From: Oregon, USA

Varietal: 50% Pinot Gris (longer skin-contact), 50% Riesling-based field blend of grapes that went into making Big Salt

The Big Salt Orange Rosé is a blend of Ramato (Italian for “auburn” or “copper”)-style Pinot Gris and a white blend of Riesling that was fermented and aged in neutral French oak barrels. It isn’t as funky or extracted as an orange wine. Rather, it lives somewhere in between. It has a cranberry meets orange juice color due to 14 days of fermentation of Pinot Gris the skins. The white wine components of this blend that went into barrel saw anywhere from 8 hours of skin contact to up to 3 days.

Tasting Notes: This uniquely fresh take on skin-contact wine hailing from the PNW shows up on the palate as mandarin-zested orange rind meets hibiscus, with a grapefruit-tinged citrus finish.