Youngberg Hill Inn & Winery

A 50-acre hilltop estate in the McMinnville AVA combining a nine-room inn, a working vineyard, and a tasting room. The property was farmed by the Youngberg family from the mid-1800s for roughly 130 years. Vines were established in 1989, initially sourcing fruit to Ken Wright at Panther Creek Cellars; the first wine under the Youngberg Hill label followed in 1996. Wayne and Nicolette Bailey purchased the property in 2003 and converted it into a sustainably farmed estate and hospitality destination.

Wayne grew up on a small farm in Iowa and worked in mechanical engineering and food and beverage before a consulting posting took him to Burgundy for two years. The experience shaped his approach: he farms organically and biodynamically, walking the vines daily, focused on soil health, insect diversity, and tea spray preparations. Roughly 20 to 23 acres are planted, including 30-year-old Pommard and Wädenswil clones alongside younger Dijon plantings, on volcanic rock and marine sedimentary soils with significant maritime influence.

Production covers several distinct estate Pinot Noirs plus Pinot Gris, Pinot Blanc, Chardonnay, Rosé, and sparkling wine begun in 2016. Vineyard blocks are named for the Baileys’ three daughters — Natasha, Jordan, and Aspen — and those names appear on the wines. Nicolette has driven the expansion of the portfolio and keeps bees on the property, producing unprocessed estate honey.

The inn offers nine guest rooms and suites with fireplaces, jacuzzis, and valley views, wrapped by covered decks. A full gourmet breakfast is included, featuring regional seasonal food including pears poached in the estate’s own Pinot Noir. The property also hosts weddings and events, and the water — filtered spring water from the hill — comes up in guest accounts nearly as often as the view.