Producer notes from Jenny and Francois Selections:

• Hiyu is a true mixed farm with pigs, cows, chickens, ducks and geese living among the vines during different parts of the year and helping to control the vegetation. Nate calls their vineyard management, which has been deeply influenced by Masanobu Fukuoka, “the wild side of permaculture”
• The property is divided into half-acre blocks, each planted to a field blend from a different place or moment in the genetic history of the grapevine, with up to 150 different varieties and clones in total
• Part of the estate’s land is being moved into “food forests”, and there’s also a small market garden; their produce is served in the on-premise wine tavern alongside their wines
• The name “Hiyu” comes from Chinook Jargon, where it denotes “abundance”, “plenty” or “big party”
• Nate used to work as a sommelier in various fine establishments, including the lauded Thomas Keller’s French Laundry in Napa Valley

About the cuvee:

"Eriu" is comes from a single vineyard on the eastern side of the Gorge, where the climate becomes more desert-like. It is field blend of Grenache and 12 other varieties, and was macerated for 10-11 days prior to pressing. Stem-derived spice notes and pepper flavors mingle on a palate of delicately sandy tannins.