Category: News

2026 Harvest – One for the Record Books

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By Sarah Atwood, Winemaker
Ghostwritten by Michael Meluskey, GM

Au Bon Climat brought in our first grapes on July 13th. In our 44-year history, this is the earliest harvest start we have ever had, a month to six weeks sooner than normal. 

Getting the winery ready for harvest is never a small task: equipment gets moved, serviced, cleaned, and put back to work just as the fruit starts rolling in. Add a busy July and August bottling schedule to free up tanks and barrels, and we saw a few weeks of controlled chaos, which is also why this update is being ghostwritten. 

The good news: even though harvest arrived early, the growing season has treated us well. A mild winter and early spring brought early bud break, but we avoided frost, had excellent fruit set, and have enjoyed a cool ripening season. We are very happy with the quality of the grapes coming in. 

If 2026 teaches us anything, it is that flexibility is not just helpful in harvest, it is required. We are moving quickly, adjusting daily, and doing our best to stay one step ahead of the grapes.

Get to Know Our Winemaking Team Part 3: Enrique Rodriguez

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Great wine is shaped by the people who dedicate their lives to creating it. In Part 3 of our four-part series, we’re honored to introduce Enrique Rodriguez – Au Bon Climat’s very first employee and a true cornerstone of our winery’s history. From joining Jim Clendenen at the beginning of ABC’s journey to becoming a part owner of the winery today, Enrique’s passion, knowledge, and commitment have helped shape the wines and the legacy we continue to build. Through decades of harvests, challenges, and memorable moments, he shares the experiences that have defined his path in winemaking and his enduring connection to ABC.

Enrique stands before the production facility and wine tanks smiling with an unlabeled bottle of wine and glass.
MEET Enrique Rodriguez

What first sparked your love for wine and when did you realize it could become a career?
I started working at the winery at 16 and had no wine exposure at all. I saw how Jim Clendenen had a passion for wine. I began to share his passion, and he motivated me to stay in the wine business. Its’ been 38 years and my passion for wine continues to grow.

Harvest season: adrenaline rush or controlled chaos? (Or a bit of both?)
Both, early on I would get sick every year from the stress and hard work. Now it is controlled chaos as I know what to expect and we have a bigger team. We are all in it together and support each other, so it all works.

What’s something about the wine industry that surprised you once you were on the inside?
Surprised by the level of passion for wine by Jim Clendenen, Bob Lindquist, and Jim Adelman. I had never seen anything like it before.

If you could spend a month drinking your way through one Old World wine region, where would you go and why?
Bourdeaux. I appreciate Pinot Noir and Chardonnay, and we drink it daily. But I love Cabernet, specifically Bourdeaux.

Do you have a personal or “secret” wine project outside of your day-to-day winemaking?
No, nothing on my own. But I take great pleasure in maintaining Jim Clendenen’s passion and wine style.

What’s your guilty pleasure food?
Sushi, I could eat it every day. For many years at the end of harvest, the winemaking team would all go to Artati-Ya in Santa Maria and eat sushi for hours. Clendenen took me to Uraswa in Beverly Hills. The sushi was amazing, and it was one of the best meals of my life.

Stay tuned for the final installment of our series, coming in our November newsletter.

Introducing Two New Single-Vineyard Releases

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By Isabelle Clendenen

One of the greatest advantages of our winemaking philosophy is the opportunity to continually seek out exceptional vineyard sites. In 2024, while searching for outstanding new sources for Pinot Noir and Chardonnay, two vineyards immediately stood out: La Encantada Vineyard in Santa Rita Hills and Spanish Springs Vineyard in San Luis Obispo County. The quality of the fruit was so remarkable that each earned its own place in our Single Vineyard Series.

Our new La Encantada Pinot Noir comes from a 250-acre vineyard planted by Richard Sanford in 2000 and California Certified Organically Farmed. Located in the heart of Santa Rita Hills, the site consistently produces Pinot Noir of depth and elegance. The wine opens with aromas of sagebrush intertwined with blackberry, a classic expression of the appellation. On the palate, vibrant salinity mingles with notes of green tea and black cherry liqueur, creating a wine that is both brooding and refreshing. It is a wonderful example of the beautiful contradictions that make Pinot Noir so captivating.

Equally exciting is our inaugural Spanish Springs Chardonnay, sourced from a vineyard located less than two miles from the Pacific Ocean in San Luis Obispo County. The strong maritime influence preserves freshness while encouraging remarkable complexity. The nose is evocative and layered, revealing orange zest, pine tar, fragrant jasmine tea, and a delicate note of walnut. On the palate, the wine is supple and beautifully balanced, unfolding with flavors of lemon meringue and fresh canelés filled with grapefruit custard.

At Au Bon Climat, we have the opportunity to source out extraordinary vineyard sites and showcase their unique personalities through our winemaking.

We are delighted to share these two new single-vineyard wines in this September Club Release and hope you enjoy exploring these exciting additions to our portfolio.

May Pick Up Party

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MAY 17th starting at 12pm

Join us at the Tasting Room for our May Pick-Up Party, an opportunity to collect your latest allocation while enjoying an afternoon of wine, food, and exclusive offers. Curated 5-pour tasting, featuring a selection of library wines alongside current releases.The experience will be complemented by thoughtfully prepared bites from Monica of The Grazing Place.

As a member, you have complimentary entry for yourself and up to two guests (three tickets per membership). Additional guest tickets may be available upon request.

RESERVATIONS

During the event, take advantage of special Summer Case Deals, available exclusively during party hours:

WHITES (mix & match) – $200 per case (no further discounts):
2023 Pinot Gris, 2024 Riesling, 2023 Grenache Gris
REDS (mix & match) – $275 per case (no further discounts):
2019 Syrah/Viognier, 2019 Petit Verdot, 2019 Pip Red Blend

Get to Know Our Winemaking Team Part 2: Marc Piro

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Great wine doesn’t happen by chance, it’s shaped by the people behind it. In Part 2 of our four-part series, we continue pulling back the curtain to introduce the individuals who bring our wines to life. From long harvest days to lasting inspirations, our winemakers share what drives them, what still surprises them, and what keeps their passion for wine alive year after year.

MEET WINEMAKER, MARC PIRO

What first sparked your love for wine and when did you realize it could become a career?
There was no spark for wine, it was initially a spark for flavor.  Early on I learned to enjoy exotic foods, ingredients and flavors. The love of flavor led me to wine.

Harvest season: adrenaline rush or controlled chaos? (Or a bit of both?)
Harvest season is great if you are able to stay one step ahead of the chaos; a back up plan is usually required though.

What’s something about the wine industry that surprised you once you were on the inside?
I was surprised that someone actually made a decent dolcetto that was enjoyable to drink, but it turns out it was actually a nebbiolo.

If you could spend a month drinking your way through one Old World wine region, where would you go and why?
I would drink and eat in Barolo for the winter, then go to Burgundy for the summer.

Do you have a personal or “secret” wine project outside of your day-to-day winemaking?
My own brand, Piro Wine Company, is no secret.  But within my brand I have a cool project going on. I procured some Mondeuse cuttings that my friend planted at his mom’s homestead in the Los Padres Forest.  The vines are planted at 5,000 feet, own-rooted and head trained. 2023 was the first harvest of these grapes, the wine turned out to be exquisite.

What’s your guilty pleasure food?
Guilty pleasure food is an Old Fashion Hot Dog (dog with burger fixins) from Charlie’s in Los Alamos.

Stay tuned for the next part in our SEPTEMBER newsletter, where we’ll continue the series.

Get to Know Our Winemaking Team Part 1: Sarah Atwood

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Behind every bottle is a person, a story, and a whole lot of passion. In Part 1 of our four-part series, we’re pulling back the curtain and introducing you to the people who bring our wines to life. From long harvest days to lifelong inspirations, our winemakers share what drives them, what surprises them, and what keeps them excited about wine year after year.

MEET WINEMAKER, SARAH ATWOOD

What first sparked your love for wine and when did you realize it could become a career?
Around the time I was heading off for college, I had this huge desire to learn everything I could about wine. I did not grow up around much of a wine culture and never had a specific person introducing me to impactful bottles or tales of the vineyard. It was just a completely new topic to explore which excited me. That motivated me in the early years to completely immerse myself in anything remotely related to wine which brought me to some awesome places and broadened my studies to not only winemaking but many related topics and projects. It has been a great journey so far and I often re-fall in love with wine now working for Au Bon Climat.

Harvest season: adrenaline rush or controlled chaos? (Or a bit of both?)
It depends on the day. There is a lot of experience in the cellar. Collectively, the team seen a lot and are great at getting back on track quickly if things don’t go to plan. There are always curveballs and the adrenaline rush actually keeps you going when you are exhausted and sleep deprived. We have a long harvest, so stamina is key.

What’s something about the wine industry that surprised you once you were on the inside?
Everyone says the wine world is “small.” It really is! You tend to run into the same people again over the years. It is a global community and every connection is valuable.

If you could spend a month drinking your way through one Old World wine region, where would you go and why?
Tough question. I think I would have to go with Portugal. Portuguese wines are still a blind spot for me. They have a huge range of styles and varieties. I don’t think I could ever get bored exploring their wine regions.

Do you have a personal or “secret” wine project outside of your day-to-day winemaking?
Yes! In 2024, I started Domaine Publica wines with my partner Ben. It is a culmination of our experiences in wine, getting to work with some incredible people and vineyards that we have met along the way. We specialize in lesser-known Mediterranean varieties that are incredibly well suited to grow in California’s climate. Really fun to drink and even more fun to pronounce, our first vintage of Falanghina, Assyrtiko, and Refosco will be bottled this spring.

What’s your guilty pleasure food?
Eggplant. With everything. With zero guilt! You can’t beat the flavor. I’ll have eggplant for breakfast, lunch, and dinner if it works out. Every tomato dish benefits from eggplant. Caprese salad, next level when you add sliced grilled eggplant. Baba ghanoush > hummus. Achari Baingan (eggplant curry) I could eat every day.

Stay tuned for the next part in our May newsletter, where we’ll continue the series.

2023 Bien Nacido Historic Vineyard Pinot Noir

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Au Bon Climat and Bien Nacido Vineyard have shared a symbiotic relationship for decades. Our winery is located on the vineyard, and Bien Nacido has long been our primary source for grapes. The vineyard’s reputation as a world-class site was cemented when our 1990 La Bauge Pinot Noir earned a 93-point score. 

In the wake of the movie Sideways, which triggered an explosion of Pinot Noir plantings on the Central Coast, founder Jim Clendenen established the Historic Vineyard Collection. This initiative was created to honor and highlight the foundational vineyards that originally brought credibility to Santa Barbara County wines. As a result, the collection featured vineyard-designated bottlings of both Bien Nacido Pinot Noir and Chardonnay. 

The 2023 Bien Nacido Historic Vineyard Pinot Noir is a delicious wine, sourced from Block 3. Planted in 1996, Block 3 is one of the oldest remaining Pinot Noir blocks, providing the fruit with exceptional “Old Vine” character. The Pommard clone, introduced from Burgundy in the 1950s, yields a wine of great depth and structure. This wine is beautifully balanced with elegant aromas of spice and herbs and a vibrant acidity, ensuring the wine’s remarkable age-worthiness.

Jim Adelman Says Adieu to Au Bon Climat

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Save the Date: Saturday, March 21st, at the Winery, food & wine, featuring Jim’s favorite vintages

RSVP HERE: Join us for the party

While Jim Clendenen was the “Mind Behind” Au Bon Climat, Jim Adelman was “The Guy” who made it all happen, guiding the winemaking team to execute Clendenen’s vision. His title of General Manager and Winemaker barely scratches the surface of his impact on the winery over 34 years. He managed vital grower relationships, coordinated harvests, secured bottling supplies, and oversaw winemaking. Adelman was also a key partner in blending cuvées with Clendenen and was the voice of reason in a dynamic, creative environment. Beyond the cellar, he tackled everything from repairing the wastewater pond to upgrading equipment, training staff, and entertaining guests, customers, and press when Clendenen was away.

After Clendenen’s sudden and untimely death in 2021, Adelman postponed his own retirement plans. For the past four years, he has taken a more prominent role, traveling internationally to represent the brand and mentoring the new winemaking team. That team, which includes Enrique Rodriguez, Marc Piro, Sarah Attwood, and Clendenen’s son Knox Clendenen, is now fully in place to carry the legacy forward.

Adelman officially retires at the end of December, but he won’t be gone entirely. In February, he will represent Au Bon Climat at Wine Paris. The winery will also host a grand farewell party in his honor on Saturday, March 21st, at the winery. The celebration will be a tribute to his illustrious career and his essential contributions to Au Bon Climat’s success. All are welcome, including Jim’s family, friends, members of the local wine industry, and members of the Au Bon Climat Wine Club. Fashioned after the winery’s legendary open houses, the event will feature a lunch alongside a selection of Adelman’s favorite wines from his career. And, true to Adelman’s playful spirit, there will also be a bargain table featuring a few of his well-meaning “missteps.”

Please help us say thank you to Jim Adelman for his dedication to creating high quality wine at Au Bon Climat and to wish him well on his next journey in life.

Save the Date: Saturday, March 21st, at the Winery, food & wine, featuring Jim’s favorite vintages

Harvest Recap 2025 from Au Bon Climat

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A RECAP FROM Isabelle Clendenen

With Harvest coming to a close, it is nice to reflect on the season for Au Bon Climat and Clendenen Family. The first grapes of the season were Pinot Gris on August 25th. The next day Pinot Noir from Lalapanzi vineyard came in to kick off the reds. The last grapes are as of writing this yet to be picked, but they are looking to be in by the end of the week of October 12th. While the harvest was on the early side this year, we were lucky to avoid any crazy heat spikes that often can cause a bunch of fruit to come in at one time. The weather also allowed consistency for sugar and acid numbers from sampling to picking. Look forward to the shining bright acidity this vintage. 

Due to preparation for the changing of the guard next year, we saw different people stepping into new roles. Knox in particular really stepped it up this year by working harvest 7 days a week, most weeks. It was amazing to see how seamless the team has become. When asked to describe harvest in one word I was told “balanced” by Sarah, “clean” by Knox, “delicious” by Jim, “easy” by Enrique, and “manageable” by Marc. Lastly, for my harvest experience, I’ve been working on something fun that I’m excited about and looking forward to sharing with you when everything is finalized.

Celebrating Press & Pouring Praise

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A Recognition of Excellence: “2021 Larmes de Grappe Pinot Noir” Named Among America’s Best

We’re thrilled to share that Au Bon Climat has been honored in Decanter’s Top Ten American Wines of 2024 — a remarkable acknowledgment of our ongoing commitment to craftsmanship, patience, and tradition.

The 2021 Sta. Rita Hills “Larmes de Grappe” Pinot Noir earned an outstanding 98 points, placing it #10 among over 3,000 American wines reviewed by Decanter this year.

As Decanter notes:

“Au Bon Climat’s ‘Larmes de Grappe’ Pinot Noir is not made in every vintage. Production depends on simultaneous ripeness level at harvest and lignification of grape stems, which are then whole cluster fermented and aged for 20 months in new French oak. This lengthy process ultimately enhances the depth and complexity of the finished wine, creating a compelling and layered result. The 2021 “Larmes de Grappe”, is sourced from Sanford & Benedict vineyard and brimming with juicy primary red fruit and holiday spice. White sage, cranberry chutney and blood orange zest fill the palate, followed by deeper red tones of raspberry, plum and rose petal florals. Woody spice notes compliment a solid structural backbone with firm tannin and racy acidity. This wine ends with a long, elegant finish, indicating the promise of continued flavour development several years down the road—cellar at least five years for enhanced complexity and further tannin integration.”

A rare bottling, a true collector’s gem.
Produced only in select vintages, Larmes de Grappe represents the pinnacle of Au Bon Climat Pinot Noir — expressive, complex, and built to evolve beautifully over time.

We’ve saved this wine for our members, first…
This special wine is included in the upcoming shipments for our 6 and 12-bottle members. We encourage members to stock up while it’s available, especially our 3-bottle members who will not automatically receive it in their allocation. Quantities are extremely limited, and this is a vintage destined to become a collector’s favorite. Available to members first, add the 2021 Larmes de Grappe to your cellar before it’s gone here…