Arnot-Roberts Trousseau 2019
Critical AcclaimAll Vintages
The 2019 Trousseau is very pretty, showing sweet dried cherry, orange peel, spice, cedar and rose petal. Exotic and beguiling, with striking aromatics and tons of lift, the Trousseau is just exquisite right out of the glass. Don’t be fooled by the pale color and somewhat fleeting feel; the 2019 has enough depth to drink well for a number of years. The 2019 is mostly a blend from Luchsinger, with two barrels from Bartolomei, done with 100% whole clusters and aged in neutral oak. Drinking window: 2021 - 2027
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.
Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.
Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.
Indigenous to the Jura region of France, Trousseau is an intensely hued red wine grape that can make powerful wines with aging potential. Parentage analysis shows that it is related to Chenin Blanc, Sauvignon Blanc and Savagnin. Though no one is certain how or why, Trousseau made a long journey west across France and the Iberian Peninsula well over 200 years ago to take a second home under the alias, Bastardo, in Portugal. It is also permitted in the production of Port. Somm Secret—Trousseau also goes by the names, Maturana Tinta, Merenzao and Verdejo Negro.