Hiyu Wine Farm Moon Dog 2019

Hiyu Wine Farm Moon Dog 2019

Hiyu Wine Farm
$155.00

Grape: Pinot Noir, Pinot Gris
Vintage: 2019
Type: Red

This natural red wine is an field blend combining Pinot Noir and Pinot Gris from old vines grown in the Columbia Gorge. Winemaker Nate Ready applies a hands-off cellar mindset, letting the wild indigenous yeasts drive the fermentation process. The fruit undergoes a gentle whole-cluster skin maceration inside neutral upright wooden vats for several weeks. The wine undergoes a natural aging process in old barrels, allowing the structural components to settle naturally without filtration or wood makeup.

It shows a translucent ruby color, opening with high-toned, juicy aromas of fresh red cherry, wild raspberry, and violet petals. A light-to-medium body is remarkably fluid and precise, balancing crunchy berry fruit with a fine-grained tannin grip. Savory undertones of white pepper and damp earth add depth across the mouthfeel without feeling heavy. A clean thread of alpine acidity runs through the center, keeping the profile lively. It finishes completely 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.