Maloof Wines is owned and operated by husband-and-wife team, Ross Maloof and Brittany "Bee" Selman.

80% skin contact Pinot Gris, 20% Riesling

The 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 the barrel, where it went through ML. Bottled without fining or filtration. Small sulfur add at bottling.