Hiyu Tzum Aedin Perennial 2017
Hiyu Tzum Aedin Perennial 2017
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Hiyu Tzum Aedin Perennial 2017

Hiyu Wine Farm
$156.00

Grape: Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Tannat, Fer, Abouriou, Négrette, Saint-Macaire
Vintage: 2017
Type: Red

This red wine comes from a 1.5-acre parcel on the steep north hillside of Scorched Earth, a vineyard east of Lyle, Washington, that Hiyu has farmed since 2016, on basalt cobble with very little soil. It is planted to Southwest French grapes led by cabernet sauvignon, with cabernet franc, malbec, merlot, tannat, fer, abouriou, négrette, and saint-macaire. Whole clusters spend about 50 days on the skins, then age 2 years in 300-liter barrels. As a Perennial, it was held back and released as an older wine, chosen for how it changes with time rather than for early freshness.

Winery

Hiyu is a true mixed farm, with pigs, cows, chickens, ducks, and geese living among the vines at different times of the year and helping control the vegetation. Nate calls their vineyard management, deeply influenced by Masanobu Fukuoka, “the wild side of permaculture”. The property is divided into half-acre blocks, each planted as a field blend from a different place or moment in the grapevine's genetic history, 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 worked as a sommelier at several 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.