2023 Tzum Solais "Spring Ephemeral" Columbia Valley Red Wine, Oregon, USA
ABOUT THIS WINE
Tzum Solais "Spring Ephemeral" 2023 is a co-fermented field blend sourced from Hiyu Wine Farm’s experimental vineyard blocks in Oregon’s Columbia Valley. This cuvée is crafted from all 13 grape varieties permitted in Châteauneuf-du-Pape, including Grenache, Mourvèdre, Syrah, Counoise, and Cinsault, among others. The vineyard, farmed biodynamically and regeneratively, produces wines that are deeply rooted in place, yet ethereal in expression.
Harvested early to preserve brightness and moderate alcohol, the grapes are fermented with native yeasts, often whole cluster, to highlight the purity of fruit and natural structure. The wine is aged for a short period in neutral vessels—amphora, old barrels, or concrete—to retain freshness and reflect the fleeting vitality of spring. The result is a wine brimming with red currants, pomegranate, violets, garrigue, and crushed granite. Light in body but long in flavor, its energy is both youthful and contemplative.
Food pairings include roast duck with cherry glaze, Moroccan-spiced vegetables, and lentil salad with herbes de Provence.
ABOUT THIS PRODUCER
Hiyu Wine Farm, located in Oregon’s Hood River Valley, is more than a winery—it is a working farm and ecosystem guided by biodynamic and permaculture principles. Run by sommelier-turned-farmer Nate Ready and artist-farmer China Tresemer, Hiyu’s approach blends intuition, tradition, and biodiversity. Each parcel on the farm is planted to field blends inspired by historic European vineyards, allowing natural co-fermentation and authentic vineyard expression.
Tzum is Hiyu’s experimental wing—a canvas for exploring individual vineyard voices or rare combinations, often released in micro-quantities. The wines are fermented naturally, aged gently, and bottled with minimal intervention, resulting in bottlings that are soulful, cerebral, and alive. Tzum Solais captures this spirit fully: a fleeting moment of springtime energy transformed into liquid form.
Original: $82.99
-70%$82.99
$24.90Product Information
Product Information
Shipping & Returns
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Description
ABOUT THIS WINE
Tzum Solais "Spring Ephemeral" 2023 is a co-fermented field blend sourced from Hiyu Wine Farm’s experimental vineyard blocks in Oregon’s Columbia Valley. This cuvée is crafted from all 13 grape varieties permitted in Châteauneuf-du-Pape, including Grenache, Mourvèdre, Syrah, Counoise, and Cinsault, among others. The vineyard, farmed biodynamically and regeneratively, produces wines that are deeply rooted in place, yet ethereal in expression.
Harvested early to preserve brightness and moderate alcohol, the grapes are fermented with native yeasts, often whole cluster, to highlight the purity of fruit and natural structure. The wine is aged for a short period in neutral vessels—amphora, old barrels, or concrete—to retain freshness and reflect the fleeting vitality of spring. The result is a wine brimming with red currants, pomegranate, violets, garrigue, and crushed granite. Light in body but long in flavor, its energy is both youthful and contemplative.
Food pairings include roast duck with cherry glaze, Moroccan-spiced vegetables, and lentil salad with herbes de Provence.
ABOUT THIS PRODUCER
Hiyu Wine Farm, located in Oregon’s Hood River Valley, is more than a winery—it is a working farm and ecosystem guided by biodynamic and permaculture principles. Run by sommelier-turned-farmer Nate Ready and artist-farmer China Tresemer, Hiyu’s approach blends intuition, tradition, and biodiversity. Each parcel on the farm is planted to field blends inspired by historic European vineyards, allowing natural co-fermentation and authentic vineyard expression.
Tzum is Hiyu’s experimental wing—a canvas for exploring individual vineyard voices or rare combinations, often released in micro-quantities. The wines are fermented naturally, aged gently, and bottled with minimal intervention, resulting in bottlings that are soulful, cerebral, and alive. Tzum Solais captures this spirit fully: a fleeting moment of springtime energy transformed into liquid form.
