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 Hyatt
Vineyards
By John W. Schultz
Hyatt Vineyards is a family owned enterprise
created by Leland and Lynda Hyatt of Zillah, Washington. Hyatt has
been on the rise as of late and increased sales in 2001 over 2000
by about 25%! With the wines tasted by the WineSquire tasting
group it is easy to see why.
Winemaker Greg Chappell has been with
Hyatt
Vineyards since 1998 and has really hit his stride, turning out
great quality across the line up of wines. Greg has 23 years of
experience working with wineries such as Castle Winery, Mondavi,
Chappell Family Cellars, Cosentino, Sonoma Creek, Sebastiani and
Buena Vista. Excited by the Bordeaux-like qualities of Washington
State grapes, he strives for minimal handling and little or no
filtration to showcase the excellent fruit from these own-rooted
vines. Hyatt grows about two-thirds of the fruit that goes into
their wines, and purchases the rest from select growers in the
Columbia and Yakima Valley.
The 2001 growing season was reminiscent of the great 1998 vintage
with warm, sunny days and cool nights. However, 2001 wines are
already displaying darker color and more intense flavors and aromas
than the 1998’s did at this stage of their development.
The winery site is located three miles north of Zillah, in the
Yakima Valley Appellation. The vines were planted in 1983 with first
releases in 1987. Currently, the vineyards have grown to three
sites, consisting of 120 acres. Merlot, Cabernet Sauvignon, Cabernet
Franc, Syrah, Chardonnay, and Riesling are the varieties grown in
the estate vineyards. Case production is 30,000 year with an
emphasis on superior red wines. Rare ice wine is crafted when
conditions allow.
Below are some comments on Hyatt wines tasted by
WineSquire Tasters:
Hyatt Fume Blanc 1999 (Washington) $11
This barrel fermented gem was aged “sur lie” in French oak, with
weekly stirring to impart a creamy, rich character and balancing
nicely with the ripe fruit of pear, melon, and juicy citrus. It is
bone dry, but drinks lush, with great depth and complexity for a
wine in this price range. This is a great match to shellfish and
just about any seafood.
Hyatt Chardonnay 1999 (Washington) $11
Made from Estate grown grapes, this Chardonnay was Fermented in 90%
French Oak Burgundy barrels and 10% specially coopered heavy toast
American Oak. This heavy toast adds an extra, subtle component of
rich, toasty-vanilla oak. Tropical aromas and flavors with nuances
of apple, melon, and ripe lemons, medium body with a dry, yet
creamy-rich finish.
Hyatt Merlot 1998 (Washington) $12
The Growing season was unusually warm in the Yakima Valley in1998.
The resulting harvest yielded wines with very deep colors and
flavors that are immediately delicious and enjoyable, but which will
also age two to five years. The 1998 Merlot spent twelve to sixteen
months in new to three-year-old French and American oak barrels to
enhance the wine’s lush blackberry and cherry aromas. Rich plum and
berry flavors burst in the mouth to play off the soft, lush tannins.
Nicely integrated oak rounds out the wine and adds to the mellow
finish. Great with beef, lamb, buffalo and venison.
Hyatt Cabernet/Merlot 1999 (Washington) $12
This great Bordeaux style blend is greater than the sum of its
parts. Consisting of 50% Cabernet Franc, 30% Merlot and 20% Cabernet
Sauvignon, it shows bright fruity flavors from the Franc, and soft
tannins from the Merlot. Taste cherries; with just enough warm spice
to balance just beautifully. It’s great to see a Washington state
winery make a solid value blend reminiscent of Mouton Cadet.
Hyatt Syrah 1999 (Washington) $21
Rich layers of fresh berries and dense tannins, almost chewy in
texture, combine with elegant vanilla oak and soft spice to make a
great bottle of wine. This smart winery has priced this wine very
reasonably compared to many Washington state Syrahs of lesser
quality. This is the first vintage of Syrah to be released
nationally by Hyatt. A super effort! |
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