THE STORY
There are some spectacular aspects of living on the Monterey Peninsula. Spectacular scenery, amazing wildlife, and the Bernardus Marinus annual dinner. Yes, it is my favorite dining experience of the year. This year’s event marks the fourth time we’ve attended this event at the Bernardus Winery Tasting Room. It is an elegant meal designed and prepared by Chef Jerome Viel, well-paired with the right vintages of Bernardus Marinus red blend wines. I went into this event thinking it might be our last. I walked out excited for the next one!
The meal alone was of such quality and taste – every course was a delight – from the Venison Pâté en Croute to the Chocolate Fondant with Blackberry Cabernet Sorbet. The Roasted Capon was my favorite course – oh and the dessert. You can read more about Chef Jerome here: https://jeromescarmelvalleymarket.com/chef-jerome-viel/.
On this evening, in addition to being welcomed by Heather Rammel, the Tasting Room Manager, we were hosted by winemaker Jim McCabe and vineyard manager, Matt Shea. In addition, our table was fortunate to be seated with their relatively new regional sales manager, Jeff Jung.
We were welcomed with a glass of the Bernardus Sauvignon Blanc and the 2022 Bernardus Sierra Mar Chardonnay. We saw the lineup of the evening’s wines – the 2010, 2013, 2014, and 2015 Bernardus Marinus red table wines. In addition, of special note were the 2017 Marinus Signature blend plus the final four bottles of the very old, messy-labeled 1994 Marinus. Interestingly, I found that the 1994 and the 2010 vintages to be drinking the best of the wines for the evening.
The great thing about being a Marinus club member is the chance to taste these wines at different times over the years. While several years back, I was ready to put the 2010 in my rear view mirror, on this November night, it was drinking beautifully. And the 1994, as was the 1993 we had tasted the previous year, was holding up as a rich and tasty wine, a testament to Ben Pon’s dream to make Bordeaux-style wines right here in Carmel Valley.
THE WINERY
This year, winemaker Jim McCabe and vineyard manager Matt Shea took turns telling us various Bernardus folklore – from race car driver/founder Ben Marinus Pon’s discovery of Durney Cabernet Sauvignon out in Cachagua and catching the dream to make a Bordeaux-style red blend right here in Carmel Valley. I didn’t capture Matt’s whole story of Pablo, but he was key in the location of the vineyard: he knew these parts well and offered to take them up to find the right spot for planting the vineyard.
Don Blackburn parked and camped on the property, eventually identifying 18 different blocks where he planted the grapevines. The blocks each expressed the terroir differently. If I heard this right, Don piped music throughout the vineyards, and later in the barrel room, and finally, he paired music to the wines when he presented them to visitors. They planted Cabernet Sauvignon and Merlot, and later added Cabernet Franc, Malbec and Petit Verdot. Why all these different grapes? Jim said to think of a palette of colors. Blended together, they are more than their component parts.
You can read more about the founding and history of Bernardus Winery here.
THE WINES
Many of these wines were presented in my post about last year’s dinner: Bernardus Delights Its Members with an Over-the-Top Marinus Dinner! I’ve updated my notes for them below based on this tasting. The last two wines below – the 1994 Marinus and the 2019 Signature – are presented here for the first time. Winery tasting notes come from their website or tasting sheets, unless otherwise indicated. You can read more about some of these wines on their website. Any errors are mine and mine alone.
2010 Bernardus Marinus Red Blend, Carmel Valley AVA, Monterey County, 14.1% ABV, $65 (#39) 59% Cabernet Sauvignon, 29% Merlot, 7% Petit Verdot, 5% Cabernet Franc
Winery Notes: “Our 2010 Marinus exhibits its typical deeply colored robe. The aromas express beautiful red fruits accented by classic notes of cedar. The delicious flavors are soft and full, with spicy dark cherry and plus flavors and a smooth texture of well integrated tannins. Although drinking beautifully now, this Marinus will age gracefully for many years to come.”
My Review: Served with the Venison Pâté en Croute. Inky/dark garnet in the glass. Dark fruit – blackberries and prunes on the nose. Palate is still rich and smooth. We’ve had this vintage many times over the years and it has been interesting to watch its progression. It has continued to be drinking well. November 2024
2013 Bernardus Marinus Red Wine, Carmel Valley AVA, Monterey, 14.1% ABV, $75 (#157) 35% Caberbet Sauvignon, 30% Merlot, 25% Petit Verdot, 8% Malbec, 2% Cabernet Franc
Winery Notes: “The robe of our 2013 Marinus is a very deep crimson. On the nose we find dried cranberry aromas accented by subtle spice notes. The palate is intensely flavored with impressions of bright red cherry and plum. The finish shows excellent tannic structure promising a long life for this vintage of Marinus, much like that of a fine Bordeaux.”
My Review: Served with the roasted capon. Inky in the glass. Smooth nose of cedar and velvety fruit. Less fruity and more sophisticated than the 2010. Slightly sweet blackberry and cherry on the finish. This is the vintage that led to our becoming Marinus members. November 2024.
2014 Bernardus Marinus, Carmel Valley AVA, Monterey County, 14.3% ABV, $75 (#290) 52% Merlot, 27% Cabernet Sauvignon, 11% Cabernet Franc, 7% Petit Verdot, 3% Malbec
Winery Notes: “The robe of our 2014 Marinus is very deeply-colored. The aromas exude beautifully ripened red fruits accented by subtle spice notes. The mouthfeel is very soft and full expressing delicious flavors of ripe cherry and plum. The finish is well structured with soft tannins promising a long life for this superb bottle, similar to a fine Bordeaux.”
My Review: Inky in the glass. Dusty nose. Deep intense berries on the bright palate with a SweeTart finish. This wine stood up to the Stuffed Leg of Lamb. November 2024
2015 Bernardus Marinus Signature Red Wine, Carmel Valley, Monterey County, $125 (#889) 47% Cabernet Sauvignon, 35% Petit Verdot, 12% Merlot, 6% Cabernet Franc
Winery Notes: “This 2015 vintage of our highly regarded Signature Marinus exhibits a beautiful, deep robe. The aromas are redolent with dark red fruits and dried spices. On the palate we find bright ripe-red fruit flavors and notes of cedar on a long, rich finish, promising a long life to come! A wonderful example from our estate vineyard!” Houston Livestock Show and Rodeo Uncorked! Awarded TOP RED WINE!
My Review: Dark berry, cherry and caramel notes with a hint of licorice on the nose. Earthy palate of dark fruits with a touch of smoke on the finish. Much more of a big cab style wine and perfect with the cheese course. July 2024
NEW: 1994 Bernardus Marinus Estate Red Table Wine, Carmel Valley, Monterey County, 12.7% ABV, $30 (#1473)
Winery Notes: This was the second year they produced Marinus. The grapes were planted in 1989. It was made by winemaker Don Blackburn. From the label: “Our California grown Birdeaux-style wine is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot grapes from our Vineyards in the upper Carmel Valley. The Marinus Estate vineyard was chosen for its rare joining of varied soils and sunny inland climate moderated by a marine influence – ideal conditions for the production of Bordeaux varieties. Taste a Dream.” Signed by BM Pon and Don Blackburn.
K&L Wine Merchants has this old Wine Spectator review: “90 points. Young, tight and well focused, with rich, complex flavors of spicy currant, cedar, leather, anise and berry at the core, it unfolds slowly to reveal some exotic spice and mineral notes.” (04/1997)
My Review: This wine represents the “history” – a little sour on the nose, leading to a very delicious palate, wrapping with cherry flavors. This is still a big wine and drinking very fine, like an aged Bordeaux we might open at home. It is, to me, a testament to the fine winemaking at Bernardus – their wines are approachable now but have the lasting power to cellar. November 2024
NEW: 2019 Bernardus Signature Marinus Red Wine, Carmel Valley, Monterey County, 14.2% ABV, $125 (#1474)
Winery Notes: This was the first tasting of this vintage – opened for us on this special night. No notes are available yet on their website.
My Review: This wine represents the “future” – very tight, perhaps needing decanting. Pepperoni and black licorice on the nose. Stewed fruit with bright fruit on the back of the palate. Meaty. Very young, needs much more time in the bottle. It paired quite well with the lava cake. November 2024
THE TASTING ROOM
“The first tasting room in Carmel Valley
“In June 1994, pioneer Ben Pon opened the doors to the first-ever tasting room in Carmel Valley, establishing a legacy that endures to this day. While in the region enjoy a scenic journey along the 17-mile drive from Pebble Beach to our Tasting Room, where you can savor some of the highest quality wines in the region. Visit us!”
The Bernardus Tasting room, located at 5 West Carmel Valley Road, is open every day:
- Sunday and Monday – 12:00pm to 4:00pm
- Tuesday, Wednesday and Thursday – 11:00am to 4:00pm
- Friday and Saturday- 11:00am to 5:00pm
Reservations are recommended but not required. You can see more information and book a tasting here, via email tastingroom@bernardus.com, or by calling them at 831-298-8021
© Decanting Monterey 2023
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