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酒莊名Au
Bon Climat 意旨在日照充足好的葡萄園之意，1982 年在加州 Santa Barbara 起家，莊主Jim Clendenen 號稱加州葡萄酒奇葩，曾獲Food & Wine 雜誌以及Wein
Gourmet的年度最佳釀酒師。拜Henri Jayer 為師釀酒方式受到絕大影響，其酒結合了布根地纖細及加州濃郁的完美風格，與號稱“加州的Romanée
Conti ”的 Calera並列可與布根地相比的加州葡萄酒莊。
釀造過程絕不添加多餘程序，基本上不使用培養酵母及補糖或補酸，遵從古典手法在開放式酒桶中利用野生酵母發酵，以布根地葡萄酒為標準 釀酒哲學是“釀造保有生長風土的特徵且可透過餐點享受之令人百飲不膩的葡萄酒Au Bon Climat成為了代表美國的酒莊之一。
草莓，覆盆莓的香氣豐郁，接著是八角，豆蔻等暖香料氣息，年輕時綻放活力和厚實的結構，陳年後深沉的複雜度增加，一般來說都需要陳年7 - 8年以上。如同酒廠其他酒款，此酒搭餐也毫無問題，較年輕的年份，可與羊排，風乾火腿搭配，老一點的年份可與鮭魚或紅醬燉煮的義大利麵搭配，而也可以試著與香料豐沛的印度料理或各種口味的三明治做搭配，此酒搭配度極高，不妨試試各種搭配的可能性。
TASTING NOTES
A classic Santa Maria Valley Pinot Noir, it is a wine of great aromatics and character showing black cherry/cranberry fruit, rose petal, earth and spice. Balance is the key to this wine. A balance of oak and fruit, a balance of tannin and acid, and a balance of elegance and intensity.
WINEMAKER NOTES
The fruit is from two wonderful vineyards in the Santa Maria Valley AVA, with the majority from the hillsides of Bien Nacido Vineyard backed by our estate Le Bon Climat Vineyard. As with all our Pinot Noirs, we are “hands-on”. The grapes were fermented in 5 ton open-top fermenters and punched down once or twice a day. These punch downs breakup the cap of skins that rises to the surface and incorparates it back into the juice so that the fermentation process extracts the best part of the Pinot grapes. The wine is pressed to complete dryness, goes to barrel with moderate lees, and is aged in 50% new François Frères French oak barrels. In the spring, the wine was carefully racked and then aged another 20 months (24 months total). It was lightly fined then bottled unfiltered.
WE: 93
Vinous: 90
