Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
It was a cooler year, and rain affected the fall. For sure this will have some botrytis,” winemaker Nate Klostermann says. In 2007, the wine was made by Argyle founder Rollin Soles. “It’s a touch sweeter than what we’re doing today, but with age, I think it integrates nicely,” Klostermann continues. Bottled under screw cap, the 2007 Riesling is in its prime, offering both fruit and tertiary qualities. Its aromas of peach and ginger are accented by scents of mushrooms and decaying leaves that are reminiscent of autumn.
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Wine Enthusiast
Here is a very nice take on Riesling, gleaned from high-density vines. It captures the density and grip of the bone-dry Australian Rieslings, with the added concentration of Northwest fruit. An extra bonus—it’s just one percent residual sugar and 12.5% alcohol; a beautiful proportion that feels dry, carries some light honeyed sweetness in the finish and does not tire the palate. Editors' Choice.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
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.