MALOOF, Dundee, OR

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 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 today are proudly produced alongside our best pals from Fossil & Fawn at our estate vineyard, No Clos Radio, just outside of Forest Grove, OR.