Hiyu Wine Farm Aesalon 2021
Hiyu Wine Farm Aesalon 2021
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Hiyu Wine Farm Aesalon 2021

Hiyu Wine Farm
$110.00

Grape: Xarel-lo, Arinto, Verdelho, Albariño, Trousseau Gris, Godello, Albillo Real, Macabeo
Vintage: 2021
Type: White

Grown on Nate Ready's biodynamic farm in the Columbia Gorge, this white field blend highlights co-planted Iberian varieties including xarel-lo, arinto, verdelho, albariño, trousseau gris, godello, and macabeo. The grapes are hand-harvested together from high-altitude plots influenced by alpine and oceanic winds. Winemaking follows low-intervention practices with direct pressing, spontaneous native yeast fermentation, and maturation on fine lees in neutral oak barrels. Bottled unfiltered, this cuvée offers a singular, high-tension interpretation of Iberian flora grown in Pacific Northwest soil.
It pours a hazy straw-yellow color, releasing aromatics of green apple, preserved lemon, sea salt, dried chamomile, and wet stone. On the palate, a textural, medium-bodied frame pairs zesty citrus fruit with a savory, waxy weight from extended lees contact. A driving beam of natural acidity slices directly through the core, maintaining lithe energy across the mid-palate. Notes of cracked herbs and brine add balance to the fluid texture. It finishes dry, long, and mineral-driven, leaving a persistent, mouthwatering trace of citrus peel.

Hiyu is a true mixed farm with pigs, cows, chickens, ducks and geese living among the vines during different parts of the year and helping to control the vegetation. Nate calls their vineyard management, which has been deeply influenced by Masanobu Fukuoka, “the wild side of permaculture”.

The property is divided into half-acre blocks, each planted to a field blend from a different place or moment in the genetic history of the grapevine, with up to 150 different varieties and clones in total.

The name “Hiyu” comes from Chinook Jargon, where it denotes “abundance”, “plenty” or “big party”. Nate Ready used to work as a sommelier in various fine establishments, including the lauded Thomas Keller’s French Laundry in Napa Valley. China Tresemer, the estate’s co-founder and agriculturalist, is also a talented illustrator who creates all the labels.

Manual harvest into small baskets, whole cluster macerations, foot-treading and basket press, slow fermentation with indigenous yeasts only. Aged in old neutral oak barrels of various sizes. No fining or filtration, no sulfur at bottling.