Maloof Wines All Grapes Welcome
Out of stock
Region: Tualatin Hills, Oregon
Grape varieties: Gamay, Pinot Gris, and Gewurztraminer
Maloof Wines All Grapes Welcome is a chillable red blend of the Gamay red variety with two white varieties, Pinot Gris and Gewurztraminer. An autumnal wine with spice and cranberry on a vibrant palate. The Gamay and Gewurztraminer were co-fermented and the Pinot Gris saw carbonic maceration. The wine was aged in neutral Burgundy barrels and bottled unfined/unfiltered.
Song: Autumn Town Leaves by Iron & Wine
Cranberry, Red Currant
Cool Red and Orange (58°–62°)
Very Low Sulfur (less than 20mg/L)
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Maloof Wines All Grapes Welcome
Maloof Wines All Grapes Welcome is a chillable red blend of the Gamay red variety with two white varieties, Pinot Gris and Gewurztraminer. An autumnal wine with spice and cranberry on a vibrant palate. The Gamay and Gewurztraminer were co-fermented and the Pinot Gris saw carbonic maceration. The wine was aged in neutral Burgundy barrels and bottled unfined/unfiltered. All the grapes are from Maloof’s estate No Clos Radio vineyard. Originally planted in the early 1970s, No Clos Radio is one of the oldest commercial vineyards in the area, nestled in the eastern edge of the Coastal range in the northwest corner of the Willamette Valley. The site is own-rooted, dry-farmed, and has been certified organic since the 2022 vintage.
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.