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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by JCGuthrie on 3/2/2018 & rated 91 points: Upon opening, had a very promising nose. But seemed to lose something with a 1.5 hour decant and additional 2 hours of slow ox. Quite a bit of acid, picked up some eucalyptus. A nice wine, but I have to wonder if it would have been better pop n pour. (1878 views) | | | Tasted by rocknroller on 3/1/2018 & rated 90 points: A Mixed Bag at St. Genevieve (St. Genevieve, Mpls, MN): Same bottle as JCGuthrie. 1.5hr decant with additional air. This was bigger yet, blackberry, cassis, spearmint, some heat, very big on the palate, with sharpness and bold tannins. (1848 views) | | | Tasted by t_moderne on 11/30/2017 & rated 93 points: Pop and pour. Followed for an inital 4 hours, then recorked and refrigerated. Will check again later.
Deep purple color.
Nose offers plum, cassis, and an inviting cigar box element. Lead pencil, cedar and tobacco.
Wonderful flavors of plum, cherry, and herbs. Long finish. Well balanced.
Reminds me of a nice Pauillac.
Elegant and inviting, with good grip and much depth. Delicious.
This wine has the structure to age but this is so delicious now, so why wait. (1704 views) | | | Tasted by MV2007 on 5/13/2016: I don't know what to make of this wine. Comments from people more experienced with the Arnot-Roberts cabs are welcome (including any folks at the winery if they read this). I don't know whether this wine needs another 5 years or is already declining?
Decanted 1 hour then poured back in bottle and consumed over the following 3 hours. Hugely promising nose out of the gate-I’d probably mistake it blind for a good quality modern-styled Bordeaux--but it was a little thin on the palate (although with good complexity). As the night continued the nose remained intense but the wine shut down/declined rapidly on the palate, eventually becoming disjointed with very high acid, almost no mid-palate and a clipped finish that was tannic and relatively flavorless. I've had many wines shut down in the glass--a reliable indication that they have good aging potential and simply need more time--but rarely have I had a wine shut down on the palate while the nose remained intense. More often than not in my experience this pattern suggests a wine is coming apart and won't improve. But I know Arnot-Roberts does things differently so just don't know what to make of this wine. Anyone have a more informed perspective? I'm trying to decide whether to buy it again. (2298 views) | | | Tasted by Mike Dildine on 8/17/2015 & rated 93 points: 13.7% abv. Dark ruby. Focused and concentrated claret aromas and favors. Excellent depth and length. A bit of a tannic edge tells me that this wine continues on the ascent. Very nice to drink right now, however! (2653 views) | | | Tasted by Mike Dildine on 10/25/2014 & rated 94 points: 13.7% abv. Medium dark ruby. Expressive and penetrating claret aromas. On the palate cassis, leather and a little minty spice. Flavored are intense, but show finesse and balance. Great depth, nice and long. Excellent now and will improve. (2096 views) | | | Tasted by wgmccallum on 8/7/2012 & rated 95 points: Dark garnet, almost opaque, long lasting legs, aroma of fresh cherries, freezer jam, with a hint of dusty pepper, pure fruit taste with an amazing smooth rich rolling feel, deep tannins containing the acid, very broad on the tongue with a tangy finish. Different aromas and flavors with each sip: heath, glue, pure delicious juice, espresso. (5354 views) | | | Tasted by Ben Christiansen on 7/26/2012: Bay leaf and a savoriness on the nose. Fruit too. Black and brambly fruit. Pronouced nose. Quick palate, just opened, short finish. Opening up. We shall see. (4350 views) | | | Tasted by zscheiner on 4/28/2012 & rated 91 points: Visit to Arnot-Roberts (Arnot-Roberts, Sonoma, CA): Ripe blackberry and cassis nose. Medium to full bodied with medium acidity. Black plum and blackberry fruit is a bit deeper than the Fellom Ranch and moderate tannins provide significantly more structure. Really tasty but probably better in a few years. (4257 views) |
| By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Arnot-Roberts Cabernet Sauvignon Bugay Vineyard Sonoma County) Subscribe to see review text. | By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Arnot-roberts Cabernet Sauvignon Bugay Vineyard Sonoma County) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Arnot-Roberts Producer Website
Jamie Kutch left a highly paid career as a stock trader in 2005 to move to California and pursue his dream of making wine. People thought he was crazy, until the first Pinot Noir he released scored 93 points in Wine Spectator. That shouldn't come as a surprise as Jamie has cut his teeth among some of the best producers in the Pinot Noir world. From his time spent working at the revered Kosta Browne in Sonoma to receiving sage advice from none other than Aubert de Villaine of Domaine de la Romanee Conti, Jamie has taken everything he has learned to produce some of the most compelling and terroir driven wines in California.
The Kutch wines are made as naturally as possible. After the grapes are harvested by hand, they are sorted meticulously and moved only by gravity, before being fermented in small open-top containers with hand and foot punch downs using indigenous yeasts. When fermented, the wine is gravity flowed into French Oak barrels, where they age sur lie (on the lees). The vineyard pursues a minimalist philosophy, trying to produce the purest expression of Pinot Noir and Chardonnay from a particular place and time.
Since foundation 2001, Arnot-Roberts has been one of the most progressive and revolutionary producers on the California landscape. Initially their focus was just on making great Californian wines, but when the cool 2005 vintage gave them wines in a more austere, high acid style than the region was used to, Nathan and Duncan reacted completely differently to practically everyone else in California – they loved them and decided to pursue lower ripeness levels and higher acidity in all of their wines henceforth.
The intent is to produce wines that express the character of the sites in which the grapes are grown. No vineyards are owned. Fruit was sourced by arrangements with farmers from prime sites in Napa, the Sonoma Coast, the Santa Cruz Mountains, the Santa Rita Hills, Moon Mountain and the Sierra Foothills. The focus is on single vineyards, but some regional / appellation wines are also made if the grapes show strong association with their origins. The common thread is that most of the fruit is sourced from cooler vineyard sites.
Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma CountySonoma Coast |
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