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Can wine be better than the grapes?

There are two concepts that we try to impress on guests tasting our wines; that wine is an agricultural product and that you cannot make a higher quality wine than the quality of the fruit harvested.

In an interview with Betty and Tony Notto from Weekly Wine Show on Wednesday, December 20th, we discussed those two ideas in more depth. Click HERE to learn more about us and these concepts.   The full show can be heard at the bottom of the linked page.

 

 

 

Taste McMinnville Month

February is Taste McMinnville Month and a great time to break up the winter dulldrums wherever you might live. Why not make it a new and unique experience in the Willamette Valley and more specifically, McMinnville. Why in February? It is Valentine’s Day celebrations all month. There are wine and chocolate pairing s across the valley all month. The landscape in the valley is lush and green. There is less tourism traffic to get around in. There are great opportunities to save money on travel and lodging that time of year. And February, like every month, is a great time to be enjoying Pinot Noir in the valley.

This year is even a bigger opportunity to do so in McMinnville. This February McMinnville will be celebrating Taste McMinnville Month featuring craft beverage producers of wine, beer, and spirits; along with all the fabulous restaurants that reside in the city. It will be a great time to experience all that McMinnville and the surrounding community have to offer in culinary bounty. McMinnville is the heart of the valley, has a great, thriving downtown shopping scene, and plenty of art and cultural activities to enjoy including music events at many venues and the Gallery Theater.

McMinnville reminds me of Calistoga thirty years ago. Back then, it was an outpost for most of the Napa wine tourism because it was so far away from San Fransisco. Today it is the epicenter of the valley. While McMinnville is farther southwest of Portland (35 miles), it is far from the maddening crowd, in the heart of the Willamette Valley, and half way between Portland and the coast.

McMinnville also reminds me of Beaune in Burgundy, France. As in Beaune, McMinnville lives and breaths the wine country, and the vineyards and wineries surrounding it. It has embraced the industry as part of it’s culture and reflects that in the multitude of dining experiences.

Come check it out this February!  Click here for more details.

Chardonnay in the Willamette Valley

Have you had Willamette Valley Chardonnay?  Yes, everyone knows Pinot Noir is No. 1 in the Willamette Valley, and it should be. Many might suggest it is Pinot Gris because it is the second largest varietal planted in the Willamette Valley and exceeded the acreage of Chardonnay a few years ago.

But let’s take a look at history. In the late 1800s and up until prohibition, Chardonnay was king of the hill. There was a thriving wine industry back then dominated by Chardonnay. After prohibition and the destruction of the wine industry, these vineyards stayed abandoned until the 1950s. While some vines remained, most were ripped out and/or replaced with Pinot Gris and Pinot Blanc.

Then came 1965 when a couple of pioneers planted Pinot Noir in the valley and the rest is history, at least from a red grape viewpoint. On the white grape side, these pioneers resurrected some Chardonnay vines, but most were replanted to Pinot Noir, Pinot Gris, or Pinot Blanc; with a few areas planted to Chardonnay vines brought up from California. As time passed, more acres continued to be planted to Pinot Gris until the total acreage surpassed Chardonnay (as there was not much expansion of Chardonnay planting).

Why? Most of the early plantings of Chardonnay were done with what were considered to be “warm weather clones” from California. This mattered because the cool weather in the Willamette Valley did not afford the heat needed to fully ripen these Chardonnay grapes. As a result, the Chardonnay wines produced in the Willamette Valley were not up to the quality that the growers wanted nor appealed to the market. So, growers continued to focus on growing more Pinot Noir.

What did not make sense to many of us was that Pinot Noir and Chardonnay go together like peanut butter and jelly. Just as Pinot Noir is king in Burgundy, Chardonnay is queen. Why not in the Willamette Valley? With better farming practices, warmer weather in recent years, and a shift to cooler weather clones; the valley has experienced a resurgence of Chardonnay. It has also helped that some California winemakers with great Chardonnay experience have come to the valley. As a result, wine growers in the Willamette Valley are producing some fabulous Chardonnays. That is reflected in the wines that are featured at the Oregon Chardonnay Celebration on February 24, 2018. We are so happy to be selected as a featured winery at this wonderful event.

I predict that 10-20 years from now, the wine world will acknowledge Willamette Valley Chardonnay as it does Pinot Noir today.  Come taste our wonderful Chardonnay soon!

Getaways for Grownups reviews 2017 Holiday Wines

Hope S. Philbrick (Getaways for Grownups) 11/20/17  Hope reviews  the 2015 Chardonnay and 2014 Jordan and Natasha Pinot Noirs in her Willamette Valley wines mixed case feature “13 Tasty Sips” http://ow.ly/kQzC30gQujd

The Daily Meal weighs in in time for Thanksgiving 2017

Michelle Williams (The Daily Meal, national and Rockin Red Blog, Dallas) 11/20/2017

Michelle includes the Willamette Valley region and the 2014 Jordan Pinot Noir in her annual Thanksgiving Wines Report: http://ow.ly/kPpj30gHMQP

Holiday Wine Pairings

Looking for a great idea for pairing wine for the holidays?  Try Michelle’s recipe that works perfectly with both our Holiday Wine Packages. This will be served along with other wonderful items every Saturday & Sunday in our tasting room for the month of November.

Sweet Potato & Ham Crostini
Prep Time: 10 min. Cook Time: 40 min. Total Time: 50 min.

  • 1 Large Sweet Potato
  • 3 tbsp. Olive Oil
  • 1 tsp. Sea Salt
  • 5 oz. Goat Cheese
  • 3 tbsp. Youngberg Hill Organic Honey
  • 2 slices Honey Glazed Ham cut into small pieces
  • 1/2 cup Candied Walnut pieces
  • 3-4 Sprigs of Thyme

To Roast the Sweet Potato: Heat oven to 400 degrees. Wash sweet potato and dry with a towel. Slice sweet potato into 1/8 – 1/4 inch slices. Mix together Olive Oil and Sea Salt and lightly coat sweet potato slices. Place on baking tray making sure that they do not touch each other. Cook in the oven for 20-25 minutes.  Flip the slices, and cook for another 15-20 minutes until they are cooked through and crispy on edges.  Note: cooking time may vary based on size and thickness of slices. Let slices cool a bit before topping

Toppings:

  • Place a small dollop of Goat Cheese
  • Drizzle on Honey
  • Add pieces of Ham.  Note: You can add the ham cold, heated or fried.  My 1st choice is fried.
  • Top with Candied Walnut pieces and a sprinkle fresh Thyme leaves

Cork Versus Screw Cap

There continues to be a lot of discussion and varying opinions regarding wines bottled with cork closure versus screw cap. A recent survey suggested that the “perceived” quality of the wine was higher for a corked wine versus screw cap. The question is “Is this perception driven by actual results, historical information, technical data, or varietal/regional production?” My guess is that it is a combination of all coupled with the romanticism of the cork in what has historically been the classic wines of the world over the centuries.

As a winemaker, the most important thing for me is that my customers always have a great experience when opening up a bottle of Youngberg Hill, whether it be a current vintage or one that is 20 years old. Also as a wine maker, I am making wines that are meant to age well for a long time if stored well. That means it is important to have a closure that will consistently allow the wine to age in the bottle, as it is a living organism.

As an engineer, I look at the closure options in a factual and technical way rather than a romantic or perceived way. Back in 2009 when we converted everything over to screw cap, I spent many hours going over technical data, specifications, options, etc. to determine the best closure to achieve my two goals of never having a customer open up a bad bottle of Youngberg Hill and having great aging potential.

Let me add at this point that a closure will not make a wine better or improve its quality. The wine’s quality is determined in the vineyard and then in the winery to what goes into the bottle. The closure can cause or allow a wine to become less in quality, but not to improve.

So why did I choose screw cap? Again, first and foremost, I never want anyone to ever open a bottle of wine that has gone bad. With screw cap, that is assured. Second, I make our wines to be very age worthy, so I want to ensure that 20 years from now, every bottle will not only be great, but also the same. With screw caps, the technology has improved to the point that I can purchase a screw cap with a seal that will allow ½ gram of air to weep into a bottle each year. Not only will that amount be the same bottle to bottle (the tolerance on the screw cap seal is much closer than the variance in cork), but also year to year the seal will not degrade in a screw cap like a cork will do over time. Therefore, when you open a case of Youngberg Hill a year from now or 20 years from now, they will all be the same great wine to enjoy. How many times have you opened up a bottle of wine in a cork only to find that it has gone bad.

Third, we are conscious of our carbon foot print and while you can find statistics to prove either side, my most broad base research suggests that screw caps leave a smaller footprint.

I might also add that opposed to the perception that a screw cap bottling is a less expensive option and, therefore, why it is chosen, in fact, a screw cap bottle and closure are more expensive than a cork bottle and cork.

Why Choose a bed & breakfast?

When traveling through the Willamette Valley in Oregon, a bed & breakfast might not be your first lodging choice, but here are five reasons why it should be.

Let’s start at the beginning: breakfast. Nothing starts a day better than a delicious homemade breakfast, and that is exactly what you’ll get at a bed & breakfast.  Wake up to the wafting smells of freshly brewed coffee and breakfast being prepared in the kitchen. The breakfast you’ll enjoy is unique and different from that which you might normally prepare at home or have at a hotel.  Even if you don’t normally start your day with a full breakfast, while in the Willamette Valley, you may want to enjoy the morning meal.  After all, it is important to wake up your taste buds, and fill your stomach, prior to a day of wine tasting.

The second reason to stay at a bed and breakfast is for the serene experience. Unplug, and detox from all the hustle and bustle of your daily life in a beautiful home with all the comforts of home.  Typically located in rural locations, these establishments provide spectacular views, quiet and serene environments, no light pollution, easy access to nature, and the relaxation of not having to do anything but enjoy wine and the Valley. Only a few minutes from town and great restaurants, it’s the best of both worlds.

Reason number three, bed and breakfasts here in the valley are congregation areas for people that are passionate about good wine, good food, and enjoying both while relaxing and taking in the beautiful surroundings.  You’ll have unique opportunities to meet new people from all over the world. It is always amazing how many connections are made, new friendships established, and stories Inn guest share. At Youngberg Hill, you have multiple opportunities to meet with your fellow travelers not only at breakfast, but also during the exclusive wine tasting; just another opportunity to taste great Pinot Noirs of the Willamette Valley! 

Number four, service. Guests have exclusive access to some of the most knowledgeable people around; the owners and innkeepers.  These people are your built-in concierge service, there to help you navigate the innumerable wineries, dozens of restaurants for lunch and dinner, and other activities during your time in the valley. Knowing the local scene, logistics of getting around in the valley, realistic travel times, and where to have the best experiences are all worth their weight in gold when it comes to making your Willamette Valley experience remarkable.  They are there to make your trip as effortless and enjoyable as possible.

Which brings me to number five, our people. The overall experience you will enjoy with a B&B like Youngberg Hill is unsurpassed. Our staff pays attention to every detail to ensure that you have a unique experience focused on you and your preferences. You will feel coddled and cared for like nowhere else and coupled with the quiet ambiance, will have you relaxed and refreshed. One guest stated that his blood pressure was reduced by 20 points during his stay. That says it all.

Portrait of Portland Article – Weekend among the vines

Portrait of Portland Magazine June 2017 Eric Degerman includes Youngberg Hill in “Weekend Among The Vines”, great places to stay in Oregon: http://ow.ly/zzmX30bEvNP

The Vineyard Trail visits and tastes at Youngberg Hill

The Vineyard Trail May 2017 Miki & Elizabeth visit Willamette Valley, write winery travel previews,  tour & taste onsite and post their trail experiences: https://t.co/LT4gDCixc5

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