Since its inception, the Bergman site has been noted for its unique combination of Aiken soil and temperate climate. The rocky, mineral-dense earth provides grapes with complex, full-bodied tannins; the 500-700 foot elevation ensures more moderate temperatures throughout the growing season. On warmer days, the vineyard remains up to 10 degrees cooler than the valley floor, and a gentle breeze cycles fresh air across the hillside each afternoon.
The 10-acre vineyard is planted with 8 acres of red wine varieties: 68% Cabernet Sauvignon, 24% Cabernet Franc, 5% Petit Verdot and 3% Merlot. A steep triangular hill plot of just 2 acres is planted to Chardonnay.
As with the site’s previous stewards, we were drawn in by its magnificence and compelled by its challenges. Only with patience does the full spectrum of the land reveal itself through the wine.
Pioneer and adventurer Florentine Kellogg settled on the land in October of 1846. Kellogg was drawn to the site’s lush forests, abundant game, and the rugged sense of community among outdoorsmen. Upon successful completion of the ironwork for the neighboring Bale Grist Mill, Kellogg was awarded a 600-acre parcel where he planted fruit — including a 2-acre vineyard — before selling his property to the prominent Lyman family. The redwood stakes found here mark historic vines planted in 1891 to Berger and Riesling by Mr Kellogg.
After nearly a century of stewardship, the Lymans sold their property to the Heinemann family in 1970. Consistent with the spirit of the Kelloggs and Lymans, Carl Heinemann and his four young children ushered the land into a new era. Over more than a decade, the Heinemann family cleared rocky forest and oak woodland to plant to Pinot Noir and Riesling vines. The grapes were sold to Joseph Phelps, to become one of the earliest single-vineyard-designation wines in Napa Valley in the 1970s.
The newest era for our land began in 2013, when the vineyard was replanted as Bergman by renowned vineyard manager, David Abreu. With exacting attention paid to soil depth and consistency, sun and shade patterns, as well as the slopes, Abreu matched varieties and rootstocks to each distinctive micro-climate to achieve consistent maturity of fruit. The vineyard is certified organic and we follow regenerative farming practices throughout each step of[nbsp]production.