Oregon & Washington Wine Specialists Since 1988
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Bergstrom Winery
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Bergström is on the top of anyone's list of Oregon's best wineries. As one of the youngest commercial winemakers in Oregon, winemaker Josh Bergstrom rocketed to fame with a series of very highly rated vintages. His wines continue to rate an almost cult status among Oregon Pinot noir aficionados. Read "Bergström Winery On Winemaking - For Josh Bergström, The Vineyard Quality is Job One" Bergström Winery believes that winemaking begi read more
MORE INFORMATIONBergström is on the top of anyone's list of Oregon's best wineries. As one of the youngest commercial winemakers in Oregon, winemaker Josh Bergstrom rocketed to fame with a series of very highly rated vintages. His wines continue to rate an almost cult status among Oregon Pinot noir aficionados. Read "Bergström Winery On Winemaking - For Josh Bergström, The Vineyard Quality is Job One" Bergström Winery believes that winemaking begins and ends in the vineyard. 90% of what you enjoy in a glass of wine depends on a vineyard's performance in any given year. The winemaker's hand must not surpass its role of simply allowing a natural fermentation to take place in his cellar. We believe that Oregon Pinot Noir must have an intense purity of fruit that can only be achieved through natural, non-interventionist, non-industrial, artisan wine-growing. Bergström learned from studies in France that intense farming of grape crops produces the best wine. And Bergström's wines are lovely and intense with plenty of fruit flavor lingering in the mouth. Josh Bergstrom on tasting wine: "...after some years of experience of tasting through young barrels of wine we look for two things: structure and potential. " "Now, by structure, I mean the trinity of 1.) fruit 2.) acid, 3.) and tannin. All of these elements are essential in determining a wine's character, balance, texture, appeal and potential for cellaring. If one is greater than the other a wine can be unbalanced, which can either be good or bad depending on our personal palates. Heavy on the fruit but low on the acid an tannin can mean that we are holding in our glass a "fruit-bomb" destined to please most people but has little potential for pairing with diverse foods or lasting long in the cellar. Too much acid or tannin with a deficit of fruit could mean that this wine needs some years to open up in the bottle to show its true potential although an imbalance in these two departments may never allow a wine to truly shine.) But when all three are in agreement, a wine can really show us the character of the vintage and the vineyard with promise for the future." |
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