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Maloof Wines Oak Ridge Gewurztraminer

$30.00

Out of stock

Vintage: 2022
Region: Tualatin Hills, Oregon
Viticulture: Organic
Grape varieties: 100% Gewurztraminer

Maloof Wines Oak Ridge Gewurztraminer is a single-vineyard skin-contact white wine from the Columbia Gorge region of Oregon. Heady and aromatic with a lush palate of dried citrus, black tea, rose petals, and sea salt. Fermented on the skins until dry before being pressed off into neutral French oak barrels to rest through the winter. Aged for 10 months and then bottled without any fining or filtration.

Song: Cinder and Smoke by Iron & Wine

Additional information

NATTINESS

Natty

FRUIT

Citrus, Dried Fruit

BODY

Medium-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

13-14%

OAK

Neutral Oak

TANNIN

Light

SWEETNESS

Fruity & 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 Oak Ridge Gewurztraminer

Maloof Wines Oak Ridge Gewurztraminer is a single-vineyard skin-contact white wine from the Columbia Gorge region of Oregon. Heady and aromatic with a lush palate of dried citrus, black tea, rose petals, and sea salt. The grapes were hand-harvest, crushed, and destemmed, then fermented in open-top bins with a daily stirring. Fermented on the skins until dry before being pressed off into neutral French oak barrels to rest through the winter. Aged for 9-10 months and then bottled without any fining or filtration.

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. 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.