100% Pinot Gris from the "Thistle Block" of Haaken Lenai Vineyard in the Dundee Hills. The vineyard was planted in 2000 to Pinot Noir, Chardonnay, Pinot Gris, and Pinot Blanc. The Maloof control the only two blocks of Pinot Gris on the site. The fruit was direct pressed, fermented and aged in neutral Burgundy barrels, and left on the lees for 8 months with no battonage. Bottled unfined and unfiltered.
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 working 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 at such wine destinations as Vedge and A. Kitchen.
Today, Maloof Wines are produced at their estate vineyard and winery location, No Clos Radio, just outside of Forest Grove, OR. The vineyard and winery is shared with their closest friends, Jim and Jenny from Fossil & Fawn. The Maloofs are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle.
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