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Flat front label of wine
Flat front label of wine

Argyle Reserve Pinot Noir (375ML half-bottle) 2009

Pinot Noir from Willamette Valley, Oregon
  • WS91
  • RP90
0% ABV
  • JS93
  • WW92
  • WS90
  • WS93
  • JS92
  • RP92
  • WE91
  • WS90
  • WS92
  • WS88
  • WS91
  • RP91
  • RP91
  • WS90
  • WE92
  • WS92
  • RP92
  • WS91
  • WS91
  • WS91
  • WS91
  • RP90
  • WS91
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Try the 2015 Vintage 18 99
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18 99
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Winemaker Notes

To coin a popular phrase, this is not your Mother's Reserve Pinot Noir! The wine has quiet power, yet voluptuous, sensuous fruit. The aromas offer spice of sandalwood, cedar box, and incense imbricated with lovely red and Bing cherry fruit, with a hint of moss on rock earthiness. The flavors bring out more red than black fruits which is characteristic of our Reserve vine blocks that make this wine label. The texture is super rich with surprising amounts of red cherry and cherry wood spice. This wine and the 2009 vintage are opulent enough to please the most discerning Sybarite!

Critical Acclaim

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WS 91
Wine Spectator
Shows an earthy edge, but the vivid cherry and black tea flavors remain vibrant as they flow against a modest burr of tannins on the long, deftly balanced finish. Drink now through 2017.
RP 90
Robert Parker's Wine Advocate
The 2009 Pinot Noir Reserve is a more expressive, structured effort, darker in color with aromas of violets, incense, cinnamon, black cherry, and black raspberry. Richer and more structured than the Willamette Valley cuvee, it will evolve for 2-3 years and offer prime drinking from 2012 to 2019.
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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.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS319283_2009 Item# 117750