25% Pinot Noir, 25% Gewürztraminer, 25% Pinot Gris, 24% Riesling, 1% Niagara Lacewing & Beckenridge Vineyards | Columbia Gorge & Van Duzer Corridor AVAs | OR & WA
Named after the genre of music that took Japan by storm in the 70s and 80s, City Pop is perfect for your next BYOB karaoke night. Zippy, energetic bubbles and citrusy, tropical notes. Enjoy with banchan!
The Pinot Noir was direct pressed and fermented separately. The Pinot Gris, Riesling, Gewürztraminer, and Niagara were fermented separately with 14 days of skin maceration.
The 40 square miles of the Van Duzer Corridor AVA are characterized by the cooling marine breezes that are funneled from the Pacific through its namesake. It's here we find LIVE Certified Beckenridge Vineyard, 15 acres of 40+ year old vines , which were farmed by Becky and Ken Lacroux for nearly 20 years, and are now managed by their son, Nathan. Windy, diverse Columbia Gorge AVA straddles the Columbia River and is shared by both Washington and Oregon. 54 year old Lacewing Vineyard sits overlooking the Columbia River and is home to sustainably farmed Pinot Noir and Gewürztraminer.
A native of Oregon, Joe returned to his home state in 2013 after a decade of working harvests and making wine across the globe. Joe’s ethos is rooted in showcasing the unique cold climate terroirs of the Pacific Northwest using a hands off approach.
Swick partners exclusively with organic and biodynamic growers to develop wines that he himself would like to drink—fresh, lively acidity, with no conventional additives, only adding modest amounts of SO2 on select wines when absolutely necessary. Swick Wines integrate themselves into a movement looking to rewrite the history of West Coast winemaking.
Joe uses a number of minimal intervention techniques from experimentation in skin-contact to field blends to Pét-Nats. Swick works with historically farmed regional varieties such as Pinot Noir, Chenin Blanc and Grenache and experiments with non-native grapes such as Verdelho, Melon de Bourgogne and Touriga Nacional. What ends up in the glass are energetic, vins de soif with a freshness and balanced acidity that reflect their artist, terroir, and space in time—each year bringing new wines and a new approach. You never know what surprises you might find with Swick.
"Our philosophy is to make our wines as naked and raw as we possibly can while having them be fun and delicious. We work with organically farmed vineyards in the colder regions of Oregon and Washington State. We love wines with acid and freshness. We make the wine that we love to drink. No conventional additives. Just grapes and (sometimes) a very small amount of SO2 to keep the wine stable in bottle. Wine is a fermented beverage that should not be a trophy or a status symbol. Wines made in this fashion are artisanal products that reflect their artist and terroir with no maquillage." — Joe Swick, Swick Wines