Maloof No Clos Radio Pinot Gris

$42.00

5 in stock

Vintage: 2021
Region: Tualatin Hills, Oregon
Viticulture: Organic
Grape varieties: 100% Pinot Gris

Maloof Maloof No Clos Radio Pinot Gris is grown on jory and loess soils, hand-harvested then direct pressed. Fermented and aged in neutral oak.

Song: Woke Up This Morning by Alabama 3

5 in stock

Save 10% when you buy six or more bottles (mix and match) 

More Information

About Maloof No Clos Radio Pinot Gris

Maloof Maloof No Clos Radio Pinot Gris is grown on jory and loess soils, hand-harvested then direct pressed. Fermented and aged in neutral oak Burgundy barrels on the lees with no batonnage for 10 months. Bottled unfined and unfiltered 30ppm total sulfur.

No Clos Radio is the estate vineyard and winery site for Maloof Wines and Fossil & Fawn. Originally planted in the early 70s by Harvey Shafer with Pinot Noir on a slope once used for strawberry cultivation. The 70-acre site is nestled in the Coast Range foothills on the western edge of the Willamette Valley and planted to 30 acres of vines, some of which are the oldest in the region.

About Maloof Wines

Maloof Wines is a husband-and-wife winery team based in Forest Grove, OR. Ross and Bee are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. The couple works closely with farmers to achieve this goal and considers them to be the true inspiration for the winery’s work. Ross and Bee 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.

A true yin and yang team. One, a materials engineer grounded in hard science, and one a 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, with a huge focus on the beverage side.

Maloof Wines has been making juice since 2015, and today is proudly produced alongside their best pals from Fossil & Fawn at the estate vineyard, No Clos Radio, just outside of Forest Grove, OR.

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