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Spring 2025 Wine Club Newsletter Message
A Word for this PlaceDearest Bergström Wines Club Member,A new word has been living in my mind for some time, andlately it has found its way into conversation. It started withquiet moments in the cellar, dialogues with sommeliers,traveling across the United States speaking about our work,and now it fits neatly into the rhythm of our daily efforts. It feels like it has always belonged, even though it is not (yet)in any dictionary. As we welcome spring and all its newbeginnings, it feels right to share this term with you:by Josh Bergström, Owner and Director of Winemaking“Willamettian”
A Willamettian wine is not simply one that’s made in theWillamette Valley. It is:a spirited reflection of an extraordinary cool-climatecombined with distinct ancient geological influences.rooted in a tradition of respect for the land, for thepeople who tend it, and for the deep lineage—both localand global—that comprises the layered history of thisvalley.a quest to evoke something that could only come fromhere; from these soils, from this climate, from this place.Willamettian wines lead with Mother Nature’s gift ofsucculent natural acidity. They are wines of freshness andtension; fruited and floral, with a saline, marine-like mineralstructure. They are delicious young, free from distractingflaws, and age beautifully for decades.
Since the days of the early visionaries, who planted grapes inthis valley believing in its promise long before it was proven,our responsibility as Willamettian winemakers has been toadapt and evolve based on our own terrain. The goal is not toimitate any other region, but instead to put all our energytoward intentionally crafting wines that showcase this uniqueplace.This ethos is profoundly important at Bergström Wines. YourSpring 2025 club allocation captures all that it means to beWillamettian. It is a joy to share this work with you, eachbottle the result of a thousand days of effort.
Featured Wines2023 Sigrid Chardonnay:No wine better encapsulates what it means to beWillamettian. Sigrid has always shown our belief in thislandscape and its potential, specifically, the capacity tocreate world-class Chardonnay. I went to Burgundy to studywinemaking almost 30 years ago, while my mother and fatherwere at home planting Pinot Noir vines. Pinot remained myguiding focus, but I could not ignore the quiet pull ofChardonnay as those White Burgundies I tasted seeded aquestion in me.I challenged myself to explore what this varietal couldbecome in Oregon. I’ve long believed it deserved a place inthe spotlight here, and Sigrid is the result of that vision. The2023 vintage offers a combination of generosity andprecision that is unmistakably of this valley.
2023 Silice Pinot Noir: The Willamette Valley’s ancient history is vividly felt at Silice.It is shaped by 60-80 million years of marine sand, an ancientdune transformed into one of the most distinctive vineyardswe farm. Windswept, sunlit, and perched high in the ChehalemMountains, this site yields a wine that is both grounded andexpressive; structured yet soaring. The vintage reminds usthat to be Willamettian is to embrace complexity, and to letthe deep ecological memory of this place guide the story.2023 Winery Block Pinot Noir:Effort, patience, and respect for theland yield something extraordinary inthis tiny parcel. Just a stone’s throwaway from Silice are these acresdensely planted with more than 10,000vines, entirely hand-farmed from dayone. Winery Block provides astructured, layered, and quietlypowerful Pinot Noir. Its marinesedimentary soils and intimate scalegive rise to a wine of remarkable depthand refinement, with dark fruit,woodland spice, and a savory core that will unfold slowly with time. Every detail in this wine hasbeen shaped by our Willamettian commitment to qualityabove all else. No shortcuts, no easy answers, just whateverit takes to bring the terroir to life in the glass in all itssplendor.
Library OpportunitiesAlongside your 2023 wines, I am pleased to offer a limitedlibrary release of their 2018 counterparts, which have beencarefully cellared to reveal the quiet transformation that onlytime can bring. It is a vintage often referred to as “epic,” andwe think you will agree that upon release they could onlyhave begun to tell the amazing story now present in theglass. These wines are an invitation to join the conversationbetween youth and maturity, the energy of the present andthe wisdom of the past. Side by side, they offer a rarewindow into the enduring character of these vineyards andcuvées, and into the rewards of patience when it comes totheir full expression.
A New ChapterWe’re proud to welcome Jillian Bradshaw as the new GeneralManager of Bergström Wines. A seasoned leader in theOregon wine community, Jillian has spent the last 15 yearsworking with some of the most respected fine wineproducers in the Willamette Valley. She brings a wealth ofexperience and a genuine understanding of what makes thisregion, and our work, so special.In every sense, Jillian is Willamettian: grounded in place,committed to excellence, and passionate about the future ofOregon wine. As we look ahead to the next 25 years, we’rethrilled to have her partnership in shaping our next chapter.You’ll find a deeper introduction to Jillian and her perspectiveon the Willamette Valley later in this newsletter. We can’twait for you to meet her.A Season of PossibilitySpring is stirring across the valley and as the vines unfurlwith budbreak, we’re reminded that each vintage is a chanceto begin again with intention, curiosity, and care. Whether you’ve been with us for years or are just beginning yourjourney with Bergström, thank you. Your support allows us to continue discovering what it meansto be Willamettian. We hope you enjoy the results of ourefforts. With gratitude, Josh Bergström
Our Spring Club Allocation Includes:2023 Sigrid ChardonnayBright straw with chlorophyl-like green reflections in color.Opens with a tasteful bouquet of bright lemon meringue,flinty minerality, and a touch of toasted coconut, evoking aninviting richness. Subtle pastry crust and delicate bakingspices interlace balanced oak sweetness, creating a layeredand aromatic profile. Fragrant jasmine and salinity furtherenhance its complexity. Luxurious and balanced on the palatewith the smooth creaminess of marzipan complemented byMeyer lemon peel and the crisp freshness of Dangshan pears.Honeysuckle sweetness lingers on the finish, providingbeautiful contrast to the well-defined spine of acidity. Thefinish is long and focused, leaving a lasting impression offreshness and finesse. A complete Chardonnay thatembodies both opulence and precision.750ml allocated to: Premiere Club, Quintessence Club,and Classics Club Members
2023 Winery Block Pinot NoirDeep ruby red with a captivating nose. Dark spices andcocoa mingle with a savory note of sweet olive relish, whilerich plums, blackberries, and black cherry add layers offruitful intensity. Bergamot tea adds a unique aromatic depthto the profile. Suave and silky on the palate, revealing arobust structure balanced by integrated tannins. Juicy canefruits are the foundation of this flavorful wine, with savorymid-palate introducing notes of dried oregano and bay leaf.The scent of redwood trees lends a touch of herbal andwoodland character, giving the wine a beautifully balanced,multidimensional finish—a wine worthy of your table withcaptivating elegance and depth.750ml allocated to: Premiere Club, Quintessence Club,and Classics Club Members95 Points - James SucklingOur Spring Club Allocation Includes:
2023 Silice Pinot NoirA deep red color, this wine is a noteworthy example of theChehalem Mountains AVA. Lifted and ethereal, red Dianthusflowers, Hood strawberries, wet stone, Oregon berry pie inthe nose. Traces of citrus oils, Tahitian vanilla, and cigarspice. The palate is fruit-forward and piquant with redcherries, allspice, and Linzer cookies. This wine showcasesstructure, true to the nature of the Chehalem Mountains. Anage-worthy and thrilling wine that, in its youth, will presentcopious stem tannins balanced with juicy red fruits andsucculence.750ml allocated to: Premiere Club, Quintessence Club,and Classics Club Members95 Points - James Suckling95 Points - Owen BargreenOur Spring Club Allocation Includes:
2018 Bergström Vineyard Pinot NoirThe aromas are strikingly vibrant, with roses, wisteria,boysenberry, and fruit leather, complemented by hints ofdried thyme and rosemary. The palate is complex,showcasing the elegant, suave tannins typical of the DundeeHills. Layers of ferrous, saline minerality, red meat, andlavender are balanced by a lively acidity. The tannins, stillpowerful yet evolved, are food-friendly, making this wine aversatile choice for pairing. Drink now or cellar for furtherdevelopment. Delicious.1.5L allocated to: Premiere Club &Magnum Club Members95 Points & Cellar Selection - Wine Enthusiast95 Points - VinousOur Spring Club Allocation Includes:
2018 Winery Block Pinot NoirEarthy, plum, acai, black cherry, tomato jam, dried sweetpepper, but does not overshadow the other aromatics ofRooibos tea, stem spice, sumac, cardamom spice, low tonesforest floor, cranberries, huckleberry tart. The body isteeming with dried black cherries and figs. Flavors arelayered and complex with brooding tannins.1.5L allocated to: Premiere Reds Club &Magnum Reds Club Members95 Points - Wine & Spirits94 Points - Wine SpectatorOur Spring Club Allocation Includes:
Enticingly spicy and complex, this wine reveals aromas of ripestrawberries, leather, chocolate cake, and stem spice, layeredwith notes of Grand Marnier, blackberry pie, and Oregonwhite truffle. A seamless interplay of sweet and savoryemerges, with black pepper, cured meats, and an earthycomplexity adding depth. Having evolved beautifully, thewine showcases ageworthy tannins and a delightfully long,lingering finish.2018 Silice Pinot Noir1.5L allocated to: Magnum Club &Magnum Red Club Members94 Points - James Suckling93 Points - Wine SpectatorOur Spring Club Allocation Includes:
The Bergström Table:One-Pan Pork Chops with Feta, Snap Peas, & MintAs we welcome the longer days and blooming greens ofspring, we’re leaning into dishes that feel fresh and livelywithout giving up on comfort. This season, we’re featuring aone-pan meal that captures the spirit of spring with boldflavors and effortless elegance.Seared until golden and crisp at the edges, these pork chopsare hearty and satisfying. But it’s the bright sugar snap peas,briny feta, and generous handfuls of mint that bring the dishinto the season, lifting each bite with herbal freshness andzesty contrast. A final squeeze of lemon wakes everythingup, making this a weeknight meal that tastes like a specialoccasion.
This recipe comes from Melissa Clark, a longtime New YorkTimes columnist whose approachable, vibrant cooking styleI’ve admired for years. Her dishes always feel doable, yetinspired—full of little touches that elevate the everyday.Much like our wines, Melissa’s recipes balance richness withbrightness and reflect a deep love for ingredients and craft.The beauty of this dish is how effortlessly it plays with bothwhite and red wine. Try it with the 2023 Sigrid Chardonnay,its energy, minerality, and citrusy lift mirror the dish’sfreshness, or lean into the savory richness with a glass of2023 Silice or Winery Block Pinot Noir. All three have thevibrancy and poise to meet this dish exactly where it is.Here’s to spring and to meals that make it feel like acelebration.– Caroline Bergström
Ingredients2(1¼-inch-thick) bone-in pork chops (about 1 lb. each)Kosher salt and black pepper1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter4 scallions, white and green parts, thinly sliced, plus morefor serving2 cups sugar snap peas, trimmed½ cup chopped fresh mint or basil, more for servingLarge pinch of red-pepper flakes½cup crumbled fetaLemon juice, for servingPreparation Season pork chops with salt and pepper. In a large skillet, heatoil over medium-high until shimmering.1. Add the pork chops to skillet and sear, without moving, untildark golden, 4 to 5 minutes per side. Lower heat, cover panand cook the pork chops for 3 minutes longer. Transfer to aplate.2. Return the skillet to the stove and reduce heat to medium.Add butter to remaining oil in skillet, then add scallions andcook until lightly golden, 2 to 3 minutes. Add snap peas, mint,red-pepper flakes and a pinch of salt, stirring everything tocoat with pan juices.3. Making space in the skillet, return pork chops to pan,surrounding them with snap peas. If necessary, you can moundsnap peas on top of pork, but make sure the meat sits directlyon the bottom of pan. Scatter feta over pork and snap peas.Cover and cook over low heat until pork chops are just cookedthrough, 3 to 6 minutes longer.4. Drizzle or squeeze lemon juice over the dish and sprinkle withmore mint, scallions and black pepper before serving.5.
In April 2025, JillianBradshaw joinedBergström Wines asGeneral Manager. Fromday one, she brought adeep reverence for thewinery's history and legacyand a goal to amplify thebeautiful work alreadyunderway. With more thana decade of experience inOregon's wine industry, Meet Team Bergström:Jillian BradshawJillian steps into this role with a dynamic blend of strategicleadership, creative thinking, and a passion for championingexcellence. As General Manager, she guides operations across thewinery, focusing on aligning the team's talents and initiativeswith long-term goals. She thrives on collaboration andproblem-solving and is energized by the opportunity to buildupon Bergström's reputation as an industry leader in regionaland international wine circles. Jillian began her career in the nonprofit sector as an eventplanner, grant writer, and communications director beforemaking a decisive (and delicious) pivot into wine. Her firstfull-time role was right in the heart of the Willamette Valley,pouring rare and coveted bottles at a local wine bar. Theexperience gave her an immersive education in vintage
variation, winemaking approaches, and the stories behind theValley's most iconic vineyards. It wasn't long before shefound herself working with the region's founding families,including Ponzi and Adelsheim. But it was at Beaux Frères,where she spent nearly a decade, that she deepened herexpertise and fell even more in love with the people, place,and purpose behind great wine.Jillian currently co-chairs the steering committee for ¡Salud!The Oregon Pinot Noir Auction, which raises funds to ensurevineyard workers and their families have access tohealthcare. She also serves on the procurement committeefor the annual auction, curating unforgettable experiencesthat reflect the generosity and community values at theheart of the Oregon wine world.
When she's not immersed in wine, you'll likely find Jillian outin nature with her husband or sharing time with their ratherlarge crew of dogs, two dwarf goats, and a pair of very fancygoldfish. She's a passionate vinyl collector with nearly 1,000 albumsspanning ragtime to modern pop, and she still fondlyremembers singing in gospel choir performances as a youngchild in Montessori school. Jillian often pairs her wine withmusic and believes a special tune can enhance the nuancesof a great glass. (Pro tip: spicy Buffalo wings with a zestyChardonnay and the Isley Brothers' "Shout" is a combo worthtrying at least once.)For Jillian, joining Bergström Wines is an honor and ahomecoming of sorts: "This is a classic, family-owned winerythat has defined what excellence, thoughtfulness, andcommunity look like in Oregon. To be part of that story—andhelp shape its next chapter—is very exciting."
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!