Au Bon Climat Sanford and Benedict Chardonnay 2008
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The 2008 harvest was typical, we would generally pick Chardonnay from Sanford andBenedict Vineyards towards the end of September. After hand-picking, whole clusterpressing and complete primary and malo-lactic fermentation in the barrel, which are 50%new French, the wine was aged sur-lee for 12 months in these same barrels. The finalproduct is a wine of balance and restraint with underlying power. You can smell andtaste the flinty soil. After bottle aging for a year the limey, lemony flavors and aromas arestarting to become more apparent.
This is a wine that is great today, try it with lighter fare. The wine will easily age for 10years. In the future pair this wine stone crab, or any shell fish.
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In 1982, Jim Clendenen decided, along with Adam Tolmach, to start a winery dedicated to Burgundian varietals in leased quarters. Adam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50,000 cases annually.
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, along with Sanford & Benedict Vineyard in Sta. Rita Hills, Los Alamos Vineyard (Santa Barbara County), and San Luis Obispo County's Talley Vineyard.
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 Au Bon Climat wines, Jim also established another brand, Clendenen Family Vineyards. This project of passion allows him to make artisan, small lots of distinctive wines from a wider spectrum of varieties in styles conducive to small lots. He has received high acclaim for Italian varietals particularly his Nebbiolo that has a five year aging regimen in barrel.