Founded by Ksenija and John House in 2011, Ovum Wines aims to craft exceptional Oregon white wines that truly reflect the character of the grapes and their terroir. Specialising in Riesling, Gewürztraminer and Muscat, Ovum has earned a reputation for producing some of the world's finest white wines through natural, minimal intervention approaches both in and out of the vineyard.

Oregon is one of the most exciting wine regions in the United States, renowned for its cool-climate wines and a strong focus on sustainability and artisanal production. Located in the Pacific Northwest, Oregon’s wine industry has grown rapidly over the past few decades, with the Willamette Valley at its heart.

The state’s climate is largely influenced by the Pacific Ocean, with cooling breezes, coastal fog, and significant diurnal temperature variation. The Cascade Mountains to the east and the Coast Range to the west create sheltered valleys with diverse microclimates. These conditions are ideal for delicate, expressive wines with natural acidity and aromatic complexity.

The Willamette Valley is the most prominent wine-growing area, known globally for its world-class Pinot Noir. Sub-regions such as Dundee Hills, Yamhill-Carlton, and Eola-Amity Hills each bring unique soil types and elevations that influence wine style. Beyond the Willamette, regions like the Rogue Valley and Umpqua Valley in southern Oregon offer warmer conditions suitable for a broader range of varieties.

Pinot Noir is Oregon’s flagship grape, producing elegant, earthy wines with red berry and floral notes. Pinot Gris, Chardonnay, and Riesling also thrive, while warmer southern sites support Merlot, Syrah, and Tempranillo. Oregon’s wines are celebrated for their balance, purity, and sense of place.

Gewürztraminer is a distinctive and aromatic white grape variety, best known for its intensely perfumed character and exotic flavour profile. Thought to have originated in the Alto Adige region of northern Italy or possibly Germany, its name means "spiced Traminer," reflecting its aromatic nature and link to the ancient Traminer variety.

Viticulturally, Gewürztraminer is a challenging grape to grow. It buds early and ripens quickly, making it vulnerable to spring frost and overly warm climates. It prefers cool to moderate growing conditions where acidity can be preserved, which balances its naturally high sugar content and potential for richness.

The variety thrives in Alsace, France, where it produces powerful, dry to off-dry wines with high alcohol and intense aromas of lychee, rose petals, tropical fruit, ginger, and spice. It’s also grown in Germany, Austria, northern Italy, New Zealand, the USA (particularly Oregon and California), and cooler parts of Australia and Canada.

Gewürztraminer wines range from dry and aromatic to luscious late-harvest and botrytised styles. They are often full-bodied with low to moderate acidity, making them ideal for pairing with spicy Asian cuisine, rich cheeses, or pâté. Its unmistakable perfume and bold flavours make Gewürztraminer one of the most recognisable and unique white wine varieties in the world.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Pinot Blanc is a white grape variety, believed to have originated in France’s Burgundy region as a pale-skinned mutation of Pinot Noir. It shares genetic similarities with both Pinot Gris and Chardonnay, which explains its versatility and adaptability in the vineyard.

Viticulturally, Pinot Blanc is moderately vigorous and relatively early-ripening, performing best in cooler climates where it can retain acidity. It is sensitive to rot in damp conditions but generally resilient to cold, making it suitable for regions with short growing seasons.

Today, Pinot Blanc is planted across Europe and beyond. In France, it is important in Alsace, where it produces still and sparkling wines (notably Crémant d’Alsace). In Italy, it is known as Pinot Bianco and widely grown in Alto Adige and Friuli-Venezia Giulia. Germany and Austria cultivate it as Weissburgunder, while it also thrives in Luxembourg, Switzerland, and parts of Eastern Europe. In the New World, plantings exist in Canada, Oregon, California, and Australia.

Wine styles range from crisp, unoaked expressions with citrus, apple, and floral notes to richer, barrel-aged versions with hints of almond and brioche. At its best, Pinot Blanc offers a harmonious balance of freshness, subtle fruit, and gentle texture, often described as elegant and understated.

Riesling is one of the world’s most esteemed white grape varieties, originating in Germany’s Rhine region during the 15th century. Celebrated for its purity of expression, Riesling thrives in cool climates and is known for its remarkable balance of acidity, aromatic intensity, and ageing potential.

Viticulturally, Riesling is a hardy, late-budding vine well-suited to steep, well-drained slopes. It ripens slowly, allowing it to develop vibrant acidity and a complex flavour profile. The grape is highly expressive of terroir, producing distinctive wines based on soil type, climate, and winemaking style.

Germany remains Riesling’s spiritual home, particularly in regions like the Mosel, Rheingau, and Pfalz. It is also widely grown in Alsace (France), Austria (notably in the Wachau and Kamptal), Australia’s Clare and Eden Valleys, and the Finger Lakes and Washington State in the USA. In each of these regions, Riesling produces wines of great character and diversity.

Riesling styles range from bone-dry to lusciously sweet, including sparkling and late-harvest versions. Classic flavours include green apple, lime, white peach, and jasmine, often with mineral or petrol-like notes as the wine ages. Its naturally high acidity makes it an excellent partner for a wide range of foods, including spicy cuisine and aromatic dishes.