Ovum Wines Big Salt Orange Rose 2022
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PRODUCER: When Ksenija and John House founded the Ovum Wines in 2011, their main objective was to produce the highest quality of authentic Oregon white wines that reflected the true character of the grapes and the places where they were cultivated. Today, seven years later, Ovum is one of the well-reputed white wine producers in the world.
WINEMAKING: The Pinot Gris in question came from a vineyard in Columbia Valley AVA and was macerated on skins for 15 days. The Big Salt component is a multi-blend from 10 vineyards through Oregon that illustrate different soils (from volcanic ash, basalt, marine sediment to alluvial and serpentine) and climates – ranging from cool oceanic ones to warmer sites. The wine is fermented naturally with its own yeasts and aged in neutral barrels. To be more precise, the Big Salt element is a whole-cluster native yeast co-ferment of 50% Riesling, 30% Gewurztraminer, 14% Early Muscat, 3% Sauv Blanc and 3% others. It’s a co-fermentation rather than a blend – meaning that Mother Nature creates complexity rather than blending the wine after the fact. Starting in mid-Sept, they pick Gewurz which is soaked on the skins, then pressed to tank. As that juice begins to ferment, Early Muscat followed by Riesling is incorporated, then an additional pick of Gewurz, followed by Pinot Blanc and Riesling. Big Salt is thus the culmination of the myriad of climates Oregon vineyards have to offer in each vintage.
The macerated Pinot Gris (50% of the eventual wine) is added to the Big Salt component and aged in barrel for several months to knit together and attain complexity. The wine is bottled without filtering or fining and with around 30 ppm of sulphites added before bottling.
TASTING NOTE: The wine’s aromas are reminiscent of bergamot, citrus oil and pink grapefruit as well as hibiscus tea steeped with autumnal spices. There’s a heavy dose of galangal and roasted carrot notes on the palate, which has some fine tannic grip on the finish.