Fifth-generation Oregonian Joe Swick took a dive into winemaking in 2003 when he worked as a cellar hand for Owen Roe in Washington’s Yakima Valley. In the years since, Swick traveled the world, working vintages all over Europe and the South Pacific. Finally landing back in Oregon, he started his own label, which emphasizes a commitment to producing wine from organically or sustainably grown grapes with minimal intervention. This pinot noir is made with hand harvested fruit from the Cancilla Vineyard in the northwest Willamette Valley as well as the Silvershot Vineyard in Eola-Amity AVA. Whole bunches are fermented semi-carbonically with indigenous yeast in 500L barrels, before 10 months of elevage in 5 year old 500L barrels. Bottling takes place without fining or filtration, and with only a tiny amount of sulfur added. The result is classic Oregon pinot: redolent of luscious dark cherries, mushrooms, and damp earth. A medium-bodied, vibrant palate bursts with layers of juicy red cherry, dried strawberries, black pepper, and touches of iron ore and earth on the finish.