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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by Thellie on 5/8/2021: Definitely some secondary development in the color, mid-palate and finish. Not overly complex but tasty and very drinkable with our dinner of root vegetable soup and stinky cheese. That said, I think it’s unlikely to improve with age: drink up. (464 views) | | | Tasted by Lobonick on 7/20/2019 & rated 91 points: Drank this last night. Star of the evening. Smoky, earthy, licorice, spice, and ripe fruits shine. Gorgeous. Deep in a way that works on a historically hot summer day. (914 views) | | | Tasted by wineaux2 on 11/10/2018: Upon pop and pour, this pinot featured a primary cranberry note, red cherries and underlying herbs with some astringency on the finish. On day 2, this gained some weight and had a dark cherry and spice profile. Overall, a bit simple but in a good place to enjoy now. (1224 views) | | | Tasted by Grinner on 11/24/2017 & rated 89 points: This from a guy who has liked Bergstrom in the past (see bottles in my cellar if you like), likes pinot in the 5-7 year window, and has a decent cooling system. I also got off JB's club a year or two ago for expensive wines that don't improve, so now you know my bias. I was hoping for better here and it didn't happen. Decanted for an hour for Turkey Day, the nose is open with dark cherry, earth, and smoke. There's modest depth of fruit and some savory hints, nothing off and an overall lack of the "wow" factor. Acidity wins on the finish. If I don't gift the other bottle, I might decant longer as an experiment. (1410 views) | | | Tasted by kmadamskkz on 11/12/2017 & rated 91 points: Brilliant medium ruby color introduce a pleasant strawberry, cherry and damp forest floor aroma. Flavors of dark cherry and raw cranberry attack the palate and linger on a tart long finish with dusty tannins. This wine is maybe a little unbalanced on the tart side, but is very enjoyable. Acidity and tannin will hold this wine to at least 2020. (1299 views) | | | Tasted by Laurabloom on 8/31/2013 & rated 91 points: Starts out smokey, light bodied. Decanted first. Great bottle. (2650 views) | | | Tasted by David Paris (dbp) on 1/20/2013 & rated 91 points: Sunny January day = tasting around off North Valley (Willamette Valley): Light in color and light in aromatic complexion, though quite pretty with some high tone fruit and nice soft soil driven berries. Very soft. Very mellow and elegant palate, with soft fruits on entry. Mellow again on the finish, though very smooth and seamless. Things get gritty and that's what lingers long after swallowing. Another nice wine that will age beautifully. 91+ (3022 views) | | | Tasted by KeithAkers on 1/16/2013 & rated 92 points: 2 Days in the Valley- Day 1 (Willamette Valley, OR): Nose: Very fragrant and perfumed nose with tones of fresh picked berries, red fruits, cherries, spice tones, and some red florals. Very good depth as well and shows a more expressive side.
Taste: Medium bodied with very good and refreshing medium+ acidity. The acidity is noticeable, but it isn't overpowering along with smooth and polished tones of red fruits, cherries, fresh picked berries, rhubarb, and some spice tones.
Overall: This was a beautiful pinot. Well balanced with very good depth on both the nose and palate. It's deceptively drinking right now, but it can certainly benefit from some age. (3005 views) | | | Tasted by SportstHER on 9/1/2012 & rated 89 points: At the winery tasting room. In the glass: Dark garnet, long legs. On the nose: A bit of skunk initially, blew off to dark cherries & spice. In the mouth: Medium mouth feel, concentrated flavors of cherries and spice, tiny bit of tart on the tongue, light tannin grip, light finish. Liked this one, but at $60 retail, just too much. Found all their selections to be at least 33% more expensive than the market for Oregon pinot. (2124 views) |
| By Josh Raynolds
Vinous, July/August 2012, IWC Issue #163
(Bergstrom Winery Pinot Noir Le Pre Du Col Vineyard Ribbon Ridge) Subscribe to see review text. |
NOTE: Scores and reviews are the property of 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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