Arnot-Roberts Wines is a joint project of schoolhood friends, Duncan Arnot Meyers and Nathan Lee Roberts. Since founding their winery in 2001, the duo has been one of the most progressive and revolutionary producers on the California landscape. The cornerstone of their approach starts with a dedication to finding uber-distinctive vineyard sites. A big key to their success is partnering with vineyard owners and viticultural consultants who are willing to take the care, attention, and risks to 'harvest' the true potential of grapes. The duo also encourages them to farm organically.

At harvest time, extreme diligence is paid to "nailing the pick" at that elusive moment when sugars, acids, and flavors all come into harmonic convergence. Because most of these parcels are in cool to very cool viticultural areas, that means lower sugars/alcohols and higher acids in the resulting wines without sacrificing flavor intensity and complexity. This regimen they feel also allows all these wonderful and diverse sites to express themselves with clarity and focus.

Winemaking at Arnot-Roberts borrows from both the old world and new, 'Old School' and new as well. The general technique includes indigenous fermentations, little or no new wood, and whole-cluster inclusion for the red wines. Chardonnay is fermented in stainless steel and then aged in neutral wood. Syrah is fermented 100% whole cluster with submerged cap and pumping over. Cabernet Sauvignon is also fermented with partial whole cluster and then aged in barrels coopered by Roberts himself! Arnot-Roberts Wines has shown that California Wine not only can shine at the table but can also express the individuality of the sites they come from.