Broad and generous, with rich, wet forest—accented blackberry, cherry and spice flavors, pushing against firm tannins as the finish gains momentum.
- 91 Points, Wine Spectator
The Jordan is a big mouthful of fruit with an equal balance of fruit tannins and acid. Aromatics earthy notes of new rain in the forest and toasted barrel. Prominent flavors of red currant, Italian plum, and black tea cover your palate, with a long lingering finish.
This fuller-bodied Pinot with higher acidity and tannins make it magically pair with big meats. Think thick beef sirloin and game like venison, lamb, and rabbit.
Vineyard and Winemaker’s notes
The Jordan Block, named after the middle daughter of the winemaker, sits on 4 estate acres facing south at a steeper, higher slope and gets more benefit from the coastal breeze each afternoon.
This growing season was an early spring and warmer weather throughout the growing season including ripening. While the year was warmer, we achieved great flavor development and balance in the wines. The year ended with a beautiful ripening period of warm days and cool evenings leading to the deep dark rich fruits for a benchmark year.
Appellation: McMinnville AVA, Willamette Valley
Soil Type: Steiwer, Volcanic rock
Clones: 60% Pommard and 40% Wadenswil
Age of Vines: planted 1989
Acreage Total: 4
Harvest Date: October 2nd
Oak Regimen: 35% New Oak and barreled for 13 months
Founded in 1989, Youngberg Hill aspires to create the very best wine from the grapes grown in each vintage. We focus our attention on growing the highest quality of grapes possible and then managing the fruit through the fermentation process. By limiting yields and restraining barrel treatment, we are able to produce fine wines that give a pure expression of our beautiful vineyard and its terroir.
Youngberg Hill is set on a 50-acre hilltop surrounded by exquisite vineyards and views. We are one of WINE SPECTATOR’S favorite locations. Our inn has an amazing 30-year-old vineyard that is farmed organically and is known for producing award-winning wines. As passionate farmers and winemakers, we are thrilled to share, educate, and talk wine. We care for our wine and guests with respect. We are proud of our “Green” approach to Oregon wine-country living and look forward to sharing it with you.
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My husband and I stopped by their tasting room on our honeymoon and loved it! I believe we tasted this wine. I unfortunately don’t have any notes, and the bottles we bought are long-gone. We’ll likely be in for a case in the morning, but I’d also love to hear from a rat or two.
Nice! We also honeymooned in OR, by way of criss-crossing WA from Seattle to Walla Walla and back again before crossing the Columbia River into Portland. Unfortunately the weather acted up during our time in OR and we only got to spend one day wine tasting there, in the Chehalem Mountains.
Ok so today is my birthday! I excitedly received the magic email Tuesday morning. The bottle came to my work but we were unable to open it until Wednesday. That night we were having ham and beans. Admittedly not a great combo so we drank the wine by itself. I drink both red and white but prefer reds with bold cans being a favorite. I invited my mom over to try it with my wife and me. She loves Pinots - Sean Minor being her taste. I’m not an expert on describing flavors in wine but would suggest I tasted cherry or crushed cherry and spice. Not pepper just spice. The wine has a refreshing acidity and is very refined with moderate alcohol. I would describe it as delicate in a complimentary way. I hesitate to use the word thin but it is definitely lighter than say a Sean Minor. It is complex and relaxed without being harsh like some California pinots. We all really enjoyed it. I’d say it seems like it could lay down for a few years and develop even more. I saved a bit for the following evening and the fruit was gone but I tried it with a bit of ribs and the fruit seemed to return. I love this region and was not disappointed in the result. It will be an autobuy for us. I took a few pictures and will try to add those after this post. It is very well done.
87 Points. The immediate and lasting impression is that this is a mighty peppery wine. Tart pomegranate fruit eventually kicks in, until it thins out into an astringent, and yes, peppery finish. It was aged in 35% new oak for 13 months. Price $50. 2/1/18 PG
13.7% alc., pH 3.20, TA 0.67, RS 0, 448 cases, $50, screwcap. Volcanic soil. 60% Pommard and 40% Wädenswil clones. Harvest Brix 21.7º. Aged 13 months in French oak barrels, 35% new. · Moderately dark garnet color in the glass. The nose offers aromas of blackberry jam, cassis, espresso and sage. Richly endowed with a mid weight plus charge of purple and black fruits framed by a substantial but complimentary tannic structure. Nicely crafted, with deft oak management, no bitterness, and some length on the pleasingly lengthy finish. Score: 90. Reviewed May 7, 2017
Dusty garnet color. Fruity, baked, roasted aromas and flavors of stewed berries, cedar incense, vanilla toffee, and pickle with a supple, bright, dry-yet-fruity medium-to-full body and a tingling, interesting, medium-long finish with touches of nuts, cedar, earth, and reduced lemon with barky, dusty tannins and moderate oak flavor. A rich, concentrated, earthy pinot noir that will improve with cellaring. 86 Points Silver Medal Highly Recommended $50
Oh yes, what a way to start the week when you receive a message telling you that you’ll get a free bottle of wine to taste for the benefit of the whole Casemates community!
I now understand that I was not the only one lucky this time, which is even better!
So, I’ve got the bottle on Tuesday and opened on Thursday night, while I was preparing dinner for friends – chicken mole negro and chicken mole verde. A beautiful Willamette Valley Pinot Noir – my favorite American area for Pinot Noir, I’ve to say. Youngberg Hill Jordan, which I didn’t know beforehand, is a gorgeous french bottle with a twist-cap (which is a bit of a downer, but they are effective and environmentally friendly, so be it). I love the sobriety of the labels (see pics). Elegant and understated. https://photos.app.goo.gl/Y1yPTkgGVU2QLeZr7 https://photos.app.goo.gl/EkZhAgRSQsHjSqrHA
I opened the bottle at 7.40pm and tasted it right away. It was clear the the wine was very closed up. You could smell and taste a lot of potentiality, but everything was tight.
Let’s start with the color: a gorgeous garnet, on the light side. What I picture when I think of Pinot noir, honestly. A slight orange hue, but mostly dark red, with great transparency (see pic). https://photos.app.goo.gl/RXDw5vRqX9GUrJ7L6
Nose: ripe raspberries come forward almost with violence. This is a red fruits wine, and we will smell and taste that throughout the evening. I smelled a bit of leather, ripe strawberries and tart cherries, with a hint of moss. Very oaky on the nose: you can tell that the wine has been aged in barrels.
Mouth: tart. Medium body with mid/high acidity and mid tannin. Pomegranate, ripe plum, a hint of clove and low minerality. Mid/long finish, with tartness lingering.
An hour later, at 8.40, it was a different wine. On the nose cherry jam and a rich plum jam were triumphant, with hints of leather and allspice. This is a big dark fruits wine, with some spiciness, but not too overwhelming, as many Californian Pinots can be. I would compare it more to a French Pinot Noir, with a more fruity bouquet, and more jammy, in the American tradition.
Mouth: cherries and cranberries are now predominant, with a hint of red rose. Still you can feel the oak – a bit of vanilla hits you. Mid/high acidity, but the tannins has smoothed out, making it a very good paring with the mole verde. The finish is still in the mid/long.
One hour and half later, at 10.10, still plum jam, but a floral note (I noted rose jam) started to arise on the nose. In the mouth, the acidity subdued and the leather and blackberries were gaining power. Half hour later I started to notice a slight decline in power – less nose and mouth – even though the finish was still mid-long.
I highly recommend to let this wine breath before serving. One hour of decanting is fundamental to appreciate it.
It will age gracefully - probably not much will change, especially with a twistcap - but you can definitely also drink it now, after a proper decanting.
Overall, a very good wine. My wife loved that it is a milder Pinot Noir – squarely in the tradition of Oregon’s Pinot Noirs – and that is jammy but still elegant on nose and mouth, not heavy and overwhelming.
I agree with her.
I appreciate lighter Pinot Noirs, with a hint of minerality and a lighter body. This is probably not a wine for steak and fries (although the acidity is there, it’s not a big mouth), but it will pair very well with a saucy pasta, chicken, hearty vegetables (even artichokes, so tricky to pair), and I’d even venture with it in an oily fish type of plates (like sardines, catfish, bluefish generally).
Definitely I’d drink it by itself in a warming Spring evening, when it is too early even for a rosé, maybe munching on olives and feta, thinking you’re already on a Greek island.
I better burn my credit card before I buy too many cases of this
It’s hard to reconcile the lab rat notes and the pro tasting notes. It alternately sounds Burgundian and restrained right next to very new world, oaky, and jammy. It’s too expensive for just taking a sample, too.
@klezman I agree that it is too expensive to just taking a sample.
In my opinion, this is clearly an American wine, but it is closer to the Euro tradition than the Californian ones. It is jammy and you can both smell and taste the oak (especially when just opened) but it is less American than Californian Pinot Noirs.
I think it is a good compromise between the two worlds, or it is neither, if you prefer. I ended up liking the compromise, personally!
One thing to remember is that the professional reviews that are being noted are from some time ago. I would not expect a wine to taste the same now as it did 18 months ago. Had anyone checked recent Cellartracker notes? And has the winery checked in yet? If not . . .why?