Maloof

(from https://www.bowlerwine.com/producer/ross-bee-maloof)

Maloof Wines is a husband-and-wife winery team based in Forest Grove, OR. They are 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 represents 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 working harvest at Day Camp, a co-op started by Brianne Day. Prior to getting his first taste for winemaking, he worked for just over a decade in the Philadelphia dining scene at such wine destinations as Vedge and A. Kitchen, with his work having a huge focus on beverage. After the 2016 harvest (Maloof wine's 2nd vintage), the two went back to Philly, but Oregon had left its mark on them, and in 2017 they relocated to Oregon permanently.

Today, Maloof Wines are produced at their estate vineyard and winery location, No Clos Radio, just outside of Forest Grove, OR. The vineyard and winery is shared with their closest friends, Jim and Jenny from Fossil & Fawn. The Maloofs 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 focus on producing single-vineyard wines of often-overlooked or misunderstood white varieties.