2012 Arnot-Roberts Pinot Noir Peter Legan Vineyard
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Tasting notes
(made with all whole clusters, from 33-year-old dry-farmed vines on their own roots that are planted on sandy loam at an altitude of 1,400 feet): Brilliant ruby-red. Highly perfumed bouquet evokes fresh strawberry, raspberry, blood orange and candied rose. Deeper-pitched cherry-cola and candied violet qualities become spicier with aeration, showing very good depth and mineral lift. Finishes tangy and quite long, with resonating minerality and gentle tannins.
Critic scores
Average Score
Stephen Tanzer, Vinous
Antonio Galloni, Vinous
More reviews and scores
The 2012 Pinot Noir Legan Vineyard, from the southern edge of the Santa Cruz Mountains, fleshes out beautifully in the glass. Sweet red berries, rose petals, mint and a hint of orange peel meld together in a Pinot of nearly indescribable elegance and class. The 100% whole clusters are beautifully integrated and are felt mostly in the wine's structure, but less in the aromatic/flavor profile. A final burst of Chambolle-like sweetness leaves a lasting impression. What a fabulous wine this is.
The 2012 Pinot Noir Legan Vineyard is flat-out beautiful. Savory herbs, crushed flowers, dried cherries all waft from the glass with pure sensuality. Soft yet detailed and immensely fragrant, the Legan brings together considerable energy and pure vibrancy. I can't wait to taste this from bottle.
The 2012 Pinot Noir Legan Vineyard is flat-out beautiful. Savory herbs, crushed flowers and dried cherries all waft from the glass with pure sensuality. Soft yet detailed and immensely fragrant, the Legan brings together considerable energy and pure vibrancy. I can’t wait to taste this from bottle. Anticipated maturity: 2014-2022. 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