Arnot-Roberts Clajeux Vineyard Cabernet Sauvignon 2017  Front Label
Arnot-Roberts Clajeux Vineyard Cabernet Sauvignon 2017  Front LabelArnot-Roberts Clajeux Vineyard Cabernet Sauvignon 2017 Front Bottle Shot

Arnot-Roberts Clajeux Vineyard Cabernet Sauvignon 2017

  • D95
750ML / 0% ABV
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  • V94
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750ML / 0% ABV

Winemaker Notes

Planted in 1999 in volcanic soil at 400’ in the Chalk Hill AVA above the Russian River Valley. Fermented 20% whole cluster and basket pressed to 15% new French oak barrels for 22 months of élevage. 6 barrels produced.

Critical Acclaim

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D 95
Decanter
About 15% of the fruit was left on stems during fermentation and the wine was aged for 22 months in 20% new French oak. The Clajeaux Vineyard is on volcanic soil above the Russian River Valley in the Chalk Hill AVA. The nose is dusty and loaded with dried herb and flower notes, while the palate is supple, round and expansive, with lavender and damp earth on the finish. A classic cool-climate Cabernet made with restraint. Drinking Window 2020 - 2050
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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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Chalk Hill Wine

Sonoma County, California

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A Sonoma sub-appellation whose boundaries cover the northeastern corner of the Russian River Valley AVA, the Chalk Hill growing area is named after its unique chalky and white, volcanic ash soils. This terrain has proven successful with white varieties, namely Chardonnay and Sauvignon blanc.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

BEA90277_2017 Item# 610441

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