Hiyu Wine Farm Pandion 2022
Hiyu Wine Farm Pandion 2022 – alternate view 2
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Hiyu Wine Farm Pandion 2022

Hiyu Wine Farm
$110.00

Grape: Riesling, Furmint, Muscat, Gewürztraminer, Pinot Gris, Sylvaner, Hárslevelű, Grüner Veltliner, Rotgipfler
Vintage: 2022
Type: White

This dry white wine is an intricate field blend combining riesling, furmint, muscat, gewürztraminer, pinot gris, sylvaner, hárslevelű, grüner veltliner, and rotgipfler modeled after the traditional Austrian Gemischter Satz style. Winemaker Nate Ready sources the hand-harvested grapes from a cool-climate plot. The fruit undergoes a spontaneous fermentation driven by native wild yeasts in neutral casks. This low-intervention process allows a warm autumn ripening to balance the cool vintage structure.

It displays a bright straw-yellow color, releasing complex aromatics of yellow orchard fruit, honeyed spices, and wild botanicals. On the palate, the medium-to-full-bodied frame is generous and soft, balancing luscious fruit with an underlying savory mineral core. Rich notes of mandarin orange and white peach wrap around a dense mouthfeel. A sharp beam of natural acidity cuts right through the texture, keeping the wine lively. It finishes long, structured, and dry, leaving a savory trace.

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.