The Barsotti & Witters vineyards, planted by visionary California winemaker Steve Edmunds and legendary stone fruit grower Ron Mansfield (1947-2024), were once considered to be on the very edge of what was possible for ripening quality wine grapes. The granitic soils of the Sierra foothills proved to be an excellent match for Gamay, originally from the granite hills of Beaujolais, and global warming is proving that these men were way ahead of the pack. Both vineyards are now being farmed by Ron’s son and ace viticulturist, Chuck Mansfield.

As is their style, the Arnot-Roberts team successfully produces this wine in a manner that shows plenty of fresh grape, spice, earth and mineral components in the nose while showing proper restraint on the palate with bright crisp acidity backing up a fairly full and concentrated expression of this delicate varietal.

The 2023 vintage marks a return of the El Dorado appellation Gamay Noir after having lost the past three vintages to wildfire smoke. The Barsotti vineyard, planted in 2005 at 2800’ elevation, makes up 75% of the blend, with Witters vineyard, planted in 2000 at 3300’ elevation, making up the remainder of the wine. The fruit was fermented 100% whole cluster, with the Barsotti component fermented with carbonic maceration. The wine was aged in 40% concrete tank, 15% foudre and 45% neutral oak barrels. Forty-seven barrels were produced.

Light in body and brimming with snappy Rainier Cherry fruit inflected with cinnamon and blood orange zest, this versatile Gamay shows exceptionally well in the first couple of years in the bottle and is best served with a slight chill.