Ovum "PNK Salt" 2024

This rosé is a blend of 99% Cabernet Sauvignon and 1% Big Salt (used to start fermentation). Ripe cherries explodes from the glass with top notes of green fig, currants and geranium. It actually smells like red wine, which is unusual given the lack of skin contact. The palate has bracing acidity which is a reminder of why Cab Sauv ages so well, and is shocking given the wine has gone through full ML. Cherry Jolly Rancher abounds on the long, salty finish.

This certified organic vineyard was established in 1983, deep in the Columbia Gorge. The own-rooted Cabernet vines grow in a thin, top layer of loess, but maintain their life cycle in the 5-6 feet of Pilocene ash that was deposited 7700 years ago after the collapse of Mount Mazama (now known as Crater Lake). The climate is similar to Rioja – 15-20 inches of rainfall is collected in the winter/spring, while the summer growing season is hot, arid, mostly clear skies, with very cool nights. Harvest typically begins in early to mid October. 

Destemmed Cabernet Sauvignon soaked for an average of eight hours on skins before light pressing. Native fermentation was spurred on with a small addition of Big Salt, and lasted for about two months. Full malolactic fermentation naturally occurred, and the wine was left to sit on lees in tank for three months.

Founded by husband-and-wife duo John House and Ksenija Kostic in 2011, Ovum is a celebration of the diverse expressions of Oregon terroir. They source grapes from a range of sites across the state, but the unifying factor is their winemaking. All of their wines are made with native yeast fermentations in neutral oak and acacia barrels and Nomblot concrete eggs, with extended lees contact and no additions or subtractions apart from a small amount of sulfur. Bottling takes place without fining or filtration.