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Youngberg Hill Vineyards

Showing 1 thru -6 of 6
88
points

Youngberg Hill Vineyards 2006 Barrel Select Pinot Noir (McMinnville)

  1. $50
A reserve selection from the winery’s Jordan Block, this brings similar flavors with slightly more intensity. Black fruits, black pepper and some spice from barrel aging combine in a medium-bodied effort with moderate aging potential.  — P.G.  (4/1/2009)
88
points

Youngberg Hill Vineyards 2007 Natasha Block Pinot Noir (McMinnville)

  1. $30
Truffle-scented, musky and floral, with cinnamon spice highlights, this unusual Pinot Noir gives a lot in the nose, while still tightly wound in the mouth. Strawberry and raspberry fruit is wrapped in firm tannins; give it some extra breathing time or a few years in the cellar.  — P.G.  (4/1/2010)
88
points

Youngberg Hill Vineyards 2009 Natasha Pinot Noir

  • Online Exclusive
  1. $40
Sporting a much-improved label design, the 2009 Natasha brings pungent, assertive scents of tomato leaf, pepper and moist earth. Sharp and focused, the fruit is there, though it’s the leaf and earth components that stand out. For its earthy style, it’s a well-made and complex offering.  — P.G.  (3/1/2013)
87
points

Youngberg Hill Vineyards 2007 Pinot Gris

  1. $18
Lemon oil and pear skin scents introduce this light white, along with hints of diesel and earth. The fruit is delicate and acidic, bringing in tart citrus—grapefruit, lime and gooseberry —plus some light spice.  — P.G.  (4/1/2009)
87
points

Youngberg Hill Vineyards 2006 Jordan Block Pinot Noir (McMinnville)

  1. $40
A floral note defines this selection from a specific section of the vineyard; leading into black raspberry, pepper and cola flavors. Some forest floor notes can also be found, the only off-note being a little bitterness that creeps into the tannins.  — P.G.  (4/1/2009)
86
points

Youngberg Hill Vineyards 2007 Jordan Block Pinot Noir (McMinnville)

  1. $40
A bit thin and astringent, yet with a powerful, clear focus that conjures up straight cranberry fruit flavors. Baking spices and a hint of cocoa penetrate through the hard shell of acid and tannin. Needs more time.  — P.G.  (4/1/2010)
Showing 1 thru -6 of 6
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