Ovum "Big Salt" White Blend 2019
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.