Joe Swick makes a restrained, classic Oregon Pinot from hand-harvested, sustainably farmed grapes. Whole clusters are semi-carbonically fermented with indigenous yeast and piquage one to two times a day before 10 months of elévage. The resulting bottle is crisp, down to earth and serves as a nice portrait of Swick's narrative of Oregon. Its medium-body contains notes of forest floor, herbs, tart cherry, and a dry saline finish. It's a fitting pairing for foraged and roasted Hen of the Woods or focaccia with duck.