Argyle Brut Rose 2009 Front Label
Argyle Brut Rose 2009 Front Label

Argyle Brut Rose 2009

  • RP91
750ML / 0% ABV
Other Vintages
  • WS93
  • WE92
  • WW92
  • WE92
  • W&S91
  • WW92
  • WS91
  • WE92
  • W&S91
  • WE91
  • WS91
  • RP93
  • WS90
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750ML / 0% ABV

Winemaker Notes

"That which we call a rose by any other name would smell as sweet" said William Shakespeare, and sweet is this rose-smelling Brut Rosé. From its pale salmon-pink depths, rise aromas of rose petals, spring's first strawberries, cherry blossoms, and just a hint of hay in a sun-drenched summer field. This Rosé shows a complex and elegant palate of red berries with underpinnings of licorice, guava, and filo pastry, all supported by a wonderfully slaty acidity and a delicate, yet persistent mousse. This is truly one of those "Ah-ha" moment wines that show why great Rosé never goes out of style.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Argyle's 2009 Brut Rose mingles Pinot Noir with 42% Pinot Meunier and 10% Chardonnay. Strikingly redolent of a florist’s shop in its combination of illusive floral perfume with greenery, as well as intimating the cherry, red raspberry, and almond paste that then lusciously and buoyantly inform the palate, this pushes up to the limit of what I'd want to experience in sweetness for a wine already so forwardly fruity, but finishes with admirable persistence and at once soothingly and vivaciously. 'Five years ago,' relates Soles, 'is when I (began) put(ting) a lot of Meunier in this cuvee, and that’s when the floral(s) came up.'
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Argyle

Argyle

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Argyle, Oregon
Argyle Lone Star Vineyard Winery Image

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.

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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 continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.

The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its 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. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.

Though Pinot noir enjoys the limelight here, Pinot Gris, Pinot Blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin Blanc and Gamay.

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What are the different types of sparkling rosé wine?

Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

How is sparkling rosé wine made?

There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

What gives rosé Champagne and sparkling wine their color and bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

How do you serve rosé sparkling wine?

Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

How long do rosé Champagne and sparkling wine last?

Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

CAR27375_09_2009 Item# 126668

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