2018 Ross & Bee Maloof ‘l’Eau Epicée’

Babbles.

Not quite sure what to call this method of achieving bubble. Ancestral?  Taking suggestions for portmanteaus of Ancestral + Champenoise + Pet Nat.  Maybe, Ancestropetnoise?

We essentially made three lots of still wine. Riesling from Beckenridge vineyard was pressed and fermented in neutral 500L puncheons.  The gewürztraminer was split into two treatments.  Some of it was direct press and fermented in stainless steel, while a little bit was pulled from our lot of fully macerated gewürztraminer from this site, which was destemmed and fermented on the skins for 20 days before being pressed off and moved into neutral french oak barrels.  Once all three lots were dry (The riesling was of course the last, as it finished up in January), we blended into tank, threw in some freshly thawed riesling must that we froze at crush, stirred it up, and bottled it. A couple months later and voila! Bubbs.

Grapes65% Riesling, 20% Gewürztraminer, 15% Skin contact Gewürztraminer.
FarmingOwn rooted, dry farmed, LIVE Certified. In transition to certified organic
Elevation725ft
SoilJory / Loam
VineyardBeckenridge Vineyard, Willamette Valley AVA
Alcohol12.5%
WinemakingAncestral?
Production120 cases

2017 Ross & Bee Maloof ‘wax on, wax soif’

Light bodied red for your late summer blues. Bright and fresh, full of wild raspberries and white pepper.  This is the sole red wine we make, and we still managed to throw 22% white fruit in it.

Co-fermented for only 9 days on the skins, with sparing punchdowns before being pressed off.  Primary fermentation finished in stainless steel and then moved into neutral french oak barrels.

Drink with a pizza litmus test…

 

It’s a Margherita, doiiiii.

 

Grapes78% Syrah, 22% Marsanne
FarmingOrganic
Elevation1300 (Troon) + 1450 (Mae's)
Soilriver redimentary (Troon) + red, granite based Manita (Mae's)
VineyardTroon Vineyard + Mae's Vineyard, Applegate Valley
Alcohol12.5%
WinemakingThe fruit is de-stemmed and co-fermented. Short extraction of only 9 days before pressed off and finishing primary in stainless. After primary, wine is moved into neutral french oak for 8 months. Bottled without fining or filtration.
Production125 cases + Magnums.

2017 Ross & Bee Maloof Pinot Gris – Temperance Hill Vineyard

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).

Drink while en route to Fhloston Paradise.  Corbin my man! 

Grapes100% Pinot Gris
FarmingCertified Organic
Elevation725ft
SoilRitner / Nekia
VineyardTemperance Hill Vineyard, Eola-Amity Hills
Alcohol12.5%
WinemakingDirect press, fermented in neutral oak barrels. Left on the lees with no batonnage for 10 months before bottling.
Production100 Cases. Some mag jawns.

2017 Ross & Bee Maloof Gewürztraminer

Rose petals and black tea again for this vintage.  A brooding copper color, with nourishing aromatics of flowers and cheering alpine herbs. Fermented until dry on the skins (22 days) before being pressed off into neutral French oak to rest through the winter.

Serve chilled or at cellar temp with root vegetable dishes and alpine cheeses.  Or with pizza, serve all our wines with pizza.

Grapes100% Gewürztraminer
FarmingOwn rooted, dry farmed, LIVE Certified.
Elevation650 feet
SoilJory
VineyardBeckenridge Vineyard, Willamette Valley AVA
Alcohol12.5%
WinemakingCrushed/destemmed, fermented open-top with daily punch downs for 22 days. Pressed off and moved into neutral French oak barrels for ML. Rested for 5 months on the lees with no racking or stirring.
Production70 cases of 750ML, with a handful of magnums out there in the world.

2017 Ross & Bee Maloof Riesling

Dynamite with a laser-beam.  Bracing acid and powerful aromatics deliver this stone-fruit moon juice to you with balance and poise.  Fermented in 500L neutral French oak slow through the winter.

Serve with your favorite spicy pizza or umami centric Asian dishes, or by itself on a hot summer day. 

Grapes100% Riesling
FarmingDry Farmed, LIVE Certified.
Elevation850 feet
SoilLoess
VineyardNemarniki Vineyard, Chehalem-Mountains AVA
Alcohol10.5%
WinemakingDirect press. Fermented in 500L neutral puncheons. Bottled in the spring!
Production115 cases of 750ML, with a handful of magnums out there in the world.

2017 Ross & Bee Maloof ‘Where ya PJs at?’

This one goes out to two of our dearest friends Paul & Stina. A fun and energetic dichotomy of bright citrus and sour cherries met by soul soothing cinnamon spice and garrigue herbs, represented by two separate vineyard sources. The Pinot Gris coming from Johan Vineyard was split into two treatments.  Half of it was destemmed and fermented on the skins for 19 days, while the other half underwent full carbonic maceration for the same period of time.  They were then pressed off together and moved into neutral oak, and blended back with dry Riesling from Nemarniki Vineyard. 

Serve chilled or at cellar temp with white za pies or with a bowl of popcorn over your favorite John Cusak movie.  Ours is Grosse Point Blank.

Grapes50% Pinot Gris, 50% Riesling
FarmingHalf from Johan Vineyard, half from Nemarniki. Visit farmers section!
ElevationWho's to say
SoilSilty Loam (Johan), Loess (Nemarniki)
VineyardWillamette Valley AVA
Alcohol11.5%
Winemaking55% PG (half of which fermented on skins with daily punch-downs, other half fully carbonic, both for a period of 19 days) pressed off into neutral oak barrels. Blended with 45% direct press riesling, fermented in stainless.
Production 90 cases of 750ML, with a handful of magnums out there in the world.

2016 Ross & Bee Maloof Gewürztraminer

Rose petals and black tea.  A deep and mysterious copper color in your glass is chock full of black tea and Japanese sweet potato aromatics are delivered by a slightly oxidized, sherry reminiscent nose.  Strong acidity and firm tannins carry you to a warming alpine wonderland.  Fermented until dry on the skins (16 days) before being pressed off into stainless steel to rest through the winter.

Serve chilled or at cellar temp with creamy winter root vegetable soups or fattier charcuterie components.  Or of course with a large pie, extra sauce.

Grapes100% Gewürztraminer
FarmingOwn rooted, dry farmed, Organic.
Elevation1400 feet
SoilJory
VineyardOak Ridge Vineyard, Columbia Gorge AVA
Alcohol13.5%
WinemakingCrushed/destemmed, fermented open-top with twice daily punch downs for 16 days. Pressed off and moved into stainless steel tank for winter.
Production70 cases of 750ML, with a handful of magnums out there in the world.

2016 Ross & Bee Maloof Pinot Gris

Pinot Gris? Woah.  Clear cut citrus flavors of lime pith supported by a custardy mouth feel and Jurançon Sec-esque aromatics.  A fun and invigorating white with nervy acids that will make you want to set up a slip n slide in your front yard post-haste.  Fermented in neutral oak barrels and sur lie aged with no batonnage for 10 months. 

Serve chilled with summertime seafood dishes or white za.  Better yet, serve chilled with white za that has seafood on it.

Grapes100% Pinot Gris
FarmingDry Farmed, Organic.
Elevation675 feet
SoilJory!
VineyardThistle Vineyard, Dundee Hills AVA
Alcohol13%
WinemakingDirect press, fermented in neutral oak barrels. Left on the lees with no batonnage for 10 months before bottling.
Production71 cases of 750ML, with a handful of magnums out there in the world.

2015 R. Maloof ‘Cuvée Padawan’

Super lifty and light hearted pizza wine with blackberry fruit and notes of cured olives.  80% Syrah and 20% Viognier co-fermented, then pressed into a single neutral oak barrel to rest for 11 months.

Serve at cellar temp with a classic margherita pizza.

Grapes80% Syrah, 20% Viognier
FarmingOrganic. Hi Herb!
Elevationfeet
Soil
VineyardMae's Vineyard, Applegate Valley AVA
Alcohol13.5%
WinemakingCrushed/destemmed, fermented open-top with twice daily punch downs for 12 days. Pressed off and moved into a single neutral French oak barrel for 11 months. Bottled unfined, unfiltered.
Production24 cases of 750ML, with a handful of magnums out there in the world.