Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Born and raised in Portland, Oregon, Joe Swick is a fifth-generation Oregonian whose family's roots are based in Eastern Oregon and the Columbia Gorge area. He became passionate about wine while working in the wine department of his local organic specialty food store. After meeting some Willamette Valley winemakers on the job, Joe worked his first harvest as a cellar assistant at Owen Roe in 2003.
Over the next 10 years, Joe worked more than 15 harvests across many of the world's great winemaking regions, including Portugal, Italy, New Zealand, Tasmania and California. Yearning to make wine in the Pacific Northwest under his own name, he returned to the Willamette Valley to start his own label with the 2013 vintage.
Joe was first introduced to to biodynamic farming in New Zealand's Central Otago; after journeying throughout France and meeting such producers as Julien Labet (Jura), Yvon Métras (Beaujolais), and Nicolas Gonin (Isère), he gradually embraced natural winemaking. Through his experiences and travels, he concluded that wine should be made simply and authentically; have nothing added or subtracted; and most importantly, express place and vintage. As a result, he sources from certified organic or organically farmed vineyards where possible; eschews sulfur at bottling whenever possible; and neither filters or fines his wines at bottling. In his words: “I like the real deal. No maquillage [makeup].”
The 2014 Willamette Valley Pinot Noir is a beautiful introduction to his wine and to the 2014 vintage in general. Though 2014 was rather warm, his wines show a brightness and elegance reminiscent of the 2013s, and a density and concentration that calls to mind the heralded 2010 and 2012 vintages. His Pinot Noir rosé (offered in magnums!) is among the most complex rosés that I’ve tasted from Oregon (let alone the rest of the United States), and his Pinot Gris from the Columbia River Gorge has a rich texture and bright acidity reminiscent of a white Burgundy.
We’ve been honored to have our friend Joe pour his wines here at Chambers St. over the past couple years and are excited today to offer his singular and uniquely expressive Oregon wines! Jonas Mendoza
The Pinot Noir is sourced from several cooler Willamette Valley sites (Cancilla, Medici, and Fairsing vineyards), which impart a lighter texture and more brambly, savory flavors. On the nose there are dried black cherry, violet, and sous bois aromas; on the palate the wine reveals sapid black fruits (black cherry, blackberry, black raspberry) and undertones of damp earth, dried herbs, and clove. An excellent Pinot Noir that punches well above its weightier and more expensive counterparts. Jonas Mendoza
Swick’s Pinot Noir rosé is one of the most complex rosés I’ve tasted from the Willamette Valley (let alone the rest of the United States). The rosé is a blend of organically farmed grapes from the Cancilla and Roots vineyards, which are cooler, higher altitude sites. With a light cherry robe, this wine has a kaleidoscopic range of flavors: blood orange, wild cherry, umeboshi plum, dried tarragon, and cured meats. A sumptuous rosé to have with Christmas dinner and to brighten even the darkest winter months! Jonas Mendoza
The fruit for the 2015 Les Sous-Bois Pinot Gris is sourced from the dry farmed Dampier and Crooked Acres vineyards on the Washington side of the Columbia Gorge AVA. Fermented and aged in neutral oak on gross lees, the wine undergoes full malolactic fermentation and is bottled unfiltered. Swick's 2015 Pinot Gris is texturally dense with flavors of golden baked apple, just-ripe pineapple, and stony minerality. This finishes with tangy citrus fruit and a savory leesiness. We suggest enjoying this after a long decant. Jonas Mendoza