2003 Bernardus Marinus, Carmel Valley.
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This blend is a deep blood red color with a ruby edge and excellent clarity. To the nose, the wine offers medium intensity blackcurrant aromas and light coffee and graphite aromas which blossom with time and air. Notes of tobacco pouch and cedar as well as hints of black olive are woven into the composition. In the mouth, light blackcurrant and cherry are accented by notes of sweet oak. Upper medium bodied, with a sleek and satiny texture from tea-like tannins, this wine has a juicy mouthfeel. A medium length of cherry and blackcurrant ends dry. |
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14.1% Alcohol $40.00 Retail (from winery); 8,969 cases produced |
Sleek, juicy and well integrated, this blend is clean and elegant with a good rhythm. It offers more sophistication and grace than a fruit bomb. Accessible now, it can be enjoyed with any red, brawny meats (including a good cheeseburger - without bacon or onion rings) as well as pizza over the next 4 or 5 years. Decanting allows for increased expression of character. BOTTOM LINE: Good, with appealing characteristics. Recommended. |
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Production | Grapes | Producer | Vineyard | Vintage
Production Detail: Made from all estate fruit: 73.3% Cabernet sauvignon, 19.6% Merlot, 3.6% Cabernet franc and 1.9% Petit Verdot and 1.6% Malbec. The fruit is destemmed prior to fermentation. Pump-overs during a 10 to 14 day maceration are done twice daily. Each tank is pressed off separately and on its own and the wines complete malolactic fermentation before being raked into smaller barrels (100% French, 50% new) where they spend 16 months.
Often called the "King of wines" and one of the 'big five' of Bordeaux reds, Cabernet sauvignon is the most widely planted among the five and, with over 40,000 acres planted in the state, it is the most successful red wine in California. With its reputation for longevity and aging, California winemakers began to take example from their Bordeaux counterparts and blend it with other varietals. Soon, the Meritage Association was formed to foster this movement. It usually usually shows black currant, blackberry and black cherry flavors backed by cedar characteristics. (read more)
Merlot has a flavor profile similar to Cabernet Sauvignon, with less distinctive and slightly more herbaceous aromas and flavors. Because of its lower tannins and more forward fruit, it is more approachable than Cabernet Sauvignon. It is beloved by many for its approachability and is a dominant part of California and Bordeaux-style red wines. (read more)
Cabernet franc, along with Sauvignon blanc, is the “parent” of Cabernet sauvignon. It is one of the five main grapes used for making red Bordeaux wines. Although it tends to display more fruit and less tannins than Cabernet sauvignon, it may become more herbal depending on vineyard management practices. It is much more often used as part of a blend – most traditionally in Bordeaux or Meritage blends as well as unconventional blends with Rhône varieties, Cal-Itals and Super Tuscans. Cabernet franc displays raspberry, cherry, plum, strawberry, floral notes of violet and sometimes spice. With bottle aging, it takes on aromas of cedar, olive, cigar box, musk, mushroom, earth and leather. Read more.
Petit Verdot is a lesser known member of Bordeaux’s five noble black varieties. It has long been used as a supportive player in Bordeaux and Meritage red blends. Petit verdot’s contribution to red blends is its tannin structure. It typically constitutes anywhere from 1% to 5% of a blend, although on occasion, it can make for up to 10%. On its own, it is deeply colored – often purple - with high extract of floral and spice aromatics and bold alcohol levels. This is when the grapes are able to fully mature. The beauty of Petit verdot lies in its evolution. In youth, it exhibits aromas that resemble pencil shavings. Some writers also describe a banana-like scent. Violet and leathery aromas evolve with age. Spice and firm tannins are also definitive of this variety. (read more)
One of the traditional "big five” of Bordeaux, Malbec has lost in standing to Merlot. Malbec thrives, and is most extensively cultivated, in Argentina where it is the dominant variety and occasionally spelled “Malbeck”. In California, Malbec is a relatively minor and relatively new player. Malbec’s character has been described as intermediate between Cabernet sauvignon and Merlot. Its most distinct characteristics are deep color, low acids and high tannin content. Aromas and flavors include: anise, black currants, cherries, plums and a floral characteristic often described as “violets”. Farming and vinification choices as well cooperage can bring in coffee, chocolate, leather and vanilla.
Bernardus Wineryis located on the 220 acre Featherbow Ranch, in the Cachagua region of Carmel Valley. Owner, Dutchman Bernardus “Ben” Pon, founded Bernardus winery in pursuit of making California wine which reflects the Bordeaux style. Located in the upper part of the curved Caramel Valley, ten miles from the ocean, the estate enjoys a climate warmer than in many parts of Monterey County. The cooling marine winds from Monterey Bay are mitigated by the curved course of Carmel Valley, resulting in a somewhat reduced cooling effect. The estate Marinus Vineyard is planted to 50 acres of Sauvignon blanc, Cabernet franc, Cabernet sauvignon, Malbec, Merlot and Petit Verdot. A one acre Ingrid’s Vineyard is Bernardus’ estate source of Pinot noir and Chardonnay. Bernardus vineyards are managed by local native Matthew Shea who honed his skills in Oregon. French-trained Dean DeKorth is the wine maker at Bernardus. His stylistic inclinations lean towards the old world, French wine making with a focus on the interplay of aromas, flavors and textures with the latter being of utmost importance to him. The estate-sourced and Bordeaux-styled blend, Marinus, is the flagship wine for Bernardus. The portfolio is rounded out by Pinot noir, Chardonnay and Sauvignon blanc primarily from cooler non-estate vineyards in Monterey County such as Griva Vineyard in the Arroyo Seco AVA and Rosella’s Vineyard in the Santa Lucia Highlands. A small portion of the grapes comes from other coastal California growing regions.
Despite the challenging and testy weather in the form of unusually heavy spring rains, temperate weather in the summer and early autumn heat, there was much hope for the leaner 2003 California wine grape crop. The 2003 crop was 5% smaller than the preceding year's according to the California Department of Food and Agriculture in its Preliminary Grape Crush Report. Despite the stresses brought on by weather variations, fruit from the 2003 harvest was intense in color and flavor. Juice chemistry parameters indicated a promising vintage. This was felt to be particularly favorable for Pinot Noir. Chardonnay and Syrah were also reported to be promising. Madera County experienced a relatively long and dry (and no doubt warm) growing season in 2003. Read More
Rating
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Color |
5 points |
(5 points max) |
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Nose |
4 points |
(5 points max) |
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Palate |
3 points |
(5 points max) |
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Finish |
3 points |
(5 points max) |
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Tannins |
5 points |
(5 points max) |
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Acidity |
5 points |
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Alcohol |
5 points |
(5 points max) |
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Aging potential |
2 points |
(5 points max) |
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Overall quality |
8 points |
(10 points max) |
Cumulative Score: 90 Points
Rating System & Scoring Criteria explained
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