Ovum Vineyards "Big Salt", 2016

Ovum Vineyards "Big Salt", 2016

19.00

Ovum Wines’ entire mission is to create quiet wines of place. Life partners and co-founders John House and Ksenija Kostic House believe in discovering and expressing new Oregon terroir, using three grapes as conduits: Riesling, Gewurztraminer, and Muscat. They produce each wine exactly the same way, using low-intervention methods, native yeast fermentation, and allowing the wines to spend 8-9 months on the lees to increase textural complexity in neutral barrels made of oak and acacia, as well as a cement egg. The idea is that any difference from one vintage to another come from the vineyard, and the grapes themselves, not the winemakers. The House family believes that drinking an Ovum wine should be like listening to AM Radio in stereo -- they craft classic wines build for the modern age. This wine is a blend of all 3 grapes – Riesling, Gerwürztraminer, and Muscat. the fruit comes off 30-year old dry-farmed vines that overlook the Pacific Ocean. They are harvested and all co-fermented in stainless steel with a minor amount of sulfur dioxide, and only native yeast. You may notice a slight kiss of sea salt on the finish – this comes from the constant ocean breeze to which the grapes are exposed during growth!

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