The aromas exhibit bright essences of red cherry and cranberry. On the palate are pure, intense red fruit flavors and subtle spice notes, supported by a crisp refreshing finish. For this wine, the amount of new oak barrels is limited in order to feature the fruit expression of these special vineyards.
The Santa Lucia Highlands Pinot Noir is a blend of Pinot grapes selected from some of Bernardus’ favorite SLH vineyards. The Santa Lucia Highlands have long been a focus for Bernardus as they recognized early on the phenomenal potential of this great region.
At Bernardus, all of the Pinot Noir grapes are hand-picked, sorted and fermented in small, individual batches. They are then aged in the finest French oak barrels and tanks until final blending, just before bottling.
The Santa Lucia Highlands Pinot Noir is bottled earlier than the other Pinot bottlings in order to put the focus on its fresh fruit expression. This is an outstanding example of the characteristics that have made the Highlands one of the world’s most prized Pinot growing regions.
Specs
Vintage: 2018
Varietal: 100% Pinot Noir
Appellation: Santa Lucia Highlands
Cooperage: Aged for 8 months in 100% French oak: 15% new, along with older neutral barrels and 30-year-old French oak tanks.
Bottled: June 4th - 18th, 2019
Alcohol: 14.2%
Production: 7404 cases
Included in the Box
4-bottles:
4x 2018 Bernardus Pinot Noir, Santa Lucia Highlands
Case:
12x 2018 Bernardus Pinot Noir, Santa Lucia Highlands
Widely traveled and endowed with impeccable taste, Ben Pon could have chosen anywhere in the world to establish his namesake Bernardus Winery, with the intention of cultivating premier class wines. He selected Carmel Valley, with its west-facing orientation, hot days and chilly nights, and stunning beauty, confident his vineyards there could produce wines to rival the greatest on the globe. More than a quarter-century later, he’s accomplished that not only with his estate Bordeaux blend, called Marinus (after his middle name), but with a powerhouse portfolio of single-vineyard-designated Pinot Noir, Chardonnay and Sauvignon Blanc.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, ME, MD, MA, MI, MN, MO, MT, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, SC, SD, TN, TX, VA, WA, WI, WY
Bernardus Santa Lucia Highlands Pinot Noir
4 bottles for $99.99 $25/bottle + $2/bottle shipping
Case of 12 for $229.99 $19.17/bottle + $1/bottle shipping
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Bernardus Santa Lucia Highlands Pinot Noir - $70 = 23.32%
Hello! I was the lucky recipient of this Bernardus Santa Lucia Highlands Pinot Noir, and I highly recommend it. The bottle arrived on Wednesday, and, full disclosure, I live about six blocks from the US Capitol, and it had been a WEEK. This week will also be a WEEK. Also full disclosure, I love pinot. Opened at around 62 degrees. Poured a half glass, initial scent (twist&P) was blackberry, cherry, hint of pepper, some raspberry after a swirl. The initial tastes were very surprising—almost a bit sweet, but with pepper on the finish. I decanted the rest and had a glass about an hour later. This time I felt like the wine had a bit of a bite to it (that’s good), and I described it in my notes as complex but smooth and medium body for a pinot. Had another glass Thursday, and it hadn’t changed a great deal, though it did smell a bit sweet. Still smooth with a nice bite, not at all acidic. Pairing is not my strong suit, but I had with cacio e pepi on Wednesday and pesto salmon with sweet potatoes and broccoli on Thursday—both neither seemed to add to or take away from the wine. I could see impressing people with this wine and guessed the normal price point as $35-40, with my cheap self willing to buy at $25ish. DC/MD/NoVa, I’m up for a split and have a subscription.
@jfuruno I’m in OC and would definitely be interested in a split! Was just contemplating treating myself to a full case as it’s my 40th in a few months.
From Vinous
By Josh Raynolds
2018 Santa Lucia Highlands: What a Difference a Year Makes (Oct 2020), 10/1/2020. 90 points
Bernardus Winery Pinot Noir Central Coast Red. Deep, shimmering red. Bright and energetic on the fragrant nose, displaying red currant and cherry scents and hints of candied rose and baking spices. Lithe and precise on the palate, offering light-bodied red fruit and spicecake flavors that show a touch of sweetness on the back half. Finishes on a lingering red berry note, with very good tenacity and just a hint of dusty tannins. (Drink between 2020 - 2025)
@jhkey This vinous review lines up mostly with our experience as well, although we didn’t pick up on the sweetness on the finish. Josh is clearly better with his descriptors, but I definitely agree o the bright/energetic tone
@pete0744 I can’t compare with the Tudor, but this doesn’t have any forest floor components, no funk to speak of and little to no minerality. Think fresh, clean, bright.
@pete0744@trifecta Hi, from another guy named “pete,” I’m interested in the same thing, but for the opposite reason. I seek the minerality and forest floor, and not the “bright energetic” fruit and sweetness. That said, I did not have the Nacina, so I can’t say whether in that case “too much was too much.”
From my experience with Oregon PNs, which to some extent come in both styles, the ones I would seek out, especially if paying $20+/btl, would be the ones where, as they say, “you can taste the dirt it grew in.” For some reason those appeal to me the most.
@pmarin@trifecta it’s funny I love that profile everywhere else - love the mushroom on the Brunello - the gravel in a Bordeaux but for me in a Pinot I want fruit. Cherries and cranberries - smooth -
@worbx I relocated from Chicago to central Missouri (Lake of the Ozarks area) a year or so ago. I’m wishing there were a few casemates here in central MO.
2018 Bernardus Pinot Noir, Monterey, SLH,13.1% abv, Screw cap
TL:DR - Bright, clean, and food friendly.
TnP at 61F into a Riedel Burg glass. Deep garnet in color with good clarity. Nose is present straight away with bright red cherry, hint of strawberry jolly rancher, and a floral note we are lining up as jasmine. No funk on this one. Palate has a quick burst of rainier cherry and raspberry with med+ acid. The acid is ample without being overpowering, showing promise for pairing. Getting a bit of wet stone, but mostly just purity of fruit and med- tannin with short finish. SWBMO getting some plum/pluot notes. My takeaway after night was was that this was a bright, clean, and food friendly pinot that would be a good midweek quaffer. There is not much here to contemplate or expect to develop in time, but it will likely hold many years under screwcap.
Day 2 - Stored under gas for about 22 hours. Today is slightly more muted on the nose and it is leaning a bit darker, more toward plum. Palate is not as bright as yesterday, slightly toned down again leaning darker. Acid has tamed and tannin has picked up a bit, but not significantly on either front.
Preferred on day 1 to day 2. We pegged this as a decent value at discount under $20 as a midweek quaffer with your winter pasta dishes or a nice piece of sockeye once the weather warms up. This one is a pass for us as we prefer a different style and are stocked up on pinot for now. I would be interested in trying some of their small production/single vineyard offerings if I was ever in the area.
@trifecta
Help me understand why one would gas a bottle overnight?
If it’s in a sweet spot, and you want to keep it there, absolutely.
But if you want to see some evolution and what it’s cellar potential is, why?
@rjquillin Good question. I’ve found that the simple bottle of gas I have isn’t perfect, it’s not a full on argon injection like some have… That said, I didn’t really feel like this wine was going to benefit much from additional air. I had already had it open for over 3 hours and it had not improved. Last night I did not gas it and today on the third night it has pretty much fallen apart. It’s not terrible but it was definitely best on day one. As for cellar potential I would think that the screw cap closure will likely mean it can hold for quite some time with no change, but as for improvement I doubt you’ll see much with time.
thank y’all for supporting Casemates and Bernardus Winery-- we tend to pick a lil bit earlier than most in SLH so we still get the fruit but not the over-ripe profile. The farmers in SLH are amazing and wonderful partners. Having European ownership and a winemaker trained in Burgundy…but CA sunshine and fruit we always end of with great acidity and fruit but not to forward –
Robert Baker Dir Sales and Marketing Global - 22 years almost — born and raised in Memphis Tn and helped plant one of west Tenn first vineyards – from Memphis to Waco (Baylor) to UC Davis to Bernardus Winery
great journey
@grapesavant What Vineyard?
Wondering if @chipgreen may have visited. Seems he gets around back there.
At least TN is on the ship to list, even if they haven’t found this yet.
2018 Bernardus Pinot Noir, Santa Lucia Highlands
Tasting Notes
Specs
Included in the Box
4-bottles:
Case:
Price Comparison
$556.75 at Bernardus Winery for 12x 2018 Bernardus Pinot Noir, Santa Lucia Highlands
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, ME, MD, MA, MI, MN, MO, MT, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, SC, SD, TN, TX, VA, WA, WI, WY
Estimated Delivery
Monday, Feb 8 - Wednesday, Feb 10
Bernardus Santa Lucia Highlands Pinot Noir
4 bottles for $99.99 $25/bottle + $2/bottle shipping
Case of 12 for $229.99 $19.17/bottle + $1/bottle shipping
2018 Bernardus Santa Lucia Highlands Pinot Noir
Previous offers:
6/6/19 (2016)
1/19/18 (2014)
@ilCesare Also 2/6/20
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Bernardus Santa Lucia Highlands Pinot Noir - $70 = 23.32%
This is quality Pinot Noir. I bought the 2014 and 2016 here and it’s a steal for $20 a bottle on the case price.
@ilCesare agreed, I’ve not been disappointed by this winery. Pricing is solid here too.
If you’re in Carmel valley it’s a nice winery stop.
Hello! I was the lucky recipient of this Bernardus Santa Lucia Highlands Pinot Noir, and I highly recommend it. The bottle arrived on Wednesday, and, full disclosure, I live about six blocks from the US Capitol, and it had been a WEEK. This week will also be a WEEK. Also full disclosure, I love pinot. Opened at around 62 degrees. Poured a half glass, initial scent (twist&P) was blackberry, cherry, hint of pepper, some raspberry after a swirl. The initial tastes were very surprising—almost a bit sweet, but with pepper on the finish. I decanted the rest and had a glass about an hour later. This time I felt like the wine had a bit of a bite to it (that’s good), and I described it in my notes as complex but smooth and medium body for a pinot. Had another glass Thursday, and it hadn’t changed a great deal, though it did smell a bit sweet. Still smooth with a nice bite, not at all acidic. Pairing is not my strong suit, but I had with cacio e pepi on Wednesday and pesto salmon with sweet potatoes and broccoli on Thursday—both neither seemed to add to or take away from the wine. I could see impressing people with this wine and guessed the normal price point as $35-40, with my cheap self willing to buy at $25ish. DC/MD/NoVa, I’m up for a split and have a subscription.
@murftastic I got the 2017 vintage last time it was offered here and it was fantastic.
@murftastic Thank you for the report and stay safe!
@murftastic Thank you for the review. Glad the wine made it. Stay safe.
PDX folks. Let me know if anyone is interested in a split.
@jfuruno I’m in OC and would definitely be interested in a split! Was just contemplating treating myself to a full case as it’s my 40th in a few months.
@jfuruno I guess I should specify OC is Oregon City. Not sure what part of PDX you’re in.
@padaltalula Happy Early Birthday! I am in SW near OHSU. Oregon City would work. Let me know and maybe we could meet in the middle.
@jfuruno absolutely! My husband also works right outside Tigard so that would be a quick shot up Barbur for him.
@jfuruno Interested. We are in SE Pdx
@padaltalula Thanks. I am just off Barbur, so that would work great. I purchased the case. No shipping.
@jfuruno 🥳🥳🥳 super excited! I need to see if I can DM you on here. Haven’t used this forum very much.
@jfuruno apparently I can’t message you here. Can you email me at sillyheathen at hotmail dot com pretty please?
@jfuruno @padaltalula
Just choose “Whisper” instead of “Reply”.
From Vinous
By Josh Raynolds
2018 Santa Lucia Highlands: What a Difference a Year Makes (Oct 2020), 10/1/2020. 90 points
Bernardus Winery Pinot Noir Central Coast Red. Deep, shimmering red. Bright and energetic on the fragrant nose, displaying red currant and cherry scents and hints of candied rose and baking spices. Lithe and precise on the palate, offering light-bodied red fruit and spicecake flavors that show a touch of sweetness on the back half. Finishes on a lingering red berry note, with very good tenacity and just a hint of dusty tannins. (Drink between 2020 - 2025)
@jhkey Also a 92 on Wine Enthusiast?
https://www.winemag.com/buying-guide/bernardus-2018-pinot-noir-santa-lucia-highlands/
@jhkey This vinous review lines up mostly with our experience as well, although we didn’t pick up on the sweetness on the finish. Josh is clearly better with his descriptors, but I definitely agree o the bright/energetic tone
Can anyone more familiar with the area / terroir compare this with the Tudor - Nacina that was offered here a while back? https://casemates.com/forum/topics/nacina-santa-lucia-highlands-pinot-noir-by-dan-tudor?sort=most-likes
I ask as the Nacina was too much earth for me - I don’t mind some minerality or a bit of forest floor but the Nacina was simply too much.
This however based on the rats reads very differently… thanks in advance casemates aficionados!
@pete0744 I can’t compare with the Tudor, but this doesn’t have any forest floor components, no funk to speak of and little to no minerality. Think fresh, clean, bright.
@pete0744 @trifecta Hi, from another guy named “pete,” I’m interested in the same thing, but for the opposite reason. I seek the minerality and forest floor, and not the “bright energetic” fruit and sweetness. That said, I did not have the Nacina, so I can’t say whether in that case “too much was too much.”
From my experience with Oregon PNs, which to some extent come in both styles, the ones I would seek out, especially if paying $20+/btl, would be the ones where, as they say, “you can taste the dirt it grew in.” For some reason those appeal to me the most.
@pete0744 Dang, now I wish I hadn’t passed on the Tudor.
@pmarin @trifecta it’s funny I love that profile everywhere else - love the mushroom on the Brunello - the gravel in a Bordeaux but for me in a Pinot I want fruit. Cherries and cranberries - smooth -
@worbx if you’re anywhere near Chicago feel free to come and grab it
@pete0744 Haha, I’m in the Kansas City area. Unfortunately a bit of a long trip to make a quick wine trade!
@worbx I relocated from Chicago to central Missouri (Lake of the Ozarks area) a year or so ago. I’m wishing there were a few casemates here in central MO.
@Mark_L @worbx I’m in Warrensburg…not super close, but I’d be open to an occasional wine swap.
@SmittyWine We pass through there a few times a year as we take route 50 to/from Omaha to visit our daughter/son-in-law/grandkids.
@Mark_L @SmittyWine, If any of you ever find yourselves in eastern MO, we’re in St. Louis and always game for a split.
2018 Bernardus Pinot Noir, Monterey, SLH,13.1% abv, Screw cap
TL:DR - Bright, clean, and food friendly.
TnP at 61F into a Riedel Burg glass. Deep garnet in color with good clarity. Nose is present straight away with bright red cherry, hint of strawberry jolly rancher, and a floral note we are lining up as jasmine. No funk on this one. Palate has a quick burst of rainier cherry and raspberry with med+ acid. The acid is ample without being overpowering, showing promise for pairing. Getting a bit of wet stone, but mostly just purity of fruit and med- tannin with short finish. SWBMO getting some plum/pluot notes. My takeaway after night was was that this was a bright, clean, and food friendly pinot that would be a good midweek quaffer. There is not much here to contemplate or expect to develop in time, but it will likely hold many years under screwcap.
Day 2 - Stored under gas for about 22 hours. Today is slightly more muted on the nose and it is leaning a bit darker, more toward plum. Palate is not as bright as yesterday, slightly toned down again leaning darker. Acid has tamed and tannin has picked up a bit, but not significantly on either front.
Preferred on day 1 to day 2. We pegged this as a decent value at discount under $20 as a midweek quaffer with your winter pasta dishes or a nice piece of sockeye once the weather warms up. This one is a pass for us as we prefer a different style and are stocked up on pinot for now. I would be interested in trying some of their small production/single vineyard offerings if I was ever in the area.
@trifecta
Help me understand why one would gas a bottle overnight?
If it’s in a sweet spot, and you want to keep it there, absolutely.
But if you want to see some evolution and what it’s cellar potential is, why?
@rjquillin Good question. I’ve found that the simple bottle of gas I have isn’t perfect, it’s not a full on argon injection like some have… That said, I didn’t really feel like this wine was going to benefit much from additional air. I had already had it open for over 3 hours and it had not improved. Last night I did not gas it and today on the third night it has pretty much fallen apart. It’s not terrible but it was definitely best on day one. As for cellar potential I would think that the screw cap closure will likely mean it can hold for quite some time with no change, but as for improvement I doubt you’ll see much with time.
@trifecta Thank you for the report. Appreciate your thoughts.
thank y’all for supporting Casemates and Bernardus Winery-- we tend to pick a lil bit earlier than most in SLH so we still get the fruit but not the over-ripe profile. The farmers in SLH are amazing and wonderful partners. Having European ownership and a winemaker trained in Burgundy…but CA sunshine and fruit we always end of with great acidity and fruit but not to forward –
@grapesavant Welcome, working on getting your your
badge, but in the meantime we’d be curious of your name and position.
Robert Baker Dir Sales and Marketing Global - 22 years almost — born and raised in Memphis Tn and helped plant one of west Tenn first vineyards – from Memphis to Waco (Baylor) to UC Davis to Bernardus Winery
great journey
@grapesavant What Vineyard?
Wondering if @chipgreen may have visited. Seems he gets around back there.
At least TN is on the ship to list, even if they haven’t found this yet.
old millington road outside of Memphis-- some great American varieties and grande music and usually some great vittles — ask for uncle Perry
Anybody in Twin Cities interested in a split?