Winemaker Notes
At Bernardus all the grapes are hand-picked and sorted at the winery to maximize quality. The Pinot grapes are then destemmed and gently pumped into small fermenters where they are hand punched twice daily. Once fermentation is complete, the finished wine is aged in French oak for 10 months before final blending and bottling.
The 2011 Garys' Pinot Noir exhibits a medium red robe, with classic aromas of red fruits and earthy notes reminiscent of fine Burgundies. The palate is rich and full-bodied with flavors of candied red fruits and oak spice supported by a velvety finish. This fine wine will age for several years to come.
Region
California > Central Coast > Monterey > Santa Lucia HighlandsProfessional Ratings
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Wilfred Wong of Wine.com
Simply pinpoint from start to finish, the savory 2011 Bernardus Garys' Vineyard Pinot Noir plays in the Old World camp and does not fall prey to the so-called modern style of the extracted, super ripe versions in the marketplace. Yes, this is the real deal and made for true wine and food lovers. I am so happy when producers stay true to the varietal and this exactly what Bernardus has done with this one. Medium garnet color; intense, rich savory aroma, some brown stems and wild red fruits, excellent persistence; medium bodied, firm and well built on the palate; dry, nice acidity, well balanced; red fruit flavors, some chalkiness; medium finish, wild, savory aftertaste. Drinking supremely at the moment, I pair the one with a lightly spice yet savory lamb stew. (Tasted: September 4, 2014, San Francisco, CA)
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Perhaps the most highly regarded appellation within Monterey County, Santa Lucia Highlands AVA benefits from a combination of warm morning sunshine and brisk afternoon breezes, allowing grapes to ripen slowly and fully. The result is concentrated, flavorful wines that retain their natural acidity. Wineries here do not shy away from innovation, and place a high priority on sustainable viticultural practices.
The climatic conditions here are perfectly suited to the production of ripe, rich Pinot Noir and Chardonnay. These Burgundian varieties dominate an overwhelming percentage of plantings, though growers have also found success with Syrah, Riesling and Pinot Gris.