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Argyle Nuthouse Chardonnay 2012

Chardonnay from Willamette Valley, Oregon
  • WE90
13% ABV
  • WS91
  • W&S91
  • RP90
  • WS91
  • RP91
  • RP92
  • WS92
  • RP92
  • WS90
  • WS91
  • WS90
  • WS91
  • WS91
  • WS91
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13% ABV

Winemaker Notes

Nuthouse Chardonnay is all about the interplay of savory texture and mineral edge. There is a satisfying and long lasting richness that is hard to define in words. A chord which travels from the back of the palate, through the spine and into the crust of the volcanic soil of the Willamette Valley. Fresh cut wheat, lemon sabayon, crêpes suzette, and delicate flake pastry. There is a degree of convection, the concerted, collective movement of groups or aggregates of molecules within this chardonnay, one may say the third dimension. It brings dreams of char-grilled crustaceans and blackened squid.

Certified sustainable (LIVE & Salmon-Safe)

Critical Acclaim

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WE 90
Wine Enthusiast
This strikes a resonant chord with notes of mineral-driven cool climate Chardonnay, matched to a well-oaked, toasty frame. Somehow it straddles the line, delivering forward, open fruit flavors of apple and pear, with generous streaks of buttery toast.
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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.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SWS351005_2012 Item# 126669