Bergström 'Silice Vineyard' Chehalem Mountains Pinot Noir 2022

Winemaking

Bergström is dedicated to expressing the unique terroir of Oregon's Willamette Valley through thoughtful vineyard management and restrained winemaking. The estate focuses on low-intervention techniques that allow the vineyard's volcanic character to shine through in the glass, believing that the best Pinot Noir comes from healthy vines and minimal manipulation in the cellar.

Tasting Notes

This is a refined Pinot Noir that opens with bright red cherry and strawberry aromatics, layered beneath subtle earthy notes that hint at the vineyard's volcanic soils. On the palate, you'll find silky tannins supporting flavors of red berries, forest floor, and a whisper of spice, all held together by the wine's natural acidity. The finish lingers with mineral precision, leaving you thinking about soil rather than oak—a hallmark of well-made Pinot from these cooler regions.

Producer

Bergström operates a small, quality-focused estate in the Chehalem Mountains, Oregon's most distinctive Pinot Noir subregion. The winery emphasizes sustainable farming practices and single-vineyard bottlings that showcase the specific character of their planted sites, with Silice Vineyard being one of their most compelling expressions.

Terroir

The Chehalem Mountains sit at the northern edge of the Willamette Valley, characterized by volcanic soils—the hallmark of this appellation—that impart distinctive mineral qualities and structure to Pinot Noir. The elevation and east-west orientation of the valley here create a slightly cooler growing season than lower-lying sections, resulting in wines with bright acidity and silky rather than heavy tannins. These conditions are ideal for Pinot Noir's shy personality.

Food Pairings

Try this with pan-seared duck breast and a cherry gastrique, where the wine's red berry character and silky tannins complement the richness beautifully. It also pairs wonderfully with roasted mushroom risotto, the forest-floor notes in the wine echoing the earthiness of the dish. For a more casual approach, serve it slightly cool with a charcuterie board heavy on cured pork and aged cheeses.