96 – Jeb Dunnuck: “The Riesling Hyland Vineyard is more floral and fruity on the nose, with notes of candied lime, peaches, candied ginger, and fresh tropical flowers, as well as more honey. Medium-bodied, its fully dry and really electric in its personality, and while its acidity is bright and persistent, its ripe and not austere. This fantastic Riesling is going to drink well over the long haul.”

95 – Decanter: “It’s an instant classic with 25% botrytised fruit. It gives generous petrol and grilled peach aromatics. The palate offers gorgeous peach ring candies, smoky grilled pineapple flesh and an undertone of flinty minerality.”

Notes from the Vineyard: Citrus, spring flowers, honeydry, mouth-watering, lithe and longvery youthful 20+ years ahead

Hyland vineyard is one of the Willamette Valley’s historic vineyards, planted in the early 1970s with clonal selections of Riesling, Gewurztraminer and Pinot noir that originated in Alsace. These vines are now referred to as “Coury” selectionsnamed for Charles Coury who sourced the cuttings. The 46-year-old vines are deeply self-rooted in Jory soil (weathered volcanic basalt) and are farmed organically and without irrigation.

Hyland is situated on the shoulder of the Van Duzer gap, the “air-conditioning” pathway through the Coast Range where marine air enters from the west and cools the Willamette Valley. Persistent wind spills over this neighborhood, moderating temperatures and allowing for patient ripening and retention of fresh acidity. Noble rot (Botrytis cinerea) reliably sets in weeks before harvest in this old block of Riesling, concentrating sugars and contributing to
aromatic and textural complexity.

We believe Hyland to be one of New World’s great growth terroirs for Riesling.