • WS90
  • W&S90
  • WS90
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Winemaker Notes

The balance and integrity of the 2010 growing season is striking, especially when viewed through the prism of our 2010 Vintage Brut. Lemon peel, strawberry pith, fresh ciabatta dough. The center is downreaching and creamy. In the background, a faint, brine accent persists, remnant of freshly shucked Kumumoto oysters. Energetic acidity and length, there is a satisfying resolution about this cuvée, inspiring one to reach for another glass of the fizz!

Critical Acclaim

All Vintages
RP 91
Robert Parker's Wine Advocate
Argyle’s 2010 Brut – nearly half each Chardonnay and Pinot – displays juicy lime, tangerine, grapefruit and apple, with citric and malic cut buffered by subtle, lees-induced creaminess, and with a fine mousse. There is an impressive balance between density and sheer sap on the one hand and levity and refreshment on the other. A saline streak serves for welcome saliva-inducement in a long, vibrant finish.
WS 90
Wine Spectator
Light, crisp and expressive, with a prickly fizz underscoring the lively pear and citrus flavors, finishing long, with a light toasty note.
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Argyle

Argyle

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Argyle, Willamette Valley, Oregon
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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. Argyle wines have received a total of 11 Wine Spectator Top 100 designations - more than any other winery in Oregon. The Argyle wines represented on this list include sparkling wine, Chardonnay and Pinot Noir, truly making Argyle one of the finest practitioners of the craft of elegant, long-lived winegrowing.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

PIN345122_2010 Item# 126948