2019 Ovum "Big Salt" Oregon White Blend

Staff Reviews

KM

Keith Mabry

Keith Mabry

I might be a little biased as I have known the House's for about a decade, but they are making some of the most exciting and interesting wines in the Pacific Northwest. The Big Salt takes some of their favorite grapes - Riesling, Gewurztraminer and Muscat - and blends them together into a whole that is greater than the sum of its parts. The exotic nose is filled with a perfume of jasmine, pear, mango and peaches. It is compelling and draws you further into the glass. This Alsatian styled blend is the perfect foil for salty foods (a great charcuterie plate!), spicy foods (chicken tikka masala) or even a simple salad with the season's peak fruits and some chunks of salty cheeses shaved over it.

Notes

Winery notes:Big Salt is a co-fermentation rather than a blend – meaning we allow mother-nature to create complexity rather than attempting to blend the wine after the fact. Starting in late Sept, we pick Gewurz that is then soaked on the skins for 8-24 hours after which is pressed into tank. As the GW begins to ferment, we incorporate Early Muscat, followed by Riesling, then an additional pick of Gewurz, then Muller Thurgau, Pinot noir, Chard, and finally with more Riesling. 2019 Big Salt is light gold in color, no doubt due to skin contact during crush. Aromats of salty bergamot, lemon, nectarine and white tea– exotic fruits fill out the nose. The palate is filled with rich texture combined with green apple acidity - the finish hints of tannin structure (Gewurz), but Riesling quickly plays clean up. 2019 Big Salt pairs well with fish tacos, pesto chicken pasta, pad thai…or just chilling.