Maloof 'L'Eau Epicee' Sparkling White 2019
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This is a bubbly wine imageMaloof 'L'Eau Epicee' Sparkling White 2019

 
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"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 ... read more

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"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.

65% Riesling, 20% Gewürztraminer, 15% Skin contact Gewürztraminer. The vines are own rooted, dry farmed, and LIVE Certified. Currently in transition to certified organic practices." ~ Winery Notes

Maloof Oakridge Vineyard

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Maloof Oakridge VineyardRoss 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.

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