Ingrid’s Vineyard is planted directly in front of Bernardus Lodge in the beautiful Carmel Valley. The vineyard is split into two equal parts. 3 ½ acres are planted to Chardonnay with Dijon clones 76 and 95, while the other 3 ½ acres are planted to a variety of Pinot Noir clones. This site has proven to be superb for these cool climate varietals with its sunny, but cool location and its deep, well-drained soils.
2011 was a typical excellent growing season on the Central Coast, with mild, sunny weather throughout the growing season, along with low yields. Our Vineyard Manager, Matt Shea, insures meticulous vineyard management which provides us with excellent quality fruit.
At Bernardus, we ferment and age our Chardonnays in the Burgundian tradition. The grapes are hand picked and sorted before being very gently whole-cluster pressed to insure the finest quality. We then transfer the juice to small French barrels for fermentation. Each barrel is hand stirred every two weeks to enhance richness and complexity. All Chardonnay goes through a complete malo-lactic fermentation before final blending and bottling.
Our 2011 displays a complex aroma of baked apple and pear along with notes of spice and toasty oak. The flavors are typical of cool weather Chardonnays with flavors of spicy peach, apple and pear supported by crisp acidity, promising excellent ageing potential.
Coopers: 100% French oak barrels: Sirugue, Damy, Billon and Dargaud & Jaegle.
Picking dates: October 16th, 2011.
Case Production: 449 cs. (750 mls.)