Production
Vineyard/Cellar Stats: Organic, 40+ year-old-vines on Windygap soils (deep, well-drained residuum and colluvium from sandstone and siltstone); Gewurz & Riesling co-fermented in stainless steel, the rest fermented in old barrel; bottled, unfined, after 6 months on lees; no additions except a small amount of SO2;
Sustainable and Organic vineyards throughout Oregon are the building blocks for Big Salt.
Tasting
Floral, honeysuckle and tropical fruit notes, minerality. Aromatic but not sweet