Wine Tasting Notes
Bernardus.
Featherbow Ranch, in the Cachagua region of Carmel valley, is home to Marinus Vineyard and the Bernardus Lodge - a luxury destination with 57 suites, Marinus restaurant and a full-service spa and salon. “Cachagua” is said to be derived from the Native American use of the Spanish word for deep or hidden water.
Owner Bernardus “Ben” Pon founded Bernardus Winery in pursuit of making California wine which reflects the Bordeaux style. He was raised in Holland where he still owns and operates a wine distributorship. His preference in wine, then favors the European style. His vision for his Carmel Valley winery was to make wines reflective of the Bordeaux style. This is the execution of what he feels is his heritage: his father, Ben Pon Sr. imported the first Volkswagen “Beetle” to America and created the design of the VW bus. His stylistic direction for Bernardus, then, is his continuation of what he feels is a legacy of contributing a European influence to American culture. He is a former professional Porsche race car driver and he represented Holland in skeet shooting at the 1972 Olmipad. Along with his wife Ingrid, he spends his time between Holland, England and California.
The 220 acre estate is in the upper part of the curved valley, ten miles from the ocean. The climate here is warmer than in many parts of Monterey County. Although it is still subject to the cooling marine winds from Monterey Bay, the curved course of Carmel Valley results in a somewhat reduced cooling effect. The Marinus Vineyard is planted to 50 acres of Sauvignon blanc, Cabernet franc, Cabernet sauvignon, Malbec, Merlot and Petit Verdot. The blocks here are defined by soil types and microclimate and managed individually to optimize the varieties planted in each particular block. The one acre Ingrid’s Vineyard is Bernardus’ estate source of Pinot noir and Chardonnay. It is situated in the middle of Carmel Valley.
The Bernardus estate is managed by local native Matthew Shea. He obtained a Degree in Horticulture, with a focus on viticulture, from the Oregon State University. After graduating, he worked in Oregon, gaining experience with multiple noble grape varities including Pinot noir. With some 15 years of experience, he approaches vineyard management with a philosophy of stewardship and utilizing sustainable farming practices.
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. This comes as no surprise, since he trained in France’s Burgundy region. He employs a spectrum of yeast strains (including native or ”feral” or “ambient” yeasts) and small fermenters as well as a variety of French coopers in sourcing his barrels for a “Spice rack approach”.
In pursuit of his wine passion, he spent two years in the Loire Valley studying French at the Universit of Nantes. With his wife, moved to Burgundy where he studied Viticulture and Enology at the Lycee in Beaune and the University of Burgundy in Dijon. Thereafter, he apprenticed and worked at several wineries in Burgundy.After returning to the Central Coast of California, Dean served as wine maker for David Bruce, Morgan and Talbott.
In keeping with Ben Pon's philosophy and vision for the winery, Marinus is the flagship wine for Bernardus Pon from estate grapes intended to emulate Bordeaux stylings. 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.
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