Hiyu Wine Farm Tzum Elder 2021

Hiyu Wine Farm Tzum Elder 2021

Hiyu Wine Farm
$65.00

Grape: Pinot Noir
Vintage: 2021
Type: Red

This single-vineyard red wine is a pure varietal expression of Pinot Noir crafted by Nate Ready under the Tzum label. The fruit comes from a small high-altitude plot in the Columbia Gorge characterized by rocky, basalt-heavy soils. The hand-picked grapes are fermented spontaneously with native wild yeasts, incorporating a significant whole-cluster component inside neutral wooden vats. The wine undergoes a natural maturation process, aging for over a year in used barrels to permit the tannins to resolve naturally.

It shows a translucent ruby color, opening with an inviting bouquet of red cherries, raspberries, and a subtle smoky complexity. On the palate, a smooth, well-structured frame showcases a harmonious balance of fruit and fine-grained, supple tannins. Savory notes of damp earth and dark mineral spice develop nicely as the fluid mouthfeel expands. An energetic thread of natural acidity runs through the center, keeping the texture fresh. It finishes long and 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.