Ben Pon considered wine to be art. An art form that transcends the ordinary. This philosophy still resonates in how Bernardus makes wine. With an eye for detail, quality and the ambition to make the very best wines. Our winemaker keeps a close eye on all the vineyards so that the grapes can be picked in perfect ripeness and have the right balance of sugars, acids and tannins. More and more established French wineries are switching to stainless steel barrels. Bernardus consciously chooses to continue making wine in the traditional way. We mature our wines in French oak barrels, which are specially made for Bernardus in Bordeaux and Burgundy. The oak comes from various French barrelries, which allows different aromas to blend together beautifully.

Jim McCabe , who has been with Bernardus since 2009, began his career in the winery and was promoted to assistant winemaker in 2014. He is exceptionally familiar with the distinctive style of Bernardus wines, and that is no coincidence. In fact, he learned the tricks of the trade from none other than former winemaker Dean DeKorth . Dean DeKorth, an American with a French wine education, gained his first experiences with wine during his education and internships in France. A key aspect of Dean’s training in Burgundy was the ability to distinguish aromas, flavor qualities and textural elements in wine. Dean has complete confidence in the ability of his apprentice, McCabe, to preserve the quality and distinctive character of Bernardus wines.

"For me, Bernardus is synonymous with quality. My goal for Bernardus is for us to be recognized as one of the best wineries in California and as an anchor of the Monterey County wine industry. Consumers can expect the very best from us," said McCabe.

Our vineyard and sustainability manager

Matthew Shea's roots in the Carmel Valley go back two generations. The son of a master gardener, Matthew grew up with an inherent understanding of the valley, its horticulture and ecology.