Founded in 2001 by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts, Arnot-Roberts built its reputation on restraint and site transparency. By championing cool, high-altitude vineyards and minimal intervention in the cellar, they helped redefine what fine California wine could be. Their single-vineyard bottlings serve as liquid historical documents, capturing the unique voices of California’s most iconic, dry-farmed heritage plantings.

Perched high above Saratoga at 1,600 feet on Mount Eden, the Peter Martin Ray Vineyard sits on historical winemaking grounds established over 130 years ago by Paul Masson in 1892. The dry-farmed, own-rooted Pinot Noir vines planted here in 1979 struggle in rocky, fractured shale soils, yielding minute quantities of intensely aromatic fruit. Fermented with 100% whole clusters and aged in neutral French oak, this bottling is an ethereal, hauntingly complex expression of mountain Pinot Noir. Aromas of wild strawberry, dried rose petals, exotic tea, and forest floor lead into a silky, weightless palate defined by fine-grained tannins and a lingering, savory spice.

Critical Acclaim:

Why You'll Love It

• Centuries of Vineyard Heritage: Grown on own-rooted vines planted in 1979 on historic mountain soils cultivated since the 19th century.

• Chambolle-like Elegance: 100% whole-cluster fermentation lends a soaring, floral perfume and a weightless, savory mid-palate.

• Mountain Precision: High elevation and rocky shale soils deliver bright natural acidity and structural polish built to age gracefully.

How To Serve It

• Ideal Temperature: Serve slightly cool at 58°F–62°F in wide-bowled Burgundy stems.

• Decanting: Decant for 30–45 minutes to help the floral and whole-cluster spice aromatics bloom.

• Food Pairing: Outstanding with duck breast with cherry reduction, wild mushroom tart, roasted quail, or herb-crusted pork tenderloin.