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Argyle Brut Rose 2010

Rosé Sparkling Wine from Dundee Hills, Willamette Valley, Oregon
  • WS91
12.5% ABV
  • WW92
  • WS91
  • WE92
  • W&S91
  • WE91
  • RP91
  • RP93
  • WS90
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12.5% 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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WS 91
Wine Spectator
Delicate wisps of watermelon, rhubarb and loamy earth combine enticingly in the aromas and flavors of this delicate and dry rosé sparkler.
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Argyle

Argyle

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Argyle, Dundee Hills, 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.

Dundee Hills

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Home of the first Pinot noir vineyard of the Willamette Valley, planted by David Lett of Eyrie Vineyard in 1966, today the Dundee Hills AVA remains the most densely planted AVA in the valley (and state). To its north sits the Chehalem Valley and to its south, runs the Willamette River. Within the region’s 12,500 acres, about 1,700 are planted to vine on predominantly basalt-based, volcanic, Jory soil.

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.

LIM103261750_2010 Item# 126671