Argyle Pinot Noirs
Depending upon the quality of the vintage, Argyle produces anywhere from 2 to 4 Pinot Noirs annually: Spirithouse, Nuthouse, Reserve and Willamette Valley.

Typically, all Pinot Noir harvested for still wine receives a 4-5 day cold maceration prior to fermentation. Fermentation takes place in open top 2-ton bins using one of the proprietary wine yeasts. At the end of alcoholic fermentation the new wine receives a second 4-5 day maceration prior to pressing. All Argyle Pinot Noirs strive to achieve a mouthfeel of ripe fruit, silky texture, integrated oak nuances and a long structured finish. Concentrated fruit flavor, supported by firm fruit tannins allow the Argyle Pinot Noirs to age well.

Spirithouse, Nuthouse, and Reserve spend 12 to 14 months aging in French oak barrels prior to bottling while Willamette Valley spends 8 to 9 months in French oak barrels.

Argyle Chardonnays
Argyle makes three Chardonnays: Spirithouse, Nuthouse, and Willamette Valley. Starting with the 1995 vintage, Argyle prestige Chardonnays are 100% Dijon clone. With 40 acres, Argyle has the largest planting of small cluster, Dijon Chardonnay clones in Oregon. Argyle Prestige Chardonnays are fermented in French oak barrels primarily from the Vosges forest near Alsace. Spirithouse Chardonnay is only sold at the winery.

All Argyle Chardonnay’s show the trademark, roasted hazelnut, limestone/quartz minerality coupled with ripe melon and peach for the Nuthouse and pears and melon fruit for the Willamette label.

Argyle Sparkling Wines
The grape varieties, Chardonnay & Pinot Noir, are also blended to create sparkling wine. Argyle crafts its Argyle Brut, Knudsen Vineyard Brut & Extended Tirage Brut from these noble grapes. All Argyle sparkling wines are vintage dated, with the percentage of each varietal varying by vintage as indicated on the front label. The grapes from the late ripening Willamette Valley fruit show ripe apple and pear flavors. Higher elevation blocks in a landmark Dundee site are harvested in late September or early October and are key components in Argyle’s critically acclaimed sparkling wines.