Argyle Nuthouse Chardonnay 2017
Blended between the two blocks of Chardonnay at Lone Star Vineyard, both on shallow volcanic soils, 2017 Nuthouse Chardonnay showcases the mineral tension and density of the Eola-Amity Hills. The core of the wine is the 1999 planting of Dijon 95, bringing golden, spicy, depth; highlighted by the floral and citrus delicacy of the 2000 planting of Dijon 96. Entirely barrel fermented, the wine was allowed to age elegantly on full lees for 14 months in French oak, enhancing middle palate weight and texture, while finishing with persistence and definition.
Critical AcclaimAll Vintages
Limpid yellow. Oak-spiced citrus and orchard fruits on the deeply perfumed nose, which is energized by an emerging mineral flourish. Juicy and concentrated, offering appealingly sweet pear and peach nectar, Meyer lemon and sweet butter flavors and a hint of fennel. Tightens up steadily on a long, smoky finish that leaves a subtle floral note behind. 33% new oak. Drinking window: 2021 - 2027.
The Nuthouse cuvée is sourced entirely from the estate’s Lone Star Vineyard. It does not shy away from the scents and flavors of new oak. Along with that comes a soft, expressive wine with flavors of apricot, peach and pear pastry. It spent 14 months in one-third new French oak.
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.
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.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.