Ovum Big Salt White Blend

Ovum Wines, founded in 2011 by Ksenija and John House, is dedicated to crafting Oregon wines that authentically reflect the unique character of their vineyards, with a focus on low intervention winemaking.

Big Salt is a co-fermentation rather than a blend – meaning mother nature creates complexity rather than attempting to blend the wine after the fact. Gewurztraminer is the first to be picked, which is then soaked on the skins and pressed to tank. As that juice begins to ferment, Early Muscat is incorporated, followed by Riesling, then an additional pick of Gewurz, Pinot Blanc and more Riesling. It certainly sounds more complicated than it is.

The fruit comes from 10 different vineyards that span across a number of Oregon AVAs, all of which are certified organic or practicing organic farming. Using native ferments and minimal additives, their wines are aged on lees in neutral barrels, cement eggs, and Austrian casks for added texture and complexity. The barrels were named “Big n’ Salty,” because the aromas were big and the palate was salty!

Big Salt erupts from the glass with a mélange of citrus – bergamot, flamed lemon, sweet grapefruit – alongside some floral notes of orange blossom and jasmine. Fresh, dry, breezy - the bright aromas of the wine are met with a dry, almost salty textured palate that’s well-suited for sitting in the sun and hanging with friends.