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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 63 notes) - hiding notes with no text | | | Tasted by 560 B&W on 3/14/2022 & rated 92 points: PnP with spicy North African meatballs. Very nice, still drinking well, tannins still present. 12.3% (851 views) | | | Tasted by jjct on 7/23/2020: Delicate and graceful. Aging very nicely. Still some tannic grip on the finish. (1367 views) | | | Tasted by Cote d'Or on 11/20/2018: PopnPour, tasted over 2hrs and day 2
-semi-translucent fading light red with moderate bricking; bit of sediment
-moderately expressive cranberry rhubarb spice and some mature elements; more expressive on day 2
-med acidity, light weight faded dusty red fruit leaves a slightly medicinal finish with med tannins; softer fuller red berry rhubarb on day 2
-pleasant and interesting wine since release now in its twilight years, though the evolution on day 2 is impressive (1761 views) | | | Tasted by TWG on 2/3/2018: Pop and pour, still nice maybe not as compelling as on release. Happy to have some more, light almost a dark rose color. (1139 views) | | | Tasted by David_T on 11/15/2017 & rated 90 points: Last bottle, drinking quite well now. Largely unchanged from my previous note except cherry has taken over for rhubarb and the structural elements have integrated. Not sure if it will improve with more time but should drink well for several more years. (2258 views) | | | Tasted by LW31 on 7/5/2016: Similar notes to 2013 version of same wine but this was more expressive and a touch deeper. Good without being exciting. (2913 views) | | | Tasted by *Vine* on 12/3/2015: CA Trousseau Fest (AP Milwaukee): Light hue, like a rosé. Refrained nose of dried flowers, spice, and plummy fruits. Light body, with flavors of root vegetables and cranberry fruits tinged with herbaceous green notes. Although this became more lively with food, overall it lacked expression and seemed to be a bit closed (or perhaps just reflective of the vintage). (3478 views) | | | Tasted by diggydan on 4/11/2015 & rated 92 points: Beautiful weight, texture, and ripe/tart strawberry fruit on the palate and nose. Excellent. (3421 views) | | | Tasted by Cote d'Or on 12/1/2014: PopnPour, tasted over 2 hrs
-semi-translucent very light red, almost a dark rose
-moderately aromatic, cranberry, wild cherry life saver, some floral
-med acidity, lighter weight, some red berry and savory elements
-fruit is starting to fade (3471 views) | | | Tasted by Cote d'Or on 8/30/2014: PopnPour, tasted over 1 hr
-semi-translucent bright light red
-cranberry moderately aromatic
-med+ acidity, lighter weight but impressive mid-palate sap
-very nice lighter elegant (3277 views) | | | Tasted by Ben Christiansen on 12/13/2013: Even lighter than the 2012. Less aromatics then the 2011. And softer still. Soft on the front and back and then very grippy. Nice graceful palate weight. (3939 views) | | | Tasted by ruddy on 12/3/2013 & rated 92 points: Light, almost rose-like color. Delicate, floral, great finish. Nice bite, (3657 views) | | | Tasted by jeffreylubowski on 11/30/2013 & rated 90 points: Had with sushi in nyc. Lovely wine. More like a rose than a red but still somewhere in between. Raspberries strawberries and a little cream. Drinking better now than the 2012 so maybe this guy can age a bit. (3369 views) | | | Tasted by decaturwinedude on 11/17/2013 & rated 88 points: Translucent pink/rose color. Strong cranberry and orange scents. Tastes like cranberries. Light bodied. Lacks a bit of intensity for me. I could use more acid. Turns cranberry juice-ish with time. Pleasant and pretty, though. (2836 views) | | | Tasted by AccaDacca on 11/8/2013 & rated 89 points: Strawberry, some spice, good acidity. Excellent food wine. (2481 views) | | | Tasted by chanukha on 10/19/2013: Just gets better and better. (1909 views) | | | Tasted by petitblanc on 10/10/2013: Deep, cloudy rosé color. Bright and enticing nose of sweet melon and red berries, very pinot-like. A bit watery and fumy on the palate, growing surprisingly tannic through the finish. Not scored. Bob H brought to WB at Tornado. (2034 views) | | | Tasted by ruddy on 9/28/2013 & rated 90 points: Tart cherry, rose petals, reticent nose. Perfumy and velvety. Finish is long but drying. Some left over on day three and the fruit is much more front and center--tart strawberry, nice acidity. (2230 views) | | | Tasted by David_T on 9/24/2013 & rated 90 points: Almost a dark rose' in color, this has an enticing nose of cranberry, red raspberry, rhubarb, fennel and spice. The palate shows rhubarb, raspberry, spice & garrigue. Medium acidity/tannins, pleasantly surprising for a wine of this color. Really curious to see how this ages, open one now if you have more than one but no rush. (2037 views) | | | Tasted by Cote d'Or on 9/11/2013: PopnPour, tasted over 3 hrs and Day 2
-semi-translucent brickish red, almost looks like an old Burg
-gorgeous aromatics of raspberry, rhubarb pie, pomegranate, baking spices
-med+ acidity, lightweight frame with substantial mid-palate sap, fairly complex red fruits/spice/medicinal with a crystalline purity and decent length, med tannins sneak in after an hour of air
-delicate but substantial, a WIN for fans of aromatically-driven lighter weight reds, very good now but will also be interesting to see how this develops over a few years, more interesting than the 2010 tasted on release 2 years ago (2052 views) | | | Tasted by Onthelees on 8/10/2013 & rated 91 points: Last bottle was flawed. Not this one. An alluring cranberry color introduces this wine to the eye of the drinker, setting the tone for the goodness to come. Aromas of red fruit greet the nose followed by a palate of strawberry, cranberry and just the right amount of bitterness, mounted on a frame of the perfect amount of acid and a quality mouthfeel. Fruit flavors became more enhanced as the wine opened up. Paired well with salmon with sesame oil, soy sauce and honey. This is a quality rose-red hybrid of sorts. Count us as A-N fans. (2129 views) | | | Tasted by S1 on 7/13/2013: A really fun wine. Very light in color with fresh raspberry and herbal components. Summertime quaffer. (2265 views) | | | Tasted by gordoyflaca on 7/9/2013 & rated 93 points: This is really a fantastic wine. deep rose in color, and slightly hazy; but pure and clean, strawberry smoke. (2218 views) | | | Tasted by vintage_whine on 7/7/2013: onion skin appearance, dusty herbal at first, intriguing and subtle, with crushed rock red strawberry and porcini mushrooms. med+ acid and med+ tannin. medium minus body, honestly if not for the med+alcohol, a dead ringer for young barbaresco. should have waited longer, only thing it lacked was a certain concentration and intensity to match its complexity (2193 views) | | | Tasted by markydecker on 6/22/2013 & rated 89 points: Strawberry heaven. Parked right between the red and rose. Floral and fruity with nice acidity. Should be served at cellar temp or slightly cooler. A GREAT light summer wine. Will be on the lookout in future offerings. (2336 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Arnot-roberts Trousseau Luchsinger Vineyard Clear Lake) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Arnot-Roberts Trousseau Luchsinger Vineyard Clear Lake) 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.
2011 Arnot-Roberts Trousseau Luchsinger VineyardVineyard: Luchsinger Vineyard-Lake County, Clearlake AVA (1,400’ elevation)
Orientation: South
Soil: Alluvial rocky loam with some clay
Viticulture: Trained onto a bilateral cordon California Sprawl trellis system. Organically farmed
Vinification: 100% whole cluster, native yeasts for both primary and secondary fermentations. Minimal handling.
Aging: 4 neutral 450L puncheons and a 1500L foudre for 11 months
Production: 11 barrels-approximately 275 casesArnot-Roberts Trousseau Luchsinger Vineyard80% Troussea, 20% Pinot Noir
Bernie Luchsinger emigrated to the United States in the mid 1960s from Chile and planted his vineyard in Kelseyville thirty years later. Now, Bernie along with his daughter Pilar are growing some of the most interesting grape varieties that we work with: both the Trousseau, and the Touriga Nacional for our rosé. The vineyard is planted at 1400’ on volcanic alluvium soils laid over ancient riverbed cobblestones in the Big Valley area west of Clear Lake, the second largest natural body of water in California after Lake Tahoe. These varieties both thrive in the long, warm days and cool nights of the Big Valley, and retain their acidity and personality well in this arid environment. We are lucky to have pioneers like the Luchsingers who were willing to take a risk with relatively unknown varieties in an effort to find what was best for their land, and in turn, gave us the opportunity to start something fresh. We feel fortunate for the gorgeous fruit cultivated each year under the watchful eyes of the Luchsinger family.TrousseauTrousseau (also called "Bastardo") is a dark-skinned wine grape originally from Jura, northeastern France, but which has made its way over the centuries to vineyards in northwestern Spain and various parts of Portugal. As one might expect of a well-traveled variety with a long history, it goes by various names, the most notable of which are Bastardo (Portugal), Merenzao and Verdejo Negro (Spain).
Wines made from Trousseau typically have a deep cherry-red color and flavors redolent of dark red berries and other forest fruits. They also tend to be powerfully alcoholic, thanks to the prolific natural sugars of the Trousseau berry and their correspondingly high potential alcohol.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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)North CoastLodi |
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