Hiyu 2014 “The May”
The May is the original 2.5 acre section of the vineyard that we began farming in 2011. It’s in the far western corner of the property surrounded by the forest. It has the steepest aspect and produces the most intensely perfumed wines of the site. The wines were made from co-fermented, own-rooted Pinot Noir and Pinot Gris from 2012 to 2016 (there was also a tiny amount of Syrah vinified separately). There were two wines made. The May I and II were both made from multiple vintages from fermenters that spent the whole winter on the skins and were pressed in the spring following the vintage. The single-vintage bottlings had more conventional macerations from 30-70 days and typically spent two to three years in barrel. We started grafting in this part of the vineyard in 2016. There are now four different field blends made from the parcel; Avellana, Hypericum, Crataegus and Cornus.
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.