Arnot-Roberts Sanford and Benedict Vineyard Chardonnay 2018  Front Label
Arnot-Roberts Sanford and Benedict Vineyard Chardonnay 2018  Front LabelArnot-Roberts Sanford and Benedict Vineyard Chardonnay 2018  Front Bottle Shot

Arnot-Roberts Sanford and Benedict Vineyard Chardonnay 2018

  • D93
750ML / 0% ABV
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  • V95
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

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D 93
Decanter
In 2018 just one tonne of the original, own-rooted, dry-farmed Chardonnay vines planted at Sanford & Benedict Vineyard in 1971 became available for lease, and Arnot-Roberts was 'elected' by a local producers to be the recipients of this prized fruit. The nose immediately shows off the signature mossy, river-rock minerality this site exudes. This tension carries through the palate, melding citrus and stone-fruit flavours with a subtle, creamy power. Drinking Window 2020 - 2040
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Arnot-Roberts

Arnot-Roberts

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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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Sta. Rita Hills Wine

Santa Barbara, California

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A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.

The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

BEA90078_2018 Item# 557848

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