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Bergstrom Cumberland Reserve Pinot Noir 2012

Pinot Noir from Willamette Valley, Oregon
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    Cumberland Reserve is dark red cherry in color and showcases an explosive and heady aromatic profile of fresh black cherries, red raspberries a slight kirsch note and ripe blueberries. The fruit character is bright and pure and only slightly lifted and framed by great Oregon spice and loamy earth character which adds depth and dimension to this very promising wine

    Critical Acclaim

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    Bergstrom

    Bergstrom

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    Bergstrom, Willamette Valley, Oregon
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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.

    Willamette Valley

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    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

    Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between 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. Silty, loess soils are found in the Chehalem Mountains.

    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

    CHMBRS3501012_2012 Item# 137048