‘Big Salt’ is a blend of 50% riesling, 30% gewurztraminer, 14% early muscat, 3% sauvignon blanc, and 3% miscellaneous other grapes, sourced from up to 10 organically farmed vineyards in the Columbia Gorge, Willamette Valley, Elkton, Dundee Hills, and Rogue AVAs. The muscat and gewürztraminer see 3-24 hours of skin contact, while the riesling gets a mere 3 hours of partial skin contact, all of it co-fermented rather than blended after fermentation.