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Willamette Valley

Gewürztraminer Breckenridge Vineyard

Maloof Wines


Maloof Wines is a husband-and-wife winery team based in Forest Grove, OR. We are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. We work closely with our farmers to achieve this goal, and consider them to be the true inspiration of our work. We are focused on producing single vineyard wines of often overlooked or misunderstood white varieties, in addition to making some fun and funky Cuvées of all colors.

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 interning during harvest in the Willamette Valley. Prior to getting his first taste for winemaking, he worked for just over a decade in the Philadelphia dining scene, with a huge focus on beverage.

Maloof Wines has been making juice since 2015, and are proudly produced aside our best pals from Fossil & Fawn at our estate vineyard, No Clos Radio, just outside of Forest Grove, OR. 

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.

-From the producer

Ross and Bee Maloof moved from the East Coast to make wine in the Willamette Valley. ##Photo by Michael Alberty

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