Maloof - Wax On Wax Soif Red Blend 2022 (750ml)

  $29.00

Quantity in Stock: 2
Producer Maloof
Country United States
Region Oregon
Subregion Willamette Valley
Varietal Grenache Syrah Viognier
Vintage 2022
Size 750ml

Maloof Description

Maloof Wines is a husband-and-wife winery team based in Dundee, 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 designations of white varietals often overlooked or misunderstood in the world of wine, 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 is 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 interning during 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. Most notably, he worked as the beverage director and general manager for Vedge Restaurant group.

Maloof Wines has been making juice since 2015, and are proudly produced at the base of the Dundee Hills, inside the Day Camp facility.

Wine Notes: Grenache (60%), Syrah (30%), and Viognier (10%) from Steelhead Run Vineyard in the Applegate Valley AVA of Southern Oregon. Originally planted in 1983, this is a cold, riverside vineyard on granite and river sedimentary soils. The fruit was co-fermented on the skins for 8 days before being pressed...

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