Tag: Au Bon Climat Pairings

Handmade Rolled Gnocchi with Kabocha Cream Sauce

Published

Inspired by my good friend Justine Whitney’s rustic gnocchi recipe and the flavors of the harvest season. This dish brings together everything I love most: comfort, great wine, and gathering around the table. Thanks, Justine, for the inspiration.

Vegetarian as written, but pairs beautifully with roasted or grilled chicken, pork, or steak.

-Ryan Rittmeister, Assistant Tasting Room Manager

Ingredients:

Gnocchi

  • 2 lbs Yukon Gold potatoes
  • 1 cup “00” flour, plus extra for dusting
  • ½ cup ricotta, drained
  • ½ cup finely grated Pecorino Romano
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon fine sea salt

Kabocha Cream Sauce

  • 1½ cups roasted kabocha (or butternut) squash
  • 5 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 small shallot, finely minced
  • 2 garlic cloves, minced
  • ½ cup heavy cream (or about ½ cup mascarpone)
  • ½ cup finely grated Pecorino Romano
  • Pinch of freshly grated nutmeg
  • ¾ cup vegetable stock
  • ½ cup reserved pasta water (plus more as needed)
  • Salt and freshly ground black pepper, to taste

Procedure:

1. Roast the squash

Roast halved, seasoned squash cut-side down at 400°F for 35–45 minutes, until tender and caramelized. Scoop the flesh into a blender.

2. Cook the potatoes

Boil whole, unpeeled potatoes until fork tender (about 30–40 minutes). Peel while hot, rice them, then spread out to steam for 5–8 minutes.

3. Make the gnocchi dough

Mix the potatoes with flour, Pecorino, salt, ricotta, egg, and yolk until a soft dough forms. Gently bring together—don’t knead.

4. Shape the gnocchi

Divide into 4 pieces, roll into ropes, cut into bite-sized pillows, and roll over a fork or gnocchi board. Place on a lightly floured tray.

5. Make the sauce

Brown the butter with sage; reserve the crispy sage. Add half the butter to the blender with the squash. Sauté shallot and garlic in the remaining butter, deglaze with vegetable stock, reduce slightly, then add to the blender with cream and nutmeg. Blend until smooth.

6. Finish the dish

Boil gnocchi until they float, then cook another 60–90 seconds. Warm the sauce in a skillet, thinning with pasta water until silky. Stir in Pecorino, then gently toss in the gnocchi.

Serve immediately with crispy sage, extra Pecorino, and freshly grated nutmeg.

Suggested Pairing: 2024 La Encantada Pinot Noir

Wine Pairing Notes

The earthy squash, brown butter, sage, nutmeg, and Pecorino complement the elegance of the 2024 La Encantada Pinot Noir, highlighting the wine’s oak influence, savory character, and distinctive vineyard expression.

Seared Diver Scallops, Sunchoke Purée, and Spring Sweet Peas

Published

Dish created by our Tasting Room Associate Giselle Castillo and her husband Chef Roberto Riveros.

This dish is a perfect pair for the 2023 Sanford & Benedict Chardonnay — the scallop’s sweetness pulls the wine’s citrus forward, while creamy sunchokes and beurre noisette mirror its buttery palate. Finished with sweet peas and lime zest for a crisp, acidic lift, it’s a modern and seasonal riff on classic Normandy coquilles Saint-Jacques.

Ingredients:

  • 1 lb sunchokes
  • 8 oz snow/sugar snap peas
  • 8 oz diver scallops (10/20 count)
  • 7 Tbsp butter 
  • ¾ cup + 1 Tbsp heavy cream 
  • ⅓ cup + 1 Tbsp water 
  • Pea shoots
  • Edible flowers (violas, calendula)
  • Zest of 1 lime
  • Olive oil
  • Salt
  • Freshly ground black pepper

Procedure:

1. Sunchoke Purée

  • Sauté & Caramelize: Peel the sunchokes and slice them thinly. In a saucepan over medium heat, melt 80g of butter and sauté the slices for about 8 minutes. Aim for a light golden color to develop their natural nuttiness. Season lightly with salt.
  • Simmer: Once caramelized, pour in the heavy cream and water. Bring to a gentle simmer and cook for approximately 20 minutes, or until the sunchokes are completely fork-tender.
  • Refine: Transfer the mixture to a high-speed blender and process until smooth and silky. For a refined texture, pass the purée through a fine-mesh sieve (chinois).Finish: Return the purée to a clean saucepan over low heat. Taste and adjust the seasoning just before serving.

2. Sweet Peas

  • Blanch & Shock: Blanch half of the peas in salted boiling water for 10 seconds, then immediately shock them in an ice bath. Drain and pat dry.
  • Prep Raw Pods: Split the remaining raw pods lengthwise, keeping the peas attached to the shells for presentation.
  • Season: Toss both the blanched peas and the split pods with a small amount of olive oil and salt.

3. Scallops

  • Prep: Pat the scallops dry and season lightly with salt.
  • Sear: In a very hot pan, sear the scallops in olive oil for 2 minutes per side until a golden crust forms.
  • Baste: Add the remaining butter and baste the scallops continuously for 1–2 minutes until the butter toasts and develops a nutty aroma.

4. Plating

  • The Base: Place a generous spoonful of sunchoke purée in the center of the plate. Use the back of the spoon to spread it into a smooth, even circle.
  • The Vegetables: Scatter the blanched peas over the purée. Lean the split pea pods against each other or the purée to create height.
  • The Scallops: Set the seared scallops directly onto the peas and purée, ensuring they sit level.
  • The Garnish: Distribute the pea shoots and edible flowers across the top. Finish by grating fresh lime zest over the entire dish.

Suggested Pairing: 2023 Chardonnay, Sanford & Benedict

Wine Pairing Notes

Planted in 1971, Sanford & Benedict Vineyard remains one of California’s most historic sites. With its gravelly, well-drained soils and cool coastal climate, the vineyard has been celebrated as a home for Burgundian varietals. From this legendary site comes a Chardonnay reminiscent of Grand Cru Chablis, offering aromas of candied orange zest, starfruit, melon, flint, and a delicate touch of matchstick. On the palate, vibrant acidity shapes flavors of lemon zest and subtle caramel, promising both immediate elegance and graceful aging.

Enrique’s Mac & Cheese (Brie & Gruyere Edition)

Published

Enrique often makes this luxurious Mac & Cheese when we’ve accumulated leftover cheese from winery lunches. If you don’t have a fridge full of cheese scraps, this version, built around Brie and Gruyere, is his go‑to. Feel free to adjust the cheese blend to suit your taste.

Ingredients:

  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 3 cups shredded Brie
  • 3 cups shredded Gruyere
  • 2 cups half‑and‑half
  • 2 cups heavy cream
  • ½ cup shredded Parmigiano
  • 1 cup panko breadcrumbs
  • 1 lb pasta (penne, bowtie, or any curly shape)
  • Butter or olive oil (for sautéing and greasing the dish)
  • Salt and pepper to taste
  • A drizzle of olive oil (for binding the topping)

Procedure:

1. Prepare the Pasta

  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil. Salt generously.
  • Cook pasta until al dente.
  • Drain and transfer to a buttered baking dish.

2. Make the Cheese Sauce

While the pasta water is heating:

  1. In a heavy pot or Dutch oven, sauté the garlic and shallots in butter or olive oil until softened.
    • Do not let them brown.
  2. Add the half‑and‑half and heavy cream. Warm gently over medium heat.
    • Do not let it boil.
  3. Season with salt and pepper.
  4. Slowly add the Brie and Gruyere, stirring often until fully melted and smooth.

3. Prepare the Topping

  • In a small bowl, combine the Parmigiano and panko.
  • Add a light drizzle of olive oil and mix so the crumbs lightly bind.

4. Assemble & Bake

  1. Pour the hot cheese sauce over the pasta in the baking dish.
  2. Stir to coat evenly.
  3. Sprinkle the panko–Parmigiano mixture over the top.
  4. Bake uncovered at 350°F for 30–45 minutes, until the top is golden brown and the center is hot and bubbly.

5. Serve and enjoy immediately while hot and melty.

Suggested Pairing: 2023 Chardonnay “Nuits-Blanches au Bouge”

Wine Pairing Notes

Indulge in the artistry of our “Nuits-Blanches” Chardonnay, crafted to showcase the exceptional quality of Bien Nacido Vineyard. Bright notes of lemon-lime and apricot meet subtle hints of coriander and nutty lemongrass, balanced by a vibrant acidity and creamy undertones from François Frères French oak. Layers of baked challah and caramel add richness to this beautifully structured wine. Perfectly balanced and age-worthy, it promises to captivate now and for decades to come.

Potato & Celery Root Gratin

Published

A lesson in French comfort, this Potato and Celery Gratin transforms simple ingredients into something extraordinary. Silky, savory, and deeply satisfying–layered with tender vegetables, cream, and a hint of nutmeg. Recipe provided by GM, Michael Melusky.

Ingredients:

  • 4-6 Russet Potatoes, peeled
  • 1 -2 celery roots depending on size
  • 3 tablespoons of butter
  • 3 tablespoons flour
  • 1 cup chicken stock, warmed
  • 3 cups half/half or heavy cream, warmed
  • 2 cups of shredded Gruyere Cheese
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground white pepper on hand)

Procedure:

Here are the basic steps… you will need to adjust ingredients depending on size of pan.  The recipe is for a standard 9×13 baking dish.

  1. Peel and thinly slice 4 to 6 russet potatoes. Rinse them in cold water and drain.
  2. Celery roots are ugly and can be intimidating, I think they look like a plant out of Harry Potter.  Use a chef’s knife to trim off the roots at the bottom and peel the sides.  I keep the top on, so I have something to hold on to as I slice.  If the Celery roots are large I split it down the middle.
  3. Using a mandolin or paddle slicer, thinly slice the celery root. 
  4. Apply non stick spray or butter to a baking dish.  Alternate layers of potatoes and celery root. 
  5. Warm up chicken stock and  half and half or heavy cream separately in the microwave.
  6. To make the cream sauce.  Melt butter in a sauce pan; once it’s melted add  flour, whisk together until flour and butter are incorporated, this is a roux.  Slowly add chicken stock to roux and whisk together, should look like a thick paste.  Begin adding half and half or cream one cup at a time and continue to whisk together.  Let it thicken and warm up for a few minutes, whisking occasionally.  Do not let it boil.  Add cheese to cream sauce.  Use Gruyere as a base but if you add other cheeses, they can deepen the flavor.  Whisk until cheese melts and blends into white sauce. 
  7. Grate some nutmeg and white pepper into the sauce and/or add some fresh thyme leaves. Salt to taste
  8. Pour the sauce over layered vegetables in baking dish.  Jiggle the dish to make sure the sauce filters down through all the layers.  If you have extra cheese you can sprinkle on top.
  9. You can cover and refrigerate for a couple hours at this point.  Let it get to room temp before baking. 
  10. Cook for an hour in a 350-degree oven.  I cover for the first half hour and then uncover for last 15 to 30 min.  Depending on how full you made the dish you may want to bake with a cookie sheet under it.  Can bubble over. Slide a paring knife into middle of dish to see if potatoes are cooked and dish is hot.

Suggested Pairing: 2024 Clendenen Family Vineyards Chenin Blanc

Wine Pairing Notes

A Loire Valley classic, found a new home when Jim Clendenen planted Chenin Blanc at Rancho La Cuna in 2015. This vintage is remarkably expressive, with aromas of lemongrass, honeysuckle, green mango, and white currant. On the palate, bright green apple leads, framed by jasmine and lemon madeleine. Lean acidity gives way to a silky finish from sur lie aging.

Garden Tomato & Peach Panzanella with Meyer Lemon Olive Oil

Published

Perfectly paired with our 2024 Aligoté from our tasting room manager, wiktoria

A sun-soaked twist on the Tuscan classic, this vibrant Panzanella features heirloom tomatoes from my garden, sweet local yellow peaches, torn local Riviera Coastal Sourdough, and garden herbs, all brought to life with bright Meyer lemon olive oil. Every bite mirrors the citrusy zing and mineral elegance of our 2024 Aligoté.

Ingredients:

  • 1½ lbs garden heirloom tomatoes, cut into chunks
  • 2 ripe yellow peaches, sliced or cut into wedges
  • 3 cups Riviera Coastal sourdough, torn into bite-sized pieces
  • ¼ cup Meyer lemon olive oil
  • 1 tbsp red wine vinegar
  • ½ small shallot, finely sliced
  • Flaky salt & cracked black pepper
  • Handful fresh herbs (basil, mint, cilantro, or parsley – whatever you have on hand)

Procedure:

  1. Toss bread with a splash of olive oil and toast in a skillet until golden and crisp on the edges.
  2. In a large bowl, toss tomatoes, peaches, shallot, vinegar, salt, and pepper. Let sit 10 minutes to get juicy.
  3. Add toasted bread, drizzle with Meyer lemon olive oil, and toss gently.
  4. Fold in fresh herbs just before serving.

Serve with a glass of our 2024 Aligoté, the wine’s lemon zest and pear notes make it the ultimate pairing for this late-summer stunner.

Suggested Pairing: 2024 Au Bon Climat Aligoté

Wine Pairing Notes

Right about now, we’re all craving wines that are refreshing and vibrant. Wines that make you want to open another bottle, order another course, stretch the evening a little longer. Our 2024 Aligoté? That’s precisely what it is.

We barrel-fermented in neutral French oak, staying true to its Burgundian heritage while allowing our coastal terroir to shine through. The result: serious acid backbone, bright lemon zest and pear, plus that mineral edge and hint of ocean breeze that only comes from the Santa Maria wind.

Fennel-Crusted Halibut with Asparagus

Published

SPRING PAIRING WITH THE 2024 HILDEGARD From DTC Director, Nicole Wasserman

This elegant yet simple dish beautifully complements our 2023 Hildegard. The delicate fennel crust on the halibut echoes the wine’s white rose and sandalwood notes, while the asparagus sauce enhances the wine’s bright acidity and structured finish. A delightful pairing that celebrates the freshness of spring.

Ingredients:

For the Asparagus Sauce
  • 1 bunch asparagus (divided – tips and stalks separated)
  • 1 shallot, rough diced
  • 2 tablespoons butter or olive oil
  • 1 cup chicken or vegetable stock
  • 1/8 teaspoon salt, more to taste
  • 1/8 teaspoon white pepper (optional)
  • 2-3 tablespoons fresh tarragon
  • Squeeze of lemon
For the Halibut
  • 2 thick fillets of halibut (6-8 oz each)
  • Salt and pepper to taste
  • Light sprinkling of fennel seeds
  • 1 tablespoon olive oil or butter (or a mix)
For the Vegetables
  • Reserved asparagus tips
  • 4 radishes, thinly sliced
  • Fresh lemon for serving
  • Microgreens or sprouts for garnish
  • Fresh tarragon leaves for garnish

Procedure:

    Step 1: Prepare the Asparagus

    Cut the top 2-3 inches off the asparagus and set these tips aside.

    1. Trim off the tough ends and discard.
    2. Slice the remaining asparagus stalks into very thin, 1/4-inch thick disks, until you have about 1 1/2 cups.
    3. Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size.
    Step 2: Make the Sauce
    1. In a small saucepan, cook the diced shallot in butter or olive oil over medium heat until fragrant and golden, about 3 minutes.
    2. Add the 1 1/2 cups of asparagus disks and sauté 1-2 minutes, stirring.
    3. Add the stock, cover, and simmer gently for 4-5 minutes until asparagus is fork-tender.
    4. Remove from heat and let cool slightly.
    5. Pour into a blender along with salt, tarragon, and a squeeze of lemon.
    6. Blend until silky smooth.
    7. Taste and adjust lemon and salt as needed.
    8. Transfer to a small saucepan and set aside until ready to serve.
    Step 3: Prepare the Fish
    1. Pat the halibut fillets dry with paper towels.
    2. Sprinkle all sides with salt and pepper.
    3. Sprinkle the tops with fennel seeds and gently press them into the flesh.
    Step 4: Cook the Fish and Vegetables
    1. In a large skillet, heat the butter or oil over medium heat.
    2. Place fish, fennel seed side down, and sear until golden, about 4 minutes.
    3. Turn the fish over and add the asparagus tips and sliced radishes to the same pan.
    4. Season the vegetables with salt and pepper and lightly sauté them alongside the fish.
    5. When the fish is done to your liking (usually another 3-4 minutes for medium), squeeze with lemon juice.
    6. Gently warm the tarragon asparagus sauce, stirring often. Do not cover or simmer the sauce to preserve its vibrant green color.
    Step 5: Plate and Serve

    Divide the sauce generously between two plates, creating a pool in the center.

    1. Place the seared halibut on top of the sauce, fennel side up.
    2. Arrange the asparagus tips and radishes around the fish.
    3. Garnish with microgreens or sprouts and fresh tarragon leaves.
    4. Serve with lemon wedges and a chilled glass of 2023 Hildegard.

    Suggested Pairing: 2023 Au Bon Climat “Hildegard”

    Wine Pairing Notes

    Our 2023 Hildegard opens with delicate aromas of candied lemon and white rose, which create a beautiful harmony with the fennel seeds and fresh tarragon in this dish. The subtle hints of coconut milk and nectarine in the wine complement the sweet, mild flavor of the halibut, while the bright green apple notes from the Pinot Gris component mirror the vibrant asparagus sauce.

    The salinity and structured finish provided by the Pinot Blanc and Aligoté in our blend cut through the richness of the sauce, refreshing the palate between bites. The French oak influence in the wine offers a creamy texture that echoes the silky asparagus sauce, creating a seamless dining experience.

    This pairing celebrates spring’s bounty while highlighting the complex layers of our 2023 Hildegard. Enjoy!

    -Nicole

    Seared Scallops

    Published
    Ingredients:
    • 10 Large Sea Scallops, patted completely dry  
    • 4 tablespoons Butter
    • 2 splashes White Wine or Dry Vermouth
    • ½ Lemon
    • Chopped Parsley
    • For the Pasta:
      • Dry pasta for 2 (Angel hair or other thin pasta)
      • Olive Oil (enough to cover the bottom of the pan)  
      • 2 cloves Garlic, finely chopped  
      • 2 tablespoons Butter

    Procedure:

    1. Prep:
      • Season scallops generously with salt and pepper on both sides.
      • Have all ingredients cut and measured out.
    2. Cook Pasta:
      • Heat olive oil in a large sauté pan over medium-low heat. Add garlic and cook until fragrant (do not brown).
      • Cook pasta according to package directions.
      • Just before draining pasta, add 2 tablespoons butter to garlic and oil.
      • Drain pasta and toss in the pan with garlic-infused oil and butter. Season to taste. Add a bit of pasta water if needed to prevent sticking. Keep warm.
    3. Sear Scallops:
      • Heat a cast iron or stainless-steel sauté pan over medium-high heat until very hot.
      • Place scallops in the dry pan and sear for 2.5 minutes without moving them.
      • Flip scallops and sear for about 1 minute.
      • Add 4 pats of butter around the pan and let it melt.
      • Splash with white wine and squeeze lemon juice over the scallops.
      • Gently shake the pan to distribute the sauce.
      • Cook for 1 minute more, then add chopped parsley.
    4. Serve:
      • Divide pasta between shallow bowls.
      • Top with scallops and sauce.
    5. Tips:
      • Pat scallops completely dry with paper towels before cooking.  
      • Don’t overcrowd the pan when searing scallops.
      • Adjust cooking times based on scallop size.

    Suggested Pairing: 2022 Au Bon Climat Nuits Blanches au Bouge Chardonnay “Like Minds”

    Braised Beef Short Ribs

    Published

    A ReCIPE FIT FOR THE SEASON FROM TASTING ROOM MANAGER, WIKTORIA MARROQUIN

    Braised meats, such as these tender short ribs, are perfect for hosting a crowd, and they pair beautifully with a Pinot Noir from Rancho La Cuna. This contemplative Pinot Noir builds on the rustic terroir of the Los Alamos Valley, offering subtle notes of dried flowers, plum, and sweet green tea, with nuances of pipe tobacco and black cherry, all gathered in a firm but restrained oak frame. The wine’s dark, meaty character complements the richness of the braised ribs, elevating the entire meal. With minimal hands-on effort and a foolproof cooking process, these short ribs practically take care of themselves. Best of all, they can be prepared ahead of time, allowing you to relax and enjoy the company of your guests while effortlessly serving a meal that feels indulgent and satisfying.

    Suggested Pairing: Pinot Noir from Rancho La Cuna

    Ingredients:

    • 1 large yellow onion chopped
    • 4 stalks celery chopped
    • 3 carrots chopped
    • 6 cloves of garlic smashed
    • 1⁄4 cup tomato paste
    • 2 cups dry red wine
    • 2 cups beef or chicken broth
    • 5 sprigs fresh thyme
    • 1⁄2 bunch of fresh parsley
    • 1 lemon zested
    • 2 tbsp vegetable oil
    • Kosher salt and fresh ground pepper

    Procedure:

    Preheat your oven to 275°F.

    Generously season the short ribs with salt on all sides. In a large Dutch oven, heat a drizzle of vegetable oil over medium-high heat. Working in batches, sear the short ribs until deeply browned, adding more oil as needed between batches. Once seared, set the short ribs aside.

    Remove excess fat, leaving about 1–2 tablespoons in the pot. Add the chopped vegetables along with a pinch of salt, and use a wooden spoon to scrape up any browned bits from the bottom. Cook the vegetables until they begin to soften, about 5–10 minutes.

    Stir in the tomato paste, ensuring it coats the vegetables evenly. Let it cook until it begins to caramelize and stick to the pot, about 3 minutes.

    Deglaze the pot by pouring in the red wine, scraping the bottom to release the flavorful bits. Reduce the wine by two-thirds, then stir in the stock. Return the seared short ribs to the pot, ensuring the liquid almost completely covers the meat. If needed, top it off with more stock or water. Add in the thyme sprigs and a few parsley sprigs.

    Bring the mixture to a boil, then cover the Dutch oven tightly with a lid and transfer it to the oven. Let the short ribs braise for 4 hours.

    Once the short ribs are tender and cooked through, remove them from the pot and set aside. Strain the braising liquid, discarding the solids. Return the strained liquid to the pot and reduce it by half over medium heat. Taste and adjust the seasoning. For an extra velvety sauce, whisk in a few tablespoons of cold butter.

    To serve, ladle the rich sauce over the short ribs, and garnish with freshly chopped parsley and a sprinkle of lemon zest for a bright finish.

    September 2024 Wine Club Newsletter

    Published

    The Latest from Au Bon Climat

    Scroll through for the latest news and updates from Au Bon Climat and as always, find the tasting notes and details for the wines featured in your September Wine Club Shipment below!

    Click THE IMAGES BELOW to view our featured content & SCROLL FOR MORE INFORMATION ON YOUR SEPTEMBER WINE CLUB SHIPMENT…
    From Tasting Room Newbie to Harvest Intern
    Zaca Mesa Fire Update
    The Return of Kick On Vineyard

    september add-on specials…

    Loved your May Wine Club Selections? For September, we’re revisiting our favorite wines from the May Shipment. Take advantage of our Flat Rate Shipping and add on to make it a case!

    WINE CLUB exclusive: $120 (PLUS, WINE CLUB DISCOUNT!)
    One Bottle Each Of the following:
    • 2021 ABC Chardonnay Sanford & Benedict Vineyard
    • 2020 ABC Pinot Noir “La Bauge Au-Dessus”
    • 2020 ABC Pinot Noir “Knox Alexander”

    And one last chance…indulge in our Summer Six Bottle Bundle!

    Limited-time offer: $150 (PLUS, WINE CLUB DISCOUNT!)
    One Bottle Each Of the following:
    • 2022 Clendenen Family Vineyards Mondeuse Rosé
    • 2021 Clendenen Family Vineyards Pinot Gris
    • 2023 Au Bon Climat Santa Barbara County Chardonnay
    • 2020 Clendenen Family Vineyards G-15
    • 2019 Clendenen Family Vineyards Pip Red Blend
    • 2020 Au Bon Climat “La Bauge” Pinot Noir
    ADD-ON DEADLINE IS SEPTEMBER 9TH AT 4PM PST

    If you would like to add-on wines not featured in your club portal, please get in touch with us. Email wineclub@aubonclimat.com or call (805) 883-8165.

    For our members who elected to have their wines shipped, orders will start shipping on September 23rd.

    How to add wine to your SEPTEMBER Shipment

    Select “Edit Wines” in the upper right corner of your membership profile. Choose the wines or bundle you’d like to add, then click on ‘Save Selection‘ at the top of the page. You have now customized your shipment. To see the total breakdown including shipping discount, click on ‘TOTAL‘.

    Warm Weather SHipping Update…

    As many of you know, shipping wine during the warmer months has always been a challenge—one that I’ve faced head-on for the past decade. Au Bon Climat is thrilled to announce that we now offer the option of temperature-controlled shipping all year, ensuring your wines will be delivered in perfect condition!

    This summer, we’ve stepped up our game by introducing affordable cold chain shipping for most states. So, what exactly does that mean? Cold chain shipping ensures your wine travels in a refrigerated truck, keeping it at the perfect temperature from our hub to yours. For those who want extra peace of mind, you can also add an ice pack at the second hub’s stop, ensuring that the last mile of the journey is covered.

    On average, opting for cold chain and ice pack shipping adds about $18 per case—a small price to pay for the security of knowing your wine will arrive in top condition. Please note that cold chain shipping is available only for orders of 6 bottles or more and only ships weekly on Thursdays. Orders for cold chain must be made by Tuesday before 4 PM.

    For our friends on the West Coast, we’ve got you covered, too! You can ship your wine with ice packs, which keep your bottles cool for up to 48 hours in transit. Most West Coast orders will be delivered the next day.

    Of course, if you’d prefer to wait until the cooler months to receive your wine, we’ll hold your shipment until then. Our priority is to ensure your wine arrives in the same condition as when it left our winery, no matter when you choose to have it delivered. Thank you for your continued trust and support. We’re excited to offer these new shipping options to ensure your wines reach you in perfect condition, no matter the season. If you’d like to explore cold shipping options, please text 805-967-7999 or call the club line at 805-883-8165 to speak with me directly.

    Cheers,
    Nicole
    Wine Club Manager, Au Bon Climat

    Included in this Shipment…

    2021 Au Bon Climat Pinot Noir, Kick On Vineyard

    Late-season strawberries, raspberries, and watermelon candy are detectable on both the nose and palate. Enhanced by subtle hints of fresh thyme and spice, each sip promises complexity and charm. Au Bon Climat has cherished the Kick-On Vineyard for over two decades, nestled in the picturesque Los Alamos Valley. Embracing the unique terroir between the Santa Maria Valley and Santa Ynez Valley, this wine embodies the best of both worlds: layered flavors, excellent structure, and depth from fully ripened grapes.

    2022 Au Bon Climat Pinot Noir, Runway Vineyard

    Runway Pinot Noir is a wine of exceptional character and depth. The nose captivates with bold notes of black cherry, cola, candied raspberry, and baking spice, while hints of beeswax, orange peel, and thyme emerge with time. A balanced finish of oak, soft tannins, and sandalwood lingers with flavors of shortbread and butterscotch. Crafted with meticulous care, this Pinot Noir is fermented in open-top fermenters and aged for 16 months in François Frères barrels. Perfectly paired with dishes rich in spice and flavor, it’s an ideal match for dry-rub ribs, beef stew, or mushroom lasagna.

    2020 Barham Mendelsohn Pinot Noir, 20th Anniversary Harvest

    A lovely, silky Pinot Noir showing black cherry, cassis and cocoa aromas and flavors with nuances of nutmeg, cinnamon, cardamom, along with a judicious vanillin note from the French oak barrels. It is beautifully balanced and shows the signature Pinot character of the Russian River Valley region in its best possible interpretation.

    2021 Clendenen Family Vineyards G-15, Valdiguié

    With aromas of violets, black tea, ripe raspberry, and hibiscus, and a juicy palate with balanced tannins, G-15 is perfect for both main courses and dessert. Our adventure with Gamay 15, also known as Valdiguié or Napa Gamay, has been fun and promising, earning its place in the Clendenen Family lineup for its vibrant fruit character.

    2022 Au Bon Climat Chardonnay, Los Alamos Vineyard

    This chardonnay is remarked by purity. From the windswept slopes of the Los Alamos Valley, this wine offers a refreshing aroma of wet limestone and delicate flavors of white peach, creamsicle, and key lime. Aged in French oak barrels for 16 months, it boasts a rounded structure and lingering tropical tones.

    2023 Au Bon Climat, Pinot Gris/Pinot Blanc

    Found somewhere between complexity and simplicity is our Pinot Gris and Pinot Blanc blend. This mineral-driven dry white is also crisp and fruity with restrained elegance. The nose offers upfront notes of kumquat, green apple, and pear. Its light yet robust texture is complemented by pleasant sandstone minerality, balanced acidity, and fresh lemon peel flavors, making it a delightful choice for any occasion.

    2017 Clendenen Family Vineyards, “Second Coming” Viognier

    Rich with beautifully stated fruit, this Viognier is a step above most. It is elegant, balanced, but powerful, with flavors of stone fruit, melon and honeysuckle mixed with vanillin, and captivating minerality. It is a remarkable wine that rivals the best French counterparts.

    Upcoming Events to Note…

    ABC After Hours

    Join us to wrap up September with your favorite wines at our next ABC After Hours wine tasting! This month features a lineup exclusively from Bien Nacido Vineyard, first planted in 1973 and the primary vineyard source for Au Bon Climat wines. 

    Santa Barbara Tasting Room, 5:30-7:00PM
    Featured Wines: Bien Nacido Vineyard

    Join us in the tasting room, September 27th!

    Santa Barbara Vintners Festival

    Celebrating its 40th year, the highly anticipated Santa Barbara Vintners Festival is back! Au Bon Climat will be there pouring the hits; you wont want to miss it! 

    VEGA VINEYARD AND FARM, 12:00-4:00PM

    Grab your tickets here!

    ABC After Hours

    Join us as we close out October with a special ABC After Hours wine tasting! Enjoy your favorite wines, including our signature Santa Maria Chardonnay and Pinot Noir, sourced from the renowned Bien Nacido and Le Bon Climat Vineyards. 

    Santa Barbara Tasting Room, 5:30-7:00PM
    Featured Wines: Bien Nacido & Le Bon Climat Blends

    Grab a reservation for our October “After Hours”!

    Wine Club Pick Up Party

    FEATURING LOU BIRDS PIZZA

    Who can resist a perfectly crafted sourdough pizza fresh from a wood-fired oven, especially when it’s paired with ABC’s Pinot Noir? We’re thrilled to announce that Lou Bird’s Pizza is returning for our November Wine Club Pick Up Party!

    Santa Barbara Tasting Room, 12:00-4:00PM

    Plan ahead, join us for our November Pick Up Party!

    February 2024 Wine Club Newsletter

    Published

    The Latest from Au Bon Climat

    Scroll through for an article on the 2021 Isabelle, a delicious recipe and featured wine pairing, meet our new National Sales Manager and more! And as always, find tasting notes and details for the wines featured in your February Wine Club Shipment below!

    Click THE IMAGES BELOW to view our featured content & SCROLL FOR MORE INFORMATION ON YOUR FEBRUARY WINE CLUB SHIPMENT…
    Celebration of Talley Vineyard
    The Monte Cristo Sandwich
    2021 “Isabelle” Pinot Noir

    Add-on opportunity…

    Take advantage of two add-on bundles…

    Customize your shipment and take advantage of cost savings with our two add-on offers for February 2024! Save money with our flat rate shipping…and don’t forget, wine club discounts apply on top of these offers!

    Six Bottle Add-on Offer: $191 (Plus, wine club discount!)

    • 2019 Pinot Noir “Knox Alexander”
    • 2019 Pinot Noir “La Bauge Au-dessus”
    • 2017 Clendenen Family Vineyards 90% Syrah/10% Viognier
    • 2018 Clendenen Family Vineyards Mondeuse Noire
    • 2021 Chardonnay Los Alamos Vineyard
    • 2022 80% Pinot Gris 20% Pinot Blanc

    Three Bottle Add-on Offer: $79 (Plus, wine club discount!)

    • 2019 Pinot Noir “La Bauge Au-dessus”
    • 2021 Clendenen Family Vineyards Pinot Gris
    • 2020 Pinot Noir Los Alamos Vineyard
    How to add wine to your February Shipment

    Select “Edit Wines” in the upper right corner of your membership profile. Choose the wines or bundle you’d like to add, then click on ‘Save Selection‘ at the top of the page. You have now customized your shipment. To see the total breakdown including shipping discount, click on ‘TOTAL‘.

    ADD-ON DEADLINE IS FEBRUARY 7TH AT 5PM PST. If you would like to add-on wines not featured in your club portal, please get in touch with us. Email wineclub@aubonclimat.com or call 805-883-8165. For our members who elected to have their wines shipped, orders will start shipping on February 20th.

    For our members who elected to have their wines shipped, orders will start shipping on February 20th. 

    Included in this Shipment…

    2021 “Nuits-Blanches au Bouge Foresight” Estate Chardonnay

    With 2021 we are looking ahead to the future with our knowledge of the past to continue making quality Nuits in the future. Another brilliant version of this wine with textbook Chardonnay notes of pear, ripe stone fruits, caramelized lemons, chalky minerality, and toasted spice. It is brought up in new French oak barrels and’s medium-bodied and balanced, with a great mid-palate and impressive length. Au Bon Climat started making our blue series, “Nuits-Blanches” in 1996 when Jim Clendenen decided to “show off” the exceptional grape quality at Bien Nacido Vineyard. We picked later, sorted more, and kept the wine in barrel longer than any other Chardonnay.

    2022 Pinot Gris Clendenen Family Vineyards

    This charming Pinot Gris is crafted in a more Alsatian style. It is easy drinking but with sophisticated elegance. Crisp, minerally, and dry, the wine has a fresh green apple/pear character with subtle notes of lemon and lime that are well-framed. Its delightfully uncomplicated yet elegant nature makes it a versatile food partner. Match with lighter fare such as trout amandine or crab salad. Perfect for casual sipping with friends.

    2021 Chardonnay Bien Nacido Vineyard

    Introducing our latest release from Bien Nacido, a vibrant Chardonnay that truly stands out. Unlike the Nuits Blanches, Bien Nacido Vineyard Chardonnay was picked a bit less ripe, and with 50% new French oak, it’s less showy than Nuit Blanches.  Crafted in the timeless Old World style, this Chardonnay boasts impressive depth and richness, promising a graceful aging process for years to come. And here’s a little insider note – it’s the only wine in this release that’s been tasted by critics (so far). Scored 92 points Wine Enthusiast, 94 Vinous, Antonio Galloni

    2021 Isabelle Pinot Noir

    Isabelle is quite complex, showing candied raspberry, cherry, blood orange fruit with notes of anise, wet stone, and bay leaf, and hints of baking spice and pastry crust on the palate. Medium-full-bodied with a tight structure, this wine will evolve and increase in complexity for years. Isabelle is unlike any other Au Bon Climat Pinot Noir. Before making Isabelle in 1994, our top Pinot Noirs were all single vineyard wines. Isabelle was the first, top-end Pinot Noir blended from different locations. After the birth of his daughter, Jim Clendenen wanted to make a special wine in her honor. Every year since, we have selected the finest Pinot barrels from many local and far vineyards. The goal is to make the best wine from our best barrels, so the blend has varied over the years. By choosing and blending only the finest lots, the wine is always the top of its class year after year. Isabelle has blossomed into a distinctive young woman, and her wine stands out uniquely at Au Bon Climat.

    2021 Pinot Noir Los Alamos Vineyard “Santa Barbara County Historic Vineyards Collection”

    Los Alamos Vineyard has always had a special place in our hearts, the first vintage of Au Bon Climat was made in an old barn on site, through today as we have watched the quality of the fruit continue to improve.True to the Los Alamos wine region, this Pinot has a dense, straightforward fruit character. Aromas of ripe cherry/red berries are joined on the palate by nuances of forest floor, bitter chocolate, cola, and vanilla. Silky tannins add to its considerable appeal. Medium-bodied, beautifully balanced, and elegant on the palate, it’s a no-brainer Pinot Noir to enjoy over the next decade.

    2019 Rancho La Cuna Syrah/Viognier Clendenen Family Vineyards

    Cola, clovy modeled. No over-ripe fruit here. The Syrah and Viognier grapes were co-fermented and punched down twice daily in a 5-ton, open-top fermentor, a style that is often seen in the Rhône region of France that takes the tannic, muscular Syrah and with the 10% addition of Viognier, gives it suppleness. Aging for 30 months in 50% new 500-liter Hungarian oak puncheons provided additional complexity, subtle oak flavors and excellent integration of all elements.

    2019 Rancho La Cuna Grenache Clendenen Family Vineyards

    This is a wine of structure, balance, and finesse. The Grenache shows berry, cherry, and pomegranate fruit and earth notes in the nose, followed by deeper berry, white pepper and spice on the palate. It has a regal demeanor in a sophisticated, less obvious style. Can’t wait to see this one age! Only a few barrels are made each vintage, often 100% allocated to our wine club members. Made from our estate vineyard, Rancho La Cuna is in the Los Alamos Valley, between the cooler Santa Maria Valley appellation and the warmer Santa Ynez Valley appellation.

    february pick-up party

    Join us February 11th at our Santa Barbara Tasting Room for our Pick-Up Party! There are two time slots available: 11:30-1:30pm and 2:00-4:00pm, reservations are required.

    Local Santa Barbara husband and wife team, Big G’s Barbecue, will be serving up tri-tip sliders and cowboy beans. We hope to see you there!

    Join us in the tasting room on February 11th for our Pick-Up Party. Reservations are required. Click to reserve!

    Welcome, Cher!

    New National Sales Manager

    Cher Engelstad - National Sales Manager at Au Bon Climat Winery

    For many, many years Jim Clendenen not only made the wine, but he was also its only salesperson.  In 2009 we convinced him to accept some help.  Michael Main was hired as Au Bon Climat’s first National Sales Manager.  Michael had the personality and experience to be the perfect fit and quickly earned Clendenen’s confidence and respect.  Michael’s sales efforts led Au Bon Climat’s growth.  Sadly after 14 years, Michael has chosen to retire. 

    ABC is welcoming Cher Engelstad as our new National Sales Manager.  Cher’s career included many positions throughout the industry, but as a natural salesperson, sales has been her focus and is where she shines.  Cher worked with Clos LaChance, Joseph Phelps, and  Inglenook Winery.  Cher worked with Francis Ford Coppola, so we know she could handle big personalities.  Selling wine is challenging, and we are happy to have Cher and her expertise on our team.