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"All in the Family" de Lancellotti Pinot noir 08 and Bergström Cumberland Reserve Pinot noir 08 
It's May, which means more heavy hitters from Oregon's perfect 2008 vintage. - With Paul de Lancellotti and Josh Bergstrom, it's all in the family. - Josh's sister Kendall is married to Paul, and they are partners in the Bergström family wine business, having contributed extensive time and energy to its success, particularly in the early years. - Paul crafts his vision of the ultimate de Lancellotti Family Vineyard blend; Josh helps to make it a reality. - Josh shows his artfulness with blending, choosing his favorite barrels from multiple sites to make the masterful Cumberland Reserve. 70% of the 2008 Cumberland Reserve is made from Shea and Bergstrom Vineyard fruit. - Getting the family together should always be this good! - At right, Avalon's Marcus Looze and Paul de Lancellotti 
de Lancellotti $53.95 any 12 - Heavy Hitter - Dude! this wine is good. Succulent and spicy, this creamy raspberry-filled Goliath finds the perfect nexus between super-juicy-fresh and candied. Aromas float right out of the glass giving way to a lively wild berry concoction decked with clove, thyme and warm earth. I wrote "killer finish" in the margin - I'm still remembering... - The 2008 de Lancellotti is a 20-barrel blend made up of 80% Pommard clone and 20% Dijon clone 115, all from the Demeter-certified Biodynamic de Lancellotti Vineyard. - Marcus - 
Bergström $33.25 any 12 - Also Available: Cumberland Reserve 08 MAGNUM $94.94 $85.45 any 12 - Cumberland Reserve 08 375 ml $16.15 any 12 - At right, Josh Bergström - Showy and inviting scents of mixed cherries, wild berries, sandalwood and pie spices. A soft entry with sweet fruit, heaps of black cherries and a heavenly, creamy dark berry element that reminds me of homemade blueberry ice cream my friend made last week. The tannins mingle with a savory iron and soil note that adds to the delicious complexity before black pepper helps accentuate the finish. Buy a case - six for the next year and six for aging. - Marcus - A deeply expressive mélange of Bergström's 15 contracted vineyard holdings from all 6 of Oregon's small and distinct appellations of the northern Willamette Valley, the Cumberland Reserve from 2008 is made up of at least 70% Shea Vineyard and the Bergström Vineyard fruit. This blend takes Josh over 6 months to craft after meticulously tasting through the cellar daily from March until August. - 
It is a dark ruby in color with aromas of dark cherry and blackberry framed by sweet spice and pie-crust leaping out of the glass. The apparent sweetness from the fruit and spiciness makes this wine extremely appealing now, with the undertones of "sous-bois" or loaminess and liquid mineral appealing to this wine's run for long-term candidacy as one of Bergström's most age-worthy yet affordable wines year in and year out. - the winery -
Best Recipe to pair with Chosen by Paul de Lancellotti, prepared by chef Paul Bachand - A favorite from Farm to Fork restaurant, owned by Paul de Lancellotti and Kendall Bergström.
Crispy Duck Confit Salad
With Baby Chicories, Wine Poached Figs, - 
Here's the recipe, direct from the chef - serves 4 -
4 confit duck leg - Heat up a large saute pan and add 1/2 cup of duck fat. When hot put your 4 duck legs skin down to get caramelization. Make sure not to over crowd your pan so the duck doesn't stick to the pan. From there put the saute pan in a 450 degree oven for 13 minutes. - Wine poached figs: Take one quart red wine and add your cleaned figs cut in half and reduce in a sauce pan until the wine glazes the figs. - Sherry dressing for frisee: 1 shallot minced and soak in 1/4 cup of sherry vinegar for 15 minutes. Then in a mixing bowl slowly wisk in 3/4 cup olive oil. Season with salt and pepper. - Hazelnut aillade: toast 1 cup of hazelnuts and then chop finely. In a bowl take your hazelnuts and fold in 1/2 cup of olive oil. - 
When your duck comes out of the oven pull them out of the pan and let rest for 2 minutes and keep the fat in the saute pan. Saute your grapes in the duck fat. - In a bowl toss your cleaned frisee with your sherry dressing. Season with salt and pepper. Put the salad in the middle of the plate and top it with your duck fat roasted grapes. - Crumble Rogue blue cheese around salad. Drizzle hazelnut aillade around salad. Put a few wine poached figs around frisee and top with a nice crispy duck leg. 
If you were following us on Twitter, about Coeur de Terre's bargain priced 2008 Pinot noir - $17.95 any 12 - Kandarian- new winery from King Estate winemaker Read More: de Lancellotti Family Vineyards - A Family Thing by Tami Parr Bergström Winery On Winemaking
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