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

Maloof Wines Wax On Wax Soif Red

$30.00

Out of stock

Vintage: 2023
Region: Applegate Valley, Oregon
Viticulture: Biodynamic and Organic
Grape varieties: Grenache, Syrah, Viognier

Maloof Wines Wax On Wax Soif Red is a light-bodied red for your endless summer blues. Bright and fresh, full of wild raspberries and white pepper.

Song: Magnet by NRBQ

Additional information

NATTINESS

Natty

FRUIT

Raspberry

BODY

Light-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

12-13%

OAK

Neutral Oak

TANNIN

Medium

SWEETNESS

Dry

SERVING TEMP

Cool Red and Orange (58°–62°)

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Unknown

Out of stock

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

ABOUT THE PRODUCER

About Maloof Wines Wax On Wax Soif Red

Maloof Wines Wax On Wax Soif Red is a light-bodied red for your endless summer blues. Bright and fresh, full of wild raspberries and white pepper. The fruit is destemmed and co-fermented with a small amount of whole cluster at the bottom of each bin. The ferments see daily pigéage for one week before being pressed off into a stainless steel tank. From there, the fermentation finishes in stainless steel and then is moved to neutral French oak for aging. 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. 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.