Hiyu 2020 Halo “Spring Ephemeral”
This parcel of equal parts Pinot Noir and Pinot Gris is located at the top of the hill above the wine tavern. 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. It creates a paler colored wine, but one in which more of the grapes intrinsic energy is retained. It also has the effect of greatly enhancing the perfume, especially the spice components of the aroma. The wine tastes of alpine strawberry, blackcaps, dried oranges, smoked black tea, and 5 spice powder. The wine virtually quivers with energy. It's incredibly agile, sitting right on the line between firm and succulent, ripe and under-ripe and new aromas emerge with each sip. This vintage is incredibly sappy and concentrated. It’s thrilling to drink now for its sheer energy, but should age for a very, very, long time.