# Arnot-Roberts Cabernet Sauvignon Fellom Ranch (2022)

- **Producer:** Arnot-Roberts
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.9%
- **Average price:** €135
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blueberry, cherry, violet, herbaceous, eucalyptus, mint, liquorice, chocolate, leather

## About this wine

Arnot-Roberts was founded in 2001 in Healdsburg, California, by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts, who became key figures in the New California Wine movement. Sourced from Fellom Ranch, perched at 2,200 feet elevation on Montebello Ridge in the Santa Cruz Mountains directly across from Ridge Monte Bello, this wine expresses a cool-climate mountain terroir. The vineyard was replanted in 1980-1983 with historic Charles Krug Winery cuttings on Franciscan Chert and Serpentine soils, resulting in low-yielding, dry-farmed old vines with remarkable structure and longevity.

## Interesting facts

- Fellom Ranch sits at 2,200 feet elevation on Montebello Ridge, directly across from Ridge's world-famous Monte Bello vineyard.
- The site was replanted between 1980 and 1983 using historic Cabernet Sauvignon cuttings from Charles Krug Winery.
- Winemaking incorporates 30% whole-cluster fermentation, an unusual technique for California Cabernet Sauvignon that adds unique botanical complexity.
- Founders Duncan Arnot Meyers and Nathan Lee Roberts were childhood friends who started Arnot-Roberts in 2001.

## Food pairing

This full-bodied, structural Cabernet Sauvignon with firm mountain tannins and vibrant acidity pairs naturally with protein-dense, savory dishes. Fat and protein in grilled prime beef or roasted lamb bind with the tannins, creating a smoother texture on the palate while matching the wine's bold dark fruit and savory botanical undertones.

## Wine making process

Harvested manually on September 7, 2022, before peak late-summer heat, preserving natural high acidity and fresh fruit flavors. The vinification process incorporates 30% whole-cluster inclusion with 100% native yeast fermentation for primary and malolactic fermentations. The wine matures for 22 months in French oak barrels (10% new oak) and is bottled unfined and unfiltered to retain its raw, site-specific character.