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Hiyu Wine Farm

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. Our 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 direct the diversity of plants on the site by seeding directly into the dense growth or behind the pigs as they root around in search of food. We make a single cut of the vines at pruning, but there is no hedging, green harvest, leaf pulling or other interruption of the vines growing cycle. We spray 85% less material than a typical organic or biodynamic vineyard. There is no sulfur used. The primary control of mildew is with cinnamon oil and the other sprays are mixed herbal teas.

The plantings have as much biodiversity as the understory. The property is divided into half acre blocks, each planted to a field blend from a different moment in the genetic history of the grapevine. There are over 80 different varieties of grapes and many more clonal selections planted on the farm.   

This is the darkest and most powerful wine that we produce on the farm. In 2017 it spent over 50 days on the skins and almost three years in barrel, before being bottled by hand this past spring.

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Web Store bottle purchases are available to Understory subscribers only. See our "Join" page for more information. All bottles available for purchase at the Hiyu tasting room in Hood River.

Since the 2018 vintage we’ve used it to experiment with a way of fermenting wine that takes non-intervention to its logical end. The grapes are placed in the fermenter, sealed and left untouched for several months, before being exhumed and pressed directly to the barrel.

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Web Store bottle purchases are available to Understory subscribers only. See our "Join" page for more information. All bottles available for purchase at the Hiyu tasting room in Hood River.
 

This is one of three vintages made by China and Nate from the original 2.5 acre parcel before grafting. Own-rooted Pinot Noir and Pinot Gris were fermented whole cluster in puncheons with the heads removed. The wines spent 70 days on the skins before being pressed directly to barrel with a manual ratchet press. The wine was aged on the lees for 24 months in older barrels before being bottled by hand.

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$150.00
 
SKU: HU14PNTM