After more than two decades of crafting cool-climate Pinot Noirs from his outpost in Santa Maria, it's safe to say Au Bon Climat's Jim Clendenen knows what he's doing (look to his recent cover story in the New York Times). Eschewing winemaking wizardry in favor of site specificity, Clendenen lets his grapes do the talking. We use his Santa Barbara County cuvee as a quaffable Pinot: 101 for our staff. Flowers, cherries, and clove can all be found in its enticing bouquet, while the flavors are pure red berry fruit bound in a silken texture that finishes with verve. This is fabulous on its own with a slight chill, but it truly shines with savory foods such as spring vegetable pastas, frisée salads, roast chicken, or seared duck breasts.
JGS

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