Badda big boom! Anyone for piña coladas? This tropical gris is weighty and ripened, yet maintains some ripping acidity that will slap you til Friday (It’s only Wednesday).
“This is the first vintage where we decided to split the Gris from this special site into two picks. The added airflow from the coastal winds allows us to hang the fruit for quite some time, making a richer, fuller showing of gris. The earlier pick allows us to capture more acidity and balance in the final wine.” — Ross + Bee Maloof, Maloof Wines
**Grapes:** Pinot Gris
**Style:** White Wine
**Alcohol Content:** 13.5% Alcohol by Volume
**Vineyard:** Temperance Hill Vineyard
**Appellation:** Eola-Amity Hills AVA
**Viticulture: **Dry Farmed, Certified Organic
**Soils:** Ritner, Nekia
**Elevation:** 725 ft
**Harvest:** September 28, 2019 and October 11, 2019
**Vinification:** Direct press. Fermented and aged in Burgundy oak barrels.
**Aging:** Aged in neutral oak barrels and left on the lees with no batonnage for 10 months before bottling.
**Production:** 287 cases of 750mL Bottles
We are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. We work closely with our farmers to achieve this goal, and consider them to be the true inspiration of our work. Cheers to them for growing such beautiful fruit, and to you for reading this. You’re a bunch of gems.
-Ross & Bee
Maloof Wines is a husband-and-wife winery team based in Forest Grove, OR. We are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. We work closely with our farmers to achieve this goal, and consider them to be the true inspiration of our work. We 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 materials engineer grounded in hard science, and one 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 beverage.
Maloof Wines has been making juice since 2015, and today are proudly produced alongside our best pals from Fossil & Fawn at our estate vineyard, No Clos Radio, just outside of Forest Grove, OR.
Don’t you dare hesitate to reach out to us!
Ross & Bee
Temperance Hill Vineyard:
Dai Crisp went to school at OSU for theatre and photo-journalism, and then earned a MFA at UC Irvine. After returning to Oregon from his studies, he went on to “do what you do when you leave acting school” and began working vineyards in the southern end of the Willamette Valley. He planted his family’s farm, Wren Vineyard, in 1985 and never looked back. Always farming organically, he began doing vineyard management for a number of well-regarded wineries in the area. He has been at the helm of Temperance Hill for the past 18 years and is considered to be one of the best wine growers in the state. He and his wife PK started their own wine label, Lumos Wines, in 2000.
Temperance Hill is a cooler site, consisting of varying slopes and exposures. The vineyard looks straight out over the Van Duzer corridor, the large break in the Oregon coast line, receiving the full effects of the famed afternoon winds that pull in cooler air from the Pacific ocean, allowing great ripening capabilities in the area.