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Thursday 12pm - 5pm Friday 12pm - 5pm Saturday 2pm - 5pm Sunday 2pm - 5pm

Hiyu Wine Farm, 3890 Acree Drive, Hood River, OR (2026)

09/22/2026

Part III of our 2026 Release for the Understory is now live on the offerings page of our website (link in bio).

It includes the following six w**es

Smockshop Band I “Perennial”
Tzum 2023 Ashlar
Tzum 2024 Sean Nos
Hiyu 2023 Aura
Hiyu 2024 Arco Iris
Tzum 2021 Fionn “Perennial”

All the details about the w**es are posted on our site.

Every morning we rise at dawn and walk into the vines as the sun begins to wake leaf and fruit. The vines reach across the rows. Their curly green tendrils grasp hollow stocks of yarrow and wild carrot. We walk away covered in their seeds. Everything is looking for something to hold in this moment as we prepare to tumble into fall.

The sky is incredibly clear and the light is golden from dawn to dusk. There is nothing between our bodies and the sun. The grape skins are thinning. They can barely contain the sugar rising in their bodies. When they’re backlit by the rising sun you can see through them like a curtain that betrays an illuminated room in the darkness. Every so often a wasp lands to siphon away the sweetness, leaving a gaping hole, and a hollow body of purple skin around the bitter seed.

I feel a great responsibility to make the most of each harvest. To make w**es that communicate the deep beauty and love, the great connection to the land and the arc of the season, that is embedded in these grapes. To make it, as is said in the poem above, so you can carry a vineyard within you.

To do so takes great imagination, intention and care. It requires harvesting the grape in the field and imagining the state where, at some distant moment in the future, they will open themselves to you, over a meal, with friends, and unfold to impart their magic, their gift of the season. To do this requires an initial moment of inspiration. Then we have to hold the intention of that moment over many years, as the w**e is honed by time, slowly taking shape in the cellar, until its transformation is complete and it makes its way to bottle.

The w**es in this offer have made this journey and we’re very excited to offer them to you today, with the hopes that they are as transporting and full of love and life as intended.

08/20/2026

We just released the 2023 vintage of Draco as part of our latest offering to the Understory.

This is a half acre parcel on a gently rolling plateau near the Northeast fence line at Hiyu. It’s planted to over forty different heirloom clones of Merlot, the rest of the Bordeaux varieties and ancient grapes from the SW of France. Our concept with this w**e was to reimagine the w**es of Pomerol, Petrus, Lafleur, Vieux Chateau Certan, etc, from a different vantage. Specifically, the thought experiment was to ask what would happen if Thierry Allemand from Cornas was allowed to make w**e from one of these hallowed terroirs. To approach these varieties, whole cluster, with long aging in old barrels.

This w**e continues to improve, gaining more texture and amplitude with each vintage. This vintage spent a month on the skins whole cluster before aging 30 months in a single 500 liter cask. Like the other 2023’s this is richer than any previous vintage with no loss of freshness. While the 2022 was built around very high pitched spice and fruit with fine, sinewy texture, this is richer and more baroque with a much denser core of fruit and a darker core of spice and flowers. With each vintage we are getting closer to achieving the density of pomerol at low alcohol. It feels extraordinary that this is possible in our Alpine climate.

08/19/2026

Fresh Borlotti Beans served in their broth with tomato concassé and Malabar Spinach by Chef Jason Barwikowski

There is a brief window right after harvest when the shell beans can be cooked by briefly blanching without any soaking. It’s one of the most special culinary moments in the growing year.

08/17/2026

We just released the 2022 Sun Dog as part of our most recent offering for the Understory. (Link in bio)

Hiyu 2022 Sun Dog “Perennial”

This parcel is directly above Moon Dog and adjacent to Crataegus at the very top of our hill. The field is planted to Nebbiolo and varieties from Valle d’Aosta. Like Crataegus, the inclusion of these mountain grapes draws the w**e more into the Alpine.

In 2021 we added another half acre to this parcel and included a greater portion of the white grape Petite Arvine. The idea was to do the same thing with this w**e as they do in Cote Rotie with Viognier.

This is the first release with the altered cepage and the addition of the white grape here makes the w**e even more perfumed and ethereal than before. Like previous vintages it is fermented like Burgundy but aged like Barolo. This allows the w**e to straddle those worlds in a way that is quite compelling.

The long aging in barrel desaturates the w**e and lets the flowers and spice supplant the fruit as the primary flavor. There is a complimentary change to the w**es texture as this happens, everything about the w**e becomes more subtle as the w**e recedes from fruit into these paler but more complicated moonlit realms. We produced just a single 400 liter cask and this was bottled directly from the cask by hand.

08/16/2026

Chilled Tomato and Cucumber Soup with Nasturtium by Chef Jason Barwikowski

We’ve been serving this as the first course at lunch, and as the second course at dinner, alongside the 2024 solais. Chilled tomato based soups are a core experience at the height of summer and paired pink w**es served a a similar temperature evoke the season like nothing else.

Tzum 2024 Solais

A field blend of all 13 grapes from Chateauneauf-du-Pape from a plateau of sand bounded by basalt monoliths.

2024 will become known as a dark, brooding, subtle but deeply concentrated vintage. A different kind of concentration from 2023’s fireworks of flashy aromatics aligned to contrapposto of sugar and acidity. This w**e is astonishing in the way it presents visually as a light rosé but then opens into the mouth to reveal depth and concentration. The w**e is massive and absurdly delicious. It takes the always Campari like herbal intoxication of this parcel to new heights. This is the w**e I want to drink all summer, slightly chilled with every food imaginable

08/10/2026

We just released the 2023 vintage of Pandion during part II of our 2026 Release.

Pandion is a half acre parcel located on a gentle sloping hill above the barn between Falcon Box and Aesalon. It’s based on varieties one would encounter on the border between Austria and Hungary. Unfamiliar grapes like Furmint, Harslevelu, Zierfandler and Rotgipfler mingle with Alsatian grapes that evoke the transcendent, magical possibilities of Europe in the Middle Ages.

This release is pure and lifted. It was directly pressed by foot in a basket press, rather than seeing skin contact as in the past, and this has brought out the riesling like qualities in the w**e. Paradoxically, the w**e is also richer than in the past, but because this texture is sitting on a core that is so focused, the extra weight isn’t felt in the way one might expect. It brings more pleasure without loss of levity. This may be the most unique of our white w**es. It’s hard to think of another w**e that is like it. It sits somewhere in the universe between Dry Riesling, Chenin and Sauvignon but beyond that there really are no comparisons. It’s an utterly singular expression of place.

These unprecedented combinations of flavor, color and texture are what make these field blends so special.

08/08/2026

Albacore from the Oregon Coast with tomato and shish*to by Jason Barwikowski

We’ve been serving this with Hiyu 2023 Columba.

This parcel is just over an acre on the plateau at the top of the farm. It’s a field blend of Tempranillo and other spanish grapes that ripen roughly at the same time: Prieto Picudo, Juan Garcia, Trousseau, Babosa Negro, Macabeo, Albillo, etc.

In 2022 we began to take a more delicate approach to the vinification and it’s been a revelation. We’ve been employing a delicate whole cluster infusion, where the uncrushed grapes are allowed to sit in the fermenter untouched for many days before pressing. This minimizes extraction and brings a lot of whole berries to the press. It embeds a white w**e within a very delicate red w**e; amplifying perfume and energy. It turns out these grapes our very well, suited to this and creates a w**e that is very similar to Pinot Noir, but with a more sun-kissed mediterranean profile. It’s ideal for a lot of summer, food pairing situations and has opened a lot of possibilities for us with food in the tavern… including being the perfect w**e for fish with tomatoes.

08/07/2026

We are offering six new w**es as part two of our 2026 release today. The details on all six w**e are on our website now (link in bio), including the Tzum 2024 Elder profiled below.

Tzum 2024 Elder

This is from a half acre parcel planted to Assyrtiko in the East hills of Hood River near Panorama Point. The high winds and volcanic soils of the Gorge are strangley not dissimilar to the conditions encountered in it’s native Greece. It’s extremely late ripening and retains its acidity in the heat making it one of the most compelling varieties to withstand the impacts of climate change.

This is our second release of this w**e since grafting the parcel over from Pinot Noir in 2020. It spent 9 days on the skins whole cluster and 18 months in a single 300 liter cask. This is the most exotic and textural white w**e from this year’s release. The contrast between the w**es deep bronze hue and the freshness of it’s flavors is always striking. It has the most exquisite nose of honeysuckle, white pepper and thyme blossom. The w**e is very rich, but also extremely delicate without any trace of hardness or harshness. In spite of this richness there is no trace of heaviness. The w**e seems to float as you drink it. It is capable of transporting the drinker to the shores of a mediterraanean island.

This is an ideal w**e to serve with the most delicate produce of summer. It would be amazing with ham and melon or a salad of tomato and cucumber. This would also be a classic thing to drink with a very delicate fish and a sauce of freshly pounded herbs.

07/16/2026

Carrots, turnips and radishes with cured green almonds and green garlic aioli by chef Jason Barwikowski.

One of the benefits of growing food in a diversified permaculture garden is the opportunities presented by perennials. Moments and niches arise for beautiful food that would go unnoticed in a system based merely on annual vegetables.

Green Almonds are one such crop. The labor, inputs and scale required to produce almonds as nuts is beyond our scope, yet using them green gives us an almost passive yield of abundant green fruits not unlike olives in flavor and use. Similar processes are done with immature peaches, umeboshi plums and pre-milk-stage hazelnuts.

For a precious moment in mid June, the green almonds are of good size with jelly-like centers that have not yet hardened. A quick poke with a needle will confirm suspicions. It is then that they are plucked from the tree, placed into a salt water brine, and are left to sit and lightly ferment in the cool dark of the cellar.

Recipe for cured green almonds:

After one week of brining, during which they are monitored and cleaned of any impurities or white film on the surface, they are drained and given a brief rinse in cool water.

If the weather cooperates, the almonds are laid out to dry in the sun and warm breeze. Otherwise, a very low oven will achieve a similar result. They are not fully dehydrated, but just starting to. A bit of a softer texture is desired.

Macerate a bit of very finely minced shallot in a splash of light vinegar, white w**e, c***r, or rice vinegar are all fine choices. Lightly salt them, allowing them to soften a bit.

Thinly slice 3 or 4 of the green almonds. Add these to the shallots. Pour a generous amount of bright fruity olive oil, and stir to combine. A little bit of fresh herb is a nice addition.

07/08/2026

We are releasing twenty four new w**es for the Understory this summer.

Part I of the 2026 Understory release is now available to view on our site (link in Bio). It features:

Moonhill Farm V - We incorporated some older barrels from 2017 and 2015 that had aged for almost 9 and 11 years respectively into this version of the Solera. It’s taken this w**e to another level in terms of both exoticism of fruit and salty, carmelized depth.

Tzum 2024- Arion. This is the first time we’ve directly pressed this field blend of Greek Cultivars based on Assyrtiko and it has a more Burgundian vibe than usual.

Tzum 2025 Solais- A field blend of all 13 grapes from Chateauneuf-du-pape. This is the most overtly floral and perfumed version of this ethereal red we’ve ever released.

Tzum 2024 Atavus- The first time we’ve released a Pinot Noir from these 60+ year old vines since 2019! The w**e feels like a distillation of the Northwest forest.

Tzum 2024 Eiru- Like Solais, a field blend of all the Grapes from Chateauneuf-du-pape, but based more on Grenache. We’re one of a very small group of producers that take a more Burgundian approach to Grenache, employing very delicate whole cluster fermentations to bring the maximum amount of perfume and texture without weight from the w**es.

Hiyu 2024 Crataegus: A field blend of all Syrah’s genetic relations from the Alps. The w**e is on par with the 2023, 2021 and 2018 in terms of richness and texture, but it is even more clear and defined (and those two w**es certainly don’t lack in this quality!).

Part II of the release featuring 2023 Pandion, 2024 Elder, 2024 Columba, 2023 Moon Dog, 2022 Sun Dog and 2023 Draco will open in Mid-July.

Hiyu w**es are only available to The Understory, the subscription based community that supports all our work on the farm. Reach out to us at Understory@hiyuw**efarm.com to learn more about supporting the farm through our subscription and accessing our monthly offerings of w**e or link to join page.

Hiyu Wine Farm

09/22/2026

08/20/2026

08/19/2026

08/17/2026

08/16/2026

08/10/2026

08/08/2026

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07/08/2026

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Thursday	12pm - 5pm
Friday	12pm - 5pm
Saturday	2pm - 5pm
Sunday	2pm - 5pm