$625.00 (per case $625.00)
Hiyu is a 30 acre farm in the Hood River Valley. The vines are planted in silt loam over basalt on a southeast facing hillside above the Hood River. The site lies just 22 miles from the summit of Mt. Hood and the wines are shaped by the weather from the mountain. The place is closest in climate to winegrowing areas in the Alps; the Savoie, Valais and Valle d’Aosta.
The property is composed of 14 acres of vines, 4 acres of field and pasture, .5 acres of market garden, 4 acres of forest and a pond. The rest of the acreage is in grounds that are being moved toward food forests. Outside a little work beneath the vines with a scythe, there is no mowing or tilling and any control of vegetation is done by the pigs, cows, chicken, ducks and geese that live with the vines during different parts of the year. We've created a mixed case of 6 different wines (well five wines + one cider) from Hiyu, and each one is as unique as the next!
Hiyu Corvus 2016: Corvus is a one acre parcel in the “Field of the Stars” co-planted to Mencia, Cabernet Franc, Abouriou and Brancellao. It’s impenetrably dark, savage and the most mysterious of the red wines made from the property.
Smockshop Pinot Noir 2018: The 2018 is the third vintage of this wine. Its fermented whole-cluster and gently tread by foot once a day. The wine is bottled as early as possible in the spring, as soon as it finishes its secondary fermentation to capture as much energy and vivid expression as is possible. This is the densest, wildest and most meaty bottling to date. It’s most reminiscent of a wine from Gevrey Chambertin.
Smockshop Grenache 2018: Grenache is fond of sand and of all the varieties planted here this is most at ease. It produces incredibly pale wines, with astonishing scents of desert herbs and surprising focus and freshness for the variety. This is bottled and released in the spring to capture the wine at its point of greatest energy and freshness.
Tzum Feis 2018: This is made from a 1.5 acre field in the more steeply pitched, rockier portion of Scorched Earth. The block is own-rooted zinfandel that was top worked to a blend of grapes from Bordeaux and Southwestern France: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Carmenere, Petite Verdot, Tannat, Fer, Abouriou, and Ste. Macaire. This is fermented in open top wooden vats, tread by foot, and pressed into older Burgundian barriques. This version was bottled in the first summer to preserve its fruit and fragrance.
Falcon Box (multiple vintage): This is a gently sloping, south facing, one-acre field directly above the barn in the south-eastern part of the vineyard. It’s interplanted to all of the grapes that have descended from Pinot Noir in Burgundy since the early middle ages: Pinot Noir, Pinot Gris, Pinot Blanc, Aligoté, Chardonnay, Pinot Meunier and Melon de Bourgogne. The varieties are present in roughly equal portions and are picked together in a single pass. As with many of the parcels this can be made as white, red or rosé, but in the first vintages we’ve made it as a directly pressed white wine.
Floreal Cider III: The project is a collaboration with a biodynamic orchard in Mt. Hood. The property lies at 2000 feet 11 miles from the summit of Mt Hood. The soils are half volcanic glass fragments and sand. We’ve planted over 80 different cider varieties but also make cider from the heirloom dessert apples that were originally grown on the property (ashmeads kernel, wixon crab, Hudson’s golden gen, ribbston and cox’s orange pippin and about 10 others). The ciders are all made in the following way; apples are aged for a month after picking, milled and macerated for a week and pressed in a basket press traditionally lined with straw.
|Format:||6 x 750ml|
|Region:||Mt. Hood, Oregon|
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