North America | Oregon | Ovum | Big Salt

Big Salt

VARIETALS
45% Riesling, 35% Gewürztraminer, 11% Pinot Blanc, 9% Early Muscat, 1% Other

NOTES
VINEYARD: Sourced from ten certified organic and practicing organic vineyards throughout Oregon. AVAs include: Columbia Gorge, Willamette Valley, Elkton, Dundee Hills, Rogue Valley. For the 2020 vintage, over 60% of the grapes are sourced from certified organic vineyards. Average vine age of 35 years, with vineyard elevations spanning 250-1500 feet asl. The soils are a mix of volcanic ash, basalt, marine sediment, alluvial, and serpentine.

VINIFICATION: Harvest took place from September 15-October 19. A native yeast co-ferment of all the varietals. The Early Muscat and Pinot Blanc were whole cluster-pressed. The Riesling had partial skin contact (3 hours). The Gewürztraminer had skin contact for 3 days.
Big Salt is a co-fermentation rather than a blend – meaning Ovum allows mother nature to create complexity rather than attempting to blend the wine after the fact. Starting in mid Sept, they pick Gewürztraminer that is then soaked on the skins then pressed to tank. As that juice begins to ferment, they incorporate Early Muscat, followed by Riesling, then an additional pick of Gewürztraminer, followed by Pinot Blanc and Riesling. Big Salt is the culmination of the myriad of climates Oregon vineyards have to offer in each vintage.
All of Ovum’s wines see the same practices in the cellar: natural fermentations, no additions or subtractions except for SO2, extended lees contact of 8-9 months – all in neutral barrels of acacia and oak, as well as Nomblot concrete eggs. The resulting wines are textured and concentrated, driven by minerality, and framed by unwavering acidity.