Bernardus Winery
 

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Video: Bernardus Winery
A Brief History

Owner Ben Pon appreciates wine as an art - a form of art that transcends the ordinary. His dream with Bernardus is to make a red wine equal to the finest from Bordeaux. To achieve this purpose, Ben, a Dutchman who could have planted vineyards anywhere in the world, has chosen the Carmel Valley for his estate vineyards and winery. Since the early 1970's, there has been a growing awareness of the outstanding potential for Bordeaux varieties from this new viticultural appellation. The Bernardus estate vineyards of Marinus and Featherbow Ranch are located in the Cachagua region of the Carmel Valley. We have been told that Cachagua is the Spanish word Native Americans used for deep or hidden water. It has been said that Native Americans believed that all things in nature were sacred and interrelated. Their respect for balance in nature is carried on in the vineyards of Bernardus. More than 300 live oaks have been preserved to thrive among carefully planted vines.

Of the 220 acres, 50 acres have been planted to vineyards of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Sauvignon Blanc. Bernardus ventures forth as the fifth winery to establish vineyards in this sacred valley. While growing Bordeaux-style varieties in our estate vineyards, at Bernardus we are committed to cultivating Chardonnay in cool coastal climates, specifically the Monterey County growing region. Grapes from other superior coastal appellations in California are used to add nuances to the Bernardus blend. The vineyard components are then complemented by many different yeasts and oaks during the winemaking procedure.

Winemaker Dean DeKorth integrates his experience working with the methods and practices of Bernardus winemaking with his own personal intuition and technical expertise. Dean DeKorth, an American, is a French winemaker—all of his early impressions about wine came from his education and apprenticeship in France. A very important part of Dean’s Burgundian training was focused on distinguishing aromas and flavor qualities, as well as textural elements in the wine. With this old-world sense of taste, Dean seeks to make wines that flatter the palate. A viticulturalist, enologist, scholar, craftsman, and artist, Dean DeKorth brings to his winemaking a time-honored knowledge of wine and an endless passion –­ a passion labeled Bernardus.

At Bernardus the textural element-"the mouth feel'-is the most important expression of wine.

At a time when there is an increasing conversion of established French wine estates from seasoned wooden tanks to rows of stainless steel, Bernardus Winery was constructed to create traditional wines. Wines are aged in oak tanks and barrels specially crafted for Bernardus in the French region of Bordeaux and Burgundy. Oak is purchased from many coopers in France to allow for blending of different flavors, or "the spice rack approach".

It is the goal of Ben Pon to create wines from the promising viticultural region of Carmel Valley that will rival in style and quality the finest traditional wines. With an unequaled commitment and the resources and talent to support this commitment, Bernardus is embarking upon the next frontier in American winemaking.

 
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