Bernardus Santa Lucia Highlands Pinot Noir 2018 | Burgundy Meets California
The Bernardus Santa Lucia Highlands Pinot Noir 2018 is nothing less than a bottled proof of the remarkable conditions that California’s Golden Coast benefited from in the 2018 vintage, especially during harvest. The result is a vintage of Pinot for the record books.
While beautifully ripe and intensely aromatic notes of black cherry, wild strawberry, violet, cola, and cocoa. Together infusing the senses before the wine fills the palate with black forest cherry and savory umami notes, finishing with a touch of bitter chocolate. While satiny tannins add an air of sophistication to this rich, fuller-bodied style of Pinot Noir.
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Bernardus Santa Lucia Highlands Pinot Noir 2018 presents a medium ruby-purple in color. Beautifully ripe and intensely aromatic black cherry, wild strawberry, violet, cola, and cocoa flourishes pervade the nose. On entry it fills the palate with satiny tannins, black forest cherry, and savory umami notes, finishing with a touch of bitter chocolate. This 2018 has the density and richness that will please fans of fuller-bodied Pinot Noir. Drink now – 2025.
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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So, 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.