Blend: 84% Cabernet Sauvignon, 15.5% Merlot, .25% Cabernet Franc, .25% Petit Verdot
Bernardus uses the traditional Bordelais method of destemming prior to fermentation and pumping over the tanks two to three times a day. Macerations last from ten to thirty days depending on the character of the grapes. After completing malolactic fermentation, the new wine is transferred into small French oak barrels for sixteen months of aging. One half of the barrels are new oak which adds dimensions of flavor and texture while respecting the character of the fruit. Complexity and balance of the wine is enhanced by the multiple lots from the different vineyard blocks. The last months before bottling the final blend is held in large oak upright tanks to encourage the integration of flavors.
"From this sheltered valley in Monterey, a lovely Cab that features ripe cassis and blackcurrant flavors. The tannins invite a comparison to Napa Valley. They're firmer, but the wine is drinkable now. Finishes with a chocolaty taste. Mainly Cabernet Sauvignon."