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Home / Red Wine / Ovum Ovum EZY Tgr Red 2023
Ovum Ovum EZY Tgr Red 2023

Description

Spontaneous fermentation took place in stainless steel. For the red co-ferm (Cab Sauv, Syrah, P.Noir, Mencia), daily remontage (pump over) was used to maximize fruit aromas while minimizing tannin extraction. With most of fermentation complete, the free run juice/wine was allowed it to complete fermentation off the skins. The idea is to enhance the aromatic complexity – in a sense, this is halfway between rose and red wine. Part of the wine was aged in neutral barrel, where it completed ML. Unfined, unfiltered. Inspired by the Palhete wines of Portugal, is it red – is it white? Sage and Cherry Jolly Rancher explode from the glass immediately after the first pour. The nose continues like a ping pong match between strawberry black tea and sweet herbs, often shifting shape between each pass. The palate is creamy and definitively red, but retains a lightness at just 12% abv. Give it a chill, lay back and take it easy.

 

 

Ovum Ovum EZY Tgr Red 2023

£24.00
Free delivery on local orders from £50


Aromas + Flavours

Blackcurrant

Liquorice

Mint

Red Cherry

Pairing Suggestions

Charcuterie

Veal Chop

Grilled Lamb

Root Vegetables

More Information

Attributes

  • Type: Red Wine

  • Country: USA

  • Vintage: 2023

  • ABV: 13%

  • Size: 75cl

Ovum

Founded in 2011 by John House and Ksenija Kostic House, Ovum has quickly gained recognition for its dedication to minimal intervention winemaking and its commitment to crafting wines that are as natural and true to their origins as possible.
The philosophy at Ovum is rooted in the belief that great wine begins in the vineyard. John and Ksenija carefully source grapes from some of Oregon’s most distinctive and often lesser-known vineyard sites, many of which are farmed organically or biodynamically. Their focus is on aromatic white varietals such as Riesling, Gewürztraminer, and Muscat, which thrive in Oregon’s cool climate and diverse soils.
In the cellar, Ovum employs a hands-off approach, allowing the wines to ferment naturally with indigenous yeasts, often in neutral vessels such as stainless steel, concrete, or old oak barrels. The wines are aged on their lees to develop complexity and texture, and they are bottled with minimal sulphur and without fining or filtration.

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