External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 76 notes) - hiding notes with no text | | | Tasted by Cote d'Or on 2/5/2021: Tasted over 2 hrs
-semi-translucent med red mild bricking
-savory spicy floral sousbois rhubarb
-med/med+ acidity, med- weight gentle remnants of tart red fruit, soft but chewy med tannins
-still quite interesting and good if on its last legs, a bit better than the last bottle (1514 views) | | | Tasted by brinko99 on 11/6/2020 & rated 91 points: Really excellent... so light and bright. Still fresh red berry, underlying graphite; pure. Not sure what to expect with the age, but very impressed. (1561 views) | | | Tasted by Ben Christiansen on 1/12/2020: Agreement of the crowd is drink early, often and dont hold this long. Bit of a bad prickle on the back of the palate (1964 views) | | | Tasted by MLipton on 1/2/2020: What a lovely, red-fruited wine this is. Medium weight with just the slightest hint of back end tannins and plenty of fruit and acid. I haven't had enough Trousseau in my life to be able to comment on the varietal character, but it is lovely regardless. (1721 views) | | | Tasted by Cote d'Or on 11/22/2019: Tasted over 2 hrs
-semi-translucent faded red moderate bricking
-wet stone beet rhubarb
-med acidity, med- weight, faded beetroot cinnamon, med- bitter tannins partially soften after 2 hrs
-believe this is on the decline (1752 views) | | | Tasted by treidling on 12/8/2018 & rated 91 points: Still going strong, though probably at peak now. (1329 views) | | | Tasted by tcavallo on 7/9/2018: Pale with significant bricking. Strawberry confiture and some darker fruit on the nose, wet granite, the beginnings of some sous bois. Surprising structure and rounded midpalate. Seems maybe more extracted than later bottlings? Really great, especially with food. (1725 views) | | | Tasted by MartyL on 7/9/2018 & rated 91 points: Really lovely. Tastes like a 15-20 year-old Savigny 1er Cru. Light cloudy red color with lots of bricking, sour cherry and savory aromatics. The acidity has mellowed a bit, but it's still cool and bright. Intriguing savory notes on the palate. "Ooh---I like this," says Jill (and I heartily agree). Too bad this was my last bottle. (1445 views) | | | Tasted by Al Ehrhardt on 7/8/2018: My last of three. Not sure this has much continued upside and don't see a reason to continue to hold. (1510 views) | | | Tasted by WineSnob7 on 7/25/2017 & rated 91 points: Light in color and hints of strawberry- pretty tasty (2120 views) | | | Tasted by ucbeau on 6/17/2017: Opened about an hour prior to serving. Pours a lighter red but with some bricking already occurring. Tasted over the course of three hours. Plenty of fruit on the nose and palate, accompanying a meandering savory element of smoked meat. I enjoyed the depth of flavor as well as the integrated acidity. There didn't seem to be much tannin present. As the wine sat open longer, it started to lose the brightness that it had started with, and slowly got a bit less interesting. Still, it paired very nicely with miso-glazed grilled salmon. I don't see this continuing to get better with age, so drink up! (1898 views) | | | Tasted by Sourdough on 2/9/2017 & rated 90 points: Pale cherry red color with a touch of cloudiness. Lovely, light nose of red fruit with fleal and acid overtones. Wonderful initial mouth feel. Light cherry and raspberry dominate the palate with a touch of stone and mineral. Moderatly long finish. Lovely light red with more body and complexity than one might expect. (2121 views) | | | Tasted by gordoyflaca on 1/5/2016 & rated 93 points: Gaining in complexity, smooth strawberry, and picking up a refreshing bitter nite. (3430 views) | | | Tasted by ucbeau on 12/22/2015: Opened a half hour before serving. Crunchy red fruit, funk, white peppercorn, and subtle herbaceous notes. I love the acidity and lightness - yet it doesn't skimp on flavor. Good balance. Firm tannins persist through the finish. Does need some air. (3399 views) | | | Tasted by *Vine* on 12/3/2015: CA Trousseau Fest (AP Milwaukee): Popped and poured, deeper hue than the 2011. Spicy red raspberry fruits, bouillon and herbaceous funk on the nose (touch of brett?). Medium-light body, decent acidity. Red fruits on the palate with chalky tannins on the close, keeps getting better with continued aeration, delicious. (1766 views) | | | Tasted by UofM on 11/30/2015 & rated 91 points: Thanksgiving dinner. First bottle of the Trousseau from AR and it didn't disappoint. I wish I had more in the cellar. Bright cherry and cranberry with just a hint of tannins. Very light on its feet and paired well with the dinner bird. I was the only one who enjoyed it, but that is their loss. Fun wine. (2817 views) | | | Tasted by Al Ehrhardt on 10/11/2015: Very consistent with my last note on this wine. Loved it. (2967 views) | | | Tasted by Onthelees on 10/8/2015: The best of our three bottles. Crystal clear light ruby; nose of earth and root; crisp acidity and dusty tannins supporting a light body; initially the palate was dominated by bitter roots but opened up to bright cherry and cranberry fruit with a delightful balance of earth. Refreshing; I think this wine deserves a few years in the bottle, much as the producer has suggested. An excellent food wine (2642 views) | | | Tasted by Cote d'Or on 9/22/2015: A bit more tannic than prior vintages, otherwise similar light color fragrant beetroot. On day 2 picks up depth and complexity with a slightly rustic earthiness. (1637 views) | | | Tasted by Sourdough on 9/7/2015 & rated 90 points: Lightly subdued nose of cherry and red fruit with some earth and acid. Flavor is much more integrated than last bottle 18 months ago. Very little oak. Soft tannins. But bright acidity and intense shifting red fruit flavors make for an interesting wine. Acidity should keep this entertaining for several years may be approaching peak. (1723 views) | | | Tasted by BigTex22 on 9/4/2015 & rated 90 points: Not much evolution from last bottle. Lots of skins! GOOD. (1596 views) | | | Tasted by diggydan on 8/2/2015 & rated 93 points: As good as it ever was. Beautiful filaments of strawberry fruit and a body poised between nervy acids and soft feathers. (1515 views) | | | Tasted by 560 B&W on 7/5/2015 & rated 91 points: Very nice with a touch of carbonation. 13% (1637 views) | | | Tasted by paydon9 on 4/25/2015 & rated 87 points: Tons of leaves and damp earth upon opening, as it opens various red fruited aromas come and go, red cherry, tart wild strawberry, cranberry, and some spice, with the earthiness remaining a constant. Palate follows suit, with a nice interplay between the earth, cranberry, strawberry and some pepper followed by a medium finish of red fruits and soil tones. Light body with soft tannins and ample acidity to keep it quite mouth watering. (1863 views) | | | Tasted by River Rat on 2/10/2015 flawed bottle: The strawberry fruit was pushing through but overcome by TCA. What a shame. Only 1 left. (2484 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2014, IWC Issue #174
(Arnot-Roberts Trousseau North Coast) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/22/2014)
(Arnot-Roberts, Luchsinger Trousseau North Coast Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Arnot-roberts Trousseau North Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (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.
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 |
|
