Bernardus Lodge - Gentrified Country Elegance and Luxury, with Amazing Locally-Inspired Wine, Food and a Rejuvenating Spa
With the resources to
locate anywhere in the world, Ben Pon chose Carmel Valley to establish
Bernardus Winery and Vineyards in 1989. His dream - to create a wine worthy of his
legacy. Inspired by his success, he expanded his vision to include a luxury
resort - Bernardus Lodge - complete with award-winning cuisine from Chef Cal
Stamenov, a Grand Award wine list from Wine Spectator, and a signature
spa. For a relaxing getaway, an off-site retreat, or romantic wedding, discover
why Bernardus has become the luxurious heart of Carmel Valley. 
Nestled among the oaks
and vineyards of scenic Carmel Valley, savor the gracious intimacy of a resort
with epicurean flair. Feather beds, cozy fireplaces and over sized bathtubs for
two. Vintage wine and cheese welcome. A "wine grotto" mini bar. The
spa's meditation garden, warming room and soaking pool. And dining at Marinus,
voted one of the Zagat's top restaurants in the Bay Area.
About the Owner
Bernardus
Marinus Pon
The
crest of the Bernardus wine label is colored orange, the royal Dutch color and
the noble lions guarding the shield represent Ben's heritage. His is a family
legacy to uphold. Ben Pon, Sr. imported the first Volkswagen "Beetle"
to America and created the design for the revolutionary VW bus. Ben imagines
carrying on this tradition contributing to the greatness of America from a
European perspective; and leaving something of importance behind in the New
World.
Ben and his wife, Ingrid, chose the Carmel
Valley. They believe in its potential to be the best viticultural appellation
in America for traditional Bordeaux-style red wines. Ben's passion for Carmel
Valley has now extended beyond wine. With the same pioneer spirit that created
Bernardus Winery and Vineyards, Ben and Ingrid embarked upon the
Bernardus Lodge. With 57 sumptuous suites, Marinus restaurant featuring
award-winning chef Cal Stamenov, culinary and viticultural seminars, and a
full-service spa and salon, Bernardus Lodge is a natural extension of the
distinctive Bernardus legacy of perfection.
Carmel
Valley is one of the most beautiful places in the world," says Ben, a man
who divides his time between Amersfoort, Holland, Somerset, England, and the
Carmel Valley, and travels year-round as a citizen of the world.
Ben
is a bon vivant in the Old World tradition with an enthusiastic
perspective of life. A professional sportsman, Ben was a race car driver for
Porsche for many years, racing six times in Le Mans. He averaged 125 miles per
hour in his best race, and says the thrill for him was in driving at the limit.
Ben was also an athlete for Holland in skeet shooting during the 1972 Olympics.
In skeet shooting the goal is to aim where the clay pigeon is going to be.
Perhaps that is why Ben doesn't say that 2% of Americans drink wine. He says,
"98% of the people are not drinking wine yet." Ben is shooting at
where it's going to be.
Ben
had a passion for racing cars and he won. He enjoyed skeet shooting and shot in
the Olympics. Ben envisions making Carmel Valley red wine equal to the finest
Bordeaux. Bernardus…taste a dream.
Michael J. Oprish
Managing
Director .jpg)
A resident of Carmel Valley, Oprish is an active member of the community. He
has past served as President of the Monterey County Hospitality Association,
Chair of the Monterey County Visitor's and Convention Center and Vice President
of Carmel Valley Chamber of Commerce. He currently sits on the Executive
Committee for Monterey County Visitor's and Convention Bureau.
Cal Stamenov
Chef and Culinary Director
Chef and Culinary Director
Cal Stamenov is chef and culinary director—the
creative visionary—for the dining venues of Bernardus Lodge, the 57- guestroom
resort located in Carmel Valley, CA. In his position, Stamenov is responsible
for the award-winning restaurant, Marinus, and the resort’s more casual bistro,
Wickets. He also oversees the culinary operations for Will’s Fargo Dining House
& Saloon in Carmel Valley Village.
Stamenov’s cuisine is rooted in the subtle yet
elegant uses of local organic produce and seafood, and artisan farmed meats.
His menus bring out the pure flavors of each fresh ingredient and seamlessly
incorporate the herbs, vegetables and myriad varieties of indigenous tomatoes
he grows in his own two-acre garden at Bernardus Lodge.
To share his wealth of epicurean experiences, which
span more than 20 years in some of the world’s most renowned restaurants, Stamenov
inspired a series of seasonal culinary arts programs at Bernardus. These
seminars, which cater to food and wine connoisseurs (namely Bernardus guests),
bring to light the seasonal specialties of the region while simultaneously
showcasing a selection of wines from the nearby Bernardus Winery and Vineyard.
Ever since he can remember, Cal Stamenov has been at home in the kitchen. Cooking is the passion and dream that shaped his life since childhood. A country man at heart, he grew up on the California Central Coast in a rural area outside of San Francisco. He was lucky to discover his talent and passion early in life: love of the land, of good food and cooking. Without doubt, he entered culinary training right out of high school. After graduation in 1983, Cal entered the suitcase phase of his life, and for the next 15 years hopped around the world.
When an
opportunity came to return to Northern California he was ready to come back to
his roots. On the Central Coast there are quality ingredients from the land and
from the sea at his fingertips. His friendships with the local fisherman,
growers and foragers are truly invaluable. The highlights of his day is
having a fisherman drop off one hundred pounds of Monterey Bay spot prawns
fresh from the ocean or a forager unexpectedly arriving at the kitchen door
with a basket of chanterelle mushrooms from Big Sur. With a fusion of
vineyards and gardens literally at his kitchen door, Chef Cal easily embraces
the foods he loves most - wood fired grills, California olive oils,
garden-fresh vegetables and herbs, wines and vines and natural flavors.
At Bernardus Lodge, guests can enjoy Chef Cal Stamenov’s California Natural Cuisine in two unique dining rooms on property; Marinus Restaurant and Wickets Bistro. These venues offer the best of Carmel Valley wine country living from the lush mountain views, extensive wine selections and distinctive ingredients. Marinus at Bernardus Lodge has been enjoying high praise since the resort opened in 1999, and has won Wine Spectator magazine’s highly coveted “Grand Award” for its wine cellar since 2001. Marinus has received 4-stars from the Mobil Travel Guide for its outstanding menu, service and ambiance. Since 2001, the Zagat Survey has noted Marinus as one of the Top Restaurants and Most Romantic places south of San Francisco.
Chef Cal makes a practice of partnering with local charities, particularly those having to do with schools and environmental issues. He is the honorary Co-Chair of Dinner in the Vineyard; MEarth’s annual fundraiser that benefits the thousands of students from across Monterey County who experience, learn, and grow with MEarth at the Hilton Bialek Habitat. In addition, he donates his time participating in events such as Cooking for Solutions, Pebble Beach Food and Wine and the Monterey Wine Education Foundation. For several years Stamenov was at the helm of several annual and prestigious international gatherings such Masters of Food & Wine event and The Quail Motorsports Rally.
Chef Cal
lives just a few miles down the road from Bernardus Lodge with his family in
one of the most beautiful and desirable corners of the world. He has dogs,
cats, goats and chickens, and his three girls spend most of the year enjoying
the outdoors. The family tends to over 40 rare fruit trees, herbs and vegetables
in their backyard; having discovered both the satisfaction of watching
something grow and the thrill of harvesting what they planted.
Discover why Bernardus is known for the premier
culinary events in Carmel Valley, and
why its celebrated restaurant continues to earn top honors. Marinus is a
favorite among food and wine lovers, repeatedly lauded by Wine Spectator
and Zagat. Wickets features the flair of Bernardus dining in a casual, Euro
bistro setting... indoors and out.
The Spa
A romantic retreat nestled in the idyllic Carmel Valley, amongst sprawling oaks and sun-dappled vineyards. Scents of lavender, rosemary and lemongrass, sounds of bubbling fountains, and the warm breezes from the valley surround this hidden jewel. Steam and sauna rooms, a private outdoor tub and terra cotta walls reflecting the Warming Pool's shimmering blue images all lend to its award-winning, rustic charm. The Spa nurtures mind, body and spirit with luxurious treatments infused with pure and natural ingredients culled from the ocean, the vineyards and abundant, on-site organic gardens. So whether you seek to relax, renew or reconnect, The Spa at Bernardus Lodge offers an array of distinctive services from vinotherapy to marine-inspired treatments to international traditions, elevating relaxation to an art form.
The Bernardus estate vineyards
of Marinus and Featherbow Ranch are located in the Cachagua region of the
Carmel Valley. We have been told that Cachagua is the Spanish word Native
Americans used for deep or hidden water. It has been said that Native Americans
believed that all things in nature were sacred and interrelated. Their respect
for balance in nature is carried on in the vineyards of Bernardus. More than
300 live oaks have been preserved to thrive among carefully planted vines.
Winemaker Dean DeKorth
Bernardus Winery 
Of the 220 acres, 50 acres
have been planted to vineyards of Cabernet Sauvignon, Merlot, Cabernet Franc,
Petit Verdot, and Sauvignon Blanc. Bernardus ventures forth as the fifth winery
to establish vineyards in this sacred valley. While growing Bordeaux-style
varieties in our estate vineyards, at Bernardus we are committed to cultivating
Chardonnay in cool coastal climates, specifically the Monterey County growing
region. Grapes from other superior coastal appellations in California are used
to add nuances to the Bernardus blend. The vineyard components are then
complemented by many different yeasts and oaks during the winemaking procedure.
Winemaker Dean DeKorth integrates his experience working with the methods and
practices of Bernardus winemaking with his own personal intuition and technical
expertise. Dean 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
DeKorth brings to his winemaking a time-honored knowledge of wine and an
endless passion – a passion labeled Bernardus.
At Bernardus the textural
element -"the mouth feel'- is the most important expression of wine.
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.
