Swick City Pop Pét-Nat
Out of stock
Region: Willamette and Columbia Valleys, United States
Grape varieties: Pinot Noir, Verdelho, Sauvignon Blanc, Semillon, and Roussanne
Pinot Noir grown on sandy loam in the Willamette Valley at 600 feet elevation. Verdelho, Sauvignon Blanc, Semillon, and Roussanne grown on sandy loam in the Columbia Valley at 1,600 feet elevation. Pinot Noir was directly pressed and fermented separately using native yeast. Verdelho, Sauvignon Blanc, Semillon, and Roussanne were fermented separately with 14 days of skin maceration using native yeast. Ferments are worked by foot one to two times a day with no temp control. Disgorged. A small sulfur addition before bottling is the only addition to this wine. No filtration.
Song: Telephone Number by Junko Ohashi
Out of stock
Save 10% when you buy six or more bottles (mix and match)
About Swick City Pop
Swick City Pop Pét-Nat is a funky and bright sparkler from our favorite Northwest winemaker. A blend of Pinot Noir and white varieties.
About Swick Wines
Swick Wines’ philosophy is to make wines as naked and raw as possible. can while having them be fun and delicious. The winery works with organic vineyards in Oregon and Washington State. They love wines with acid and freshness and make wine they love to drink. No conventional additives. Just grapes and (sometimes) a very small amount of SO2 to keep the wine stable in the bottle. Wine is a fermented beverage that should not be a trophy or a status symbol. Wines made in this fashion are artisanal products. These wines reflect their artist and terroir with no maquillage.
About Joe Swick
Joe Swick is a native of Oregon. After a decade of working harvests and making wine across the globe, he returned home in 2013. Joe’s ethos is showcasing the unique cold climate terroirs of the Pacific Northwest. He achieves this by using a hands-off approach. Swick partners exclusively with organic and biodynamic growers. Joe strives to develop wines that he himself would like to drink. These wines are fresh and lively with acidity. There are no conventional additives used. He only adds modest amounts of SO2 on select wines when absolutely necessary.
About the Winemaking
Swick Wines integrate themselves into a movement looking to rewrite the history of West Coast winemaking. Joe uses many minimal intervention techniques. His experimentation ranges from skin-contact to field blends to Pét-Nats. Swick works with historically farmed regional varieties. Some include Pinot Noir, Chenin Blanc, and Grenache. He also experiments with non-native grapes such as Verdelho, Melon de Bourgogne, and Touriga Nacional.
What ends up in the glass is an energetic vins de soif. There are freshness and balanced acidity that reflect their artist, terroir, and space in time. Each year brings new wines and a new approach. You never know what surprises you might find with Swick.