Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Gamay is a very old Burgundian variety often overshadowed by Pinot Noir. In the past, Gamay wines were often simple light and fruity wines, but old vine Gamay, especially Cru wines in Beaujolais have the potential to make very serious age-worthy wines with complex red and dark fruit, spice, and floral components at reasonable prices, especially for the serious complexity found in these wines.
Childhood friends Duncan Arnot Meyers and Nathan Lee Roberts founded Arnot-Roberts in 2001, quickly establishing a reputation for creating distinct, terroir-focused wines.
The team at Arnot-Roberts has an uncanny ability to find unique cool-climate sites in unheralded areas of California. They work closely with vineyard owners, encouraging organic and sustainable-farming practices as well as picking the grapes at the right time when acids, sugars, and maturity hit the right note.
While Arnot-Roberts adhere to classic European winemaking techniques, their wines are a unique expression of Californian wine where balance, structure, and nuance are the hallmark.
Red Berries
Clove
Herbal Tea
Organic
