Arnot-Roberts Rosé California, 2023

Arnot-Roberts Rosé California, 2023

Regular price $28.00
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This wine is made of 71% Touriga Nacional, 15% Trincadeira, 11% Grenache, and 3% Tinta Cao. As Portuguese varietals are rare in California, Arnot- Roberts refers to this as an "Appellation" wine, where they source all the varietals from multiple cool climate vineyards up and down the California Coast. It pairs perfectly with shellfish and spicier cuisines. The citrus, strawberry and delicate saline notes, paired with beautiful acidity will wash across your palette leaving you wanting more. Touriga Nacional and Tinta Cao are two of the key grape varietals in your favorite bottle of Port.

  • Dry
  • Light Bodied
  • High Acid

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Details

71% Touriga Nacional / 15% Trincadeira / 11% Grenache / 3% Tinta Cao

We began making Rosé from Touriga Nacional in 2010. We were compelled by the grape’s deep color, brilliant acidity and aromatic complexity even at low sugar content. Touriga is a late-ripening Portuguese variety that needs some heat to mature, and we have sought out vineyards suited to this hearty variety.

The original fruit source came from the rocky volcanic soils of the Luchsinger vineyard, located at 1400′ in the Clear Lake AVA. In 2015, we added Touriga from St. Amant, planted in sandy granitic loam at the base of the Sierra Nevada Mountains in Amador County. In 2021 we discovered Touriga at St. Jorge vineyard in Lodi’s Mokelumne River AVA, planted in granitic alluvial soils amidst steady delta breezes. We also utilized the intriguing Tinta Cão from this site, and in 2022 we added Trincadeira as well. In 2021 we began working with Touriga from the Pierce Ranch, situated in the remote San Antonio Valley of southern Monterey County, marked by sandy clay soils with white diatomaceous rock known as Monterey Shale. Additionally, we were able to source a small block of Grenache from the incredible Fenaughty vineyard situated at 2,800’ elevation in the Sierra Foothills above Placerville.

The fruit from all of these vineyard sites is hand-harvested, then lightly crushed by foot to release some color prior to pressing. The juice is fermented with native yeasts and full native malolactic in all stainless steel tanks, then blended together to harmonize prior to bottling in early January.

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