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14 year old vines grown in volcanic soil at 800' in the Chalk Hill AVA above the Russian River Valley. Fermented 30% whole cluster with native yeast and basket pressed to 33% new French oak barrels for 22 months. 6 barrels produced.
96pts James Suckling "A perfumed and inviting nose of blackberries, blackcurrants and gravel. Medium-to full-bodied and so fresh and present on the palate. Well-structured tannins. There's purity to the expression of the ripe red and black fruit with bright minerality and great depth. Such a pleasure to drink now, but this will age wonderfully. Best after 2026."
Arnot-Roberts was founded in 2001 in Healdsburg, California by childhood friends, Duncan Arnot Meyers and Nathan Lee Roberts. Duncan and Nathan grew up around winemaking in the Napa Valley. Nathan is a second generation cooper and personally builds all of the French oak barrels that are utilized in the aging of all Arnot-Roberts wines. Over the years Duncan has worked making wine in the Napa Valley in wineries like: Caymus, Groth, Acacia, and Kongsgaard.
Total production of Arnot-Roberts is around 2,000 cases per year with thirteen individual wines. Both primary and secondary fermentations are carried out utilizing native yeast. For the Syrahs, whole clusters are retained during primary fermentation before being basked pressed to French oak barrels. For the Cabernets, hillside sites of intense character are chosen, small amounts of whole clusters are retained during primary fermentation and the wines are aged for two years in varying amounts of new French oak cooperage, selected and toasted to meld with the vintage at hand. White wines are whole cluster pressed and stainless steel fermented with native yeast, then aged in neutral French oak barrels.
750ML / 13% ABV
