Old Stones Pinot Noir

Chehalem Mountains, USA

Bergström Wines' multi-vineyard Chehalem Mountains assemblage, the "Old Stones" name referencing the ancient geology underlying the three soil types in the AVA. Produced by Josh Bergström from a combination of Jory, Willakenzie, and Laurelwood-sourced fruit, the wine demonstrates the Chehalem Mountains' broad expression in a single bottling. Bergström is the most rigorous practitioner of the single-vineyard program within the AVA; Old Stones is the assemblage that bridges their estate expression with broader accessibility.

Pairing intelligence

• starter: Old Stones' accessible, food-friendly Pinot profile and clean berry fruit make it an ideal charcuterie companion — structured enough to match the meats, with enough freshness to reset the palate between bites.
• main: Venison and Pinot Noir is one of wine's great matches: the iron in venison bridges the wine's mineral character; blackberry jus mirrors the Pinot's fruit profile; celery root's subtle earthiness provides a complementary base note.
• starter: Old Stones' entry-tier Willamette fruit and clean, mineral acidity cut through crème fraîche while mirroring beet's earthy sweetness — a pairing that works precisely because it asks little of the wine and gives it a platform.
• starter: Old Stones' clean, accessible Pinot fruit and moderate body suit cold-smoked duck exactly — the plum jam echoes the wine's plum register while smoked elements find harmonics in Willamette's characteristic secondary notes.
• starter: Grilled octopus with smoked paprika calls for a wine with acid to cut through the char and a fruit character that complements the sweet, firm seafood. Pinot Noir's light tannin avoids the metallic reaction that heavier reds produce with seafood proteins; its red cherry complements octopus's natural sweetness. Smoked paprika bridges with the earthy-mineral character of the Dundee Hills Jory soil. An unexpected but structurally sound pairing.