Total Production: 125 cases
Age of Vines: 20 years
Varities: Willamette Valley Chardonnay
Soil: Sandy Loam
Yield: 2 tons per acre
Vinification Method: Grapes are hand harvested and destemmed. The wine ferments in 500-liter 5-year-old barrels with indigenous yeast for about 1 month. The wine rests in barrel for 8 months of elevage. The wine is unfiltered and lightly sulfured before bottling.
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.