Kevin Mullally

9.0

Delicious. — a year ago

Elissa Norris

9.3

Nathan brought to Krissy’s for Thanksgiving — 2 years ago

John Hagood

9.0

From DC Canter 2018 on 8/18/20. Had at Ambachthuys villa in Hillegersberg — 4 years ago

Elissa Norris

9.9

2018 red wine blend: Nathan brought to Lacey thanksgiving 2019... dark w bold, smooth, great finish... definite winner for a nice glass/ bottle — 5 years ago

Kathryn McCarty

9.2

Excellent! Deep rich flavors! Bordeaux like quality! Very balanced. — 9 months ago

Ron R

9.4

@Mike R and Rhonda - THANK YOU.
Very similar to the Macauley, just a little more extracted. But I felt this was slightly fuller on the palate, with a little more precision with the varietal expression. Again, another youthful wine with runway ahead of it. Marvelous now tho. — 2 years ago

with Mike and Anne-marie

Severn Goodwin

9.5

We recently pulled some cases out of storage, which haven't seen the light of day for nearly 15 years, so I'll have some fun posts in the next several months.

Nose has very dusty blackberry, old leather, over-ripe blueberry, black currant, dry lavender, charred cedar plank and moist garden soil.

Palate has cedar cigar box, vanilla, dried cherry, dried raspberry, dried blackberry, mild prune, ripe blackberry, dark chocolate powder, old black licorice candy and (light) decaying leaves with light, but persistent tannins.

5 hours decant, more time appreciated

Added to cellar inventory 5 February 2006.

SLWC Vineyard Notes on FAY 2002:
"FAY was originally planted to Cabernet Sauvignon in 1961, the introduction of the varietal to the area now designated as the Stags Leap District. When we acquired the property from Nathan Fay in 1986 many of the vines were therefore over a quarter-century old. The replanting of most of this historic vineyard was completed in the mid-1990s, and those vines are now in their prime, producing an abundance of excellent fruit with the rich flavor and elegant texture that have always characterized FAY Cabernet. But the old vines of Block 8 planted by Fay in 1973, and a source of expressive fruit that is a key component of CASK 23 were not removed until after the 2002 harvest. The 2002 vintage is therefore one of the last to include fruit from the original Block 8." — 5 years ago

Ron from VA

9.3

Wowza…a full 10 years from harvest and this VIRGINIA chard is sooo beautiful and on point!! Complexity of baked tree fruit with vanilla bean crème brûlée….remarkable structure still hold up this sweet gentle oak mountain top cabin of a blue ridge Chardonnay. Spectacular! We’ll dome Nathan and terroir! Only the 2nd chard vintage from this site, too. PTL — 2 years ago

Tom Garland

9.4

Coombsville AVA wine tasting with Antonio Galloni

2018 Rewa Cab
2019 Realm Farrella vineyard cab
2014 Paul Hobbs Nathan Coombs estate cab
2018 Meteor Perseid cab
2018 Favia Coombsville cab
also with:
Dawnine Dryer, winemaker Meteor
Andy Ericson, winemaker Favia
Benoit Touquette, winemaker Realm
Michael Wolf, president Wolf vineyard service — 3 years ago

with Brenda

David T

Independent Sommelier/Wine Educator

9.3

I am not the biggest fan of a lot of CA Chardonnays but, I have come to fully embrace Arnot-Roberts, this vintage & terrior.

This is not a wine you want well chilled...better just under room temperature. When well chilled, it loses too much of its beauty & sheer elegance. Shows more CA Chardonnay structure/backbone with big green apple. When it is cold it does pair better with the Lattebusche Piave Vecchio...a drier, harder cheese. When it warms, the best choice is the Jasper Hill Farms soft, full cream. white, Harbison.

After it has warmed & had about a half-hour of air, the nose is rounded, lush & ruby. Sweet & sour lemon, green & golden apple, overripe pineapple, guava, green melon, kiwi with skin, lime candy, caramel, gentle, white spice, just a glimmer of, herbaceousness, chalk, grey volcanics, melted, brown butter with yellow flowers/lilies, jasmine, spring flowers with mixed greens.

The body is rich, lush and full, a touch gluey with good viscosity. Sweet & sour lemon, green & golden apple, overripe pineapple, guava, green melon, kiwi with skin, tangerine, lime candy, honeysuckle, caramel, cream, gentle, white spice, just a glimmer of, herbaceousness, chalk, grey volcanics, limestone, melted, brown butter with yellow flowers/lilies, jasmine, spring flowers with mixed greens. The acidity is phat, round and really well done. The rich, well balanced, elegant, long finish is delicious, settling into persistent, delicate white spice.

Just misses 94.

Photos of; Arnot-Roberts vineyard, staff at harvest and Duncan Arnot Meyers (left) and Nathan Roberts in their vineyard in Forestville, where they have Trousseau planted. — 5 years ago