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Youngberg Hill Wine

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!

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.

Youngberg Hill’s Charitable Giving

We have had the honor over the years of helping families annually with our many charities including Boys & Girls Club, CAP, YCAP, See Ya Later Foundation, Henderson House, Give A Little Foundation, and The Ronald McDonald House Foundation.  We focus on specific charities to make a larger impact in each rather than doing many charities with less impact. This year we have decided to increase our giving to Give A Little. Strengthening communities by providing hope, happiness, and comfort to families and children who need it most is important to us. We are committed to giving back to our community as an important part of who we are. We have chosen to focus more on Give A Little Foundation because of their effort to assist the local McMinnville High School students not only to be able to successfully achieve their goal of graduating, but also experience those little things that make high school a great memory of life.

What is the Give A Little Foundation?
They are an independent, grass-roots, nonprofit organization that provides immediate, one-time financial assistance to individuals and families in Yamhill County who are in crisis or experiencing severe adversity.  They provide a safety net for those who may have nowhere else to turn, always with the goal of helping people maintain or achieve self-sufficiency. To donate directly to this wonderful cause, click here.

To provide more support for this great program, we have committed to donate $15 for every bottle of 2014 Nicolette’s Barrel Select Pinot Noir. The Nicolette’s Select is our special reserve bottling of only 25 cases.  The Nicolette’s Select will be available in the tasting room and online. With your help, we can provide over $4000 to Give A Little Foundation.

 

Oregon Wine Harvest 2016 Update

It is hard to believe that September has just begun, and in the Willamette Valley Oregon wine country is in its second week of harvest. Even the pioneers that have been growing Pinot in the valley for 50 years do not remember harvesting a vintage this early in the season. As a result, wines in this year’s vintage are expected to be more robust and fruit forward due to ripening fruit in hotter days of August rather than cooler days of September.

This early harvest isn’t because this was a particularly hot year. In fact, the 2016 growing season was slightly below normal in temperature. Vintners use what’s called Degree Days to calculate the seasonal DSC_7121temperature.  This measurement is the number of hours the vineyard experiences above 60 degrees.  In a typical year we expect degree days to be somewhere around 2,100 hours.  This year we were below 2,000 hours.

So why are we harvesting so early? An early spring, occurring about 3 weeks earlier than normal, and warmer than normal temperature during the spring contributed to this early harvest. In fact, at the start of June, our degree days were already about 200 or 300 hours above normal. Added to that were little heat spikes at just the right time to push fruit through critical stages of ripening faster. All these factors resulted in a significantly earlier harvest. The last two years we have picked our first fruit the 17th of September. This year we may be picking our first fruit before the 10th. At this rate, we could be done harvesting by the end of September, compared with October 7th of last year.

Is this a global warming trend? Who knows. It was only 5 years ago, 2011, when we had our coldest growing season ever and finished harvesting on November 7th.

Cheers!

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Veraison in the Willamette Valley

Veraison blogGrapes turning color in the Willamette Valley means that veraison is upon us. Veraison is an exciting time for grape growers because it signals the beginning of the ripening stage. Pinot Noir grapes turn from green to a dark black-blue color. Pinot Gris grapes turn autumn colors like orange, red, and yellow. Pinot Blanc grapes turn a very light frosty green. This process typically takes about two weeks to complete and then serious ripening begins.

Although it is the easiest to recognize, skin color is not the only change to occur. The pulp of the berries change from a gelatin to a more liquid consistency.  With this change, the pulp also adheres less to the seeds. The flavors of the fruit begin, meaning that instead of just tasting like grapes, you can taste all the other flavors that will later be enjoyed in the wine. The seeds themselves will turn from green to brown, lending to more mature seed tannins. The tannins that will show up in the wine later also develop in the skins, softening as the grape matures. And yes, the fruit becomes sweeter, shifting away from the unripen tartness.

From the time of veraison forward, we hope for continued long, cool, dry, sunny weather through harvest. This will slow the ripening and allow all of the above transitions to evolve in concert.  The more balanced all these characteristics are in the fruit at harvest, the more balanced and of higher quality the finished wine will be. Hot weather during ripening pushes the fruit to ripen faster bring out more robust, fruit forward characteristics that typically throw the wine out of balance. Too cool of weather may also lead to an unbalanced wine via unripe fruit.

It’s this important stage of the grapes growing cycle that makes Pinot Noir in the Willamette Valley so special. We are blessed with the weather needed to provide wonderfully balanced fruit to produce the highest quality Pinot Noir.

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Top Three Wine Tours in the Willamette Valley

wine-tasting tourWhat are the top three ways to wine tour in Willamette Valley?  With the sheer number of fantastic Oregon wineries it is easy to become overwhelmed trying to decide where to visit, organizing and planning your route, and for safety reasons: who will be the designated driver. Fortunately, wine tours are a simple solution to what could be a complex adventure. Wine tours are a great way to see and experience The Oregon Wine Country easily without sacrificing time or energy on the logistics. All you need to do is sit back, relax, and focus on enjoying all that the Willamette Valley has to offer. The following are our favorite wine tour companies.

A vienyard Wine Tour

A Vineyard Wine Tour Led by Debra Kabarsky, A Vineyard Wine Tour designs a special tour just for you. Debra can create the perfect and most memorable day visiting up to four breathtaking, world class, Willamette Valley Wineries. With their Mercedes-Benz Sprinter van, A Vineyard Wine Tour will deliver you in style with first class door to door service and a fresh seasonal lunch. Enjoy the beauty and splendor of the Willamette Valley. Website: avineyardwinetour.com

Black Tie Tour

Black Tie Tours  Operated by Stefan Czarnicki, whose family moved to the valley in 1997 to drink wine, hunt mushrooms and open a restaurant (The Joel Palmer House – Dayton, OR). They’ve been showing off Oregon ever since. At Black Tie Tours, it’s Stefan’s passion to share the best that Oregon has to offer. Their vehicles are always clean. Their drivers are always courteous, knowledgeable and on-time. And they always strive to give the best experience that suits you. Oregon is the star – they are the lens. Take a peek!  Website: www.blacktietours.cominsider wine tour

 

Insider’s Wine Tours  Operated by John Swenson, Insider’s Wine Tours accommodates groups of all sizes for visits to small, boutique wineries and premier wineries, as well.  All tours utilize their executive cars for a private affair. Tours include, private winery visits with winemakers, complimentary dinner transportation, picnic lunches and water. Located in the heart of Oregon Wine Country, they have easy access to unique wineries!  Website: www.insiderswinetour.com

If you are curious about what vineyards to experience, visit Top 10 Vineyards in Oregon

 

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By: Molly Goldberg

The Heart of Burgundy or the Heart of Willamette Valley

beaune blog mapBeaune is the capital and heart of the Burgundy: a historic and storied Pinot Noir region. McMinnville is the capital and heart of Willamette Valley, which is home to many wineries that specialize in Pinot Noir.  In addition to geographic similarities, McMinnville is also home to the IPNC, or the International Pinot Noir Celebration.  McMinnville is in many ways the Beaune of the New World.

Now in its 30th year, the International Pinot Noir Celebration is held the last full weekend of July in McMinnville, Oregon. The event offers Pinot noir consumers and industry members the chance to enjoy an unparalleled selection of Pinot noir from around the world via a full schedule of seminars, walk around tastings, winery tours, and unforgettable meals prepared by top Northwest chefs. With the exception of vineyard and winery tmcminnville blogours, the IPNC is held on the beautiful and historic campus of Linfield College. The IPNC offers three experiences for guests to choose from: The Full Weekend (Friday-Sunday), Salmon Bake (Saturday evening), and the Passport to Pinot (Sunday afternoon).

IPNC is open to the public as a celebration to Pinot Noir and is truly international. Wineries and winemakers from all the major Pinot Noir growing regions in the world are represented including Willamette Valley, Burgundy, New Zealand, California, as well as other regions like Austria, Germany, Canada, and Chili. It is a great way to experience Pinot Noirs from all over the world along with learning about terroir and what differentiates Pinot Noir from around the world. The weekend is laced with one of a kind eating and wine tasting experiences. For more information, go to IPNC.com.ipnc blog

Prior to IPNC, it is customary for wineries in the valley to have welcoming dinners on Thursday night. Similar to years past, Youngberg Hill will be hosting one of these culinary experiences. This year, renowned chef Michael Smith, of Michael Smith Restaurant in Kansas City, will be the guest chef. The dinner will be held outside in our new event building overlooking the most fabulous views in the valley.  It’s in this very relaxed environment, that you will enjoy an intimate evening of wine and food. Go to www.youngberghill.com for more information and to reserve your seats now.

The IPNC is separate from another Pinot event: OPC, or Oregon Pinot Camp. OPC, on the other hand, is for educating individuals from all over the world, who are involved in the wine trade.  They spend time learning about what makes growing Pinot Noir grapes and making Pinot Noir in the valley so special. With this experience, these lucky individuals become ambassadors for Oregon Pinot Noir around the world.

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Enjoying February Wine in the Willamette Valley

Couple drinking wine in Oregon at Youngberg Hill.Have you thought about enjoying Willamette Valley wine country during February? True it rains much of the time, but what better excuse than the weather to snuggle up next to a warm fire with your loved one and enjoy a delicious Pinot Noir? There is a lot happening in the Willamette Valley during the month of February with many Valentine’s events at different wineries with chocolate and wine pairings, new releases, and winemaker’s dinners.   Don’t forget about the local restaurants, which will be having spectacular dinner specials.

Wine tasting in the Willamette Valley

It is fun to taste throughout the Willamette Valley this time of year because of the unique and serendipitous experiences one might have. To start, it is typically not as busy in the tasting rooms so you can have a more intimate tasting experience, learn more about the wines and why they taste the way they do. This gives you the opportunity to meet the winemaker or owner hanging around who are willing to share their experiences with you and maybe even break out a library wine or take you to the barrel room. Many of us wineries are family operations and you may have the opportunity to meet other members of the family developing a more intimate relationship with the family, the winery, and the entire operation.

There are plenty of wineries open for tasting throughout the winter months which means that there is no lack of both old favorites and new experiences to enjoy. Visit Youngberg Hill’s tasting room and relax next to the fire while tasting the newly released 2013 vintages, or join us on February 12th for our annual Valentine’s dinner with outstanding chocolate charged menu items paired with some of our favorite Youngberg Hill wines.

And there nothing that puts a little heat back in the relationship than a couple of nights at our cozy intimate inn overlooking the vineyard. Snuggle up in front of your private fireplace and enjoy a glass, or a bottle, of your favorite Youngberg Hill Pinot Noir with the person you adore.

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2015 Vintage in the Willamette Valley

Harvest 2013 1042015 vintage in the Willamette Valley was a banner year for growing Pinot Noir, Chardonnay, and other grape varietals, especially at Youngberg Hill.

I’m sure you have heard a lot about the on the west coast 2015 drought and its impact on agriculture. In the Willamette Valley, we are blessed with plenty of rain during the off season that sustains us through the dry growing months.  In fact, we don’t want any rain during the growing season. Because of this, we didn’t suffer from lack of water even though Youngberg Hill is a dry farm. What was a challenge this last year was the heat.  It required us to be more diligent in our management of the canopy and protecting the fruit from the sun. In addition, we took more time and care cutting off dried and sunburnt fruit from the vine before harvest. And in a wonderful turn of events, September turned ouIMG_8304[1]t to be cooler than normal which slowed down ripening and gave us fruit that is very well balanced. All of these factors combined should make 2015 the best vintage ever for Youngberg Hill!

In December, we bottled the Pinot Noir’s from the 2014 vintage, and are excited to share them with the world upon their release in September of 2016. While 2014 vintage was also a warmer year, the fruit aged beautifully in the barrel and is showing just as good as the renown 2012 vintage. In the meantime, the newly released 2013 vintage is tasting great right out of the bottle.

join our wine clubLooking forward, 2016 looks to be another great year as the age of the vines and health of the vineyard continues to improve. Youngberg Hill’s organic and biodynamic farming practices are really paying off both in the health of the vines and also in the quality of the fruit.

We wish everyone a great 2016! Cheers!

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