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Smockshop Band

We’re weathering what we hope is the last winter storm of the season, but Hiyu’s doors are open and the vineyard is sparkling under a blanket of fresh snow. We welcome you to visit us for our first of many gatherings. In just ten days, on Sunday, March 17th from 11-4pm, we will celebrate St. Patrick’s day, the release of new wines and the beginning of spring with our take on a traditional Gaelic Feis.

Jason will be making pastrami sandwiches with Jefferies Ranch beef, cabbage kraut,and potato buns. On the side he’ll be serving boiled potatoes with parsley and warmed butter. We’ll be pouring generously from the two new wines we’re releasing in March. Entertaining, folk-inspired sounds will be provided by friend and musician, Rose Gerber and bandmate, Mark McIntire from the band Dirty Uncle Rose

Tickets are $50 per person. Understory subscribers receive between four and twelve complimentary tickets to gatherings per year and 50% off on the others. There are 20 tickets available each hour. Keep an eye out for news about our gatherings in April and May.

On April 20th we’ll be serving Fried Rabbit and previewing the first wines from our sparkling wine project.

On May 5th we’ll be celebrating Cinco de Mayo and serving Lamb Barbacoa tacos with the debut of two new Hiyu Wines.

Click on the link below to reserve a ticket with tock. Keep on reading for more information about the March wines and Jefferies Ranch beef.

Reserve a ticket for the gathering.

 

We’re releasing two new wines from the 10-acre site that we farm in the desert east of Lyle. The vines are planted in black sand and basalt cobbles right on the banks of the Columbia River. The vegetation is completely different in this part of the Gorge and the wild sage, lupine and other desert plants leave a distinctive mark on the wines aromatics as they deposit their essential oils on the grape skins during the growing season. These are the same plants that the cows at Jeffries Ranch graze on and the two together should make for a particularly dynamic food and wine experience

Smockshop Band 2016 “Lunasa” $65/btl

This is made from equal parts Grenache and Syrah. The grapes are placed in an open-top fermenter whole-cluster and are left untouched for the first week. After the juice produced by the weight of the grapes themselves begins to ferment we gently begin to tread the clusters by foot once a day. The wine was pressed after three weeks in a small wooden basket press and aged in 1000 Liter oval casks for two years. *(The meaning behind the wine, Lunasa: “an Irish harvest celebration, a ritual to give thanks for the bounty of the land, and to ask the gods’ blessings that the weather will hold long enough to gather it all in”)

Smockshop Band “Columbia Valley Red” I $30/btl

This is the first wine from two experimental field blends. Inspired by the wines of Elian da Ros and our imagination of what the wines of Cahors and Madiran would have tasted like in the middle ages, we grafted own-rooted Syrah and ZInfandel over to a diverse mixture of traditional grapes from Bordeaux and Southwestern France.  

Subscribers to the Understory can pick these wines up at the winery throughout the month of March or will receive them in their spring shipment. We’ll also be pouring them in the Wine Tavern at tastings and at the new winefarmer lunches.

Join The Understory

 

Jefferies Ranch Beef

In addition to our work on the farm, part of our mission from the outset has been to discover and support other local food producers in the Gorge. We’re excited to be working with the beef from Jefferies Ranch this St. Patricks Day and wanted to share a bit about this special farm.

Tim Jefferies raises beef on a historic ranch near Grass Valley, Oregon between the Deschutes and John Day rivers. There are three qualities about their farming practices that make this beef amazing; Native Grasses, Pasture Rotation and Craft Butchery.

Native Grasses

Jefferies Ranch cattle are raised on cool season grasses that are native to the area. The early spring sprouting grasses grow slowly and are nutrient rich. In contrast, irrigated grass grows fast and does not retain the same flavor or nutrients as the native cool season grasses.

Pasture Rotation

The cattle are grazed over 6000 acres on a two-year rotation system so the ground is always fresh and grass is plentiful. There are between 150-160 head of cattle at any given time.; this leads to a golden equation where each cow has their own 30 acre plot to graze and rest With this system, the cows “select things they want to eat, versus food they are forced to eat”.

Craft Butchery

Cattle are taken two at a time (so they have a buddy) to Oregon Beef Company, a craft butchery in Madras. Beef is custom cut weekly and dry aged for one month. The process is simple, sustainable, and USDA approved. This ensures there are as few touches as possible when bringing quality meat to market.

The Jefferies live off the grid and remarkably sell their beef only at the Hood River Farmers Market and a few local restaurants and markets. Nothing is sourced and they take care of their land, providing pastoral bliss for their cows.

We’re incredibly excited to be serving their beef alongside wines grown amongst the same eastern Oregon native grasses.

 

If you can’t make it for our Gathering, please visit us for a Wine Tavern tasting with snacks, a Wine Farmer’s Lunch or an evening Feast. Reservations can be made on our website and walk-ins are welcome on the weekends between 2 and 5pm.

 

We hope you can visit soon!

Nate, China and the Team at Hiyu Wine Farm

Nate Ready
 
March 7, 2017 | Nate Ready

We make wine and stuff

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Time Posted: Mar 7, 2017 at 10:19 AM