65% Riesling and 35% Gewurztraminer from own-rooted, dry-farmed, LIVE certified vines in transition to organic, grown in the Beckenridge Vineyard. This experimental bottling was made by creating three lots of still wine: the Riesling was pressed and fermented in neutral 500L puncheons. The gewürztraminer was split into two treatments: 60% was direct-press and fermented in stainless steel, while the remaining 40% 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 fermented to dry, they were blended into tank, at which time they threw in some freshly thawed riesling must that they froze at crush. They then stirred it up and bottled it. A couple months later and voilà! Bubbles.
Maloof Oakridge VineyardView all from Maloof Oakridge Vineyard
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 fiancée, Brittany Selman, and stayed even longer this time. They came back to Philly, but Oregon had left its mark on them, and they wouldn't be staying away long. In 2017 they will be relocating to Oregon permanently.
During these two harvests, Ross was able to make a little wine of his own, and such is the start of R. Maloof wines. The first release is a Syrah & Viognier blend reminiscent of Day's Hock & Deuce, yet is a distinctive expression all its own. It was made under Brianne's careful guidance and, in fact, is emblazoned with her likeness, but shows an exciting glimpse of Maloof's abilities and vision.