WINEMAKING The grapes are destemmed and maceration lasts around 4 weeks. Extractions are carried out by pumping-over. Temperatures don’t exceed 32°C. TASTING Colour : the colour is intense, deep and steady. Nose : it shows maturity with aromas of black fruits and warm spices. We find the soils of origin are revealed with floral notes (violet) which are lightly smoky. We can find the same aromatic notes on the Northern Côtes du-Rhône soils, which are

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WINEMAKING After pressing, the must is cold-settled. Vinification is performed in temperature controlled stainless steel tanks. TASTING Colour : pale yellow colour with green tints. Nose : the wine exhibits citrus aromas (lemon, grapefruit) with smoky notes. Mouth : fresh and very aromatic attack. The palate is round, with a great acidity (coming from the later ripening sites at higher altitude). A lot of freshness on the finish mixed with salty notes, which express the

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WINEMAKING After pressing, the must is cold-settled. Vinification is performed in temperature controlled stainless steel tanks. TASTING NOTES  Colour : pale yellow colour with green tints. Nose : the wine exhibits citrus aromas (lemon, grapefruit) with smoky notes. Mouth : fresh and very aromatic attack. The palate is round, with a great acidity (coming from the later ripening sites at higher altitude). A lot of freshness on the finish mixed with salty notes, which express

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WINEMAKING Hand picked fruit was de-stemmed, crushed and cold soaked for ve days then fermented at warm temperature with wild yeast, in small open-top vats. Traditional submerging of the ‘cap’ by hand-plunging was followed by a light pressing. A small amount of egg white was used as a ‘polishing’ ning prior to bottling. TASTING NOTES Full bodied wine with round, mouth lling avours of plum, brambly fruit and dark cherry. The oak integrates nicely with

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WINEMAKING The season started out unusually cool, delaying grape flowering until well into July. Even then, the weather was not great and poor pollination produced smaller than average clusters. Even then we were compelled to remove grape clusters to get the yields well below average. There is just not enough growing season left to ripen a normal crop. A season saving string of 80+ degree days at the end of September gave us all hope

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WINEMAKING Argyle Pinot Noir is an honest representation of the Willamette Valley. Fermented entirely in small lots, and blended for purity, 2013 toes the line between red and dark cherry, while offering spicy forest floor and hints of black tea. TASTING NOTES The palate is lively and graceful, building density and focus as the silky tannins build into the long,energetic finish.

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WINEMAKING In the Willamette Valley, 2012 was a season of generosity, without sacrificing focus. In order to retain precision, 90% of the blend was fermented in stainless steel and only 10% fermented in neutral oak barrels, while none of the base wine parcels underwent malolactic fermentation. Yellow summer fruits, baked apple, and ginger spice up front, the mid-palate is creamy, concentrated and fleshy. The long finish is enlivened by mouth-filling volcanic structure and lively acidity.

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TASTING NOTES Juicy and explosive on the palate, the 2012 offers fabulous quality for the money. Black pepper, spice and lavender notes add lift to the dark- toned fruit. This supple, juicy Syrah is an excellent choice for drinking over the next few years. The 2012 was made exclusively from Santa Ynez fruit.

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WINEMAKING 11 months in cement tanks followed by 7 months of bottle-aging.  

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NOTES This bottling by pioneer Richard Sanford is much more widely available, affordable and stylistically accessible right now than the single vineyard option. It’s delicate on the nose with bright lime spritz, Meyer lemon pith, crushed lemon verbena and a grippy brie cheese rind component, then proves tangy on the nuanced palate, with lemongrass and pomelo skin meshing into nectarine and apple flesh.  

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