Bergstrom Cumberland Reserve Pinot Noir 2018

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Over the last 20 years, arguably the biggest, most highly decorated name in the crowd is none other than Bergstrom Wines, where Oregon born Josh Bergstrom has become an annual staple of multiple Top 100 lists, and has seen his wine showered with more 92+ scores from Wine Spectator than any other Oregon winery.

Josh’s operation is small and mighty. He spent more than five years studying and learning in Burgundy, where he met his wife and mastered the art of making truly cellar worthy Pinot Noir and Chardonnay. In the late 1990’s he brought that knowledge back to the states, and started a small production winery in the Dundee Hills.

Since inception, his wines have highlighted some of the very best of red and white wines to come out of the state with my favorite wine in his portfolio the Sigrid Chardonnay, a tribute to his late grandmother. But his Pinot Noir is no doubt his calling card, and what has earned him his latest trip to the Top 100 charts.

Original price was: $60.00.Current price is: $50.00.

Out of stock

94+ Points, Robert Parker’s Wine Advocate

Medium ruby-purple, the 2018 Pinot Noir Cumberland Reserve takes its time to unfold to notes of earth, tar and blue and black berries on the nose. The palate is medium-bodied, firm and seamlessly fresh with intense dark fruits and a peppery finish. It’s youthfully coiled and will have more to show with another couple years in bottle.

94 Points, (#37 in Top 100 Wines of 2020), Wine Spectator

Dynamic yet harmonious with expressive raspberry and rose petal aromas, accepted by flavors of orange peel and dusky spice. Builds richness towards polished tannins. Drink now through 2028.

94+ Pts, Wine Advocate — 94pts Wine Spectator (#37 in WS’s Top 100 of 2020)

From the phenomenal 2018 vintage in Oregon, the Cumberland Reserve Pinot Noir from Bergstrom may be the highlight of his entire impressive fleet. Pretty much a labor of love, top lots are selected from some of the elite vineyards throughout the Willamette Valley – each tasted several a half dozen times in barrel before the final cut is made. The result is a complex collage of elegance and structure that can really best be described as Burgundian.

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