All wines stored at 55° and 70% humidity
In 2010, Nate Ready (former Master Sommelier) and China Tresemer (artist and chef) combined their curiosities for winemaking, farming, and culinary art and formed the 30-acre property that is Hiyu. In tune with the mystic of Biodynamics, spending time here almost feels like stepping into the pages of a Brothers Grimm fairytale.
Because of Nate’s curious, playful philosophy and consideration for the Gorge's terroir, it only makes sense that he would be experimenting with cider. This is the third vintage of Floréal Cider, a collaboration project with a nearby Biodynamic orchard in Mt. Hood, and in this case, the third time is definitely a charm.
Floréal III has nuanced apple aromas, from freshly sliced to baked crumble, and notes of white floral appeared when paired with a sorrel soup (the herbs sourced from Hiyu’s garden). The palate was fresh and bright, with glimmering notes of yellow citrus and stone fruit, and there was the slightest hint of fresh hay on the long finish.
There’s no wonder Floréal is so complex, as it’s made from at least 20 apple varieties. And it turns out that when the apples are pressed, the basket press is lined with straw, which might explain my tasting note about the finish. The juice is fermented and aged in neutral barrels, and they use fermenting juice from the following vintage to begin secondary fermentation in bottle—not much different than wine.