Swick - Pet Natch (2020)

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.

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