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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2017 (based on 31 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 13 notes) - hiding notes with no text | | | Tasted by 560 B&W on 11/9/2015 & rated 91 points: PnP. Showing really well. Racy and tannins are tamed. 12% (1225 views) | | | Tasted by t_moderne on 11/18/2012 & rated 89 points: Pop and pour and served with food. This has a nice floral nose with lemon peel. Bright, lively acidity with lemon and green apple. Clean finish. Interesting personality for a wine. (2978 views) | | | Tasted by prettydeceextrap on 10/9/2012 & rated 86 points: (B) Chilled from the bottle, the wine was a bit light and closed. Grapefruit and cut grass with minimal acidity. However, as the bottle warmed, a nice spice deleveloped in the mid-palate, with some interesting tropical fruit notes and some white pepper. Drank wonderfullly with fresh seafood, struggled on its own. Hold. (2844 views) | | | Tasted by atrox on 8/30/2012 & rated 92 points: Clear pale yellow. Very muted nose with almost nothing on it. Great acidity and minerality. Would like to have waited a few years and see this as I feel like it is pretty shut down. Good structure though. Even with how closed it is I am really enjoying this. (2823 views) | | | Tasted by Rieslingfan on 8/21/2012 flawed bottle: Corked (3271 views) | | | Tasted by theronware on 5/26/2012 & rated 92 points: Second bottle of a three pack. Because the first bottle I had had of this was initially very closed, I decanted this for one hour, then put it back in the bottle to slow-ox for five hours until I brought it to dinner with friends. Unike that first bottle, it was delicious right out of the gate. Bright citrus, mint, some white flower notes on the nose. These continued on the palate were they were underpinned by a subtly spicy, exotic backbone. This is a wine with great structure and a long, smooth finish. A classy wine that everyone at the table loved. Glad to have one more, though will probably let it sleep a couple years. And next time, I won't bring it to dinner with friends, so I can linger over it myself!! (2323 views) | | | Tasted by zscheiner on 4/28/2012 & rated 88 points: Visit to Arnot-Roberts (Arnot-Roberts, Sonoma, CA): Reticent nose, a bit of lemon. Medium bodied with medium acidity. Slightly waxy palate with lemon. Not very complex at this stage but nice acidity and freshness. Shy in comparison to the Compagni Portis. (1645 views) | | | Tasted by theronware on 4/17/2012 & rated 90 points: First night it seemed shrill, too acidic and not very enjoyable even when drunk with food (anchovy/carmelized onion pizza). Second night, the wine (or we?) seemed transformed. The nose was still very reticent. While the wine still had plenty of citrusy acidity and minerality, it also oozed elegance and smoothness and was a delightful food pairing. (Anchovy/roast cauliflower dish). Especially liked the sleek, classy finish which had a surprising kick of lemon. Looking forward to trying another bottle of this and also to seeing others' notes. 90 rating based on second night's experience. (1212 views) | | | Tasted by vanpe003 on 4/4/2012 & rated 89 points: Pretty tightly wound. Saline and acidity. Would be a good pairing with seafood (mussels, clams). Ok, but not great for stand-alone quaffing. (1312 views) |
| By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Arnot-roberts Ribolla Gialla Vare Vineyard Napa Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Arnot-Roberts Ribolla Gialla Vare Vineyard Napa Valley) 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.
Ribolla Gialla Ribolla Gialla (Wikipedia)
Luca Mazzoleni: Notoriamente la Ribolla Gialla è un bianco duale: naso spaziale su bocca avara. Quante sono le Ribolla che fanno eccezione a questa curiosa discrasia del vitigno ? Nessuna, direi io. Radikon, Gravner, Primosic, Damijan, Il Carpino... tutte le migliori degli ultimi millesimi (97, 98, 99) sovrappongono compendi olfattivi memorabili a progressioni gustative di un'essenzialità (a volte fin piattezza) spiazzante. USAAmerican 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 Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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