Hiyu Wine Farm, Hiyu “Aura” Columbia Gorge 2017
This is made from a parcel on the cooler, lower slopes of the hillside above the tasting room. Pinot Gris is placed in the bottom of the fermenter where it is gently crushed by foot until the juice covers the berries and then the Pinot Noir is placed untouched, whole cluster, on top of the Pinot Gris. The two grapes spend eight days macerating, before being pressed into a combination of 350l and 400l barrels for eighteen months of aging. The resulting wine is salmon in color, dense and powerful, with aromas of reductive smoke, meat and spice, orange rind and mineral.