Sangiovese grown on sandy loam from Yakima, Washington in the Columbia Valley at 1600 feet elevation. Grapes are fermented with 30 days of skin maceration using native yeast. Ferments are worked by foot one to two times a day with no temp control then aged in neutral oak barrels for eight months. A small sulfur addition before bottling is the only addition to this wine. No filtration.

“You could drink this with pizza or with other semi-circular foods. Eggplant parm for example.” – Joe Swick, Swick Wines

Vintage: 2019
Grapes: Sangiovese
Style: Red Wine
Alcohol Content: 11.5% Alcohol by Volume
Appellation: Columbia Valley AVA
Viticulture: Certified Organic
Soils: Sandy Loam
Elevation: 1600 feet
Yeasts: Indigenous
Vinification: Whole Cluster. 30 days of skin maceration. Native yeast. Ferments are gently worked by foot 1-2 times a day. No temp control.

Aging: Aged in neutral French oak barrels for 8 months.

Joe Swick is a 5th generation Oregonian winemaker who captures the true taste of the Pacific Northwest through his wines. Joe sources his grapes from organic, biodynamic and sustainable vineyards in Oregon and Washington. After years of traveling and harvesting in various pockets of the world, such as Piedmont, Portugal, and Tasmania, Joe returned to Oregon to start his very own label in 2013. He embraces the minimal approach when making his wines such as using native yeasts, aging in old barrels and adding minimal sulphur during bottling—only when absolutely necessary. While Joe started out with a focus on making Oregon Pinot Noir, he now has explored many other grape varietals and experiments with different techniques during élevage.