Hiyu Wine Farm, Tzum Solais Spring Ephemeral 2023
Producer: Hiyu Wine Farm
Region: Hood River Valley, Oregon
Varietals: Field blend of all 13 of the ancient grapes of Chateauneuf-du-pape
Viticulture: Organic
Category: Rosé
Size: 750ml
Piglets frolic among the vines, cows graze on a neighboring pasture, the snow-covered summit of Mt. Hood floats in the distance; Hiyu Wine Farm surely delivers one of the most bucolic and Alpine sights to be found in the US. No wonder that Nate Ready, the estate’s co-founder, likens this area to the climate of European mountainous regions like Savoie, Valais or Val d’Aosta. Despite its rather low altitude, the proximity of the mountain can keep the vineyards covered in snow as late as May; on the other hand, this part of North Oregon also offers an unusual influence of the nearby deserts, causing the character of the vintages to swing from cool and acid-driven to warm and generous, depending on which natural forces prevail.
“When we began to look for a place to farm, more than 10 years ago, there wasn’t as much diversity in American wine terroirs as there is now; Oregon was kind of the place to be for the wine we wanted to do,” Nate recalls. “It wasn’t a very premeditated decision, though. It was actually rather spontaneous; we simply felt good here when visiting,” he describes how he and his business partner China Tresemer ended up buying the first 7 acres of vineyards, garden, and pasture of what’s now Hiyu Wine Farm.
Ready, a former somm for high-end California restaurants (including the French Laundry, Thomas Keller’s Napa Valley iconic restaurant) was drawn to winemaking and farming by his need to discover and live closer to the origins of food and wine. He completed multiple apprenticeships in various California, Oregon and Italian wineries, citing his stay with Maggie Harrison of Antica Terra winery as his seminal one. Back at Hiyu, they spent the first four vintages working without any mechanization, getting to know the estate little by little. China Tresemer – a former culinary tours manager who also happens to be a talented illustrator and makes all the estate’s graceful watercolor labels – gradually developed their hands-off farming system inspired by biodynamic / regenerative agriculture icons like Leroy, Humbrecht, Joly, Deiss or Fukuoka.
“We are very much on the ‘wild side of permaculture’,” Nate laughs, explaining that besides one winter pruning and some under-vine scythe work, their vines are pretty much left to their own devices. There’s no tilling and the vegetation is controlled only by the farm’s pigs, geese, chickens and other animals that live among them at various times of the year. Some of these practices wouldn’t be allowed if the farm was certified, which is one of the reasons why Hiyu pursues neither organic nor biodynamic certification; the reality is that their farming methods go way beyond the requirements, with 85% fewer sprays used than a typical organic or biodynamic vineyard. There’s also no sulfur used in the vineyards, and diseases are fought with natural compounds like cinnamon oil or mixed herbal teas.
From Winemaker Nate Ready on "Solais":
"Like its neighbor Sean Nos this wine is an exploration of what can be created by mixing grapes of many colors. The parcel is about an acre on a plateau of volcanic sand on the banks of the Columbia and planted to all 13 of the ancient Chateauneuf-du-pape but with a higher percentage of the unusual white and pink grapes than is commonly used. The result is a wine that combines the best qualities of white, red and rose. Bottled early in the spring after the vintage, there is an irresistible lushness to its sun-drenched campari-esque flavors. An absurdly delicious thing to look forward to every spring and something that develops haunting complexities with age."