Keep it natural, baby.
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: 2019Grapes: SangioveseStyle: Red WineAlcohol Content: 11.5% Alcohol by VolumeAppellation: Columbia Valley AVAViticulture: Certified OrganicSoils: Sandy Loam Elevation: 1600 feetYeasts: IndigenousVinification: 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.
Katie and Denny
Your friendly neighborhood wine shop, focused on small production, organic and biodynamic, natural wines. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
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210 E. Vermilion Street, Lafayette, LA 70501
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