Deep ruby color; blackberry jam, plum, red and black cherry, blueberry, redcurrant, vanilla, cinnamon, cedar, leather on the nose and palate.
Dry; polished tannins balanced by nice acidity. Medium-plus to full body. Smooth, well integrated blend of 45% cabernet sauvignon, 18% petite verdot, 17% petite syrah, 11% merlot, 8% cabernet franc. Each varietal aged separately in 100% French oak for around 18 months, then blended. Jim McCabe is the winemaker. Bernardus owns 210 acres in the Cachagua region of the upper Carmel Valley with 36 acres under vine planted in 1990 in the five varieties used in this blend, led by 25 acres of cabernet sauvignon. The Marinus Vineyard is 13 miles east of the Pacific Ocean at an elevation of 1,200 feet. 14.1% ABV
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. Stephan van der Wallen, the youngest brother of Robert, is the CEO of Barnardus Wine.
Bernardus Signature Marinus Carmel Valley Red Wine, Monterey County 2018 delivers top-shelf excellence at an affordable Carmel Valley price. Pleasing mix of red and black fruit delivers velvety mouthfeel, some complexity, and a nicely prolonged finish. After eight years, just entering its prime drinking window; 2018 is considered an excellent vintage in Monterey County. I did not need to decant, but earlier in its evolution, decanting was recommended. Your call. This is Bernardus’s flagship Bordeaux-style red. $60-70
Pairing—Grilled, roasted beef; ribeye, filet mignon, New York strip; lamb chops; duck breast (seared duck à l’orange). Herb, tomato-based dishes, osso buco, beef daube. Venison, wild boar in game ragù. Sautéed, roasted mushrooms. Void delicate fish, poultry, sweet glazes or sugary barbecue sauces. Cheese—Aged gouda (2-3 years), aged manchego (12-18 months), aged cheddar, aged gruyère, beaufort, appenzeller. Aged pecorino (pecorino Romano or Sardo 12-plus months. Avoid soft, bloomy cheeses, brie, camembert; very salty young blue cheeses, sharp cheddar.
