Tag: Winemaker

September 2026 Wine Club Newsletter

Published

The Latest from Au Bon Climat

Harvest came early this year—record-breakingly early—and there’s plenty happening at Au Bon Climat as we head into fall. This September release brings two exciting new additions to our Single Vineyard Series, alongside a closer look at the people, places, and traditions that continue to shape ABC.

Inside this issue:
  • Meet Enrique Rodriguez: ABC’s very first employee, now part owner, shares stories from nearly four decades of winemaking alongside Jim Clendenen.
  • Two New Single Vineyard wines: Get to know our inaugural 2024 La Encantada Pinot Noir from Sta. Rita Hills and 2024 Spanish Springs Chardonnay from the SLO Coast, both included in this September Club Release.
  • Harvest is Here! Winemaker Sarah Atwood takes us behind the scenes of our earliest harvest start in ABC’s 44-year history and shares why we’re so excited about the fruit coming into the winery.
  • From our Table to Yours: Savor a handmade gnocchi with kabocha cream sauce recipe, created to pair with the new La Encantada Pinot Noir.
  • News from the Tasting Room: A look back at our August Pop-Up Series, a save-the-date heads-up for our November Club Pick-Up Party, and a warm welcome back to Wine Club Manager, Nicole.

And, of course, your September wines are almost here. Below, you’ll find everything included in your upcoming allocation, along with a few specially curated collections available to add to your shipment. It’s an easy opportunity to stock up on old favorites, discover something new, or add a few extra bottles for the season ahead.

Harvest 2026
Enrique stands before the production facility and wine tanks smiling with an unlabeled bottle of wine and glass.
Get to Know Our Winemaking Team Part 3: Enrique Rodriquez
Handmade Rolled Gnocchi with Kabocha Cream Sauce
Introducing Two New Single-Vineyard Releases

september add-on specials

WINE CLUB EXCLUSIVE ADD ONS

Make your September allocation your own with a selection of specially curated add-ons, available exclusively to Wine Club members. Highlights include our first-ever release of the limited-production Cold Heaven Viognier 6-pack, the ever-popular Aligoté, a trio of 2023 Single Vineyard Pinot Noirs, a three-vintage Nuits-Blanches au Bouge Chardonnay vertical, and one last chance to stock up on our bestselling Summer Essentials 6-Pack.

Add your favorites to your upcoming shipment and take advantage of special Club pricing while quantities last.

Act fast: Deadline to add on is September 4th, 4:00pm PST!

LAST CHANCE: SUMMER ESSENTIALS

Our summer bestseller has been extended—just for our members! Add this handpicked collection to your allocation at our best price yet. Made for summer sipping, this 6-pack features 3 refreshing whites and 3 easy-drinking reds, perfect for poolside afternoons, beach days, camping trips, or relaxing evenings on the patio. Stock up while you can and keep summer going!

Regularly $163, SALE $140 + Wine Club Discounts

  • One of each: 2023 Grenache Gris, 2024 Pinot Gris/Pinot Blanc, 2024 Santa Barbara County Chardonnay, 2022 G-15 (Valdiguié), 2020 Grenache, 2024 Santa Barbara County Pinot Noir
2025 viognier 6-pack

Viognier is back—for one very special vintage. This exceptionally limited release is available to our September Club at special pricing for a 6-pack. Cold Heaven Viognier is Knox’s tribute to his mother and her acclaimed Cold Heaven winery, honoring the family legacy that inspired his journey as a winemaker. Elegant and vibrant, it unfolds with fragrant notes of jasmine, honeysuckle, pear, and citrus, framed by bright acidity, subtle minerality, and a long, refreshing finish.

Regularly $210, SALE $180 + Wine Club Discounts

2025 Aligoté 6-Pack

Our previous vintage sold out faster than expected, so here’s to Aligoté and the 2025 release! With deep roots in Burgundy and a long history at Au Bon Climat, this lesser-known white grape shines with freshness, precision, and quiet complexity. Sourced from Bien Nacido and Orcutt Road and aged in neutral French oak, it offers bright notes of white peach, lemon blossom, apple skin, and clover honey, with crisp acidity and a subtle mineral finish. Specially priced as a 6-pack, so you can make sure you’ve got enough this time!

Regularly $150, SALE $130 + Wine Club Discounts

Single Vineyard Pinot Noir Bundle

The 2023 vintage was exceptional for Pinot Noir, and we’ve brought together three of our favorites in one special collection: Bien Nacido, Sanford & Benedict, and Talley. Sourced from historic vineyards across Santa Barbara and San Luis Obispo Counties, this trio showcases the character, elegance, and diversity of the Central Coast. A perfect addition to any Pinot Noir lover’s collection.

Regularly $185, SALE $170 + Wine Club Discounts

  • One of each: 2023 Pinot Noir Bien Nacido, 2023 Pinot Noir Sanford & Benedict, 2023 Pinot Noir Talley
Nuits-Blanches au Bouge Chardonnay Vertical

A rare opportunity to explore three consecutive vintages of our iconic Nuits-Blanches Chardonnay. First crafted by Jim Clendenen in 1996 to showcase the exceptional quality of Bien Nacido Vineyard, Nuits-Blanches is picked later, sorted more rigorously, and aged longer in barrel than any other Au Bon Climat Chardonnay—resulting in a richer, more structured, oak-driven expression. Experience how the character of each vintage evolves across 2021, 2022, and 2023.

Regularly $150, SALE $130 + Wine Club Discounts

  • One of each: 2021, 2022, 2023 Nuits-Blanches au Bouge Chardonnay

How to add wines to your shipment:

1. Sign into your membership profile–click here

2. Select “Edit Wines” in the upper right corner of your membership profile

3. Choose your desired wines or bundle

4. Click ‘Save Selection’ at the top

5. View total breakdown including shipping discount under ‘TOTAL’

ADD-ON DEADLINE IS september 4th AT 4PM PST

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

Included in this Shipment

2024 Au Bon Climat Chardonnay, Los Alamos

A true piece of Au Bon Climat history, the 2024 Los Alamos Vineyard Chardonnay brings together richness, freshness, and mineral-driven precision. Tropical notes of coconut and pineapple mingle with ripe melon, citrus, and subtle French oak spice, while bright acidity and salinity carry the wine to a long, elegant finish.

2024 Au Bon Climat Chardonnay, Spanish Springs

Our first Chardonnay from Spanish Springs Vineyard, just two miles from the Pacific Ocean, captures the site’s unique balance of ripe fruit, bright acidity, and coastal salinity. Aged for 18 months in French oak, the 2024 vintage is supple and beautifully structured, with notes of orange zest, jasmine tea, lemon meringue, and grapefruit custard. Fresh, precise, and distinctly coastal, this Chardonnay is a natural addition to Au Bon Climat’s collection of vineyard-designated wines.

2025 Au Bon Climat Aligoté

The 2025 Au Bon Climat Aligoté is a rare single-varietal bottling inspired by Burgundy’s historic white grapes. Bright, focused, and mineral-driven, this vintage opens with white peach, lemon blossom, and clover honey, followed by fresh acidity, apple skin, and a crisp, palate-refreshing finish.

2023 Au Bon Climat Pinot Noir Kick On

Kick On Ranch lies in the gentle hills of Los Alamos Valley, where ocean fog, coastal winds, and rare eolian sand soils create ideal conditions for Pinot Noir. The vineyard’s cool-climate influence yields wines with striking freshness and depth, balancing vibrant fruit with savory complexity. Aromas of redcurrant, pomegranate, and blood orange mingle with notes of fennel and lavender, while the palate reveals cranberry, spiced plum, and crushed stone. Expressive and beautifully layered, it captures the singular character of Los Alamos Valley.

2021 Clendenen Family Vineyards Grenache Rancho La Cuna

The Grenache from Rancho La Cuna captures the distinctive character of the Los Alamos Valley, balancing generous fruit with savory complexity, structure, and finesse. Layers of ripe berry, warm spice, and earthy nuance unfold on the palate, making this a beautifully expressive Grenache with both immediate appeal and the structure to age gracefully.

2021 Clendenen Family Vineyards Syrah/Viognier

A wine of intrigue and elegance as eucalyptus, pomegranate, coffee, and ginger culminate in a captivating aromatic experience. With a round structure accented by oak influences, plum sauce and white pepper flavors linger through the finish. Co-fermented Syrah and Viognier grapes, aged in new Hungarian oak puncheons, offer complexity and supple balance, making this wine a true embodiment of Rhône-inspired finesse.

2024 Au Bon Climat Pinot Noir La Encantada

This Pinot Noir captures the cool maritime influence and distinctive diatomaceous soils of the Sta. Rita Hills, balancing dark fruit, savory herbs, green tea, and mineral-driven salinity with vibrant freshness. Aged for 18 months in French oak, it is an elegant yet brooding expression of this distinctive Santa Barbara County vineyard.

Tasting Room Updates + NICOLE IS BACK

Summer has been in full swing at the Tasting Room, and we just wrapped up our August Pop-Up Series. What a fun month it was! We welcomed four amazing local food vendors to our patio, featuring everything from Thai street food and fresh oysters to BBQ and delicious sandwiches. A huge thank you to all of our vendors and to everyone who came out to support these local collaborations. We loved seeing the patio filled with great food, great wine, and great company.

We’re taking a little break from events in September, but don’t worry, the last few months of the year are going to be full of exciting happenings. Club Members, mark your calendars for your next Wine Club Pick-Up Party in November! We’ll be bringing back a favorite with live paella cooking, plenty of wine, and a fun afternoon together. Stay tuned, we’ll share the official date soon!

We also have some wonderful news: our Wine Club Manager, Nicole, is back from maternity leave! We’re so happy to have her back and excited to have her rejoin the team. While Nicole was away, she welcomed her second child, Sigourney Jude, and somehow also found time to add two adorable rescue kittens to the family. After many months of keeping things running, Wiktoria is looking forward to taking a well-deserved vacation and a little time to recharge. 

Thank you all for your support and patience during this busy season, and welcome back, Nicole, we missed you!

VISIT US In the tasting room

Get to Know Our Winemaking Team Part 3: Enrique Rodriguez

Published

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.

Get to Know Our Winemaking Team Part 2: Marc Piro

Published

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

Published

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.

Jim Adelman Says Adieu to Au Bon Climat

Published

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

Celebrate a Special Evening: Winemaker Dinner with Jim Adelman

Published
Winemaker: Jim Adelman

Mark your calendars for a one-of-a-kind evening! On Wednesday, March 13th, we’re excited to host an exclusive Winemaker Dinner at the renowned Bouchon Santa Barbara. As the original “Santa Barbara Wine Country” restaurant, Bouchon is known for its commitment to sourcing the freshest, most local ingredients, providing the perfect backdrop for a memorable culinary experience.

This special event, offered exclusively to our Wine Club members, will feature Jim Adelman. Together, we will celebrate our signature blue label wines and the 20th anniversary of Jim Clendenen’s favorite vintage – the exceptional 2005. That’s right – we’ll be pouring wines from this remarkable year for an unforgettable evening.

It’s been some time since we’ve hosted a dinner, and we’re thrilled to share this special occasion with you. Prepare for an intimate gathering of great food, exquisite wines, and wonderful company. Stay tuned – full details and your official invitation will be arriving in your mailboxes soon!

Focus on Enrique, Winemaker and Cellar Master

Published
A photo of Au Bon Climat's cellarmaster, Enrique smiling as he stands in front of wooden wine barrels.

At Au Bon Climat, the legacy of long-term employees has been a blessing, ensuring continuity in both the winemaking crew and the wine style, even after the passing of Jim. Among these dedicated individuals, none has served the winery longer than Enrique Rodriguez, whose tenure spans an impressive 38 years, beginning when he was just 16.

As cellar master, Enrique plays a vital role in the winemaking process, overseeing the care and maintenance of the wines from harvest to bottling. His responsibilities include managing the racking, blending, and preparation of the wines, ensuring they meet the high standards set by Au Bon Climat.

Enrique, whose first job evolved into a lifelong career is a testament to his dedication and passion. Hailing from Mexico with little exposure to wine, he honed his craft under the guidance of Jim Clendenen and Jim Adelman, mastering the intricacies of winemaking over time. With each approaching harvest, Enrique faces the anticipation and challenge of producing world-class wines, knowing that each year brings its own set of variables.

Fortunately, Enrique has witnessed a consistent improvement in winemaking quality, thanks to the expertise of the staff and the incorporation of new equipment. However, it’s not just his winemaking skills that have earned Enrique acclaim; he is equally renowned for his prowess in the kitchen.

Enrique continues the tradition started by Jim Clendenen of preparing a daily staff lunch, showcasing his culinary talents to the delight of all who taste his creations. From chefs to world-famous winemakers and esteemed customers from around the globe, Enrique’s meals have left a lasting impression. In fact, after visiting the winery, the top question our Australian importer is asked is what the lunch was prepared by Enrique.

His culinary mastery has prompted many to urge Enrique to compile his recipes into a cookbook—a testament to the profound impact he has made, both within Au Bon Climat and beyond.