Somms on the Road

My ISG Sommelier class, led by instructor Savannah Ray (Sommelier, ten01), recently trekked out to Oregon wine country for some rockin' tastings. Here's where we ventured:

Argyle -- the highest rated non-champagne sparkling in the world.

Argyle uses impressive modern and antique machines to make their bubbles the traditional way (méthode champenoise seen right), and remain one of the select few who attempt to create such airy delights.

Phenomenal Argyle tastes:

• elegant roses & strawberries - the 2007 Brut Rosé (90 pts Wine Spectator, $50).
• robust - 2007 "Nuthouse" Pinot Noir ($50).
• salty toasted hazelnut "Nuthouse" Chardonnay (92pts Wine Spectator, $33).

Cristom -- "letting the land make the wines," and doing a damn fine job of it.

We wandered the sleeping vineyards with Cristom winemaker Steve Doerner who explained that great wine starts in the soil. After cozying ourselves in the tasting room, we worked through three flights and a vertical featuring "Margorie" Pinot Noir, vintages 1996 through 1999.

Phenomenal Cristom Pinots:

• 2007 Margorie
• 2007 Louise
• 2006 Lea

Evening Land -- Burgundy's superstar winemaker Dominique LaFon + EL's winemaster Isabelle Meunier = top tier, classic Pinot.

After touring Evening Land's modern warehouse facility and tasting a plethora of wines, Ken Pahlow (winemaker of Walter Scott) presented an egregiously long syphon for our barrel tasting pleasure. His 2010 fuscia-tastic Gamay (Beaujolais Nouveau anyone?) was fresh and young, while the not-quite-mature Pinot Gris popped out of the glass, and his Pinot Blanc earned ♥ ♥. I am really looking forward to the release of these Walter Scotts!

Phenomenal Evening Land tastes:

• orange zest and subtle oak infused 2008 Red Queen Pinot Noir (93 pts Wine Advocate, $90) is a member of the prestigious top tier white label line, said to represent the "pinnacle... of the vineyard's best self."
• another white label member, the 2008 Seven Springs Vineyard Summom Chardonnay (95 pts Wine Spectator, $116!!), exhibits saltwater taffy, magical acidity, and fresh creaminess.