3890 Acree Dr.
tel. (541) 436-4680
Hiyu Wine Farm is the creation of Nathaniel Ready, a Master Sommelier and his partner China Tresemer, an accomplished artist and cook. The couple met in Boulder, Colorado where Ready had been working for a restaurant, and Tresemer was finishing up a job leading cooking tours in Europe. Ready was heading to northern Italy to work a harvest at Ronco del Gnemiz, and Tresemer joined him. In Italy and Slovenia, they discovered small wineries where animals, agriculture, food, wine and hospitality melded together into oases where people could dine and enjoy themselves at a leisurely pace. This became their model for Hiyu Wine Farm.
In 2015 Ready and Tresemer, along with partner Geoff Burke, completed the purchase of an existing vineyard in the hills above Hood River, Oregon. The vineyard is a series of natural bowls and winding swales covered in powdery loam. It contained mostly Pinot Noir and Pinot Gris, but Ready quickly grafted eight acres over to 80 exotic varieties like Rotgipfler and Prieto Picudo. Ready shuns chemicals, tilling and irrigation, relying instead on permaculture, organic and biodynamic principles to guide his farming. Hiyu is home to many animals, a kitchen and dining area for events in their tasting room.
Natural personified, with just a wee bit of sulfur added before bottling. The Arco Iris 2016 (Great wine) is co-fermented Pinot Gris and Noir with bright acidity, chalky texture, soft tannins and cherry, black pepper and wet concrete flavors. The Falcon Box 2016 is an intriguing blend of Melon de Bourgogne, Chasselas, Aligoté and Pinots Blanc, Gris, Noir and Meunier. Scents like persimmon and gravel dust float over flavors of peach fuzz, leather and saline. The May I is a four-vintage solera of Pinot Noir and Gris that sees 120 days on the skins.
FERTILIZERS compost, manure
PLANT PROTECTION none
WEED CONTROL mowing
YEASTS spontaneous fermentation
GRAPES 100% estate-grown