Big Salt has become something of a cult wine here in Oregon, and this experimental, partial skin-contact rendition that Ovum calls its "Orange Rosé" is always intriguing. They start with classic Big Salt, and add an equal amount of skin-fermented Pinot Gris, creating a wine that is less wild than many orange wines but certainly different than what we think of as rosé. From the winemakers themselves: "It’s aromas remind me of a carrot orange creamsicle stirred into a cup of hibiscus tea, steeped with autumnal spices. Roasted carrot, ginger, red apple skin are on the palate. THIS WINE IS NOT FRESH LIKE BIG SALT, it's more like if Big Salt were a red wine." Very limited, as they only produce 100 cases annually.