# Arnot-Roberts Touriga Nacional Rosé (2025)

- **Producer:** Arnot-Roberts
- **Colour:** rosé
- **Type:** still
- **Grapes:** Touriga Nacional, Trincadeira
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 11.2%
- **Average price:** €30
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, nectarine, strawberry, lemon, rose, herbaceous

## About this wine

Founded in 2001 in Healdsburg, California, by Duncan Arnot Meyers and Nathan Lee Roberts, Arnot-Roberts is a central figure in the New California Wine movement. The producer focuses on restrained alcohols, minimal intervention, and expressing single-vineyard terroirs across northern California. Beginning in 2010, Arnot-Roberts pioneered crafting dry rosé from Touriga Nacional, a grape traditionally celebrated for fortified Port wines in Portugal. The distinctive botanical label illustrations are created by artist Margrit Biever Mondavi, grandmother of co-founder Nathan Lee Roberts.

## Interesting facts

- Arnot-Roberts pioneered making rosé from Touriga Nacional in California starting in 2010.
- The botanical label drawings are created by Margrit Biever Mondavi, grandmother of co-founder Nathan Lee Roberts.
- Grapes are lightly treaded by foot prior to pressing to achieve subtle color and flavor extraction.

## Food pairing

The vibrant acidity, saline minerality, and crisp red fruit character of this rosé make it a versatile pairing partner for light proteins, raw seafood, and fresh herbs. High natural acidity cuts through creamy soft cheeses like goat cheese and complements salty components like feta, while bright fruit tones harmonize with citrus-marinated seafood dishes.

## Wine making process

Grapes are sustainably farmed and hand-harvested early to preserve high crisp acidity and low potential alcohol. Upon arrival at the winery, the fruit is lightly foot-treaded to allow brief skin contact for color extraction before pressing. Fermentation occurs entirely in stainless steel tanks using native yeasts, followed by full indigenous malolactic fermentation. The wine ages exclusively in stainless steel tanks to maintain purity and freshness before being blended and bottled in early January following harvest.