2010 Arnot-Roberts Cabernet Sauvignon Bugay Vineyard

The inky-colored 2010 Cabernet Sauvignon Bugay Vineyard shows the clear influence of mountain tannin and the origins of its volcanic soils. Black cherries, plums, tobacco, incense and graphite meld together effortlessly in a firm, structured Cabernet Sauvignon that should be a joy to follow over the next decade-plus. Layers of savory-infused herbal notes wrap around the intense, palate staining finish. The 2010, 90% Cabernet Sauvignon, 5% Cabernet Franc and 5% Petit Verdot, was fermented with 20% whole clusters and aged for 22 months in French oak.

(made with 20% whole clusters and raised in 45% new French oak for 22 months; 12.8% alcohol): Glass-staining ruby. Highly energetic aromas of cassis, black raspberry, smoky minerals and sexy oak spices. Silky and sweet on entry, then vibrant and taut in the mid-palate, showing impressive density and energy to its dark berry, bitter cherry and mineral flavors. Finishes impressively long, with mounting tannins and a whiplash of sappy dark berry fruit. Very promising but definitely in need of more bottle age.

The inky-colored 2010 Cabernet Sauvignon Bugay Vineyard shows the clear influence of mountain tannin and the origins of its volcanic soils. Black cherries, plums, tobacco, incense and graphite meld together effortlessly in a firm, structured Cabernet Sauvignon that should be a joy to follow over the next decade-plus. Layers of savory-infused herbal notes wrap around the intense, palate-staining finish. The 2010 (90% Cabernet Sauvignon, 5% Cabernet Franc and 5% Petit Verdot) was fermented with 20% whole clusters and aged for 22 months in French oak. Anticipated maturity: 2015-2030. Duncan Arnot Meyers and Nathan Roberts were in high spirits on the day I saw them, as the San Francisco Chronicle had just named them Winemakers of the Year, well-deserved recognition for this talented duo who have known each other since childhood. As for the wines, well, they were pretty special, as I hope these notes make clear. Meyers and Roberts use a fair bit of whole clusters and shy away from doing too much in the cellar, which means the wines are made with natural yeasts and see minimal handling in the cellar. Tel. (707) 820-1383