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Bernardus Soberanes Vineyard Pinot Noir 2010

  • RP91
750ML / 14.2% ABV
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750ML / 14.2% ABV

Winemaker Notes

Santa Lucia Highlands' two most renowned growers, Gary Pisoni and Gary Franscioni, have joined forces on an exciting new vineyard located just south of the celebrated Garys' Vineyard in the heart of the Santa Lucia Highlands. It is called Soberanes Vineyard. We at Bernardus are honored to be among the few wineries to receive both Chardonnay and Pinot Noir from this exciting new "crown jewel" of the Santa Lucia Highlands appellation.

2010 is our first release from Soberanes. We have chosen two Pinot clones: the celebrated "Pisoni clone" and Dijon clone 667. The meticulous care given to the vineyard is immediately evident in the quality of our first vintage.

The Soberanes is deeply color with an exuberant nose of brambles and wild berries. The palate is very intense and full-bodied, exhibiting flavors of black cherry and spice, and a long solid finish. This wine will age beautifully for several years.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
One of the richer, fleshier wines in this lineup of 2010 Pinots from Bernardus, the 2010 Pinot Noir Soberanes shows lovely depth and roundness throughout. Spices, menthol and licorice add complexity to the fruit in this juicy, expressive Pinot. The Soberanes is another very typical and expressive Santa Lucia Highlands Pinot.
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Bernardus

Bernardus

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Bernardus, California
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The focus of Bernardus is to create wines that flatter the palate and stimulate the imagination. Our Marinus Estate Bordeaux-style red wine is the centerpiece of owner Ben Pon's dream. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc from cool coastal climate vineyards. We also offer limited bottlings of small production and vineyard designate wines, which are available exclusively through the tasting room and wine club... taste a dream.

Pon appreciates wine as an art-- a form of art that transcends the ordinary. His dream with Bernardus is to make a red wine equal to the finest from Bordeaux. To achieve this purpose, Ben, a Dutchman who could have planted vineyards anywhere in the world, has chosen the Carmel Valley for his estate vineyards and winery. Since the early 1970's, there has been a growing awareness of the outstanding potential for Bordeaux varieties from this new viticultural appellation. The Bernardus estate vineyards of Marinus and Featherbow Ranch are located in the Cachagua region of the Carmel Valley. We have been told that Cachagua is the Spanish word Native Americans used for deep or hidden water. It has been said that Native Americans believed that all things in nature were sacred and interrelated. Their respect for balance in nature is carried on in the vineyards of Bernardus. More than 300 live oaks have been preserved to thrive among carefully planted vines.

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Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

SWS386355_2010 Item# 131976