Arnot-Roberts brings their cool-climate, site-driven sensibility to the Sierra Foothills with this featherweight Gamay from high-elevation, decomposed-granite vineyards in El Dorado. Sourced primarily from the Witters Vineyard (planted 2000) and Barsotti (planted 2005), both farmed organically between 2,600 and 3,300 feet. Fermented with 100% whole clusters and partial carbonic maceration, then basket-pressed to foudre and neutral French oak. This is California Gamay with the wild, dried-flower lift of a serious Beaujolais and the sunny mountain fruit of its address. Duncan and Nathan have an uncanny knack for finding overlooked sites and bringing out their best, and this is a great example.