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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2011 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 17 notes) - hiding notes with no text | | | Tasted by srh on 7/28/2018: Winebar [4 Whites, 6 Reds, & 5 *shared* Reds] from 07/27/18 (Vintage Wines Ltd., San Diego, CA): Storage conditions unclear
Grapes from Bien Nacido Vyd, Knox Alexander being the name of Jim Clendenen's son
N: Very slightly clsd; Animal notes, poss some oxidation (which seems to increase with swirling?) Intensity lurking?
P: Med body; RNDISH entry with nice, almost swtish frt met by some mid-P pucker with a touch of astringency. The LONG, initially tangy/swt finish, fiarly abruptly morphs into a dulling bitterness to the swtish tinged few remaining very, VERY fine tannins. On the decline, I'd guess. Drink NOW & over the next 6-9 mos before it's completely gone. 13.5% ABV; My VG, poss VG+ for those who gravitate towards maturity in their wines. 91 pts Tanzer & 86 RJonWine. (911 views) | | | Tasted by JSPuskar on 10/7/2014 & rated 85 points: I opened this and drank it over 4 days. It was quite satisfying - sour cherry, light spice, decent finish. (1593 views) | | | Tasted by bigwineguy420 on 2/10/2011 & rated 91 points: @Terroir TriBeCa La Paulee pre-party I assume this was brought direct from the winery as Jim Clendenon was in attendance and I heard this was a wine that was tasted at the event Thursday. Perfect condition. Opaque red in color. Deep, rich scents of spice, cola, sous-bois on the nose. On the palate, intense and round red cherry fruit, spice, and a lingering finish. This bottle actually tasted young and could probably go a couple of more years at least. It was great to try this as I also had it at the winery in partially-fermented juice form in October of 2002! (2805 views) | | | Tasted by bwillia on 11/12/2010 & rated 89 points: This is a nice resolved place right now. This producers Pinots are never over the top and this is no exception. Very Burgundian. The nose is subtle but floral and pleasant. The palate has strawberry and cherry astride earth and bright acidity. (3082 views) | | | Tasted by bmwcarl on 9/7/2010: Not bad but a little too bright with too much tart fruit. It had settled down a bit the second night. (2991 views) | | | Tasted by tcarter on 4/11/2010 & rated 90 points: Still very good, but definitely on the cusp on turning. Drink immediately if you have. Needed about 30 minutes to open up. (2755 views) | | | Tasted by ed-d on 12/31/2009 & rated 89 points: New Year's Eve - Nice & fruity but clamps down on the finish. Needs food. (2002 views) | | | Tasted by MarkLA on 8/3/2009: Not a fan in general of 2002 SB wines, but this one was pretty nice & developed in about an hour of being opened. More accessible than the '99 & '01 Knoxes (but perhaps lacking the depth of those two vintages). Drink now-2012. (1719 views) | | | Tasted by curtiy on 7/21/2009 & rated 90 points: after letting it stand for 2 hours, still drinking well. Strawberry and dark cherry, with some spice box too. very nice mouthfeel, still some life to this one. (1678 views) | | | Tasted by smithsi on 5/25/2009 flawed bottle: Corked, what a disappointment... (1748 views) | | | Tasted by jctaylor on 9/15/2008 & rated 88 points: It definitely doesn't have the sweet red fruit anymore. It has moved to tart cherries and cranberries with a good portion of earth and oak. Liked it better young. (1755 views) | | | Tasted by vanpe003 on 7/28/2007 flawed bottle: Damn! Lightly corked, but enough to be distracting. (1873 views) | | | Tasted by tmay on 11/30/2006 & rated 91 points: red berry, spice and a little earthy. Well integrated with a good finish. (2118 views) | | | Tasted by jctaylor on 12/5/2005 & rated 94 points: Wow, is this a great bottle. Had it with grilled lamb chop and it was amazing. A dark, full pinot that was very smooth with red fruit and an earthy complexity. The mouthfeel was super rich. This is no lightweight pinot and neither is the bottle! (2683 views) | | | Tasted by rjonwine@gmail.com on 3/23/2004 & rated 86 points: Nice strawberry, white chocolate nose; ripe strawberry, sous bois and barbecue sauce palate; medium finish 86+ pts. (field blend 50% Dijon clones, 50% heritage clones) (1337 views) |
| By Allen Meadows
Burghound, 3rd Quarter, 2005, Issue #19
(Au Bon Climat Pinot Noir Knox Alexander Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/Feburary 2005, IWC Issue #118
(Au Bon Climat Pinot Noir Knox-Alexander Santa Maria Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/23/2004)
(Au Bon Climat Pinot Noir Knox Alexander) Nice strawberry, white chocolate nose; ripe strawberry, sous bois and barbecue sauce palate; medium finish 86+ pts. (field blend 50% Dijon clones, 50% heritage clones) 86 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Au Bon Climat Producer Website
(Producer Location - Los Olivios, CA)
Founded in 1982, Au Bon Climat (which means "a well-exposed vineyard") produces internationally-recognized Pinot Noir, Chardonnay, and Pinot Blanc wine from grapes grown in California's Santa Barbara County. The Au Bon Climat winery is located on the world-famous Bien Nacido Vineyard, and is owned by winemaker Jim Clendenen. Au Bon Climat was listed on Robert Parker's Best Wineries of the World in both 1989 and 1990, while Jim Clendenen has been named Winemaker of the Year in 1992 by the Los Angeles Times, and Winemaker of the Year in 2001 by Food and Wine Magazine. The winery is not open to the public for either tours or tastings. Members of our wine club and mailing list are invited to our Spring and Fall Open Houses.
The winemaker, Jim Clenenden: Jim Clendenen graduated from the University of California, Santa Barbara, with High Honors in Pre-Law in 1976. It was during his "junior year abroad" in 1974, while turning 21 in France, that he discovered life beyond tacos. After graduation, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school. Beginning with the 1978 harvest, Jim Clendenen was assistant winemaker at Zaca Mesa Winery for three vintages, a valued training experience. In 1981 his vision broadened with three harvests in one year as Jim worked crush and directed the harvest at wineries in Australia and France. Three harvests in one year confirmed his masochistic tendencies. In 1982, Clendenen decided, along with now ex-partner Adam Tolmach, to start his own winery in leased quarters. Au Bon Climat (which means "a well exposed vineyard") has grown over its history to over 30,000 cases through careful re-investment from its own production. The winery has cultivated an international reputation for its Pinot Noir, Chardonnay, Pinot Blanc and Pinot Gris. Jim Clendenen, the “Mind Behind” Au Bon Climat, is recognized worldwide for his classically-styled wines (in addition to his Burgundian-focused ABC wines, Jim is also highly regarded for his Italian and other French varietals). In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Dan Berger of the Los Angeles Times named Clendenen the "Los Angeles Time Winemaker of the Year" in 1992; Food & Wine Magazine named him "Winemaker of the Year" in 2001. Germany's leading wine magazine, Wein Gourmet, in 2004 named Clendenen “Winemaker of the World;” and in 2007, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”
The vineyards: Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings at the legendary Bien Nacido Vineyard – both in Santa Maria Valley, Sanford & Benedict Vineyard in Sta. Rita Hills, Los Alamos Vineyard (Santa Barbara County), and San Luis Obispo County's Talley Vineyard.
Bien Nacido Vineyard: The fabled Bien Nacido Vineyard is the primary vineyard source for Au Bon Climat wines. Located at the northern end of California's Santa Barbara County, the Bien Nacido vineyard produces internationally renowned Pinot Noir and Chardonnay wines from more than 40 different producers. Bien Nacido is made up of over 900 acres of vines, nestled in a canyon twenty miles inland from the Pacific Ocean. Though the ocean can be viewed only from the hills surrounding the vineyards, the influence of the sea is felt in the cool temperatures of the Santa Maria AVA. Warm days and cool nights combine with soils composed of gravel and calciferous clay to produce wines with a unique and much sought-after character.
Le Bon Climat: In 1998 Jim Clendenen purchased 100 acres in Sisquoc along the south side of the Sisquoc River and directly across the Santa Maria Valley from Bien Nacido (and the same distance from the Pacific Ocean). It was comprehensively planted, with drainage installed in the soil, Riparia Gloire rootstock to reduce vigor, drip irrigation, and 1600 vines per acre of carefully selected plant material. The vineyard is situated primarily on hill tops (an additional 11 acres were planted in 2006 & 2007 along the valley floor), with Pinot Noir, Chardonnay, and Viognier as the original plantings. Le Bon Climat is farmed organically and has been certified organic since 2003.
Le Bon Climat is on southern border of the Santa Maria Valley AVA, overlooking the Santa Maria River. The cool Pacific Ocean air runs right up the Valley to Le Bon Climat. Most days the breeze from the ocean is evident before noon. The day time highs seldom get above 85⁰F and most days the highs are around the mid-seventies. Le Bon Climat was planted in 1997 with low vigor rootstock in poor soil. This combination of factors destined this vineyard to be slow growing and low yielding. Growing and ripening top notch Pinot requires keeping the tons per acre within balance. The soil, clone and rootstock combination at Le Bon Climat produces two tons per acre average, which is small. The yields are poor, but the quality is sublime. Most of the vineyard is planted with clone 667 Pinot Noir, with some 777, 115, 2A and even a little Mt. Eden clone.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Maria Valley Santa Maria Valley Wine Country Association | Santa Maria Valley Wine Trail |
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