Swick - Pet Natch (2020)
Grapes: 50% Graciano, 25% Cinsault, 25% Pinot Gris
Vineyard: Columbia Valley
Total Production: 30 cases
Cellar: the grapes are pressed and fermented with no temperature control and native yeast only. Bottled in November to finish fermentation in bottles. No fining, no filtration, a small addition of sulfur at disgorgement.
- About the Winemaker
- Tasting Notes
- Pairings
Joe Swick's philosophy: 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.
Strawberry, Rhubarb, Yogurt
The Park, The Pool, The Beach
About the Winemaker
Joe Swick's philosophy: 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.
Tasting Notes
Strawberry, Rhubarb, Yogurt
Pairings
The Park, The Pool, The Beach