Grapes: Riesling + Gewurztraminer
Region: Willamette Valley, Oregon
Vinification: They direct pressed the Riesling and the Gewürztraminer separately, to ferment in neutral oak. A little under a quarter of the Gewürztraminer was fermented in open bins on the skins until dry, then pressed off into barrels. When they pressed the Riesling, they took a bunch of it and put into 5 gallon buckets and threw them in their chest freezer. From there they essentially made still wine. Just after the primary fermentation of the Riesling was through, they racked the wine(s) into tank. From there, they thawed out a particular amount of the frozen must they held back at crush, threw it in the tank, stirred it all up and bottled it.
Aging: 6 months
Fining or Filtering: None
Sulfur: None added
Notes from the Importer: Maloof Wines is a husband-and-wife winery team based in Forest Grove, OR. A true yin and yang team. One materials engineer grounded in hard science, and one restaurant professional with a sensory aligned M.O. Two nerds with a penchant for good hospitality and properly fermented pizza dough.
Bee Maloof represents the hard science behind the project. Prior to playing with grapes, she worked for close to a decade as a materials science engineer within the aerospace industry. As a long-time lover of food and wine, Bee turned her scientific eye from rotorcraft to winemaking during the 2016 harvest.
Ross Maloof broke into the production side of the wine industry initially by traveling to Oregon to visit some friends, and ended up interning during harvest in the Willamette Valley. Prior to getting his first taste for winemaking, he worked for just over a decade in the Philadelphia dining scene, with a huge focus on beverage.
They are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. They work closely with our farmers to achieve this goal, and consider them to be the true inspiration of their work. Their are focused on producing single vineyard wines of often overlooked or misunderstood white varieties, in addition to making some fun and funky Cuvées of all colors.
Maloof Wines has been making juice since 2015, and are proudly produced aside our best pals from Fossil & Fawn at their estate vineyard, No Clos Radio, just outside of Forest Grove, OR.