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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 34 notes) - hiding notes with no text | | | Tasted by Doc90 on 11/27/2020 & rated 90 points: Lightly and cheerfully perfumed. Vanilla, lavender, black cherry. Light and juicy, fruit-forward with dark cherry and a clove presence. Paired very well with Thanksgiving dinner. (1059 views) | | | Tasted by mlawren1 on 5/6/2018 & rated 88 points: Fruit is a bit stewed but gives way to some stone fruit and berries. (1517 views) | | | Tasted by mlawren1 on 4/15/2018 & rated 91 points: A bit sweet up front but gives way to earthy berries and currants. Finishes with a hint of meat. (1491 views) | | | Tasted by MWiking on 8/29/2014 & rated 91 points: mycket bra Berström-pinot, kanske lite för syltig, lite mer syra hae lyft vinet en bit till. (3581 views) | | | Tasted by Ramberg on 8/28/2014 & rated 70 points: Powerful nose with smoked meats, smoked sausage, liquor, alcohol and smoked dark overpowering bramble jammy oaked and smoked sweet fruit.
Like a new world Shiraz.
The palate follows the nose, overextracted, unbalanced, cooked, sweet, candied, fat and jammy bramble, black blueberries and smoked plum marmalade.
Tannins are big, oak is brutal.
The whole impression is brutal and unbalanced, lacking any signs of complexity or transparency.
All – in fruit, jam and alcohol bomb.
No signs of pinot Noir present, but like a new world experimental Shiraz or perhaps Zinfandle from some outskirts of some desert growing place.
As you might be able to tell from above, this is not my type of Pinot, and my score reflects that.
There are probably allot of people who likes this style, and if you are one of them, you will probably love this.
I myself will avoid this stuff.
(70 – 72) (3056 views) | | | Tasted by Patrik H on 8/28/2014 & rated 89 points: On the nose, Smoked meat, tar, sausage, smoked ham, charceturie. A typical syrah nose...
On the palate, Smoke, charceturie, high acid, alcohol heat.
Medium finish
The colour said Pinot but the flawor and nose said Syrah. (3179 views) | | | Tasted by FamilyLarsson on 8/28/2014 & rated 88 points: Rökta chark, peppar, söt mogen frukt utan något större djup i doften.
I smaken aningen för syltig frukt med vanilj och mortadello. Hög syra och samtidigt lite hetta. Lång eftersmak men saknar någon riktigt balans (3441 views) | | | Tasted by Rezy13 on 8/21/2014 & rated 90 points: Walter Hansel vs. Grand Cru Burgundy (Bin 75): Dull garnet, see through; spice, cranberry, cola, strawberry, cherry, rhubarb, clove, brown sugar; rich, sweet cherry and cranberry on the palate, spice, tart and taut, some stem and mint showed through with air; very good, Burgundian. (2696 views) | | | Tasted by Jbird73 on 3/27/2014 & rated 90 points: Dark ruby red in color. Nose is dark red fruit, bramble stuff and a little earthiness. A little grippy out of the gate. Short to medium finish. Good. Not great. (1330 views) | | | Tasted by nubbin on 3/15/2014 & rated 90 points: Appearance: Clear, medium color intensity ruby with pale rim.
Nose: Clean, developing and moderate intensity cherry and berry with light oak.
Palate: Dry, moderate acidity, medium-low tannins, moderate alcohol, medium+ intensity cherries, berries, oak, very light spice, some wet moss.
Finish length medium+. Ready to drink but can age a few years. (1380 views) | | | Tasted by Zinlady on 8/20/2012 & rated 89 points: Had tonight with salmon. It was fine but not special. Dark. Some cherry. Finish was short
(2407 views) | | | Tasted by sharmless11 on 8/5/2011 & rated 90 points: de lancellotti is so big! (2658 views) | | | Tasted by sharmless11 on 8/5/2011 & rated 90 points: de lancellotti is so yummy! (2797 views) | | | Tasted by spretzer on 7/8/2011 & rated 91 points: my last 07 de lancellotti. I have loved this wine. For an off year in Oregon, it is a low alcohol, earthy. well balanced wine that made the most of an off year. well done. (2587 views) | | | Tasted by Zinlady on 4/7/2011 & rated 94 points: Excellent wine. We had tonight with roasted salmon and it was delicious. Big. Full bodied. Nice finish. Heavy. Drinking well tonight. (2725 views) | | | Tasted by spretzer on 3/28/2011 & rated 92 points: I love this wine. for an off year 2007 oregon this wine still delivers. Light on its feet but enough minerality to round it out. really good. (2126 views) | | | Tasted by sharmless11 on 3/12/2011 & rated 91 points: Absolutely delicious (2051 views) | | | Tasted by Jack on 10/20/2010 & rated 91 points: Quench 2010 (W Hotel): Good fruit with bright acid and a clean acid finish. (3312 views) | | | Tasted by Zinlady on 10/6/2010 & rated 89 points: Matched with tuna with a shallot sauce. Wine was a bit lighter than the 2006. Not as intense but quite nice. Will drink my other bottles soon (2435 views) | | | Tasted by robertek on 9/26/2010 & rated 91 points: I like now but will of course evolve for another few years. (2702 views) | | | Tasted by TheBusiness724 on 6/15/2010 & rated 88 points: Nicely structured pinot with a black cherry and candied cherry profile that is followed by some rustic tannins on the medium length finish. This left me wanting a little more fresh fruit, a little more weight, and a slightly smoother finish. Although a good-quality wine overall, this is not recommended at this price. (2754 views) | | | Tasted by 3daywinereview.com on 6/15/2010: Floral, raspberry, strawberries, and minerals bouncing all over the place. This wine was drinking really well right now and should improve with five years of bottling. (1210 views) | | | Tasted by spretzer on 5/28/2010 & rated 91 points: Delicious, compared to so many light 07 Oregon pinots this had a nice balance and structure just drinking beautifully. (2664 views) | | | Tasted by danielbleier on 5/19/2010 & rated 92 points: cherries, rasberries, earth and cola. (2813 views) | | | Tasted by bonedoc on 2/18/2010 & rated 88 points: don't know what the fuss is about here. nice, but not enough fruit to be a 90 point wine. more of a burgundian style. 2nd night had one glass remaining (used private preserve) and it was dead. (2859 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Elaine Chukan Brown
JancisRobinson.com (12/4/2017)
(Bergström, de Lancellotti Pinot Noir Chehalem Mountains Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2010, Issue #37
(Bergström Wines Pinot Noir - De Lancellotti Vineyard Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Bergstrom Winery Pinot Noir De Lancellotti Vineyard Chehalem Mountains) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous. (manage subscription channels) |
| Bergström Producer WebsitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
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