Hiyu Wine Farm Crataegus 2020

Hiyu Wine Farm Crataegus 2020

Hiyu Wine Farm
$100.00

Grape: Red Blend, SY, VI, Marsanne
Vintage: 2020
Type: White

Named after the hawthorn tree, this low-intervention white wine represents a unique co-fermentation of Syrah, Viognier, and Marsanne. Winemaker Nate Ready selects the fruit from a single regeneratively farmed plot in the Hood River Valley. The hand-picked red and white grapes are pressed together and ferment spontaneously with native wild yeasts in neutral French oak barrels. This zero-makeup process focuses on structural precision and aromatic complexity, completely bypassing modern chemical adjustments or wood flavor dominance.

It displays a pale straw color with gold highlights, releasing a complex nose of yellow peach, white blossom, and citrus rind. On the palate, the medium-bodied, texturally driven frame balances orchard fruit flavors with an underlying stony mineral spine. A clean wave of natural acidity cuts through the volume, keeping the fluid mouthfeel refreshed. Subtle notes of fresh bread dough and marine salinity add deep balance across mid-palate. It concludes with a dry, long-lasting finish.

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.