2018 ROSS & BEE MALOOF ‘SCRAMBLED STICKS’ – JOHAN VINEYARD

This is a happy accident and fun lesson in top grafting.  When you are collecting plant material for grafting, you are essentially picking up sticks off the ground, which at the time all look the same.  There was a little over an acre at Johan that was attempted to be grafted to Ribolla Gialla, however was inadvertently grafted to 30% of a second variety, Tocai Friulano.  This fun mishap wasn’t as easy or clean as walking the rows once fruit started to ripen saying “oh hey there’s a Ribolla plant, and there’s a Tocai plant,” as most of the vines have multiple grafting points.  We decided to embrace the mistake and pick it all together as a field blend, thus the Scrambled Sticks name.

Grapes50% Ribolla Gialla, 28% Tocai Friulano, 22% Pinot Gris
Vineyard(s)Johan Vineyard
Alcohol12.5%
WinemakingBig ol' experimental field blend here.  We essentially made five lots of wine, and then blended them all together in the spring, then bottled in the late summer.  Andrew Beckham from Beckham estate made us two amphora to bring in to our production.  We took one and filled it with destemmed Pinot gris, and left it on the skins for 9 months.  We did the same with the blend of Ribolla/Tocai. After each were pressed off the skins, they were aged in Neutral oak until assembly.  In addition to those, we did a ~30 day skin contact in open fermenter of Pinot gris, and another of Ribolla/Tocai. Lastly, we also did direct press some Pinot Gris, which was fermented and aged in neutral oak.  The lots were all blended together in the late spring, and returned to barrel.  The wine was then bottled in August unfined, and unfiltered. 
Production127 cases + mags.

2018 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
Vineyard(s)Temperance Hill Vineyard, Eola-Amity Hills
Alcohol14.0%
WinemakingDirect press, fermented in neutral oak barrels. Left on the lees with no bâtonnage for 10 months before bottling.
Production100 cases. Mag jawns too.

2018 BEDDIA BIANCO

Our pal from back east Joe Beddia came out again this year to spend some time with us around harvest so we could collaborate on some wine to bring back to his pizza joint in Phila (Pizzeria Beddia). Carbonic chard, and a little bit of barrel fermented gris. Baba booey!

“Let’s go hunting blackbirds
Let’s throw snowballs from the bridge
Fireplace burns backwards
Let’s not and say we did
There’s a trapdoor in the country
Where we can disappear

These giant evergreens
Are promise revines
Let’s walk down the glassy top of a frozen pasture dream
Our minds can dream like soda machines
And that’s exactly what we did

Let’s ride down the ridge
To the military bridge
You can’t be against forever
Let’s not and say we did
There’s a party in the country
Where we can disappear

Dig if you will
A picture of you, girl
Finding the fiercest way to live
We could ride all day in a one horse open sleigh
And that’s exactly what we did
And that’s exactly what we did”
-David Berman

Grapes85% Chardonnay, 15% Pinot Gris
Vineyard(s)Johan Vineyard
Alcohol12.0%
Winemaking17 day carbonic maceration on the Chardonnay before being pressed off into neutral french oak. 15% barrel fermented Pinot Gris blended in in the winter. Aged on the lees with no stirring for 12 months.
Production81 cases

2018 Ross & Bee Maloof ‘wax on, wax soif’

I smoke on the mic like “Smokin’ Joe” Frazier
The hell-raiser, raisin’ hell with the flavor.

Medium bodied red for your late summer blues. Earthy and smooth, full of blue fruit and white pepper. This is the sole red wine we make, and we still managed to throw 20% white fruit in it.

Co-fermented for 12 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.

GrapesAbout 80% Syrah, 15% Roussanne, and 5% Marsanne.
Vineyard(s)Mae's Vineyard, Steelhead Run Vineyard
Alcohol12.5%
WinemakingThe fruit was co-fermented with a small amount of whole cluster in there. Daily punchdowns, however pressed off the skins a little early, after about 12 days. From there, the fermentation finished in stainless steel, and then was moved to neutral french oak for 9 months after primary. Bottled without fining or filtration.
Production182 cases

2018 Ross & Bee Maloof Ribolla Gialla – Johan Vineyard

I swear to god I was there, I was like “Ribolllaaaaaa”.  First vintage of this after a Friulian grafting project at Johan two years prior, and we couldn’t be more stoked.  Passion fruit, orange peel, and celery.  Direct pressed after a short in-bin maceration, then barrel fermented.

So anyways, you guys wanna make-out or what?

drink aside a tomato pie with anchovies.

Grapes100% Ribolla Gialla
Vineyard(s)Johan Vineyard, Van Duzer Corridor AVA
Alcohol12.5%
WinemakingFoot stomped in picking bins and left macerating for six hours before being pressed. Fermented and aged in neutral oak. Bottled without fining or filtration. 18ppm sulfur.
Production24 cases

2018 Ross & Bee Maloof Gewürztraminer – Beckenridge Vineyard

Black tea, rose petals, and sea salt.  Fermented until dry on the skins (20 days) before being pressed off into neutral French oak to rest through the winter.

Serve chilled or at cellar temp with bitter greens and alpine cheeses.  Or with pizza, serve all our wines with pizza.

Grapes100% Gewürztraminer
Vineyard(s)Beckenridge Vineyard, Willamette Valley AVA
Alcohol12.5%
WinemakingCrushed and destemmed, fermented with daily pigeage for 20 days. Pressed off into neutral oak barrels. Aged on the lees for 10 months.
Production145 Cases.

2018 Ross & Bee Maloof Pinot Gris – Thistle Vineyard

Know what I mean? Peaches and cream. Clear cut pithy citrus flavors, 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 kiddy pool in your front yard post-haste. Ooh girl I need it.  Fermented in neutral oak barrels and sur lie aged with no bâtonnage for 11 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
Vineyard(s)Thistle Vineyard, Dundee Hills AVA
Alcohol12.5%
WinemakingDirect press, fermented in neutral oak barrels. Left on the lees with no bâtonnage for 11 months before bottling.
Production75 Cases

2018 Ross & Bee Maloof Riesling – Nemarniki Vineyard

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.  Coming in at a whopping 10% alcohol, you can practically pour this over your head while playing basketball like those old Zima commercials.

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

Grapes100% Riesling
Vineyard(s)Nemarniki Vineyard, Chehalem-Mountains AVA
Alcohol10.0%
WinemakingDirect press. Fermented in 500L neutral puncheons. Bottled in the spring!
Production138 Cases.

2018 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 soft herbs and hard cherry candy aromas from skin contact pinot gris met by lots of high toned acid from barrel fermented, dry riesling.  Rose-ish

Serve chilled or at cellar temp with white za pies or with a bowl of popcorn over your favorite John Lithgow movie.  Ours is Ricochet.  F**** yaself, cupcake. 

 

 

Grapes80% skin contact Pinot Gris, 20% riesling
Vineyard(s)
Alcohol11.5%
WinemakingThe gris was fermented on the skins for 21 days. A small portion of that (maybe 20ish %) was fermented via carbonic maceration in a separate bin. The two lots of gris were pressed off together and put into neutral oak. The Riesling was direct pressed, and fermented in neutral oak barrels. Once the Riesling went dry (January), we blended all of the wine together, and put back into barrel, where it went through ML. Bottled without fining or filtration. Small sulfur add at bottling.
Production130 cases

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.
Vineyard(s)Beckenridge Vineyard, Willamette Valley AVA
Alcohol12.5%
WinemakingAncestral?
Production120 cases

2017 Beddia Bianco

This is the year it all started.  Our pal from back east Joe Beddia came out to spend some time with us around harvest.  We were picking up some fruit from Johan one morning as the sun was coming up, when Dan Rinke offered up some Chardonnay that came in heavy.  Joe made an impulse buy, and we collaborated to make some wine to bring back to his pizza joint in Phila (Pizzeria Beddia).

Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” -Ernest Hemingway

“It’s a smile, it’s a kiss, it’s a sip of wine. it’s summertime!” -Kenny Chesney

Carbonic Chardonnay!

Grapes100% Chardonnay
Vineyard(s)Johan Vineyard, Van Duzer Corridor AVA
Alcohol12.0%
Winemaking20 day carbonic maceration before being pressed off into neutral french oak. Aged on the lees with no stirring for 12 months.
Production24 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
Vineyard(s)Troon 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
Vineyard(s)Temperance 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 – Beckenridge Vineyard

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
Vineyard(s)Beckenridge 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 – Nemarniki Vineyard

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
Vineyard(s)Nemarniki 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
Vineyard(s)Willamette 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 – Oak Ridge Vineyard

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
Vineyard(s)Oak 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 – Thistle Vineyard

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
Vineyard(s)Thistle 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
Vineyard(s)Mae'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.