Bergstrom Sigrid Chardonnay 2009
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Winemaker Notes
The mouth feel is generous and yet young and energetic with bound up power like a spring. There are intense flavors of lemon, apple and pear with a solid structure of juicy acidity and a definite mineral impression that reminds me of wet stone and hazelnut skin. This wine is outrageously balanced for having come from Oregon's ripest year in history and deftly flirts between structure and ripe sweetness, giving an impression of great concentration wrapped in an elegant veil.
The 2009 Sigrid Chardonnay will pair excellently with an empty glass and an inspired thirst. And if food is in your plans: try Sigrid with small briny oysters, mussels and clam dishes, Dungeness Crab or Lobster, cheese plates, pate and charcuterie.
Professional Ratings
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Wine Enthusiast
An astonishing wine, creamy and loaded with lush fruit flavors. The tropical fruits are just the beginning; layer upon layer of marshmallow, whipped cream, brioche, butterscotch, buttered nuts, toast and more keep piling on. With all that richness, it remains a billowy, pillowy Chardonnay, light as a feather, yet deep and dreamy.
Editors' Choice -
Robert Parker's Wine Advocate
The new releases include one white wine, the 2009 Chardonnay Sigrid which is a selection of the top 10 barrels in the cellar out of 100. Complex mineral, pear, hazel nut, and white peach aromas inform the nose of a rich, nicely proportioned Chardonnay. In the glass tropical and butterscotch flavors emerge buttressed by a firm acid structure leading to a lengthy, pure finish. It can be approached now but has the material to evolve for 1-2 years and drink well for another 6-7.
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Wine & Spirits
Displaying a refined oak imprint at the outset, this stylish wine leads with scents of golden apples and caramel. Its flavors are posh and elegant, the texture plush and well supported, with the stuffing to cellar for a few years. For veal loin.
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Wine Spectator
Polished, round and refined, with a pretty honey note weaving through the pear and cream flavors, nicely balanced by lemony acidity on the elegant finish. Drink now through 2014. 444 cases made.
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Bergstrom Wines is a family-owned and operated artisan producer of Pinot Noir and Chardonnay which was started in 1999 by Dr. John and Karen Bergstrom, with the help of their son Josh Bergstrom and his wife Caroline. Josh is general manager, vineyard manager and winemaker and pulls his expertise from his education in Burgundy, France and his 14 years experience making wines in Oregon's Northern Willamette Valley. Bergstrom focuses on hand-crafting small lots of wines from their fice estate vineyards carefully chosen from fice of Oregon's six wine-growing appellations. All estate acreage is farmed biodynamically and all wines express the wonderful diversity of Oregon's many great terroirs.
Bergström Wines consists of five estate vineyards totaling 84 acres that span across four of the Willamette Valley’s best appellations: The Bergström Vineyard, Silice Vineyard, Winery Block, Gregory Ranch and Le Pré du Col. Each estate vineyard is farmed without the use of harsh chemicals, systemic or fertilizers, and the winery produces approximately 10,000 cases of ultra-premium and extremely sought-after wine each year, including two Chardonnays and nine different Pinot Noirs.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
One of Pinot Noir's most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.
Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.
The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its vineyards and sub-AVAs. The iron-rich, basalt-based, Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.
Though Pinot noir enjoys the limelight here, Pinot Gris, Pinot Blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin Blanc and Gamay.