Hiyu Wine Farm The May
Hiyu Wine Farm The May
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Hiyu Wine Farm The May

Hiyu Wine Farm
$220.00

Grape: Spanish and Portuguese White Blend
Vintage: 2021
Type: White

This dry white wine comes from an organically managed vineyard plot in the Columbia Gorge, reflecting a multi-vintage approach. Winemaker Nate Ready co-ferments a complex selection of traditional Spanish and Portuguese white varieties using low-intervention protocols. The hand-harvested fruit is pressed slowly and undergoes a spontaneous native fermentation inside a single large neutral wood cask. It matures on its fine fermentation lees without bâtonnage or modern corrections to preserve pure site-specific transparency.

It displays a pale yellow-gold color, releasing refined aromas of yellow plum, chamomile blossoms, fresh pastry, and wet stone. On the palate, the full-bodied framework balances a rich, slightly creamy texture with a sharp line of mineral acidity. Concentrated flavors of yellow pear and lemon oil blend smoothly across a dense mouthfeel. A strong vein of maritime salinity cuts right through the center, keeping the profile fresh and focused. It finishes long, dry, and persistent.

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.