Hiyu Tzum Aedin 2018

 Aedín (or Etaín) is the heroine of an intriguing old story from Irish mythology.

Grapes: field blend of South-western France varieties (Cabernet Sauvignon and Franc, Malbec, Merlot, Tannat, Fer, Abouriou, Negrette, Ste. Macaire, Ferrol) with dominant Cabernet Sauvignon of a “Margaux clone”

Vineyard: Scorched Earth, leased 9.83-acre site farmed by Hiyu since 2016 in the desert east of Lyle, Washington State (30 miles east of Hiyu). The site is on the banks of the Columbia River at sea level and the vines are planted in black (basalt) sand with basalt monoliths. This wine comes from a 1.5-acre parcel in the middle of the site’s steep northern hillside. Basalt cobble with very little soil, resulting in very small grapes and low yields (around .75 tons per acre in an average year)

Making of: The grapes are fermented as whole clusters that spent 50 days on the skins prior to pressing, then aged for two years in 300L barrels. Unfined, unfiltered, tiny dose of SO2 at bottling.

Personality: “The whole cluster fermentation amplifies both tannin and the green aromas found in a variety where these already occur in abundance. The whole cluster also brings more volume, nuanced aromatics, texture and softness than is possible with a de-stemmed wine. This softness is layered over the massive tannin of whole-cluster Cabernet. It’s rendered in 3D vs 2D. This wine is made like red Burgundy but from Bordeaux varieties. This is the paradox. The profound comes with the 4th dimension of time; as the wine ages, the tannins will melt as the fresh green aromas make an epic shift toward celestial aromas of mint and spice. More than any other wine we’ve ever released, this demands aging,” Nate recommends.