Aging On the Lees

At Argyle, we believe that time is the quiet force behind truly remarkable sparkling wine. After undergoing secondary fermentation in bottle, our wines rest “on the lees”—the spent yeast that remains from fermentation.

This isn’t just tradition—it’s transformation. As the wine ages on lees, bubbles refine into a graceful mousse, while fresh orchard fruit evolves into layers of pastry, spice, and minerality. It’s this patience that defines the texture and richness Argyle is known for.

Some of our sparklings, like the Extended Tirage Brut, rest on the lees for a decade or more. Critics describe these wines as “absolutely brimming with bright acidity and texture” and “a masterclass” in sparkling winemaking. The result is a wine that remains vibrant and alive, yet profoundly complex—a reflection of Oregon’s vineyards and our commitment to letting time lead the way.

For us, aging on lees is never about shortcuts. It’s about trust in the process and respect for the land, so that when a cork is finally pulled, what’s revealed is something both refreshing and extraordinary.