Ovum Wines Big Salt White 2019

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Tasting Notes

Founded by husband-and-wife duo John House and Ksenija Kostic in 2011, Ovum is a celebration of the diverse expressions of Oregon Riesling. After years of learning the intricacies of the Willamette Valley while working together at Chehalem, John and Ksenija set off to further investigate the myriad terroirs of Oregon through the lens of Riesling, and now source fruit from through the state. They have found sites with blustery Pacific winds, extreme diurnal shifts, and rocky, well-draining soils.

To emphasize the idiosyncrasies of these vineyards, all of Ovum’s wines see the same practices in the cellar: natural fermentations, no additions or subtractions except for SO2, extended lees contact of 8-9 months – all in neutral barrels of acacia and oak, as well as Nomblot concrete eggs.

Grapes are co-fermented with natural yeasts in stainless steel tanks. The wine was unfined and lightly filtered. Just over 500 cases produced.


Beautiful floral aromas include rose water, ginger, peach and orange blossom.  Florality continues on the palate supported by fresh acidity and stone fruit. The finish is dry with a touch of salinity.


Pair with any East Asian cuisine—sweet, spicy, or salty.  Try it with shellfish or baby greens.  Enjoy with ham, spicy noodle dishes, curries, grilled veggies or creamy cheeses.


*Sustainable and Organic vineyards throughout Oregon are the building blocks for Big Salt.

Food Pairing Suggestions

Brunch Foods, Dessert (fruit), Dessert (sweet), East Asian (Chinese/Japanese/Korean), Indian Food, Perfect Aperitif Wine, Pork, Shellfish, Thai or Vietnamese

Grape Varietal:
Riesling, Muscat, Gewurztraminer
Staff Pick:
$20.00 each