Our Marinus vineyard in upper Carmel Valley is planted with the five traditional Bordeaux varietals. The vineyard is divided into small blocks according to soil type and exposure. Each block has its own terroir and is farmed and hand harvested individually in order to ensure its perfect expression.
The 2006 vintage enjoyed mild weather, and small yields in the vineyard. We picked each block at the peak of ripeness under sunny skies during the first two weeks of November.
At Bernardus we follow traditional Bordeaux vinification methods. All grapes are de-stemmed and fermented in small fermenters. Each one is pumped over by hand twice a day throughout its fourteen day maceration. They are then pressed individually after a tasting evaluation for tannin extraction and lodged in small Bordeaux cooperage for ageing. The wines are kept in their individual lots until a few months before bottling, when the final blend is made.
In the glass, our 2006 Marinus exhibits a beautiful deep crimson color. Aromas express spicy red fruits accented by notes of dried herbs and subtle toasted oak. The flavors of black cherry and spice provide a delicious drinking experience even in its youth, though this vintage will age gracefully for several years to come.
The final blend is:
Cabernet Sauvignon 65%
Cabernet Franc 5%
Petite Verdot 5%
Cooperage: 100% French, 50% new
Coopers: Vicard, Sylvain, Bernard, Bordelaise
Case Production: 6834 cases – 750 mls. (6-packs)