# Au Bon Climat Santa Barbara County Pinot Noir (2021)

- **Producer:** Au Bon Climat
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** plum, strawberry, raspberry, cherry, melon, liquorice, cloves, smoke, cedar, mushroom, forest floor

## About this wine

Established in 1982 by the legendary Jim Clendenen, often called the Wild Boy of Santa Barbara, Au Bon Climat is a pioneering estate in California. Clendenen prioritized Burgundian elegance, vibrant acidity, and moderate alcohol over heavy, over-extracted styles. The Santa Barbara County Pinot Noir is the winery's signature regional bottling, blending fruit from prestigious single vineyards including Bien Nacido and Le Bon Climat. The 2021 vintage reflects a cool growing season that permitted long, even ripening.

## Interesting facts

- Founder Jim Clendenen was nicknamed the 'Wild Boy of Santa Barbara' for his eccentric personality and unyielding commitment to Burgundian style.
- Au Bon Climat translates from French to 'In the Good Climate', reflecting the cool maritime climate of Santa Barbara County.
- This regional cuvée incorporates fruit from iconic single vineyards such as Bien Nacido and Le Bon Climat.

## Food pairing

The high natural acidity and subtle, fine-grained tannins make this Pinot Noir exceptionally food-friendly. It cuts cleanly through moderately rich meats like duck, pork, and salmon without overwhelming them, while its delicate earthy character pairs naturally with mushrooms and herbs.

## Wine making process

The grapes were hand-harvested in September 2021 across five premier vineyard sites in Santa Barbara County. Vinification followed traditional Burgundian methods, fermenting in open-top fermenters with twice-daily manual punch-downs for gentle extraction. The wine matured for 10 months in François Frères French oak barrels, with approximately 10% new oak and the remainder neutral wood, before bottling.