Blog Post: Redbird Signature Wine

Redbird Signature Wine

Chef Neal Fraser always envisioned having a signature wine custom-made for Redbird to pair with his globally-inspired menu.

Enter Jim Clendenen of Au Bon Climat, a well-respected winemaker in the Santa Barbara region and a dear friend of Chef Neal. Jim, having taught many winemakers in the area, collaborated with one of his former mentee’s Bob Lindquist of Qupe, known for his Pinot Noir. Together, with Redbird’s Wine Director, they helped create the Redbird Signature Red Wine.

Searching for a crowd-pleasing and palatable wine that would pair perfectly with Chef Neal’s Modern American cuisine, the team tasted their way through multiple different barrel samples of Pinot Noir. Eventually, Jim and Bob chose to use grapes from two lots in Bien Nacido and one lot from Los Olivos. The combination blends acidic, floral, and bold flavors to create a well-rounded Pinot Noir.

The end result was a light, beautiful, and bright Pinot Noir with notes of strawberries and cream. The Redbird Signature Red pairs perfectly with Chef Neal’s Grilled Octopus, BBQ Tofu and Liberty Farm Duck.

For the Redbird Signature White Wine, the team wanted something unique. During a tasting with Joshua Klapper, a winemaker in Santa Barbara and Paso Robles, they fell in love with an 80% Chenin Blanc and a 20% Sauvignon Blanc. The team decided on the spot that he needed that white blend to be the Redbird Signature White Wine.

In addition to bottling custom red and white wines, Redbird | Vibiana also has a custom sparkling wine: a cava from Naveran, a producer in Spain that has harvested cava since 1901. Redbird | Vibiana’s cava is fresh and elegant, versatile and approachable. It lends itself well to everything from mimosas at brunch to wedding toasts.

Three bottles of wine in dining room with redbird labels

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