Hiyu Wine Farm Tzum Eventyr 2022

Hiyu Wine Farm Tzum Eventyr 2022

Hiyu Wine Farm
$73.00

Grape: Albariño
Vintage: 2022
Type: White

Named after the Danish word for fairytale, this dry white wine is a unique, low-intervention take on the albariño grape. Winemaker Nate Ready co-ferments the whole clusters with absolute gentleness, allowing a nine-day skin maceration inside upright wood vats. The juice is then moved to neutral barrels where it continues to slowly ferment with native wild yeasts for an additional six months. This zero-makeup process focuses on achieving a dry, structured profile akin to a Grand Cru German riesling.

It pours a golden hue, releasing a wild aromatic cloud of ripe mango, apricot, pastries, and alpine flowers. A viscous, expansive frame pairs tropical fruit flavors with a subtle, structure-giving phenolic grip on finish. A trace of sourdough yeastiness adds a captivating, savory layer across mid-palate volume. A fierce wave of alpine acidity immediately corrals the lushness, keeping the mouthfeel balanced. It finishes dry, leaving a persistent hint of herbal bitterness.

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.