Maloof - Where Ya PJs At? 2022

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 Maloofs are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle.

Four sites were used for this cuvée: No Clos Radio (own-rooted in Tualatin Hills), Logsdon Ridge (own-rooted near Corvalis), Resplendor Vineyard (Yamhill-Carlton), and Ony’s Parcels (own-rooted in someone’s backyard) Each site is incredibly unique, but the farming is unanimously organic and unirrigated. This wine is made from Pinot Gris (75%), most of which was fermented on skins (open top and carbonic for 20 days), but some were directly pressed into barrels. The remainder is direct pressed Riesling (5%), Chardonnay (5%), Muller-Thurgau (5%), Cabernet Sauvignon (5%), and a undisclosed field-blend (5%). After the wine is blended, 30ppm of SO2 is added.

Producer: Maloof

Country: USA

Region: Oregon

Varietal: Pinot Gris, Riesling

Appellation: Willamette Valley

Vintage: 2022

Size: 750ml