Joe Swick Piquette
Unlike some of his European wine brethren, Joe Swick got into wine not by birth but by working as a shipping/receiving clerk 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 the legendary 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. Grapes: 50% Verdelho, 25% Sauvignon Blanc, 25% Semillon from Columbia Valley For his Piquette, Swick uses the leftover skins after pressing, rehydrated with water to bring out any sugars left in the pomace. The rehydrated pomace is pressed again for a second time and treated just like a pet-nat. The juice is bottled at about zero Brix. Fermentation finishes in the bottle. “Very smashable.” says Joe. Total Production: 80 cases!!