Syrah and Chenin Blanc grown on sandy loam from Yakima, Washington in the Columbia Valley at 1600 feet elevation. Grapes are fermented separately, wholecluster, with 30 days of skin maceration using native yeast. Ferments are worked by foot one to two times a day with no temp control then aged in neutral French oak barrels for eight months. A small sulfur addition before bottling is the only addition to this wine. No filtration.
“V dank.” – Joe Swick, Swick Wines