Pale gold color; lime, grapefruit, pineapple, guava, blue agave, saline-minerality, subtle musqué odor (instead of NZ’s pungent pyrazines-grassiness) on the nose and palate.
Dry; no appreciable tannins; crisp, vibrant acidity. Medium body. Grapes from a Griva Vineyard block specifically planted for Bernardu, featuring sauvignon musqué clone. Grapes hand-harvested in multiple pickings to create a diverse blend of flavors and acidity. Fermented in stainless steel, finish in neutral French uprights. 12.8% ABV
The Franscioni and Griva family farmed the Central Coast beginning in 1868 and purchased what currently is the F&G Vineyard, LLC in 1905. Originally used for grain and dairy, it later transitioned to field crops and vegetables. The first vineyard block was planted in 1998, with additional blocks added almost yearly. Many of the blocks, including the one that provided grapes for this effort, were planted specifically for Bernardus. The blocks are Arroyo Seco Loam, containing more sand, gravel, and large stones compared to elsewhere in the AVA. The proximity to the Pacific adds notes of salty minerality.
Bernardus (Ben) Pon founded the winery in 1989. In 1947, the Pon family was the first to import VW Bugs into the United States—and the first to import Porsche into the Netherlands in 1949. Ben even joined the Porsche Factory Racing team in the early 1960s. Ben selected the Carmel Valley when he moved from cars into winemaking. The website notes: “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.”
Some 20 years ago, Ben Pon opened the first tasting room in Carmel Valley Village, converting the former Bank of America building into a venue for sipping and learning. Today, the Village is home to more than 20 tasting rooms. The Bernardus Tasting Room offers wines for tasting and purchase, and has a beautiful and sunny outdoor patio, a private room suitable for wine dinners, and a comfortable lounge.
Ben Pon passed in 2019. Bernardus Winery continues with Ben’s business partner and now owner, Robert van der Wallen, at the helm. A fellow Dutchman and champion of quality, Robert understood Ben’s vision and the importance to keep producing wines with the same passion. Robert built Bernardus Golf (www.bernardusgolf.com) that encompasses the same philosophy as Ben, with innovation and quality at the forefront.
Bernardus Sauvignon Blanc, Monterey County, Arroyo Seco, Griva Vineyard 2024 delivers a clean, crisp, brisk serving of citrus, minerality, and notes of tropical fruits in an appealing package that is focused and relies on minerality and fruit and avoids the grassy pyrazine-focus of New Zealand efforts. This is rounder, smoother, refreshing. The other side of sauv blanc. $23-28
Pairing—Seafood; oysters, shrimp cocktail, crudo/cevishe, Dungeness crab, grilled or cashew-crusted halibut, cod, sole with lemon and herbs. Herb-roasted chicken, lemon-thyme chicken breasts; light pork tenderloin with herb sauce or mild mustard (avoid heavy cream). Arugula or fennel-based salads with citrus vinaigrette; mixed greens with goat cheese or feta. Cheese—Fresh chèvre (plain or herbed); crottin-style goat cheese; feta (sheep’s milk or mixed milk)—especially on a salad. Young gouda or fontina; mild gruyère or swiss. Avoid very aged, blue cheese, salty cheese; parmigiano-reggiano, aged cheddar, roquefort, gorgonzola.
