Arnot-Roberts Winery, founded in 2001 by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts, is a key player in California’s modern, terroir-focused wine movement. Both founders grew up in Napa Valley and were heavily influenced by its agrarian culture. What started as a single barrel in a basement has evolved into a highly respected winery.

Philosophy and Winemaking Approach

Arnot-Roberts is known for its minimal intervention philosophy. The winemaking process relies on native yeasts, whole-cluster fermentation, and aging in neutral oak barrels. This approach allows the wines to reflect the distinct character of the vineyards and varietals without heavy manipulation, resulting in fresh, balanced, and expressive wines.

Vineyard Sources

The winery sources fruit from a diverse selection of cool-climate sites across California. These include the Sonoma Coast, Santa Cruz Mountains, Napa Valley, Santa Rita Hills, Clearlake, and the Sierra Foothills. Notable sites include:

• Sanford & Benedict Vineyard in the Santa Rita Hills – known for old Wente clone Chardonnay planted in 1971.

• Peter Martin Ray Vineyard in the Santa Cruz Mountains – a historic site for Pinot Noir and Cabernet Sauvignon.

These vineyards are chosen for their unique terroirs and often include old vines and dry-farmed practices.

Wine Portfolio

Arnot-Roberts produces a wide variety of wines, focusing on both well-known and underappreciated grape varieties. Their lineup includes:

• Pinot Noir

• Syrah

• Chardonnay

• Trousseau

• Gamay

• Ribolla Gialla

• Zinfandel

• California Rosé – typically a blend of Touriga Nacional, Tinta Cão, Trincadeira, and Grenache