Hiyu The May Long Elevage 2014
The May is the original 2.5 acre section of the vineyard that we began farming in 2011. It’s in the far western corner of the property surrounded by the forest. It has the steepest aspect and produces the most intensely perfumed wines of the site. The wines were made from co-fermented, own-rooted Pinot Noir and Pinot Gris from 2012 to 2016 (there was also a tiny amount of Syrah vinified separately). There were two wines made. The May I and II were both made from multiple vintages from fermenters that spent the whole winter on the skins and were pressed in the spring following the vintage. The single-vintage bottlings had more conventional macerations from 30-70 days and typically spent two to three years in barrel.