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.
Cellar: Pinot Noir was direct-pressed and fermented separately. Verdelho, Sauvignon Blanc, Semillon, and Roussanne fermented separately with 14 days of skin maceration, with the ferments gently worked by foot 1-2 times a day. No temperature control, native yeast only. Bottled in November to finish fermentation in bottles. No fining, no filtration, a small addition of sulfur at disgorgement.
-Jenny & Francois