The 2018 Syrah Sonoma Coast hails from the Clary Ranch, Que Syrah, Baker Lane and Solas vineyards. Located in various portions of the Sonoma Coast region, these amazing sites consistently produce fruit that is loaded with intense character, making this one of our hallmark bottlings. The 2018 is deep in color and flavor while retaining the characteristic acidity and savory notes that define Syrah grown on the Sonoma Coast. Arnot-Roberts Wines have shown that wine from California not only can shine at the table but can also express the individuality of the sites they come from. It can age and develop in complexity from post-bottle youthfulness to the glories of a fully mature and harmonious bottle and everything in-between. These are some of today's measuring sticks for those anywhere striving to produce great, interesting wine.
Arnot Roberts is a collaboration between Nathan Roberts and Duncan Arnot Meyers. This is one of California’s most exciting wineries. They make just 2700 cases a year from a small winery in a warehouse in Healdsburg. Nathan’s father founded a cooperage in Napa (he helped Demptos open a Napa branch in the late 1970s), and his grandmother is Margrit Biever Mondavi, Robert’s widow. Nathan is a trained cooper and he carried on working in his dad's company until 2008. Duncan's father was a Napa attorney. They made their first wine together back in 2001 – a solitary barrel. The next year – their first proper vintage in 2002 – they made 4 barrels, and then in subsequent years grew production gradually to its current level. It’s still just a two-person operation and the wines are sold through a mailing list, three times a year. Owning land isn't an option for them, so they buy grapes from a network of growers, and they seem to have a keen eye for ideal vineyard sources for the styles of wines they make. The wines are restrained and elegant, without any of the over-ripeness that many California wines display. They seem to possess a beautiful textural quality, with attractive fruit but also lovely balance. They don't go to wood with sugar. When ferment is whole berry or whole bunch there's usually some sugar liberated at pressing, and so they go to tank after pressing before barrel. Regarding stems, Nathan says, 'The stem conversation is often confusing and there is so much funny information out there. It's not a good thing to get dogmatic about: it works well with some vineyards but not with others.' 'It's an exciting time in California to make wine,' says Duncan. 'We're still in our infancy in understanding what works well. Everything needs to come together: weather, soil, intention and farming. We are so young in California. I am still learning every year: it is fantastically energizing.'