$35 pp tasting fee (paired with snacks)
The farm’s hogs, goats, and cattle roam the rows here, which are never mowed. Instead, “weeds” like milk thistle and clover are encouraged, as are perimeter “forest gardens” of pawpaws, salsify, and sea buckthorn.
One thing Hiyu’s $65–105 estate wine subsidizes is an elaborate tasting room. The kitchen is helmed by former Portland chef Jason Barwikowski, who turns out caramelized carrots with beet gastrique to pair with Hiyu’s shockingly savory 2016 Arco Iris pinot gris, or piperade-coated house sausages (hello, piggies outside the picture window!) with a 2016 Fionn from Hiyu’s non-estate label Smockshop Band. The red blend is redolent of wet tomato leaves and compost ... and yet, somehow, utterly ravishing.
“The grand vision, it’s just biodiversity,” says Ready. “It’s meant to be this vibrant landscape with all these different life-forms. It’s more than the grapes. It’s about expanding palates and the ecological implications of that.”*
Smockshop Band Tasting Experience offers a taste of six wines paired with a series of snacks. They serve three wines from Smockshop Band, their exploration of the Columbia Gorge, and three wines that inspire their work here. Each of the snacks is an exquisite bite of food prepared to enhance the wine it is served with. Allow 45min to 1 hour for the experience. $25 per person
Hiyu Wines - Smockshop Band
Winefarmer Lunches
* https://www.pdxmonthly.com/articles/2018/10/17/one-of-the-northwest-s-most-talented-winemakers-is-hiding-near-hood-river?utm_source=Sailthru&utm_medium=email&utm_campaign=Lookbook%2010/23&utm_term=Lookbook
The farm’s hogs, goats, and cattle roam the rows here, which are never mowed. Instead, “weeds” like milk thistle and clover are encouraged, as are perimeter “forest gardens” of pawpaws, salsify, and sea buckthorn.
One thing Hiyu’s $65–105 estate wine subsidizes is an elaborate tasting room. The kitchen is helmed by former Portland chef Jason Barwikowski, who turns out caramelized carrots with beet gastrique to pair with Hiyu’s shockingly savory 2016 Arco Iris pinot gris, or piperade-coated house sausages (hello, piggies outside the picture window!) with a 2016 Fionn from Hiyu’s non-estate label Smockshop Band. The red blend is redolent of wet tomato leaves and compost ... and yet, somehow, utterly ravishing.
“The grand vision, it’s just biodiversity,” says Ready. “It’s meant to be this vibrant landscape with all these different life-forms. It’s more than the grapes. It’s about expanding palates and the ecological implications of that.”*
Smockshop Band Tasting Experience offers a taste of six wines paired with a series of snacks. They serve three wines from Smockshop Band, their exploration of the Columbia Gorge, and three wines that inspire their work here. Each of the snacks is an exquisite bite of food prepared to enhance the wine it is served with. Allow 45min to 1 hour for the experience. $25 per person
Hiyu Wines - Smockshop Band
Winefarmer Lunches
* https://www.pdxmonthly.com/articles/2018/10/17/one-of-the-northwest-s-most-talented-winemakers-is-hiding-near-hood-river?utm_source=Sailthru&utm_medium=email&utm_campaign=Lookbook%2010/23&utm_term=Lookbook
