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Bernardus Winery

Owner Ben 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. Ben, a Dutchman who could have planted vineyards anywhere in the world, has chosen the Carmel Valley for his estate vineyards and winery.

Winemaker Dean DeKorth integrates his experience working with the methods and practices of Bernardus winemaking with his own personal intuition and technical expertise. DeKorth, an American, is a French winemaker. All of his early impressions about wine came from his education and apprenticeship in France.

 A very important part of Dean’s Burgundian training was focused on distinguishing aromas and flavor qualities, as well as textural elements in the wine. With this old-world sense of taste, Dean seeks to make wines that flatter the palate. A viticulturalist, enologist, scholar, craftsman, and artist, Dean KeKorth brings to his winemaking a time-honored knowledge of wine and an endless passion –­ a passion labeled Bernardus.

At a time when there is an increasing conversion of established French wine estates from seasoned wooden tanks to rows of stainless steel, Bernardus Winery was constructed to create traditional wines. Wines are aged in oak tanks and barrels specially crafted for Bernardus in the French region of Bordeaux and Burgundy. Oak is purchased from many coopers in France to allow for blending of different flavors, or "the spice rack approach".
It is the goal of Ben Pon to create wines from the promising viticultural region of Carmel Valley that will rival in style and quality the finest traditional wines. With an unequaled commitment and the resources and talent to support this commitment, Bernardus is embarking upon the next frontier in American winemaking.