50% Pinot Gris/50% Gewurtztraminer

The two vineyards are hand harvested on the same day and fermented separately with the grapes destemmed. The wine is foot tread and macerated on the skins for about 30 days in 228 liter used wooden barrels before pressing. The wine spends about 6 months in elevage and is bottled with a small addition of sulfur.

Joe Swick is a 5th generation Oregonian, born and raised in Portland. He got into the wine business working as a shipping/receiving clerk working at a specialty organic food store in Portland, where he was able to taste a lot of different wines and meet a lot of Oregonian winemakers. He worked his first harvest in 2003 in Oregon, and from then until 2012 he worked 15 different harvests, traveling all over the world as far as Tasmania, France, Portugal, and Italy. He even spent some time with our very own Simon Busser in Cahors, France! Joe returned to Oregon in 2013 to start Swick Wines in the Willamette Valley. He works only with sustainable or organically farmed vineyards that are not irrigated, from cooler climate locations. Many of the wines have zero sulfur added, a direction Joe is excited to continue pursuing.