TN: '02 Argyle PN

I agree, although I did not note the sage. I'm sure my miss. I also noted a little rasberry. For $14 pinot, how can you complain. An admirable effort at that price point.

How do these wines keep getting 90 points from WS? I didn't like the 2001, and this one seems just as 'bad.'

Hi Kybo,
My wife and I always enjoy the Argyle offerings. The 2002 PN is a nice smooth wine that works well with food and represents a good qpr. The screw top is not an issue as I believe this is a 'drink now' bottle.

Let me know when you will be in my area and we will hook up and sample a few choice offerings!

Cheers!

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.

Agree. I think this is an ok Pinot. My wife enjoys it, but I don't see how it received a 90.

I think this would be a good "non red-wine drinkers' red wine", as it presents a nice, fruity profile w/o excessive tannins, and the price is right.

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

I agree that the Argyle is not very good. Try the Ponzi Tavola 2002. Awesome pinot for $14!

I don't know why I keep buying this wine and I can't understand WS's infatuation with it. I gave the 2001 Argyle PN 79-80 points. The 2000 Argyle Reserve was better at 87-88 points.

The 2002 reminded me of the 2001. It was thin with washed out fruit notes. Fairly simple and light bodied. 81-82 points.

VM

Nomar Catuli

VM:

i'm with you on the argyle. the ones i've had i've been disappointed in. needless to say, i've shied away from further purchases.

btw; do you have an ETO on the DG sam's? i called and all they'd offer was mid aug.

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>.

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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.
Wynmaker

quote:

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Originally posted by smokie:
I agree that the Argyle is not very good. Try the Ponzi Tavola 2002. Awesome pinot for $14!

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I, too, like Ponzi. Their 2002 Willamette Valley pinot (as opposed to the Tavola) is getting a 94 from WS.

I'm sorry to hear that. The 2002 vintage for Willamette Valley Pinot Noirs is shaping up to be a monumental vintage. There are a lot of outstanding wines to be had.

If anyone is interested in an OR Pinot at about the same price as the Argyle but loads better, try the O'Reilly WV Pinot. They are a sister company to Owen Roe (and Sineann) and their basic Pinot is outstanding for $15 or so.

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.