Hiyu Wine Farm Solais Spring Ephemeral 2022

Hiyu Wine Farm Solais Spring Ephemeral 2022

Hiyu Wine Farm
$75.00

Grape: CDP Blend
Vintage: 2022
Type: Red

This low-intervention red wine is a traditional field blend combining the ancient grape varieties of the Southern Rhône. Winemaker Nate Ready sources the fruit from a single regeneratively farmed plot in the Columbia Gorge, where diverse cover crops are cultivated. The hand-harvested grapes are co-fermented naturally using native vineyard yeasts with zero modern additions or oak wood manipulation. The wine settles naturally in neutral vessels to emphasize bright fruit profiles and regional freshness over cellar extraction.

It pour a clear ruby hue, releasing fragrant aromatics of wild raspberry, tart cherry, and fresh violet petals. On the palate, the light-to-medium body is remarkably fluid and precise, balancing crunchy red fruit with a fine-grained tannin structure. Savory nuances of Mediterranean herbs and damp earth add depth across the fluid mouthfeel without feeling heavy. A bracing wave of mountain acidity cuts through the texture, maintaining great freshness. It concludes bone-dry.

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.