Since founding Arnot-Roberts in 2001, Duncan Arnot Meyers and Nathan Lee Roberts have sought out old, characterful vineyards in cool and high-elevation sites, then gotten out of the way in the cellar. The Peter Martin Ray Vineyard is a prime example. It sits at 1,600 feet on Mount Eden in the Santa Cruz Mountains, where dry-farmed vines planted in the 1970s from cuttings traced back to Paul Masson grow in rocky shale. Yields are tiny and the clusters small, giving fruit of real concentration.

The 2024 was fermented with 100% whole clusters and native yeasts, then aged in neutral French oak barrels and bottled unfiltered. It pairs mountain intensity with genuine finesse: low in alcohol, long on energy, and full of perfume.

Why You'll Love It

• A perfumed, mountain-grown Pinot Noir from historic, dry-farmed 1970s vines.
• Wild cranberry, pomegranate and blood orange, lifted by pine needle and tea leaf.
• Whole-cluster fermentation adds botanical spice and fine, chalky grip.
• Cool mountain elevation brings laser-like acidity and a long, stony finish.
• Lovely now, with the structure to evolve for well over a decade.

How To Serve It

• Serve at cool cellar temperature, 58-62°F.
• Decant for about 45 minutes to let the whole-cluster spice and minerality open up.
• Burgundy stems will make the most of its delicate, perfumed bouquet.
• Pair with seared duck breast and a cherry-black pepper glaze, venison carpaccio, or a wild mushroom risotto finished with thyme.