In an idyllic enclave in Hood River Valley, in Oregon, Nate Ready and his partner China Tresemer combined their talents in oenology, market gardening, cooking and visual arts to create Hiyu Wine Farm. We take a closer look at this unique domain. Nate is a former sommelier with vineyard experience in Slovenia and Italy. He embarked on this adventure in 2010 when he bought Pheasant Valley Winery, near Hood River (East of Portland). The couple wanted to create a traditional farm, where animals, market gardening and vineyards coexist. This model of agriculture of yore is based along the Columbia River and now spans 15 hectares, including six hectares of vineyards, two hectares of pasture, three hectares of market garden, and two hectares of forest. Almost 80 different grape varieties are grown. Apart from a little work under the vines with a scythe, there is no plowing. The vines are pruned only once, and following that, there is no green harvest or other interruption in the life cycle of the vine. With only one or two copper sprays a year, the domain uses 85% less products than an organic or biodynamic vineyard. Vinifications are low intervention.

A surprising blend of Pinot Gris (15%) and Pinot Noir (85%) vinified according to the solera methods, typical of sherry. The presence of Pinot Gris imparts complexity and texture to the wine. The grapes are farmed according to biodynamic methods. They then ferment for up to 50 days, lending depth and structure to the wine. Red fruits meld with notes of earth.