Ovum Wines Big Salt White 

Tasting Note

BIG SALT is dry, aromatic and zippy. Salty lemon, ginger and aloe vera leap out of the glass. A short skin contact gives the palate textural complexity, even at a low 12.0% abv. In its youth, Big Salt continues to be Muscat forward, but we find as it ages into summer that Gewurz comes to the forefront, while oceanic citrusy Riesling shines after a year in the bottle. Not that anyone is aging BIG SALT, but you’ll be rewarded if you do!

Producer

Established in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregon wines that are honest reflections of time and place.  Our low intervention production method is a commitment to letting the vintage and vineyard shine, not the vintner.  Fruit comes first - our top priority is finding farmers that share our beliefs, and then getting out of the way so their hard work can be tasted.

 Native ferments, no subtractions or additions, except for SO2 - extended lees contact 8-9 months, for textural complexity. All of this is done in neutral barrels of acacia and oak, as well as cement egg and Austrian cask.  Ovum is committed to the exploration of Oregon’s wine growing regions by producing transparent wines of place. We remain open minded to embracing the diversity of Oregon, and will offer small production red wines given the time and place.

At Ovum, each wine is produced the same way - if the wine smells and tastes different, it has everything to do with terroir, and little to do with the winemaker.  Our hope is that through our attention to detail and honest technique, we can produce old fashioned wines in the modern world.  

Ovum Wines Big Salt White - Hay Wines