Established in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregon white 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. 2021 Big Salt – 50% Riesling, 30% Gewurztraminer, 14$ Early Muscal, 3% Sauvignon Blanc, 3% other. Soils: Volcanic ash, basalt, marine sediment, alluvial, serpentine. Vineyards: Up to 10 vineyards, certified organic or practicing similar farming. Average vine age – 35 years. AVAs include Columbia Gorge, Willamette Valley, Elkton, Dundee Hills, Rogue. 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 mid Sept, we pick Gewurz that is then soaked on the skins then pressed to tank. As that juice begins to ferment, we incorporate Early Muscat, followed by Riesling, then an additional pick of Gewurz, followed by Pinot Blanc and Riesling. Big Salt is the culmination of the myriad of climates Oregon vineyards have to offer in each vintage. 2021 Big Salt erupts from the glass with a mélange of citrus – bergamot, flamed lemon, sweet grapefruit. Salty white tea aromatics are interlaced with pithy lemon before a waft of alyssum hits your senses. Classic Big Salt on the palate – racy acidity combined with beeswax-y textures before finishing dry.