Ross & Bee Maloof - L'eau Epicée 2020

Regular price ~~$29.00~~ $29.00 Sale

Organic

Willamette Valley, Oregon, United States

From the distributor-

50% Riesling, 40% Gewurz, and 10% skin-contact Gewurz from a small vineyard in Sherwood, Oregon. 30 year old vines. Dry farmed using organic practices and harvested by hand.

Riesling and Gewurz were fermented separately in neutral oak. A small amount of Gewurz was fermented on the skins in open bins and then pressed into barrels.

After blending, a portion of riesling must (initally frozen at pressing) was added to the tank, stirred, and the wine was bottled for secondary fermentation. No SO2 added.

Ross Maloof got his start in winemaking through the Philadelphia restaurant scene, while he was working at such wine destinations as Vedge and A. Kitchen. In the midst of managing a booming, natural-focused wine program he connected with Brianne Day and soon found himself working harvest at Day Camp (a co-op started by Brianne). He returned the following year with his then-fiancée, Brittany Selman (Bee), and stayed even longer this time. They went back to Philly, but Oregon had left its mark on them, and in 2017 they relocated to Oregon permanently.

Today, Maloof Wines is proudly produced at the base of the Dundee Hills inside of Day Camp. They do not own any vineyards, but are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. They work closely with their farmers to achieve this goal, and consider them to be the true inspiration of their work. They make fun and funky cuvées of all colors, but they focus on producing single-vineyard wines of often-overlooked or misunderstood white varieties.

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