Mourvèdre and Grenache Blanc grown on sandy loam from Yakima, Washington in the Columbia Valley at 1600 feet elevation. The Mourvèdre was direct pressed and fermented separately using native yeast in stainless steel. The Grenache Blanc fermented separately with 14 days of skin maceration using native yeast then pressed into stainless steel. Disgorged. A small sulfur addition before bottling is the only addition to this wine. No filtration.

“Salty, peppery, grapefruity, pink and fizzy.” – Joe Swick, Swick Wines

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.