From: Willamette Valley, Oregon, USA
Varietal: 50% Pinot Gris, 50% Skin Contact Big Salt

Taste: "It has a sunset cranberry color that comes as a result of Pinot gris skins being blended with the tangerine hues of Big Salt. It’s aromas remind me of a carrot orange creamsicle stirred into a cup of hibiscus tea, steeped with autumnal spices. Roasted carrot, ginger, red apple skin are on the palate."

From the Producers: “If you love ORANGE wines (white wines fermented on their skins), or wanted to explore what they're all about - Big Salt "Orange Rose" is a good place to start. It has a sunset cranberry color that comes as a result of Pinot gris skins being blended with the tangerine hues of Big Salt. It’s aromas remind me of a carrot orange creamsicle stirred into a cup of hibiscus tea, steeped with autumnal spices. Roasted carrot, ginger, red apple skin are on the palate. THIS WINE IS NOT FRESH LIKE BIG SALT, it's more like if Big Salt were a red wine.”

Pairing: Some fantastic pairings include serving this wine with classic picnic fare like fried chicken, ham and cheese sandwiches, potato or macaroni salad, grilled corn, and other “on the go” staples like chicken teriyaki, rotisserie chicken, falafel, herbed or lightly spiced rice dishes, and even fried spring rolls. 

About. Ovum Wines, founded in 2011 by John House and Ksenija Kostic House, is renowned for its focus on producing natural, expressive wines with minimal intervention. Located in Oregon, a region celebrated for its diverse and high-quality wine production, Ovum sources grapes from various vineyards across the state. These vineyards are carefully selected for their distinctive terroir and ability to yield high-quality fruit, enabling Ovum to create wines that truly reflect their origins.

Ovum Wines has earned a reputation for producing some of the most intriguing and vibrant white wines in Oregon, making them a notable name in the region's wine industry.

Technical Information

• Practicing Sustainable
  
• 50% Pinot Gris, 50% Skin-contact Big Salt
  
• basaltic/volcanic soils
  
• Elevation: 1,500 ft
  
• Planted in the mid 80’s, this Pinot gris sits atop Booth Hill, in Hood River, Oregon.
• Just over 1500 feet in elevation, the volcanic soils of the site were unaffected by the Last Glacial Maximum 13,000 years ago
  
• Pinot gris is destemmed into 1-ton fermenters where 5 gallons of skin contact
• Muscat and Gewurz are added to spur native fermentation
  
• After two weeks of daily pumpovers, the wine has turned dark cranberry in color, at which point it is racked into neutral barrel with 50% Big Salt where ML fermentation completes, and the wine will age on lees for 5-6 months
  
• Bottled unfined, unfiltered
  
• 12.9% alc