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.
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.
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