2024 Hiyu Tzum "Spring Ephemeral Solais" Hiyu Farm, Oregon Cyril Courvoisier Fermented using indiginous yeasts

Fermented using indiginous yeasts

Bottled by hand: May 28th

before being pressed off to cuve for nine months of élevage

Castilla y Leon

and roughly 25-50 year old vines

2024 Hiyu Tzum "Spring Ephemeral Solais" Hiyu Farm, Oregon Cyril Courvoisier Fermented using indiginous yeastsWinemakers note: The Spring Ephemeral wines are anti riservas and are bottled early to capture the narrow window where the fruit and flower aspects of each wine are at their apogee. The wines are also at their most fresh and energetic making them the perfect accompaniment to the food in the approach to summer. This latest release of riu is everything we hope for in such a bottling. This is the easternmost parcel at our site in the desert on the banks