Arnot-Roberts Bugay Vineyard Cabernet Sauvignon 2007 Front Label
Arnot-Roberts Bugay Vineyard Cabernet Sauvignon 2007 Front LabelArnot-Roberts Bugay Vineyard Cabernet Sauvignon 2007  Front Bottle Shot

Arnot-Roberts Bugay Vineyard Cabernet Sauvignon 2007

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The meticulously groomed Bugay vineyard is chiseled into a volcanic ridge in Sonoma County's Mayacama range. The cool breezes, rocky soil and naturally low yields lead to concentrated flavors and saturated color in the resulting wines. With a view of the entire Russian River Valley and farmed to perfection by the Bugay family this is truly one of California's most beautiful Cabernet Sauvignon vineyards.

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    Arnot-Roberts

    Arnot-Roberts

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    Arnot-Roberts, California
    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.

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    DBT127952_2007 Item# 127952

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