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Maloof Wines Johan Vineyard Ribolla Gialla

$30.00

Out of stock

Vintage: 2021
Region: Willamette Valley, Oregon
Viticulture: Organic
Grape varieties: 100% Ribolla Gialla

Maloof Wines Johan Vineyard Ribolla Gialla is a fully macerated orange wine that is result of a Fruilian plant material grafting project at Johan Vineyards back in 2016. Passion fruit, orange peel, and celery. Foot stomped, then macerated for a short stint. Fermented and aged on the lees in neutral oak with no bâtonnage for 10 to 12 months. Bottled without fining or filtration.

Song: Save It For Later by The English Beat

Additional information

NATTINESS

Natty

FRUIT

Orange, Tropical

BODY

Medium-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

12-13%

OAK

Neutral Oak

TANNIN

Medium

SWEETNESS

Dry

SERVING TEMP

Cool Whites and Orange (53°–57°)

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Vegan

Out of stock

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

ABOUT THE PRODUCER

About Maloof Wines Johan Vineyard Ribolla Gialla

Maloof Wines Johan Vineyard Ribolla Gialla is a fully macerated orange wine that is the result of a Fruilian plant material grafting project at Johan Vineyards back in 2016. Passion fruit, orange peel, and celery. Foot stomped in picking bins and left macerating for a short stint before being pressed. Fermented and aged on the lees in neutral oak puncheons with no bâtonnage for 10 to 12 months. Bottled without fining or filtration.

Johan Vineyards is located directly at the mouth of the Van Duzer Corridor. The Van Duzer Corridor is one of the only east-to-west running “gaps” in the Oregon Coast Range. This gap is the reason that the Willamette Valley can grow cool-climate grape varieties. The maritime breezes act as a moderating effect where on the hottest days they bring in a cooling factor, and on the coldest days, they bring warmth to the valley.

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. Before 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. Before 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.