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Occhipinti Nero d'Avola Siccagno 750ML 2010
Sku: 21209
Product Rating
Critics Ratings:   (1)
Product Information
Country: Italy
Region: Sicily
Sub-Region: Sicilia
Grape Varietal: Nero d'Avola
Type: Still wine
Reg. $39.99
Buy Occhipinti Nero d'Avola Siccagno
Wine Spectator 92 points - A dense, racy red, with bright acidity backing a savory mix of pine, hot stone, game and tobacco notes that lead to a buried core of crushed wild cherry and black currant fruit. Needs time in the cellar to fully integrate. Best from 2015 through 2019.óN.W. (Jul 17 2013)

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Producer
Arnot-Roberts was Founded in 2001 in Healdsburg, CA by childhood friends, Duncan Arnot Meyers and Nathan Lee Roberts. The focus of this two person operation is on small lot, single vineyard Cabernet Sauvignon, Syrah, Chardonnay, as well as several other varieties uncommon in Northern Californian vineyards. Sites are carefully chosen and are generally on the cooler end of the spectrum for the planted varieties. Collaboration with dedicated and passionate growers is paramount in the farming of these sites. Duncan and Nathan grew up around winemaking in the Napa Valley. Nathan is a second generation cooper and personally builds all of the French oak barrels that are utilized in the ageing of all Arnot-Roberts wines. Over the years Duncan has worked making wine in the Napa Valley in wineries like, Caymus, Groth, Acacia, Kongsgaard. Total production of Arnot-Roberts is around 2,000 cases per year with thirteen individual wines. Both primary and secondary fermentations are carried out utilizing native yeast. For the Syrahs whole clusters are retained during primary fermentation before being basket pressed to French oak barrels. For the Cabernets, hillside sites of intense character are chosen, small amounts of whole clusters are retained during primary fermentation and the wines are aged for two years in varying amounts of new French oak cooperage, selected and toasted to meld with the vintage at hand. White wines are whole cluster pressed and stainless steel fermented with native yeast, then aged in neutral French oak barrels.

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