Arnot-Roberts, Pinot Noir Peter Martin Ray Vineyard Santa Cruz Mountains, 2024
Arnot-Roberts' top Pinot bottling comes from one of California's most storied sites. Peter Martin Ray Vineyard sits on the Mt. Eden ridge in the Santa Cruz Mountains, on rocky Franciscan shale at 1,400 feet, with old stake-trained vines that were replanted in 1979 on a site farmed since the early 1940s by the Martin Ray family. Duncan Meyers and Nathan Roberts farm the dry-farmed parcel themselves and vinify with 100% whole cluster, native yeast, and a basket press to neutral French oak for roughly 10 months. The wine is exactly what you'd want from this place: red-fruited, spice-laced, structured by the site's notoriously stingy soils, with the cool poise that has made Arnot-Roberts the reference for restrained California Pinot.
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Arnot-Roberts, Pinot Noir Peter Martin Ray Vineyard Santa Cruz Mountains, 2024
Arnot-Roberts' top Pinot bottling comes from one of California's most storied sites. Peter Martin Ray Vineyard sits on the Mt. Eden ridge in the Santa Cruz Mountains, on rocky Franciscan shale at 1,400 feet, with old stake-trained vines that were replanted in 1979 on a site farmed since the early 1940s by the Martin Ray family. Duncan Meyers and Nathan Roberts farm the dry-farmed parcel themselves and vinify with 100% whole cluster, native yeast, and a basket press to neutral French oak for roughly 10 months. The wine is exactly what you'd want from this place: red-fruited, spice-laced, structured by the site's notoriously stingy soils, with the cool poise that has made Arnot-Roberts the reference for restrained California Pinot.
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Arnot-Roberts' top Pinot bottling comes from one of California's most storied sites. Peter Martin Ray Vineyard sits on the Mt. Eden ridge in the Santa Cruz Mountains, on rocky Franciscan shale at 1,400 feet, with old stake-trained vines that were replanted in 1979 on a site farmed since the early 1940s by the Martin Ray family. Duncan Meyers and Nathan Roberts farm the dry-farmed parcel themselves and vinify with 100% whole cluster, native yeast, and a basket press to neutral French oak for roughly 10 months. The wine is exactly what you'd want from this place: red-fruited, spice-laced, structured by the site's notoriously stingy soils, with the cool poise that has made Arnot-Roberts the reference for restrained California Pinot.
