Argyle Knudsen Vineyard Brut 2012 showed off the tremendous potential of the sparkling wines of its region despite Oregon’s wine industry’s young age compared to France, Italy, and even California.
Very few Champagnes and sparkling wines have ageing potential and may improve over time. Most taste best right after the release and should be consumed as soon as you buy them.
The Champagne region of France had hundreds of years to establish the age-worthiness of its millésime Champagnes (bottles with vintage year on the label). Still, it’s a risk to age bubbles, even those meant to be aged. Oregon’s champenoise method wines are yet to prove their ageability.
Great Expectations?
So when we accidentally discovered the 2012 Argyle Knudsen Vineyard Brut in our wine cellar, we weren’t sure what to expect when we pop the cork. At the time, it was nine years old, and that’s a lot for Oregon bubbles.
Granted, we have great respect for Rollin Soles, Argyle‘s head winemaker at the time and one of the pioneers of sparkling wine of Willamette Valley. His sparkling wines get on our Wine List almost every time we taste them.
Still, winemaker’s skills aside, winemaking is part terroir, part science, part art, and part magic of time. Time was an unknown factor in this case.
In the Bottle of Argyle Knudsen Vineyard Brut 2012
Argyle Knudsen Vineyard Brut 2012 is 80% Pinot Noir and 20% Chardonnay. The fruit for this wine came from Knudsen Vineyard of Dundee AVA of Willamette Valley of Oregon. The first Pinot Noir vines were planted here back in 1974.
The vintage had its challenges with cooler weather in the early season and hail leading to grape bunches and smaller berries. On the upside, fewer and smaller berries mean higher flavor concentration. The dry weather in the fall stressed the vines yet again. Still, it helped with harvest because typical Oregon rain often is a bigger problem at the end of the season.
In the Glass
We tempered our expectations from Argyle Knudsen Vineyard Brut 2012, and it made the surprise so much better.
The aromas of fresh lemon, green apples, and oyster shell minerality were pleasant, yet the biggest surprise was on the palate. The first sip felt like a bite of Granny Smith apple. Then it tasted like quince and brioche and a slice of fresh brioche.
Finish
The aftertaste of Knudsen Brut was unexpectedly long with flavors of apple wrapped in cookie dough.
We were happy that we kept this bottle longer than we thought we should. Now we wonder if we should hold off drinking our other Willamette Valley bubbles and see how they age. And maybe stack them against millesime Champagne.
What is your experience with Oregon bubbles? Any favorites? Please leave your comments below and follow us for more professional non-sponsored reviews.
