Hiyu Tzum Atavus Pinot Noir
Out of stock
Region: Hood River, Oregon
Viticulture: Organic and Biodynamic
Grape varieties: 100% Pinot Noir
Hiyu Tzum Atavus Pinot Noir showed an ethereal and very aromatic character from the beginning of fermentation. Now in the bottle, its aromas of high-pitched spice and mountain berries are discrete and hiding but will emerge over time. High-elevation vines planted in the 1960s, it was fermented with indigenous yeast and were on the skins for 11 days and only required pigeage twice. Bottled unfined & unfiltered with minimal sulfur.
Song: Azure by Kaleydo
Black Cherry, Blackberry
Room Temperature (63°–67°)
Very Low Sulfur (less than 20mg/L)
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Hiyu Tzum Atavus Pinot Noir
Hiyu Tzum Atavus Pinot Noir showed an ethereal and very aromatic character from the beginning of fermentation. Now in bottle, its aromas of high-pitched spice and mountain berries are discrete and hiding but will emerge with thoughtful aging. High-elevation vines planted in the 1960s, it was fermented with indigenous yeast and were on the skins for 11 days and only required pigeage twice. Bottled unfined & unfiltered with minimal sulfur.
About Hiyu Wine Farm
Hiyu is a 30-acre farm in the Hood River Valley. Guided by nature and inspired by ideas from biodynamics and permaculture. The farm tends vines, raises animals, gardens, cooks, and makes wine to reveal an experience of place. The vines are planted in silt loam over basalt on a southeast-facing hillside above the Hood River. The 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.
About the Vineyards
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 on 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, chickens, ducks, and geese that live with the vines during different parts of the year. They 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.
Hiyu makes a single cut off the vines at pruning, but there is no hedging, green harvest, leaf pulling, or other interruption of the vine’s growing cycle. They 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.