While as Soles repeatedly emphasizes his parameters are flexible at around two-thirds Pinot; fermented the first time in a mixture of barrel and tank; with a foundation of fruit from Knudsen Vineyard in the Dundee Hills; and having spent three years sur latte Argyle's 2008 Brut is pretty typical of the estate's basic blend. Ripe apple pear and grapefruit garlanded with honeysuckle make for a fetching nose and luscious silken palate that perfectly integrates ten or a dozen grams of residual sugar finishing with effusive fruit; hints of honey and marzipan balanced by a bite of pink grapefruit rind; lovely underlying nutty piquancy; and sheer next sip-inducing savor. - David Schildknecht