Beverage of the Week (BOW)

Product Story

Bernardus has created this complex and delicious Sauvignon Blanc with fruit sourced from the Griva Vineyard in Arroyo Seco AVA. This vineyard was planted by Michael Griva, president of the Arroyo Seco Winegrowers Association, in 1997. It now spans 396 acres. The block utilized for this wine features the Sauvignon Blanc “Musqué” clone, which is a variant of the Sauvignon Blanc grape known for its pronounced and intense, floral, and musky aromatic qualities. This clone tends to produce wines with a richer, rounder mouthfeel and slightly lower acidity compared to most Sauvignon Blanc variants. This wine is predominantly made with Sauvignon Blanc with just a touch of Semillon. In 2023, yields in the Central Coast were higher than usual, with a relatively cool summer and late harvesting dates resulting in a high fruit expression. It was fermented in stainless steel at a cool temperature and then aged for several months in large, neutral French oak vessels. The results are spectacular — one of our favorite Sauvignon Blancs of the year.

Brand Story

Bernardus Winery is a prominent estate in Carmel Valley, known for its Bordeaux-style Marinus, coastal Chardonnay, Pinot Noir, and Sauvignon Blanc Musqué from Griva Vineyard. It was established by Dutch entrepreneur Ben Pon in 1989. The winery blends sustainable viticulture, meticulous winemaking, and a welcoming tasting room (opened in 1994) to produce wines that highlight Monterey’s terroir with a touch of European elegance. After Pon’s passing in 2019, the stewardship was handed over to Robert and Stephan van der Wallen, who continue his legacy with a focus on innovation and quality. We love that every Bernardus wine we have sampled displays personality and depth of flavor.