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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。
TASTING NOTES
Lots of ripe berry fruits, new leather, dried herbs, and some earthy nuances in this chiseled, focused Pinot Noir. Medium- to full-bodied with lots of structure and length, this is a terrific, complex, savory Pinot Noir that will unquestionably keep for over a decade.
WINEMAKER NOTES
With a mantle of hard, siliceous chert-gravel covering deep, well-drained soils, combined with the cool climate (Region 1), this vineyard is a perfect medium for quality Pinot and Chardonnay. We selected grapes from one of the “old vine, own rooted” sections at Sanford and Benedict. After careful hand picking in the early morning hours, the grapes arrived at the winery nice and cold. A cold, extended soak and slower, extended fermentation assisted in the gradual extraction of additional aromas and flavors as the alcohol content slowly rises. About 50% was whole cluster fermented. After the grapes reached dryness, the grapes were pressed, and the wine was put in French oak François Frères barrels, 50% new. The wine was gently racked in the late spring and was returned to barrel for a total of 20 months. No fining or filtration was necessary.
WA: 94 Drink Date: 2021 - 2028
JD: 93
