Swick Wines Greenwald Vineyard
Out of stock
Region: Oregon & Washington
Viticulture: Organic & Biodynamic
Grape varieties: 50% Tempranillo, 50% Viognier
Swick Wines Greenwald Vineyard is a co-ferment of Tempranillo and Viognier. A nose of blood orange, flint, and orange peel. Crisp and fuzzy fruit.
Song: Hot In It by Tiesto
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Swick Wines Greenwald Vineyard
Swick Wines Greenwald Vineyard is a co-ferment of Tempranillo and Viognier. Aged for 8 months in 228 liter neutral French oak barrels. A nose of blood orange, flint, and orange peel with dried cherry and honeysuckle. Medium bodied. Serve chilled. Only 100 cases were produced.
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 itself 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.