Nysa vineyard spans 40 acres at high elevation (600-720 feet) volcanic Jory soil with basalt bedrock 8 to 12 feet below the surface. The high percentage of clay combines with soil depth to hold moisture late into the season permitting dry farming.
The first 9 acres of Nysa were planted in 1990 to own-rooted Pommard and Wadenswil. Four acres of phyloxera-resistant rootstock grafted to the 115 Dijon clone were planted in 2000, with an additional 11 acres of Pommard, Wadenswil, Coury and Dijon117 clones on resistant rootstock planted after 2004. Two acres of Chardonnay will become available in 2014.
Nysa was founded by Michael Mega who manages the farming and winemaking process; the first vintage of Nysa, under its own label, was 2004. Nysa pinot noir is released after 4 years of cellaring to provide full flavor development.
