February 3rd, 2012 by nicolette
The coming of spring has us thinking about nature and our relationship with the local vineyard wildlife at Youngberg Hill and how that fits into our Seriously Organic point of view. Working in and around the vineyard each day, we see many of the bird species that are native to the Willamette Valley.
We often catch glimpses of the Bald Eagle family that resides in the woods along the vineyard’s edge, and each time I see them I am reminded that there is a natural order to the foothills’ ecology. Other common sights are Great Horned Owls, Red Tailed Hawks and Kestrels. These raptors are the vanguard of nature’s balance, and not only enrich our lives with their beauty but also play an important role in reducing the damage done each year to our organic grape crop by preying on non-native Starlings.
European Starlings were first introduced in North America in the late 1800s by well-meaning immigrants who sought to bring with them the familiar sights of their homeland. What started as an innocent release of a small flock into Central Park has now grown to a population of nearly two hundred million nationwide. This explosive population growth now causes serious crop losses for both Oregon vineyards and of even greater concern is the Starlings’ disastrous effect on native bird populations. Regional wildlife scientists are unanimous in their conclusions that the European Starling invasion is taking a dramatic toll on native Oregon birds such as the Western Bluebird, Crested Woodpecker, Northern Flicker and Cassin’s Finch.
This spring I’d like to explore this problem with you and also will be asking for your help in coming up with some solutions that will both help our local bird population and help us keep more of the grapes we work so hard to grow at Youngberg Hill.
Be sure to Like, Comment, and Share this with your friends – and stay tuned for part two.
P.S. No Starlings were harmed in the writing of this blog post.
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Willamette Valley, Wine, wine country, Yamhill Valley, Youngberg Hill
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January 24th, 2012 by nicolette
Much talk and excitement take place regarding the vineyard during harvest time. Yet it is pruning in the dead of winter that is the most important vineyard work of the entire season. Pruning takes place during the dormant months of the vines; December, January, and February when the vines will not bleed excessively when the cane is cut off. Pruning vines is similar to pruning roses, cutting off the past year’s growth in order for the vine to grow new shoots to develop an appropriate canopy and fruit.
There is much more to pruning than just cutting off old growth. We are also “training” the vine in the shape of a “Y” that will provide balance, maximum energy flow, and strength to the vine. We do this by the selection of two of last year’s shoots to be the current year’s fruiting cane. These two shoots make up the top part of the “Y”; the stock is the bottom. The right shoots must be kept to provide the optimal energy flow through the vine and into the fruit.
The fruiting cane is that from which the new shoots grow that develop the fruit. Not only are we pruning for the current year’s crop, we are also pruning to leave spurs for the next year as well. In doing so, we are continuing to train the shape of the vine as it grows from year to year.
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Willamette Valley, Wine, wine country, Yamhill Valley, Youngberg Hill
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January 16th, 2012 by nicolette
The term “racking” means moving wine from one vessel to another. Sometimes that is from tank to barrel, sometimes barrel to barrel, and sometimes barrel to tank. Racking serves several purposes at different times during the wine making process. The first racking is usually done shortly after initial fermentation of sugar to alcohol is complete. This separates the wine from the skins, seeds, dead yeast cells, and other particles that settle to the bottom of the tank. Red wine typically goes into barrel at this racking.
Red wines typically will be racked on other occasions during wine aging depending on the preferences of the winemaker and the grape varietal. After wine has finished secondary (Malolactic) fermentation converting malo acid to lactic acid, wines may be racked again to further clarify the wine by taking the wine out of barrel, cleaning the barrel of the lees, and then putting the wine back into barrel. (Lees are the sediment in the wine left over from the first racking and may contain attributes that may improve or not improve wine quality.) This is the point at which the artisan hand of the winemaker comes into play. Knowledge of the fruit from a particular vineyard, knowing the age of the vines and impacts of terrior, understanding the specific nuances of that vintage, and how the wine is aging in barrel; all play in the decision of whether to rack or not.
Then there is the final racking, moving the wine from barrel into tank for settling before bottling. To learn more about racking and how it translates into the development of the wine, come to Youngberg Hill.
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Wine
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January 10th, 2012 by nicolette
We are often asked whether wines should be decanted or aerated before drinking. My answer is that it depends on the age of the wine, the vintage, the wine-making style, the varietal, etc. etc. etc. So let’s discuss some criteria for treating wine to a little air and the benefit of doing it different ways.
While air (oxygen really is our interest here) exposure during the wine-making process is typically not encouraged, a minimal amount of air exposure while the wine is in the bottle helps the wine to age. I won’t go into all the details here, but the important thing is that a little air goes a long way. That is why cork (and now screw caps) are preferred over other enclosures. They let in just enough air for the wines to age gracefully.
While we are on the subject of older/aged wines, let’s address the need to decant. As the wine ages, the tannins soften and become more integrated through the wine, the fruit characteristics become more subtle and become more integrated with the more earth based characteristics. Over a period of 10 to 20 years, this process takes place slowly and at different times depending on the vintage, the varietal, and the oak. After the first 10 years or so, the wine has been isolated from any extremes (hopefully) and is fairly quiet, as in being asleep, although still alive. When opening it up and taking that first sip, the wine may seem wanting and not revealing itself. If you wait several hours, the wine will begin to wake up and begin to reveal its characteristics; to come alive. That is where decanting can be beneficial. By decanting, the wine is exposed to more air, more quickly, so what may take several hours setting in the bottle now only takes an hour.
Why not use an aerator for the same task? While the two process accomplish the same thing, they do it in very different ways. Decanting is relatively delicate and allows the wine to take in air at its own rate. Aerating is much more aggitative and forces air interaction with the wine much faster. That kind of aeration can be beneficial to a young bottle of wine. When young wine, not yet laid down to age, but made to age, is opened; it too may seem quite unrevealing and hard to express itself. While leaving the bottle open for a while or decanting will help, aerating will open up the wine much faster. The caution with a young wine is this; if it is a good quality wine that has some age-ability to it, it will benefit from the aeration and the wine will be good throughout the bottle. If it is a lessor quality wine intended to drink now, then aerating might tend to cause the wine to lose its liveliness before the wine is drank.
Leave us a comment to let us know your thoughts on whether you think it’s right “To Air or not to Air”.
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Wine, Youngberg Hill
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December 27th, 2011 by nicolette
On several occasions we have discussed the differences between organically, sustainably, and biodynamically grown wine grapes; organic and natural wines; and other aspects of growing grapes and making wine. It’s time to set the record straight (at least from our point of view).
First, growing grapes and making wine naturally is not a marketing ploy. It is the right thing to do. It is better for the earth. It is better for the plants. It is better for the quality of the grapes. It is better for the wine. It is better for the consumer drinking those wines. So why wouldn’t you produce wine this way.
Second, we are trying to produce distinguishing wines from the hundreds that are available. We believe the best way to do that is to produce wines that most reflect the place where the grapes were grown. That is the one element no other producer can duplicate. Our wines are one of a kind.
Third, at Youngberg Hill we celebrate the differences of where the fruit is grown on our hill and from vintage to vintage. While there is consistency from year to year in how we grow the grapes and make our wines, and therefore, the underlying characteristics of our wines; every year’s wines will demonstrate the unique characteristics of that growing season. And each section of our vineyard brings forth distinct characteristics year over year that makes the wines produce from those different sections of the vineyard distinguish themselves.
As a grape grower and winemaker, it is the most challenging and most rewarding aspect of our work. Much like raising children, every child is different and being raised in similar and different circumstances, therefore, every child is unique and must be parented uniquely. And of course, each child will grow to be a completely unique adult. That is both the challenge and the reward. At Youngberg Hill our passion is to have the opportunity to start with natures beautiful ingredients, to nurture them, to keep them safe, and to provide for them all they need.
What do you like most about your favorite wine?
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Willamette Valley, Wine, wine country, Yamhill Valley, Youngberg Hill
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December 23rd, 2011 by nicolette
This is the time of year to reflect on all that we have been blessed with, to remember those we have lost, to share what we have, and to be thankful for all that is in our lives.
We are blessed by an interesting growing season in the vineyard that challenged our ability to grow the best fruit possible. In the winery that stretched our ability to make wine naturally and make the best wine we could with what nature gave us.
We were blessed with so many weddings where brides and grooms chose to begin their lives together at Youngberg Hill. We met families and friends who are now part of the Youngberg Hill family.
We have continued to be blessed with great reviews of our wines and to continue to gain more fans that love what we do and choose to share in our love for wine by helping during harvest, joining our wine club, sharing our wines with others, and continuing to order our wines.
We are so fortunate to be able to share this spectacular hill with all of our guests from around the world who stay as our guest at The Inn. Our guests are wonderful people who really appreciate the special place Youngberg Hill is and in sharing it continue to be reminded how blessed we are to be living on this special place.
When times are tough as they are for many of us, it is important to remember how great life is and what we do have, whether it be our health, family, loved ones, or good friendships.
Merry Christmas from everyone at Youngberg Hill. From our family to yours have a joyous new year.
Tags: Oregon wine country, Travel Oregon Wine Country, Willamette Valley, Youngberg Hill
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December 16th, 2011 by nicolette
Now that winter is here in Oregon’s Willamette Valley, the perception may be that the wine tasting and touring season is over. Nothing could be further from the truth. Many wineries and tasting rooms, like Youngberg Hill, are now open year round. Though the weather does not continue to be as perfect as during the summer, the weather in the Willamette Valley is much more pleasant than in much of the country during the winter. So come one, come all to Oregon and the Willamette Valley to tour and taste any time of year.
Where to go? The tendency has been for travelers to fly into Portland and make day trips down to the Valley for a few tastings closer to Portland. Many are now beginning to realize that going farther south beyond Newberg and Dundee opens up a whole new world of wineries, wines, restaurants and places to stay. While only an hour from Portland, McMinnville has all these and more; and at the same time one will feel like they are in Northern Italy without the language barrier.
The McMinnville AVA (American Viticulture Area) is the furthest west and generally higher in altitude than the other AVAs providing fruit characteristics and, therefore, wines that are distinctive in their depth and intensity of black fruit and earthy characteristics. However, the McMinnville area is made up of the 7 wineries setting on vineyards in the Coastal Foothills and 10 wineries and tasting rooms in urban McMinnville. One of these wineries is Eyrie Vineyards started back in 1965 by the legendary David Lett, the father of Pinot Noir in the Willamette Valley. Because many of these wineries source fruit from AVAs other than the McMinnville AVA, there is great variety in the wines and their characteristics.
So make McMinnville your next wine tasting and touring destination to enjoy great wines, beautiful and diverse scenery, fabulous restaurants, and welcoming Inns like Youngberg Hill to relax and enjoy the quiet times of this time of year.
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Willamette Valley, wine country
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December 8th, 2011 by nicolette
Winters in Oregon’s Wine Country are beautiful. The crowds are gone and the weather is not always as sunny and warm, but the wine experience is amazing! I often wondered why so few people come to tour during December through March because the experience our guests have is priceless. There are plenty of wineries/tasting rooms open in each of the AVA’s to make more than a day’s worth of touring in each one. The best part about touring wine country during this time of year is that much of the time you’re having your wine tasting with the winemaker, assistant winemaker, or owner instead of a tasting room employee. This is always a great experience.
You have heard of the ‘Made In America’ support streaming across the country. Well there isn’t anything more American in Oregon then the wine. Think of the support you give to many of the small businesses that make up 90% of the Oregon Wine Industry. Buying one bottle or a case of Oregon wine instead of those from other countries you are helping the country come back and thrive. So this year, impress those at your table with a bottle of “Made In America Wine”.
While two local restaurants in the area close in January (Bistro Maison and the Joel Palmer House) there are others to experience; LaRambla, Nick’s, and Thistle are ready to serve you. There are still many events scheduled through the Winter. Some great local calendar of events lists are: Travel Yamhill Valley , McMinnville Chamber of Commerce , McMinnville Downtown Association, Travel Oregon. The Evergreen Museum is offering Christmas movies at the IMAX as well as other holiday and winter specials through the season.
As for Youngberg Hill, we are offering a Winter Inn special of Double Down and Outta’ Town: Book any Inn room and get a second equal room for the same night complimentary. Visit our newsletter for more details at http://ymlp.com/zYRLzI
We look forward to having a wonderful winter with you! From everyone at Youngberg Hill thank you for your support and we look forward to an amazing winter with you.
Do you have a winter winery experience? Write your story below.
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Willamette Valley, wine country, Youngberg Hill
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December 1st, 2011 by nicolette
2011 has been an epic year for Oregon’s Wine Country. As always, weather impacts everything we do. With a cool late spring followed by a normal summer after July 4th, we entered the ripening of the grapes over 3 weeks behind the average growing season. That meant the time required to ripen the fruit would require letting the fruit hang into November. We have never harvested in November and the weather can begin to get a little dicey towards the end of October.
Fortunately, the weather held out for us and we harvested on Nov. 2nd. The fruit was clean, well developed, low in sugar, and higher in acidity. The most important development was that the flavors and complexity set into the fruit ahead of the maturity of the fruit and the increase in sugar. As a result the grapes were ripe in measures of brown seeds, tannins, flavor profiles, and pulp liquidation. Just low in sugar and high in acid.
The holistic/biodynamic/natural way of making wine Youngberg Hill follows doesn’t add things to the wine making process. The opposite approach is a more manipulative process to make a wine fit standards rather than what the vintage may dictate. In a manipulative process you can add sugar, deacidify, use different yeasts, or any other number of things to augment what may may be perceived as a fallen short in the vineyard.
As somewhat of a purest, Youngberg Hill tends to resist the adjustments to stay true to the vintage and what that year had to offer. At the same time, we do want the wine to be as good as it can be. So we work very hard in the winery to protect the integrity of the vintage and to maintain the characteristics of the vineyard and of that vintage.
2011 will be a classic vintage that will herald back to what our founders of Oregon Pinot Noir thought great. Elegant, low alcohol wines that will drink fabulously with food and age extremely well. I look forward to raising my glass of 2011 Pinot.
If you helped out at any of the vineyards/wineries over the 2011 year we would love to hear about your experiences.
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Willamette Valley, Wine, wine country, Yamhill Valley, Youngberg Hill
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November 2nd, 2011 by nicolette
The term crush is used in the wine industry regarding harvest time. No it is not about crushing grapes with your feet like Lucy, at least not for Pinot Noir. The term more closely aligns with the “crush” of activities associated with harvesting, sorting and preparing the fruit for making wine.
The day begins usually at day break in the vineyard after mass quantities of coffee and some stretching. The clusters of grapes at Youngberg Hill Vineyards are handpicked and carried to half ton totes in five gallon buckets. When the buckets are dumped into the totes, there are sorters there to take out any unwanted fruit and debris. Some vineyards will sequence their harvest with lunar phases and even pick at night. We’re not quite there yet.
The totes are trucked to the winery. The totes are transferred onto a conveyor where the fruit is again sorted. During the culling process keen eyes and quick hands remove everything but the best of the fruit. Items removed include infected clusters of fruit, leaves, insects etc. Here is a snap shot of that operation:
After the grapes have been inspected they are lifted by elevator to the destemmer. The destemmer is a stainless steel drum with holes that match the size of the grape berries. Rubber fingers on the inside of the drum move the whole cluster through as the berries fall free and the stems are transported out the opposite end. The stems are usually composted and returned to the vineyard. The berries fall free into a one and a half ton fermenter for the beginning of fermentation. The next photo shows the outflow of grape berries. Notice they are still whole and uncrushed.
That is how we do it at Youngberg Hill. Some operations may choose not to destem the grapes, leaving them as “whole cluster” going into the fermenter. Other operation may move the fruit to stainless steel tanks equipped with glycol jackets for both cooling and heating the fruit.
So as you can tell especially for pinot noir the term “Crush” is a tad confusing. But it is a crushing amount of work that is time critical.
Do you have any entertaining crush stories to share?
Tags: Oregon Pinot noir, Oregon wine country, Travel Oregon Wine Country, Willamette Valley, wine country, Yamhill Valley, Youngberg Hill
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The coming of spring has us thinking about nature and our relationship with the local vineyard wildlife at Youngberg Hill and how that fits into our Seriously Organic point of view. Working in and around the vineyard each day, we see many of the bird species that are native to the Willamette Valley.
It was a very lengthily epic