Tag: Pinot Noir

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.

31 Years in the Shed with Bob

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The origin of this unique wine name is a bit of mystery, adding to its allure. While the exact details may be lost, here’s what we’ve pieced together:

A Friendship: Jim Clendenen, a man who cherished milestones, created “Jim and Bob’s 20th Anniversary” Pinot Noir in 2008 to celebrate two decades of winemaking at their Bien Nacido Vineyards winery. This wine pays homage to his enduring partnership with Bob Lindquist, the founder of Qupe Winery, who also shared the winery space with Au Bon Climat, now under his Lindquist Family Label.

“The Shed”: The winery’s unassuming appearance – an unpretentious metal building – earned it the fitting nickname “The Shed,” coined by a respected British wine writer, exactly who remains murky.

A Tribute: Despite the occasional difference of opinion, inherent in any long-term partnership, Jim deeply valued his friendship with Bob. Renaming the wine “31 Years in the Shed with Bob” beautifully encapsulates their friendship, and years spent side-by-side, crafting exceptional wines within the walls of their shared “shed.”

Clendenen Family Vineyards Brand says Adieu to Chardonnay and Pinot Noir

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Clendenen Family has elected to stop bottling Chardonnay or Pinot Noirs

Jim Clendenen was best known for Au Bon Climat and its beautiful Chardonnays and Pinot Noirs.  But Jim’s devotion for fine wine could not be limited to just Burgundian Varietals, so in 2000 he began Clendenen Family Vineyards. A passion project that allowed him to craft high end, small quantity wines from estate grown fruit, and exceptional varietals outside of Burgundy. With each vintage came new wines and new experimentations to discover the versatility of Santa Barbara County.

Much of the fruit sourced for Clendenen Family was from estate vineyards: Bien Nacido, Le Bon Climat and Rancho La Cuna.  These three vineyards also supplied Chardonnay and Pinot Noir that would be produced under the Clendenen Family label.

As both brands have grown and expanded worldwide, there was confusion among our customers between the Chardonnay and Pinots and how they differed between Au Bon Climat and Clendenen Family.  The vast number of wines made under both labels means it’s nearly impossible for our distributor’s sales teams, our customers and even some of our staff to keep everything straight. To eliminate this confusion, Clendenen Family has elected to stop bottling Chardonnay or Pinot Noirs. The Clendenen Family Chardonnay has blossomed into our limited production Bien Nacido  “K Block” and you can now find Rancho La Cuna Pinot Noir under the Au Bon Climat label.

Even without Chardonnay and Pinot Noir, Clendenen Family wines diversity offers something for everyone. The wines are true to their varietal characteristics, are beautifully balanced, and pay homage to the style and winemaking of their homelands. Have fun exploring.

Knox Clendenen: A Harvest 2024 Recap from France

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An EXCITING EXPERIENCE FOR CO-OWNER, Knox

Hello, it seems this “harvest update” post has become a reoccurring thing between the two of us. Don’t tell the others but you’re my favorite reader, you understand fine wine AND you’re a great listener. 

This harvest, I started my adventure in France, working at Domaine Merlin, a wonderful winery in the Mâconnais. They make fantastic Chardonnay, Gamay, and Pinot Noir while also sharing the same mentality as Au Bon Climat, affordability. The Domaine was started in 1987 by Olivier Merlin, and it is now run by his two sons: Teo and Paul. Though Teo and Paul carry out and manage the viticulture and vinification, Olivier and his wife Corinne are always there to give advice and lend a hand. Teo also worked a harvest at Au Bon Climat in 2012, so it was only natural for me to spend my only Old-World harvest with family friends. Though the harvest was only a few weeks, it was tough work. They start drinking wine over there at 9 am, THEN have coffee, THEN go back to work. Now I’d like to think that I am a professional when it comes to wine consumption, but it’s clear the French have me beat. I spent most of my time working with the reds, but I also helped with the Chardonnay when it was needed. I bombarded Teo with questions and luckily, he was kind enough to indulge my curiosity. I learned so much from them, not only about their stylistic choices for winemaking but also about the prominence wine has in their culture. To meet people that not only view wine with passion but also as a base necessity for social gatherings was truly comforting. I felt right at home. 

The Cellar Team (minus Knox)

Now I’m not going to sugar coat it. The year was tough for Burgundy. There was lots of rain which put a lot of mildew pressure on the vineyards. Botrytis was a common sight in the Côte-d’Or and the Mâconnais. However, the Domaines did what they could farming wise and despite how bad the year was I think there will be some exceptional wines. I’d like to think I lent a hand in making some 😉

I am so grateful for the hospitality of Domaine Merlin, my time there will always hold a special place in my heart. Now I am back at Au Bon Climat finishing up our vinification and I must say the wines, though in their infancy, are looking spectacular. We might end up giving Burgundy a run for their money for 2024. Always good to have a little bit of friendly competition. That’s all from me for this year. I hope you have a lovely Autumn with some lovely wines to boot.

Cheers, Knox Clendenen

Braised Beef Short Ribs

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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.

The Return of Kick On Vineyard

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We listened when you said you missed our Kick On Pinot Noir, and we are thrilled to announce the much-anticipated return of Kick On Vineyard wines. Nestled on the north side of the Los Alamos Valley, just 9 miles from the Pacific Ocean, this unique vineyard thrives in an environment where the weeds grow high and the sand runs deep.

Slightly warmer than the Santa Maria Valley, Kick On Vineyard produces Pinot Noir with a distinctive character that is rich, fruit-forward, and deeply expressive. The region’s dramatic diurnal swings contribute to a remarkable balance, where generous fruit is beautifully complemented by lively acidity. The result? It is a full-bodied, harmonious wine that truly captures the essence of this extraordinary terroir. Supplies are limited; add-on to this allotment to ensure you get your fix!

The Monte Cristo Sandwich

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The origins of the Monte Cristo sandwich are not entirely known. What is known is that a version of the sandwich was likely served in Paris cafes in the 1920s, and then gained popularity in the U.S. in the 1930s. When it first appeared in American cookbooks it was not called the Monte Cristo, but was rather referenced with its straight-to-the-point name “French Sandwich”. For those unfamiliar with the Monte Cristo, the sandwich posits that breakfast can be enjoyed all day, as the basis of the dish is a sweet and savory blend of a ham sandwich and french toast. 

The brilliance of a Monte Cristo is arguably in its simplicity, as it is just a ham and cheese sandwich that has been battered and fried. But the sweet and savory notes of the dish can be accentuated with a finer selection of ingredients and a few twists to a classic sandwich.

Suggested Pairing: Los Alamos Pinot Noir

The sweet and savory nature of the Monte Cristo lends itself to a complimentary wine pairing with our fruit forward and robust Los Alamos pinot noir. Its ripe cherry and fresh berry fruit profile accompanies the sweet notes of powdered sugar and jam– meanwhile, a touch of acid found in the wine helps cut through the richness of the Monte Cristo. The more savory notes of earth, leather, and forest floor on the wine compliments the smoke and salt found in the Monte Cristo’s ham and turkey.

Ingredients:

  • 8 slices of brioche bread
  • 8 slices of smoked turkey
  • 8 slices of ham
  • 8 slices of Swiss cheese
  • Dijon mustard
  • Raspberry or strawberry jam
  • 4 large eggs
  • 1 cup milk
  • Salt and pepper to taste
  • Unsalted butter
  • 1 teaspoon cinnamon
  • Powdered sugar (for dusting)
  • Parsley for garnish (optional)

Procedure:

  1. Assemble the Sandwiches:
    • Lay out 4 slices of brioche.
    • Spread a thin layer of Dijon mustard on each slice.
    • Layer 2 slices of turkey, 2 slices of ham, and 2 slices of Swiss cheese on each slice of bread.
    • Top with the remaining 4 slices of bread to create sandwiches.
  2. Prepare the Batter:
    • In a shallow bowl, whisk together eggs, milk, and cinnamon until well combined.
  3. Dip the Sandwiches:
    • Heat a skillet or griddle over medium heat and add a tablespoon of butter.
    • Dip each sandwich into the egg mixture, ensuring both sides are well-coated.
  4. Cook the Sandwiches:
    • Place the dipped sandwiches on the hot skillet and cook until golden brown on both sides, about 3-4 minutes per side.
  5. Serve:
    • Remove the sandwiches from the skillet and let them rest for a minute.
    • Cut each sandwich diagonally into halves or quarters.
    • Dust with powdered sugar for a touch of sweetness.
  6. Add a Sweet Twist:
    • Serve the sandwiches with a side of raspberry or strawberry jam for dipping.
  7. Garnish (Optional):
    • Garnish the plate with fresh herbs, such as parsley, for a touch of color and freshness.

2021 Isabelle Pinot Noir

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Since its first Vintage in 1994, Isabelle has been a blend of the best Pinot Noir barrels from all of our vineyard sources to honor Jim Clendenen’s firstborn, Isabelle.  In 2021, we added two new Santa Maria Valley vineyards to the Isabelle blend, North Canyon Vineyard and Rancho Real Vineyard, where we had the pick of the best vineyard blocks.  We love the cool climate of Santa Barbara County, and the 2021 growing season was very cool.  Perfect for our style of wines, lean, lighter color, and pure fruit flavors.  The acidity will help preserve this wine for decades.

Knox Clendenen: Harvest 2023 Recap

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An Update from CO-OWNER, Knox

Knox sits smiling in a barrel of grape vines after harvesting the fruit.

Good morning, afternoon, or evening to you dear reader. I have been let into the insulated and cool sanctuary that is the office to regale you with how our harvest is going so far. Contrary to last year, 2023 has been at a steady pace. In February and March, we had a profusion of rain, which provided much needed vigor to the vines. For most of late August and early September, the overcast weather caused the vines to take their time ripening the clusters. Our first arrival, Pinot Gris, came in on September 6th and since then we have picked Pinot Blanc, Chardonnay, and Pinot Noir. The vineyards have provided an abundance of grapes with splendid quality. The acidity is high while also reaching necessary sugar levels. I believe this will harmonize perfectly with our use of French oak, creating a balanced and restrained wine with limitless aging potential. Though it is already October, we have a long way ahead of us. The labor is intense, however we have smiles on our faces, and more importantly, an influx of caffeine coursing through our veins. We shall keep marching on and when harvest is over, champagne will be drunk, and many a siesta will be had.

Everything Signals a Good Harvest

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Keeping an eye on harvest 2023

Grapes send clear signals throughout their growing cycle, so far, all of the signals have been strong.

The cold and wet winter was a clear signal to take a break and shut down.  Vines need at least 6 weeks of dormancy, which was not a problem this year. The cool early summer has allowed the grapes an easy start to their growing cycle. With average daily temps now hitting 85 degrees the vines and grapes have been signaled to grow. These warm days with our foggy mornings are perfect conditions for Pinot Noir and Chardonnay.

After many years, our winemaker Jim Adelman can walk the vineyards and pretty accurately predict the yields. His take on the coming harvest is Pinot Noir will be above average in yields while Chardonnay will be a bit below average.

One of the benefits of making wine, is that it never gets dull. Every harvest is a bit different. The 2022 harvest presented lots of challenges for our wine making team. Let’s hope 2023 is a bit easier on them!

Pinot Noir grapes at Bien Nacido Vineyard on Aug 4th going through veraison. Netting is used to keep the birds at bay. Harvest will be delayed a few weeks this vintage, but everything is looking good!