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Just the 'basic' Willamette Valley bottling, at a restaurant in the North Atlanta 'burbs.

Mid-depth ruby-pink color w/excellent clarity. Nose included sweet cherries, cola, and oak; smooth, sweet cherry flavors and a touch of dusty earth on the palate, w/a hint of sage. Mid-length finish, only midly tannic.

Not going to be a long-term ager, but it's drinking well right now and should continue for another 2-3 yrs. A nice effort for their baseline bottling. 86-87 pts.; $32 at the restaurant.

Thought I'd add that the bottle had a screw-cap, in case that offends anyone Wink.

"This wine should be eaten, it is too good to be drunk."
Jonathan Swift

[This message was edited by kybo on May 20, 2004 at 01:06 PM.]
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I just had this wine and agree that it's a 'drink now' wine and I didn't have any issue with the screwcap either. Kybo's description is quite good and I also noted raspberry and cranberry. I rated this at 86 points and at $12.99 is a good QPR. I'm not sure how this was rated a 90 but I never seem to align with Harvey Steiman anyway.
I've consistently been disappointed with Argyle's generic Pinot. Which is a shame IMO because the Argyle 1998 Nuthouse Pinot is the wine which was my "lights on" wine. Of course, the Nuthouse runs for between $40 and $50 here in Michigan <grumble>.

I've got a few bottles of the Old Winyards left. 1296 - very good year. Almost as old as I am, it was laid down by my father. What say we open one, eh?
Being a Pinot junkie,(as well as a grower and maker), I like most any of them IF they are well made from good fruit, but I use them differently. This one is a good light red for drinking right now with light food. It was likely made mostly of purchased fruit from overcropped vines in less favored sites. I think the WS gave it a 90 because it is a good deal and the wine is clean. (Is that what "QPR" means??) That is a trick as Pinot wants to go bad on you all the way through the grapegrowing and winemaking process. It is a very tight clustered grape with thin skins, so getting the grapes ripe without splitting or wasps chewing holes in them, or succumbing to bunch rot is difficult. Many winerys don't sort out the bad stuff. In the cellar it wants to oxidize, the pH goes all over the place, and it is susceptible to brettanomyces and most other microbial ailments. But when things are right, Pinot Noir can make truly sublime wines. The most exciting wines in my memory have nearly all been great Burgundies.
Question to Wynmaker. While I agree with the majority of your claims having dealt with pinot, I question you call on PH goes all over the place. PH is a derivative of acid content in the wine. Unless you are adding acid or potassium, the PH should not move. Also, if you attain a solid PH (under 4) and keep sulfur levels in check you should not have microbial instabilities. Acid acts prevents growth of bacteria if your winemaking techniques are clean and sound. All types of wine are susceptible to Bret and actually, most pinots utilize a little Bret to enhance their characteristics. Have you ever tasted an uninspiring pinot without Bret and then take the same wine and add some? It's amazing how the complexity changes and a wine that previously was interesting now is.

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