2025 Ovum 'PNK SALT' Rose Oregon

Winemaker Notes: 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.

Destemmed Cabernet Sauvignon soaked for an average of 8 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 3 months. No fining or cold stabilization, 40ppm SO2 was added.

Ksenija and John House have gained recognition for their winemaking at Ovum, their winery in the Williamette Valley of Oregon. They seek to make wines expressive of a place.