Bernardus Santa Lucia Highlands Pinot Noir 2017 | Burgundy Meets California
The Bernardus Santa Lucia Highlands Pinot Noir 2017 is nothing less than a bottled proof of the remarkable conditions that California’s Golden Coast benefited from in the 2017 vintage, especially during harvest. The result is a vintage of Pinot for the record books.
While very light in the glass, this appellation blend showing off aromas of earth, cherry, dark strawberry and a hint of wet wool. In addition, lively acidity on the palate delivers flavors of tangy boysenberry, wet soil, clay, dried herbs and a hint of earthy juniper.
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Bernardus Santa Lucia Highlands Pinot Noir 2017 presents bright, gregarious and transparent ruby color. Exotic spices like clove and vanilla blend with fresh black cherry, strawberry. Plus with black raspberry and rosemary on the palate. While undertones of dark chocolate, coffee, and roasted nuts add interest. Finally, it segues to a long finish driven by fine, firm tannins. Enjoy now – 2027.
Santa Lucia Highlands | Bernardus Winery
Bernardus’ three estate vineyards — first, Marinus, located in Cachagua and planted to Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. Next, Featherbow, Petit Verdot and Cabernet Sauvignon grow in front of the winery. Finally, Ingrid’s Vineyard, located 10 miles west of Marinus and planted to Chardonnay and Pinot Noir — is managed by Matt Shea. A champion of sustainable practices that ensure vine and soil health while reducing reliance on chemical fertilizers and pesticides. His goal is to produce the best possible fruit while caring for the land on which it grows.
Winemaker Dean De Korth
Crafted by winemaker Dean De Korth, a Monterey native who has spent time at Burgundy giants Leflaive, Lafon, and Morey. While this lively, cherry-scented red is already drawing raves from the Bernardus fans who locked into bottles of our first allocation, like this 5-star rant: “Great big flavor, lovely lasting finish. Let this one open for at least an hour before drinking!”
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Give Dean De Korth those raw materials, and something special is bound to happen. And he’s proven that it doesn’t take a big-name vineyard to make a big-time impact. So in 2016, he blended grapes from four vineyards. Including from their exclusive Ingrid’s vineyard, an oceanside site normally reserved for their $80 single-vineyard bottling. Granite soils and Pacific influence collide in this crimson gem, producing a fresh, spicy, distinctly Californian Pinot. Ten months in French oak adds cult-level swagger to this value bottling in the form of dark chocolate, toasted nuts, and coffee across its velvety-smooth palate.
