Dean De Korth

Bernardus Winery Dean De Kroth

Dean De Kroth

French-style wines have emerged in Carmel Valley with the wines of Bernardus. Dean De Korth 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.

No one has ever heard Dean describe his wines in terms of numbers. He strives for something well beyond chemistry. He strives to create wines that express the noblest characters inherent in each grape variety; wines that balance both power and finesse. Dean studied the French language in France for two years at the Faculty of Letters at the University of Nantes, a city in the Loire Valley.

He and his wife then moved to Burgundy where Dean earned degrees in Viticulure and Enology at the Lycee in Beaune and the University of Burgundy in Dijon. After working a summer for Jean-Marc Pavelot in Savigny-les-Beaune, he completed his apprenticeship at Domaine des Comtes Lafon in Meursault, and began honing his cellar skills working for Olivier Leflaive in Puligny Montrachet. Dean worked for Olivier for three years before being offered the position of Cellar master with Pierre Morey in Meursault.

Nearly ten years had past before Dean and his wife decided to return to his native Monterey Bay area, to be closer to his family. For the next twelve years Dean worked as the winemaker for several of the Central Coast’s most prestigious wineries, including Morgan, Talbott, and David Bruce. “I feel like the years of hard work and dedication have brought me to this place, to the terroir of the Carmel Valley, to share in Ben Pon’s dream of creating the world’s best wines in this most beautiful place on earth.”

The appellation of Carmel Valley, with its unique microclimate and stunning beauty, has already proven consistent with the vision of Ben Pon. Winemaker Dean De Korth feels he is ideally suited to continue the Bernardus philosophy of implementing Old World winemaking techniques in our New World setting.

A viticulturalist, enologist, scholar, craftsman, and artist, Dean De Korth brings to his winemaking a time-honored knowledge of wine and an endless passion –¬ a passion labeled Bernardus.

Bill Anderson

Chateau Julien Wine Estate Bill Anderson

Bill Anderson

The Chateau Julien team has included Winemaker Bill Anderson since the Wine Estate opened in 1982. After studying enology at UC Davis, Bill joined Chateau Julien Proprietors Bob & Patty Brower with release of the first vintage of Chateau Julien wine – 1982 Merlot & Chardonnay. Experience and consistency over the years highlight the essence of Chateau Julien wines. Today, over three-quarters of the winery’s portfolio consists of its flagship Merlot and complementary Bordeaux varietals. Winemaker Bill Anderson has balanced the art of winemaking and a commitment to quality with each of the nearly thirty Chateau Julien vintages produced since 1982.

Bill’s passion for the winemaking process began at the early age of eleven. Bill was fascinated by early childhood stories of his father making wine with friends during the prohibition period. One fall afternoon at his home in the San Francisco Bay Area, Bill eagerly set out to experiment with the fermentation process using apricots from their newly acquired family orchard. He found an old porcelain 10-gallon crock in the garage, gathered apricots from the backyard and started mixing sugar, apricots and small packages of Fleishman’s yeast. While the results tasted awful, the initial aroma of fermenting fruit never left his memory and ultimately led Bill to the study of enology twenty years later.

His philosophy today continues to be as simple as the elegance he achieves in his wines. “Elegance is what I keep in mind in winemaking. Simple, straightforward, clean; the truth is evident without frivolity. If you have good grapes and treat them well, do all the details every day and let them do what they will naturally do, you will have a good product.”