Our philosophy of making wine at Youngberg Hill is to let the fruit make the wine.

We focus our attention on producing the highest quality of fruit possible, and then managing the fruit through the fermentation process for it to produce the finest wine it has to offer. By limiting yields and restrained barrel treatment, we are able to give the purest expression of our vineyard in producing our wines.

Youngberg Hill Vineyards is 22 total acres, 12 acres of Pinot Noir planted in 1989, 5 acres of Pinot Gris planted in 2007, and 5 acres of Pinot Noir planted in 2008. The 1989 Pinot Noir is own-root, 60% Pommard clone and 40% Wadenswil, and the Pinot Gris is on 3309 root stock of 146 & 152 clones. Natasha Block is the larger of the two at an altitude of approximately 650 feet on Willakenzie soil. The Jordan Block is on a steeper slope at an altitude of approximately 750 feet on predominately Steiwer soil. The Aspen Block is at 600 feet on Steiwer soil. We do not irrigate.

The earth’s soil components are complimented by distinct weather in these coast foothills. Our weather is most heavily influenced by weather patterns coming up the Van Duzer Pass from the coast. This influence provides more precipitation than most of the valley, more sun days and cooler temperatures both day and night. This combination provides an excellent terroir for our vineyard to produce extremely high quality fruit with rich, intense black fruit flavors, earthy spices, and higher acids giving structure and muscular qualities to our wines.

We started practicing organic farming in 2003 and are moving toward sustainable farming. We are LIVE certified. We are most interested in sustaining and even improving the quality and balance of the soil and the vines. We believe that it will produce the highest quality of fruit and maintain the integrity of those qualities the soils give to the fruit.

Owner: Wayne & Nicolette Bailey
Phone: 503-472-2727
Email: info@youngberghill.com
Website: www.youngberghill.com

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