Winery - Bernardus
* Expert NoteJanuary 12, 2012
Almost always distinctive, and this year has unusual flair and finesse. Shows a Chablisian style of mineral, warm stone, and citrus, but with far richer streaks, like gold embedded in flint. Oak and lees are elegantly applied. More foodworthy than most California Chards.
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* Expert NoteJanuary 12, 2012
How come Bernardus doesn’t do a better job with Pinot? They get their grapes from the best vineyards, but the wines seem stuck in the mid-80s, score-wise. This one is very nice, dry, tannic and fruity, but it feels like it wants to be better than it is, and should be, at this price.
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* Expert NoteJanuary 12, 2012
The source of dependably rich Chards, Rosella’s has given Bernardus the opportunity to craft a wonderfully complex wine. It’s ripe in flavors ranging from lime tart and kiwi to papaya, nectarine and Anjou pear. Delicious, although it would benefit from higher acidity.
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* Expert NoteJanuary 12, 2012
You will not miss the wood on this unoaked wine. It’s that rich all by itself. With crisp acidity and a stony minerality, it has flavors of Meyer lemons and limes, pink grapefruit and honeysuckle, and finishes thoroughly dry.
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* Expert NoteJanuary 12, 2012
A very expressive and full-bodied wine. It jolts the palate with the purest extract of ripe limes, green apples and minerals. Wonderfully sharp acids push the flavors up and out, and cleanse the palate. Rather lean, compared to some of the fatties out there, a wine of structure and firmness..
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* Expert NoteJanuary 12, 2012
Fresh and fruity in ripe peaches and figs, this wine turns creamy in the in the mouth, and finishes with clean acidity.
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* Expert NoteJanuary 12, 2012
What a great wine this is. It combines Chardonnay’s rich, creamy texture with Sauvignon Blanc’s dry, tart, lemony flavors to yield a complex wine that’s a joy to drink. The acidic, peppery finish begs for food to accompany it. A very great value.
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* Expert NoteJanuary 12, 2012
A generic, regional South-Central Coast Pinot showing berry, cola, herb and sautéed mushroom flavors encased in soft, silky tannins and crisp acids. Has little complexity and best consumed now.
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* Expert NoteJanuary 12, 2012
Feels heavy in the mouth, and too soft, too, which weighs the dark stone fruit flavors down. This dark, big, Rhône-style wine isn't at all like a real Pinot Noir. Maybe it will do something in four or five years.
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* Expert NoteJanuary 12, 2012
Very dark, rich in oak and extracted in fruit, this Cab has enormous flavors of blackberries, black currants and cedar. It’s a little sharp in acidity all through the finish, which gives it a sting.
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