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Fall 2025 Wine Club Newsletter Message
September 1, 2025 | Willamette Valley, OregonGreetings from the team at Bergström Wines!Harvest season is underway and as a freshly oriented set ofinterns buzz around on forklifts, we are preparing to properlywelcome them with a potluck dinner. One of the great pleasures of working with cool-climatevarietals is that they are natural companions for so manytypes of cuisine. With whatever is dreamed up – fromdelicate seafood to dazzling salads, classic burgers andforaged mushroom stew, deeply spiced roasts, and crudité –we know these wines will weave harmoniously into thechorus of dishes. Many ingredients including succulent tomatoes and aromaticherbs, figs, fennel pollen, and more, will be plucked directlyfrom our raised garden beds thanks to the tender care andconstant watering quest of our diligent Horticulture crew,Nate and Em.
With all this in mind, to deeply understand our wines it helpsto taste the bounty of the landscape that shapes them.That’s the inspiration behind our current seasonal tastingexperience at Bergström Wines’ Ekollon Tasting House: Atthe Ekollon Table.At the Ekollon Table | Experience this Bountiful SeasonWe’re fortunate to have Chef Amy Griffith leading thekitchen. Her deep appreciation for classic European andScandinavian cuisine, with creative twists based aroundOregon’s seasonal culinary wonders, fits perfectly with thefamily heritage behind Bergström Wines. At the Ekollon Table is an experience Chef Amy crafts withmany local and seasonal ingredients, carefully pairing ourmost expressive wines with lovingly interpreted dishesinspired by Bergström family stories. If you haven’t yet joinedus for At the Ekollon Table, we hope you will soon. You canread more about Chef Amy later in this newsletter.
In July, we had the extraordinary privilege to co-host theAcadémie Internationale du Vin (AIV) here in the WillametteValley. This group brings together winemakers, scientists,sommeliers, and writers from around the globe, all of themdeeply committed to the preservation and future of finewine. Josh Bergström’s membership in the Académie, sponsored bytwo Burgundian icons who have been his mentors, issomething our winery team now carries with great pride. Tohave the Académie choose Oregon for their annual gatheringwas a tremendous honor.When the World Comes to Share our Table
The Bergström wine club was created with a simple idea thatif enough people who enjoyed what we do were willing tocommit to the wines before they were even bottled, wecould build something meaningful and enduring. That hasheld true for more than a quarter century now.As we prepare to harvest the 2025 vintage, this cluballocation neatly closes out a few vintages still fresh in ourmemory. We’re excited to share with you the final releasesfrom the 2022 and 2023 vintages, along with the lastremaining wines from our 2018 Library release.Your Place at the Bergström TableWith every bottle, know that you help sustain the people,places, and practices that define our work. You’ve upheld ourquest to farm with care, to make thoughtful choices in thecellar, and to continue sharing the stories and flavors of thisregion we love. We don’t take it for granted and we’regrateful to have you with us on this journey.Happy Harvest from our table to yours,The Bergström Wines Team
Our Fall Membership Release Includes:2023 Bergström Vineyard Pinot Noir750ml allocated to: Premiere Club,Quintessence Club, and ClassicsClub Members95 Points James Suckling94 Points VinousIt’s always deeply meaningful to release our Bergström VineyardPinot Noir. It is the cornerstone of our story, the very first vineyardwe ever farmed, and embodies everything we believe Pinot Noirfrom the Dundee Hills can be. Each vintage is a homecoming; areturn to where the journey began.The 2023 vintage calls for bold culinary pairings and promises toinspire lingering meals and memorable celebrations.Winemaker Tasting NotesThis wine represents the vintage well. It is deep red and complexwith aromatics of grilled meats, black cherries, wisteria, chocolatecosmos flowers, cologne, and wood incense. Layered and brooding,every return to the glass reveals something new. The palate ismedium-bodied and full of loganberries, cocoa nib, oak spice,oregano, and subtle pine tar.The depth mirrors its impressive nose, showcasing the opulence ofthe Dundee Hills. The tannins are lush, and the flavors areexpansive and spiced. While robust and delicious, there is anelegance to the finish that renders it a complete and thoughtfulwine showcasing everything we love about the 2023 season.
2022 gargantua Syrah OregonThis is the tenth vintage of gargantua,our Syrah pursuit born from curiosityand admiration for such a noblevarietal. What began as an explorationhas grown into an ongoingconversation750ml allocated to: PremiereClub, Quintessence Club, andClassics Club Members95+ Points Vinous95 Points Jeb DunnuckOur Fall Membership Release Includes:conversation between site, season, and winemaking; one thatcontinues to reveal new dimensions of Oregon Syrah . Each vintagehas taught us something different, but all share the sameheartbeat: a balance of wildness and elegance, spice and fruit,power and restraint.The 2022 bottling carries that spirit with confidence. It is a Syrahthat speaks another language while remaining universallyapproachable. A decade in, gargantua is a statement of whatSyrah can achieve here, especially as autumn meals call for winesof substantial depth and character.Winemaker Tasting NotesDark black cherry and inky violet purple in color. Violets, red roses,black pepper, black olives, savory herbs, and sanguine notes arefound in its perfume. Juicy notes of blueberry, blackberry, and ripedark cherry fill the palate, accented with cocoa nib, tobacco, andforest mushrooms. Silky and balanced, this is a youthful yetseamless wine that is lovely to drink right now.
As part of this fall release, manymembers will find a bottle or twofrom our library collection includedin their allocation.These wines are also available toadd or customize while inventorylasts, so we encourage you tofinalize your allocation early toensure access.The Pinot Noirs are revealingstructured tannins that havesoftened with time, while complexspice aromatics leap from theglass. Chardonnays have developedelegant layers of honeysuckle andlemon curd, balanced by sleekacidity and vivacious energy. The Syrahs are rich and savory, yetremarkably fresh, with layereddepth of flavor and texture.Special Library SelectionsOur Fall Membership Release Includes:
The Bergström Table:Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)As harvest unfolds, there will always be that first day whenthe chill in the air lingers from dawn until dusk, serving as areminder that summer has truly given way to fall. It’s the kindof day that calls for a meal both rustic and comforting, thesort of dish that warms the kitchen and pairs effortlesslywith the wines of the season.Lapin à la Moutarde is just that. Tender rabbit simmeredgently in a mustard-cream sauce becomes earthy andelegant, a dish that feels timeless yet welcoming. The tang ofDijon cuts through the richness, while herbs and white wineadd lift and fragrance. Served with roasted potatoes, rootvegetables, or simply torn bread to mop up the sauce, it’s ameal that makes you grateful for the season’s shift.
PreparationSmear rabbit pieces with mustard and season with salt andpepper.Heat 2 tbsp. of the butter in a large skillet over medium-highheat. Sear rabbit pieces, turning frequently, until rabbit is verycrisp, about 15 minutes. Transfer to a platter.Reduce heat to medium and melt remaining 2 tbsp. butter inskillet. Add onions and cook, stirring occasionally, untilsoftened, 8-10 minutes. Add wine to skillet and scrape up any browned bits. Returnrabbit pieces to the skillet, along with bouquet garni. Coverand cook until rabbit is tender, about 35 minutesRemove from heat and stir in creme fraîche and parsley.Ingredients 1 large rabbit (3–4 lbs.), cut into serving pieces ⁄ cup dijon mustard12 Salt and freshly ground black pepper 4 tbsp. unsalted butter 1 small onion, finely chopped ⁄ cup dry white wine12 1 bouquet garni ⁄ cup crème fraîche13 2 tbsp. finely chopped fresh parsleyRecipe adapted from Saveur for the Bergström Harvest Crew
Amy Griffith joined Bergström Wines as Estate Chef andEkollon Host in May 2025. Her path began at the WesternCulinary Institute in Portland, OR, where she trained inclassical French cuisine. During her first Willamette Valleywine harvest in 2004, while still in culinary school, she gother first taste of cleaning tanks, doing punch-downs, and,most importantly, feeding the harvest crew. "It was love atfirst harvest," she says.That experience sparked her passion for pairing food withwines from her home region, a passion she carried with her toNew York City, where she worked as a private chef and atManhattan’s legendary wine shop Sherry-Lehman, serving thelikes of Paul McCartney, John Cleese, and Kevin Bacon. Shelater earned her WSET Level 3 certification.Meet Team Bergström | Chef Amy Griffith
Since 2008, Amy has built her career as a winery chef in theWillamette Valley, working alongside celebrated producers.She says each vintage has deepened her understanding ofthe Valley’s terroir and her belief that the right pairing canelevate a wine to its highest expression. The elegant,restrained, and ethereal wines of the Willamette Valley havebeen her greatest teacher, showing her the power ofprecision, skillful technique, and subtle flavors in cooking.A great example is the 2023 Sigrid Chardonnay, which hasexpanded her understanding of what Willamette ValleyChardonnay can accompany, inspiring dishes from ripe stonefruit with freshly made ricotta to Madeleine cookies scentedwith sweet corn and brown butter.
For Amy, a typical day begins with an expertly crafted espresso athome before she visits local produce stands or cheese shops forprovisions. Then it’s on to the Ekollon Tasting House to prepare forthe day and see what’s fresh from the estate gardens: perhaps sun-gold tomatoes for chilled soup or just-picked blackberries forhomemade ice cream. Inspiration is never in short supply.The lunch program at the Ekollon Table feels like the pinnacle of hercareer, Amy says. Seasonal menus are crafted to complementcurated lineups of Bergström’s current-vintage and library wines,weaving the family’s Swedish and Burgundian roots, and WillametteValley ethos, into each course. Hosting also lets her indulge her loveof connecting with guests over food and wine in an intimate, one-of-a-kind setting.At home in Newberg, where she has lived for 15 years with herhusband, Mike, Amy tends a flourishing flower garden, including twodozen roses that are her pride and joy.Their household includes three cats and a Papillon named Romy. Shestill loves to cook at home and enjoys exploring the vibrant Portlanddining scene. One of her most cherished traditions is a ChristmasEve brunch with local wine industry friends, a 15-year ritual at aPortland dim sum restaurant capped off with an array of growerChampagne in hand.
On behalf of all of us at Bergström Wines, thank you forallowing us to share our wines with you. We’re honored tobe part of your journey and committed to making yourmember experience seamless and memorable. Cheers!