EZY TGR Red Table Wine

About EZY TGR Red Table Wine

EZY TGR Red Table Wine has gobs of red Jolly Rancher exploding from the glass immediately after the first pour. Pomegranate
molasses and Bing cherry follow along with hints of bay leaf and roasted beets. Light to medium-bodied, there’s a shocking pop of minerality on the palate similar to granitic wines. The finish is easy and simple, reflecting the fresh style of EZY TGR.

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 Pliocene ash that were 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 was placed into a stainless steel tank where native fermentation began. Daily remontage (pump over) was used to maximize fruit aromas while minimizing tannin extraction. After 60% of fermentation was complete, we took the free run juice and allowed it to finish fermentation o the skins. The idea is to enhance the aromatic complexity – in a sense, this is halfway between rose and red wine.

About Ovum Wines

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. The resulting wines are textured and concentrated, driven by minerality, and framed by unwavering acidity. Ovum’s work is among the most compelling white winemaking we have encountered in our search throughout the Pacific Northwest.