* 酒莊被 Robert Parker 評為世界最好的酒莊之一
* OZ Clark 選為世界50大前衛酒廠之一
* 洛杉磯時報年度風雲釀酒師
* Food & Wine 雜誌年度最佳釀酒師
* Wein Gourmet年度最佳釀酒師
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。
藍標系列 諾克斯山 黑皮紅酒
活潑且集中度良好的櫻桃、紅莓、紅加侖風味,伴隨許多的森林、木質系,甚至是皮革氣息。緊緻、結實的結構,從不令人失望的佳釀。
TASTING NOTES
The Pinots of Santa Maria Valley appellation are known for their fragrant, spicy, ethereal bouquet. This wine does not disappoint. Aromas of Bing cherry, cranberry, red currant, rose hip and dark chocolate are apparent with an intriguing scent of underbrush buried deeper in the wine. Flavors constantly evolve starting with raspberries and moving to dark cocoa. In the backgroound is french oak vanillin and balanced tannins. It is very focused on the palate, in a tight, racy style.
WINEMAKER NOTES
THE GRAPES FROM BOTH BIEN NACIDO AND LE BON CLIMAT WERE HARVESTED IN THE EARLY MORNING AND VINEYARD SORTED. ONCE DESTEMMED, THE MUST WAS FERMENTED IN OPEN TOP 5 TON FERMENTERS AND PUNCHED DOWN TWICE DAILY TO EXTRACT ALL THE “GOOD STUFF” FROM THE GRAPES. AFTER FERMENTATION FINISHED, THE MUST WAS PRESSED AND PUMPED INTO 100% NEW FRANÇOIS FRÈRES FRENCH OAK BARRELS. THE WINE WAS KEPT IN THESE BARRELS FOR 22 MONTHS, EXCEPT FOR A GENTLE RACKING AFTER ONE YEAR. THE BEST LOTS WERE BLENDED THEN BOTTLED WITHOUT FILTRATION. THE CLARITY AND COLOR OF THIS WINE ARE BEAUTIFUL.
Vinous: 93JD: 92
WE: 91
