Founding winemaker Rollin Soles served as one of Oregon’s early champions for Riesling done dry, and his apprentice/successor Nate Klostermann continues that reputation with Argyle’s latest offering. Categorized as “dry” on the International Riesling Foundation’s scale, three blocks from estate Lone Star Vineyard harvested at less than 22 Brix were separated into lots with fermentations of either stainless steel (70%) or neutral oak (30%). That leads to aromas of baked apple, dusty Asian pear, Lemonhead Candy and minerality. Inside are lean and pleasing flavors of Granny Smith apple, Asian pear and a bit of gooseberry, capped by Key Lime to balance the residual of 0.8%. Suggested pairings include Pork Ribs in Tomatillo Sauce — aka Costillas de Puerco.
Production: 1,300 cases