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Big Salt is a dry, white blend that dreams of capturing the essence of oregon in a bottle of wine. Fresh, bright aromas of sea spray typify our texturally rich proprietary blend.
Planted in 1976, to own-rooted Early Muscat, Gewurztraminer and Riesling, this site derives complexity from the confluence of the Missoula flood, basalt deposits as a result of the formation of the Cascades, and the underlying ocean floor. Sustainably dry-farmed using organic practices, this vineyard sadly does not fall into a particular AVA despite it’s diversity of 6-7 soil types. (90% stainless steel, 10% neutral oak and acacia barrels) Different rows of each variety were picked by hand on separate dates, starting with Early Muscat in late September. Gewurztraminer harvest followed in early October, picked at balanced ripeness of 21.5 brix, and 6g/L TA. October 8th was the last pick, where we grabbed Riesling, and additional Early Muscat that was allowed to achieve coloration and flavor development. Each lot saw similar production methods either whole cluster pressed, or destemmed+crushed and allowed to soak on skins for 4-6 hours. After pressing, the juice and heavy lees were added into stainless steel tank for co-fermentation. Portions of each lot were also racked into neutral barrel for fermentation. We blended select barrels back into tank in mid-February to complete the Big Salt blend. It was then racked off of lees, filtered and bottled at the end of February. Bottled with 20ppm of SO2, no other additions were made to Big Salt. 2017 Big Salt shares similarities to 2016 on the nose where Gewurz, Riesling and Early Muscat clamor for the spotlight day-to-day. However, the intangible salty, sea spray clearly dominates the nose and palate. Blueberry, salted lemon, jasmine, ripe plantain, pear skin and golden delicious all pop at different times. The palate is a touch dryer and saltier than 2016 – bracing acidity and layers of citrus and heirloom apple round out the entry, and there’s an unusual roundness on the finish that’s derived from select barrels of Gewurztraminer. 2017 BIG SALT should age well for 5-10 years.
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