Zero Point Zero Sangiovese '20

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

Highly reminiscent of its Italian birthplace, the Sangio has a lighter fruit component and less tannin than the Nebbiolo, although with more body. Dried cherry, cedar, and a touch of tomato leaf.

About the Zero Point Zero series: The four wines in this special series were made with certified organic and biodynamically farmed grapes from Wilridge Vineyard in the Naches Heights AVA in Washington. These grapes grow in a cool climate, high-elevation vineyard which enables us to achieve wines that are low ABV, acid-driven expressions of each grape. The wines are all single varietal with nothing added and nothing taken away in the cellar. We employed full cluster fermentation and no destemming, which has resulted in fresh wines with minimal extraction.