SAVE 10% on Six of More Bottles • We Deliver • SHIPPING NOW AVAILABLE

Maloof Wines Wax On, Wax Soif Blanche

$30.00

1 in stock

Vintage: 2023
Region:  Applegate Valley, Oregon
Viticulture: Organic
Grape varieties: 100% Grenache Noir

Maloof Wines Wax On, Wax Soif Blanche is made of direct press Grenache Noir from Herb Quady’s home vineyard, Eevee’s. Ripe pear and golden apple aromatics, delivered in a lean-bodied white with tropical island vibes and beaming acidity

Song:  Tide is High by Blondie

Additional information

NATTINESS

Natty

FRUIT

Pear, Tropical, Yellow Apple

BODY

Light-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

11-12%

OAK

Neutral Oak

SWEETNESS

Dry

SERVING TEMP

Chilled Whites and Rosés (48°–52°)

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Unknown

1 in stock

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

ABOUT THE PRODUCER

About Maloof Wines Wax On, Wax Soif Blanche

Maloof Wines Wax On, Wax Soif Blanche is made of direct press Grenache Noir from Herb Quady’s home vineyard, Eevee’s. Ripe pear and golden apple aromatics, delivered in a lean-bodied white with tropical island vibes and beaming acidity. Direct pressed and fermented in neutral oak barrels. Aged on the lees for 8 to 10 months with no bâtonnage until bottling: bottled without 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 of 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.