Hiyu Wine Farm Smockshop Band 2022 Magnums
Hiyu Wine Farm Smockshop Band 2022 Magnums – alternate view 2
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Hiyu Wine Farm Smockshop Band 2022 Magnums

Hiyu Wine Farm
$100.00

Grape: Pinot Gris
Vintage: 2022
Type: Orange

Presented in a magnum format for slow development, this skin-contact orange wine is made from pinot gris grapes. Sourced from two distinct parcels on a regenerative farm on Underwood Mountain, the vines sit at twelve-hundred feet elevation on southern volcanic slopes. Winemaker Nate Ready macerates the fruit on its skins for four days in conical wooden vats before pressing to old barrels. It ferments spontaneously with native vineyard wild yeasts, bypassing filtration or added sulfur.

It displays a bright yellow-amber color, releasing complex aromas of yellow plum, fresh pear, and wildflower honey over an iodine background. On the palate, the full-bodied framework balances a rich, waxy texture with a sharp line of mineral acidity. Savory flavors of flinty marzipan and preserved citrus blend across a dense mouthfeel. A strong vein of mountain salinity cuts right through the center, keeping the profile fresh and focused. It finishes long, dry, and persistent.

Winery

Hiyu is a true mixed farm, with pigs, cows, chickens, ducks, and geese living among the vines at different times of the year and helping control the vegetation. Nate calls their vineyard management, deeply influenced by Masanobu Fukuoka, “the wild side of permaculture”. The property is divided into half-acre blocks, each planted as a field blend from a different place or moment in the grapevine's genetic history, 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 worked as a sommelier at several 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.