Description
Big Salt is dry, aromatic and zippy. Salty lemon, ginger and aloe vera leap out
of the glass. A short skin contact gives the palate textural complexity, even at a low 12.0%
abv. In it’s youth, Big Salt continues to be Muscat forward, but we find as it ages into summer
that Gewurz comes to the forefront, while oceanic citrusy Riesling shines after a year in the
bottle. Not that anyone is aging Big Salt, but you’ll be rewarded if you do!
Big Salt is a co-fermentation of 10 vineyards located all across Oregon. From 1976 own-rooted
vines in Oregon City, to the most Southern vineyard in the state in Cave Junction – Big Salt is a
composition of what Oregon has to oer, and is a true reflection of the vintage. Additional
vineyard plantings are located in Elkton (1983), Underwood Mtn (2010), Dundee Hills (2000),
Hood River (2000), The Dalles (1970’s), Columbia Valley (1983). While being far apart, they
share a handful of traits that define Big Salt: balanced ripeness, high acidity and healthy
nutrients.
Each vineyard lot is treated dierently on the crush pad: from soaking Early Muscat on
skins for a few days, to Gewurz on skins for a few hours, or direct pressing whole cluster
Riesling. The juice, however, all goes into the same tank where native fermentation will
bind the vineyards together to represent the vintage. After 2-3 months of fermentation,
we allow the wine to rest on it’s lees, after which 30-40ppm sulfur is added shortly before
bottling in February.
46% RIESLING
28% GEWURZ
18% EARLY MUSCAT
6% PINOT BLANC
1% PINOT GRIS
1% OTHERS.
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