Knowing that cutting edge wines in Oregon are made from grapes varieties that ripen at the end of the growing season, Argyle selected the warmest sites on south- and east-facing slopes with the best soil profiles to produce the maximum fruit flavors. At every stage of the winemaking process, Argyle Winery is committed to retaining the essence of the land, the vine and the grape. This dedication is what makes Argyle’s Pinot Noir, Chardonnay and Sparkling wines among the best available from Oregon’s Willamette Valley.

Rollin Soles, Argyle’s co-founder, styles his wines with a backbone that reflects the uniqueness of the soil. Soles’ wines also display a silky texture that is a result of Argyle’s distinctive harvesting and chilling process. All grapes are hand harvested into small baskets and gently transported to the winery. Grapes are chilled overnight to 35 F before crushing the next day. Chilling preserves the ripe fruit characteristics and naturally limits oxidation.

Proprietary wine yeasts, French Oak barrels and expert blending yield wines that respect the traditional French heritage of the Pinot Noir and Chardonnay grapes while incorporating New Word techniques. Argyle’s critically acclaimed wines capture the exquisite complexity that reveals itself in the late ripened grapes central to Oregon’s Willamette Valley. Harvesting each vineyard can take up to several weeks. Grapes are picked progressively from lower to higher elevations as they reach their peak ripeness. Since 1987, Argyle Winery has also produced world-class methode champenoise Sparkling wine using the two traditional varieties, Chardonnay and Pinot Noir.