2016 Hiyu The May I
This is the first release from what is currently a four vintage (13-16) solera of super long macerated (90-120 days) Pinot Noir and Pinot Gris from the original 2.5 acre parcel at the top of the hill. This wine is 100% whole cluster and 25-30% pinot gris. It spends the coldest moments of the winter in the fermenter and we press when the snow melts and temperatures begin to rise in the spring. This is one of the first wines we made on the farm and emerged from a desire to unlock aromatic and textural dimensions that have been lost in modern Pinot Noir. The wines has more in common with traditional Barolo and shows a beautiful woodsy, honeyed, nutty patina from its long time in barrel.
100 cases produced