Arnot-Roberts Trout Gulch Vineyard Chardonnay 2015
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Robert
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The grapes from this extraordinary vineyard are at 240m altitude and just 6km from the Pacific Ocean, making it one of California’s coolest Chardonnay sites. From Wente clones planted in the 1980s, this wine shows tremendous tension and elegance, with taut tropical fruit, saline, oyster shell complexity, a refined palate and beautiful length.
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Robert Parker's Wine Advocate
The 2015 Chardonnay Trout Gulch Vineyard reveals aromas of fresh, green orchard fruit, iodine and bread dough, framed by a touch of reduction which dissipates on aeration. On the palate, the wine is medium-bodied, with nice concentration and amplitude, concluding with a moderately long, saline finish. Tasted side by side with Ceritas' 2015 Trout Gulch, Arnot-Roberts' rendition has a less intense line of acidity but more amplitude and texture.
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Arnot-Roberts was Founded in 2001 in Healdsburg, CA by childhood friends, Duncan Arnot Meyers and Nathan Lee Roberts. The focus of this two person operation is on small lot, single vineyard Cabernet Sauvignon, Syrah, Chardonnay, as well as several other varieties uncommon in Northern Californian vineyards. Sites are carefully chosen and are generally on the cooler end of the spectrum for the planted varieties. Collaboration with dedicated and passionate growers is paramount in the farming of these sites.
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 ageing of all Arnot-Roberts wines. Over the years Duncan has worked making wine in the Napa Valley in wineries like, Caymus, Groth, Acacia, 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 basket 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.