Bernadus Winery's Seasonal Holiday Pairing

FROM THE WIRES...

As we head into the season of cozy gatherings and golden-hour dinners, Bernardus Winery has something truly special to share, a Carmel Valley grown Chardonnay that captures the essence of autumn, paired with a dish that makes it shine.

Introducing the 2023 Ingrid’s Vineyard Chardonnay (SRP $55), a limited-edition bottling from the estate vineyard planted directly in front of the Bernardus Lodge (the winery and lodge are separate entities, but share this stunning stretch of valley). Only 245 six-packs were produced, and it might just be the winery’s finest vintage yet.

This release is everything we love about cool-climate Chardonnay, hand-harvested Dijon clones 76 and 95, whole-cluster pressed, and aged in 100% French oak (33% new). It’s layered and expressive, with honeysuckle, ripe tropical fruit, and ginger cookie spice on the palate.

To showcase the wine’s richness and structure, Executive Chef Gus Trejo, from the neighboring Bernardus Lodge, created an Autumn Herb-Crusted Turkey Roulade. A butterflied turkey breast rolled with a fragrant stuffing of leek, fennel, apple, thyme, and sage, brushed with a lemon-Dijon herb crust, and roasted to golden perfection. The dish’s savory sweetness and herbal lift mirror the Chardonnay’s bright acidity and creamy depth, creating a pairing that feels both seasonal and sophisticated (recipe below).

This combination of Bernardus Winery’s craftsmanship and Chef Gus’ Michelin level culinary artistry beautifully highlights Carmel Valley’s terroir; elegant, expressive, and unmistakably local.

Sample.