Arnot-Roberts Que Vineyard Syrah 2018  Front Label
Arnot-Roberts Que Vineyard Syrah 2018  Front LabelArnot-Roberts Que Vineyard Syrah 2018  Front Bottle Shot

Arnot-Roberts Que Vineyard Syrah 2018

  • D96
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

24 year old vines planted at 850’ elevation above the town of Occidental about four miles from the Pacific ocean on the Sonoma Coast. Fermented 75% whole cluster with native yeast and basket pressed to neutral French oak for 11 months of élevage. 6 barrels produced.

Critical Acclaim

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D 96
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Que Syrah Vineyard was planted in 1993 6.5lm off the Pacific near Occidental, and is now owned by Nathan Roberts. It was 25% destemmed, basket-pressed and aged in neutral French oak for 11 months. Compared to the Clary Ranch bottling, this is a deeper, broader Syrah but sacrifices none of that same grace, nuance or detail. A knockout nose of charcoal embers, blackberry compote, conifer and hibiscus and the palate continuously bounces between juicy, succulent, floral and roasted notes. A truly remarkable Syrah! Drinking Window 2020 - 2040
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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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Sonoma Coast Wine

Sonoma County, California

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”

BEA90218_2018 Item# 610437

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