Hiyu Wine Farm Solais Spring Ephemeral wine bottle
Hiyu Wine Farm Tzum Solais Spring Ephemeral 2024 – alternate view 2
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Hiyu Wine Farm Tzum Solais Spring Ephemeral 2024

Hiyu Wine Farm
$80.00

Grape: Grenache, Syrah, Mourvèdre, Carignan, Cinsault, Counoise, Muscardin, Vaccarèse, Picpoul, Terret Noir, Bourboulenc, Roussanne, Clairette
Vintage: 2024
Type: Red

This low-intervention red wine is a comprehensive field blend incorporating grenache, syrah, mourvèdre, carignan, cinsault, counoise, muscardin, vaccarèse, picpoul, terret noir, bourboulenc, roussanne, and clairette. Winemaker Nate Ready utilizes this low-intervention approach during a dark, brooding, and deeply concentrated vintage. The hand-harvested grapes undergo a gentle crushing and ferment spontaneously with native wild yeasts inside neutral wooden vats. Visually presenting as a light rosé, the winemaking focuses on achieving deep structural mass and concentration.

It displays a pale, translucent dark pink hue, releasing focused aromatics of muddled blackberry, gently crushed flowers, African spices, and herbal tones. A sleek, light-to-medium-bodied frame pairs crunchy red fruit with an unexpected, deep concentration. A lively wave of natural acidity cuts through the center, keeping the fluid mouthfeel weightless and refreshing. Fine, structural tannins provide a subtle grip that shapes the mid-palate cleanly. It finishes dry, leaving a savory trail of blood orange.

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.