Bernardus
The focus of Bernardus is to create wines that flatter the palate and stimulate the imagination. Founder Ben Pon appreciated wine as an art - a form of art that transcends the ordinary. His dream with Bernardus was to make a red wine equal to the finest from Bordeaux. The story of Bernardus Winery dates back to the 1970’s when Ben Pon used to come from his home in Holland to visit the Carmel Valley area and taste its wines. He admired the wines that the few wineries in existence then produced, believing that they signified the American version of great European wines.
Widely traveled and endowed with impeccable taste, Founder Bernardus (Ben) Pon could have chosen anywhere in the world to establish his namesake Bernardus Winery, with the intention of cultivating premier class wines. He selected Carmel Valley, California with its west-facing orientation, hot days and chilly nights, and stunning beauty, confident his vineyards there could produce wines to rival the greatest on the globe. More than a quarter-century later, he accomplished that with a powerhouse portfolio of single-vineyard-designated Pinot Noir, Chardonnay and Sauvignon Blanc.
The Bernardus winery planted Ingrid’s Vineyard in 1999 at the same time Bernardus Lodge was being built. The vineyard was to be both a source of high-quality grapes for the winery and also a beautiful entry way to the Lodge. It was originally planted to one acre of Pinot Noir and six acres of Chardonnay; however, in 2006 the acreage was changed to 3.5 acres of Pinot Noir and 3.5 acres of Chardonnay.
The vineyards proximity to the Pacific Ocean makes it an ideal location for Burgundian grapes such as Pinot Noir and Chardonnay. Early morning fog gives way to mild sunny afternoons. Average summertime temperatures are 70 Fahrenheit by day and 55 Fahrenheit by night - this low diurnal temperature swing combined with a long growing season is perfect for maturing these varietals.
Grapes for Bernardus wines are hand-picked, whether from the estate vineyards or from the vines in partner vineyards, during multiple passes throughout the harvest season, in order to capture the balance of sugars and tannins that yield superlative wines. Harvest spans a wide timeframe, considering the vineyards’ climate differences, beginning in late August or early September and running through Thanksgiving.
