| Region of production: | California |
| Winery Location: | Healdsburg |
| Year Established: | 2001 |
Vineyard Holdings
None
Sourced vineyards
- Clajeaux Vineyard (Chalk Hill)
- Bugay Vineyard (Sonoma County)
- Fellom Ranch (Santa Cruz Mtns.)
- Griffin’s Lair (Sonoma Coast)
- Clary Ranch (Sonoma Coast)
- Comapagni Portis Vineyard (Sonoma Valley)
- Vare Vineyard (Napa Valley)
- Luchsinger Vineyard (Clear Lake)
- Watson Ranch Vineyards (Napa Valley)
- Trout Gulch Vineyard (Santa Cruz Mtns.)
- Legan Vineayrd (Santa Crus Mtns.)
- Peter Martin Ray Vineyard (Santa Cruz Mtns.)
- Coastlands Vineyards (Sonoma Coast)
- Montecillo Vineyard (Sonoma Valley)
- Que Syrah Vineyard (Sonoma Coast)
Top Wines Produced
- Watson Ranch Vineyard (Napa Valley)
- Trout Gulch Vineyard (Santa Cruz Mtns.)
Average Total Production
- 32,400 bottles
Summary
Childhood friends Duncan Arnot Meyers and Nathan Roberts grew up in the Napa Valley area. The two gained experience from work with influential wineries in the North Coast region including Pax Wine Cellars, Kongsgaard, and Camus. They began their own label with a desire to produce single-vineyard expressions of California’s large range of planted grape varieties. Their first wine was made from a single barrel of a field blend from Sonoma’s Dry Creek Valley in 2001. The following year they made four barrels total and slowly began building their brand. Nathan’s background as a cooper allows him to select the wood and make all the barrels needed for winemaking. The winery is presently located in a small Healdsburg warehouse and Duncan and Nathan manage all operations. The production of their 11.8% abv Syrah in 2008, considered by many and audacious move, caught the attention of the sommelier community and the winery quickly gained national attention.
Style & Vinification Techniques
Grapes are selected from cool climate vineyard sites and harvested at relatively low potential alcohol levels. Ambient yeast are used for alcoholic fermentation and malolactic fermentation is allowed to occur naturally, if at all. Fermentation occurs in stainless steel. Post fermentation wines are racked into neutral barrels and aged sur lie. Minimal sulfur is used in the winemaking process.
Producer Website: Arnot-Roberts