Arnot-Roberts Clear Lake Luchsinger Vineyard Rose 2013

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    Arnot-Roberts Clear Lake Luchsinger Vineyard Rose 2013 Front Bottle Shot
    Arnot-Roberts Clear Lake Luchsinger Vineyard Rose 2013 Front Bottle Shot Arnot-Roberts Clear Lake Luchsinger Vineyard Rose 2013 Front Label Arnot-Roberts Clear Lake Luchsinger Vineyard Rose 2013 Back Bottle Shot

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    Winemaker Notes

    Whole cluster treaded, 24 hours of skin contact, then basket-pressed into stainless steel tanks. It underwent native yeast fermentation (no malolactic fermentation), and was filtered before bottling. The wine is a pale salmon color with a vibrant pink edge. It has ample natural acidity, bright fruit, a crisp saline finish.

    Blend: 80% Touriga Nacional, 20% Tinta Cao



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    Arnot-Roberts, California
    Arnot-Roberts Arnot-Roberts Vineyards Winery Image

    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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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

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    Clear Lake Wine

    Lake County, California

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    Settling into the steep hills on the west side of Clear Lake, vineyards of the Clear Lake AVA are comprised mainly of Cabernet Sauvignon, Sauvignon blanc and Zinfandel. This area, part of the greater Lake County growing region, represents an outstanding source of high value California wines.

    BEA90103_2013 Item# 131982

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