19 May Arnot-Roberts
This Sonoma winery is turning out exceptional wines and it has only recently become available in Missouri. For years, our staffers have only been able to secure these European-inspired wines through their private lists, but now they’re in the store! Quantities limited!
2015 Arnot-Roberts Napa Chardonnay Watson Ranch
On Sale $36.99
The 2015 Chardonnay Watson Ranch is powerful and richly textured, almost shockingly so for an Arnot-Roberts wine. Ample and voluptuous because of the low yields of the vintage, the 2015 exudes intensity in all of its dimensions. Apricot, hazelnut, vanillin and dried herbs build into the creamy, deeply expressive finish. All things considered, the Watson Ranch handled the challenging conditions of the growing season well.
94 Points, Antonio Galloni
2015 Arnot-Roberts Syrah “Clary Ranch,” Sonoma Coast
On Sale $49.99
A wine of extraordinary beauty, the 2015 Syrah Clary Ranch is a total knock-out. Plum, licorice, mint, lavender and crushed rocks are some of the signatures. Deep, inky and yet also remarkably refined, the 2015 delivers intensity without weight. This sensationally vivid, arrestingly beautiful Syrah is a must-have. It’s as simple as that.
97 Points, Antonio Galloni
2016 Arnot-Roberts Trousseau, North Coast
On Sale $28.99
The 2015 Trousseau (North Coast) is delicate, aromatic and nicely lifted in the glass. Savory herbs, dried flowers, dried cherries and orange peel are some of the signatures. Drink this attractive, mid-weight red over the next few years. The 2015 is ethereal, gracious and also a touch eccentric. In 2015, most of the fruit was from Luchsinger, Arnot-Roberts’ original Trousseau source, as there was no yield from the Bohan Ranch. Because of that, the 2015 is a bit light in color.
91 Points, Antonio Galloni
2016 Arnot-Roberts Gamay Noir “El Dorado,” Sierra Foothills
On Sale $28.99
The 2016 Gamay Noir comes from the Witters and Barsotti vineyards above the town of Placerville in the El Dorado Appellation of the Sierra Foothills. Both vineyards were planted in granitic soils between 2,500 and 3,200 feet elevation. The grapes were harvested between mid August and early September and handled gently upon arrival at the winery. Carbonic maceration was employed and the juice was pressed off the skins at about 10 brix to allow the wine to finish fermenting in tank before being transferred to neutral puncheons and barrels for aging.