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Argyle Reserve Pinot Noir 2003

Pinot Noir from Willamette Valley, Oregon
    0% ABV
    • WS90
    • WS93
    • RP92
    • JS92
    • WE91
    • WS90
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    0% ABV

    Winemaker Notes

    This is a massive wine from a massively warm vintage. The liquid even looks more viscous than wine when poured into a glass! The aroma is deep toned and concentrated. Look for plum jam, black cherry extract, a hint of cedar smoke, and dark chocolate-mint spices. The flavor is mouth-filling and packed with plum sauce-black cherry stuffed with chocolate. See if you can find the plum pudding—alder wood smoke character. The texture is super-juicy all the way through to a very long lasting sweetness with sanded tannin memory.

    Critical Acclaim

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    Argyle

    Argyle

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    Argyle, , Oregon
    Argyle
    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.

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    CWYRESERVE_2003 Item# 80284

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