Lucia Restaurant - Bernardus - Carmel Valley

Monterey
Tasted Thursday, November 3, 2016 by csimm with 151 views

Flight 1 (1 Note)

Flight 2 (1 Note)

  • 2014 Bernardus Winery Chardonnay Rosella's Vineyard 92 Points

    USA, California, Central Coast, Santa Lucia Highlands

    A pleasantly surprising wine, with the attractive verve and tension from the lemon and citrus fruit flavors nicely intermixed with some vanilla bean and lightly buttered oak influences. Very good acidity with a nice punch of fruit. Some melon and subtle apple notes on the back end. This was a round but quasi-intense Chardonnay. I liked it.

    The only thing this fell a little victim to was having it with a seared foie gras. I had to transition to a late harvest Sauvignon Blanc, as the foie was too intense for the Chardonnay to keep up with. No surprise there. Overall, however, the Chardonnay was a very nice and agreeable wine, with some push that added interest.

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Flight 3 (1 Note)

Flight 4 (1 Note)

  • 2013 Bernardus Winery Pinot Noir 88 Points

    USA, California, Central Coast, Santa Lucia Highlands

    Some basic strawberry, red cherry, and pomegranate notes, with the slightest hint of forest floor. Fairly high-toned and simplistic, especially when served next to the 2014 Bernardus Pisoni Pinot, which was more intense and interesting. A bit forgettable for me, but my other half liked the "pop" of the strawberry and pomegranate flavors.

    87-88 points at best from me.

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Flight 5 (1 Note)

  • 2014 Bernardus Winery Pinot Noir Pisoni Vineyard 89 Points

    USA, California, Central Coast, Santa Lucia Highlands

    This was a little more interesting and intense than the 2013 Bernardus SLH. Still extremely young, acidic, and primary, the Pisoni managed to push out some high-toned black cherry, strawberry, and forest floor notes. Mid-palate was a little less thin than the SLH, with a finish that wanted to push out of its youth. Holding a lot of flavors back still and in need of at least a year or two of cellaring. Hopefully the fruit will hold up while the acid attempts to right itself over the next couple of years.

    This served fine with the meal, as the acidic cut helped to knife through the richness of the venison with huckleberry.

    88-89+ points for now.

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