$24 (retail) Wine Club pricing reflected in receipt
This is a winery with which we have been associated for many years. Ken Bernards has a thing for pinot noir, sourcing grapes from all over California, from Napa to Carneros to Santa Ynez to as far away as Willamette Valley in Oregon. But he only makes one pinot gris. . .from the Sangiacomo Vineyard in Carneros.
Ken is a chemistry graduate of Oregon State University, and he worked his first harvest in 1986 while still a student there. In 1992, he made his first five barrels of Ancien Pinot Noir, and his focus on small lots continues to this day. Since 1998 has worked full time on his brand, but he also consults on winery design and vineyard planning at wineries across the U.S. and in Chile. He is also winemaker for one of our favorite wineries, Yorba Wines in Amador county, owned by viticulturist Ann Kraemer.
Winery Tasting Notes: “Spectacular aromatics fleshed out with a flinty, mineral mouthfeel and lingering finish. Asian pear, Meyer lemon, and tangerine present bold early notes, seconded by key lime and Granny Smith apples. The nose is well-spiced with meringue, clove, flint, and salt water taffy. On the palate, the bold fruit notes of mandarin, star fruit, green apple, and pear are enhanced with key lime notes, stony earth, cardamom and allspice. The mouthfeel is tremendous–at once bright and steely along with lingering and mineral, a magical combination. Pair this with grilled meats, seafood, pastas with olive oil or cream sauces, Asian cuisine…the combination of its rich mid-palate, smooth tannins, and acidic structure make this wine unusually versatile at the table.”
Wine Spectator Points:
Wine Advocate Points:
Alcohol Level: %