25% Ribolla Gialla, 45% Pinot Gris, 10% Tocai Friulano, 20% Chardonnay
Willamette Valley, Oregon
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This wine is the result of a happy accident and fun lesson in top grafting (turns out all sticks look the same), and is made from a special plot within Johan Vineyard where we have a number of Italian grape varieties interplanted. We utilize amphora made by Andrew Beckham for fermenting and aging portions of the wine.
Year to year, this is one of the more tannic and structured of the Maloof white wines. Oxidative and rich nose, lots of dried stone fruit vibes with chalky edges and lasting finish.
We ferment Pinot Gris, Ribolla Gialla, and Tocai Friulano all separately, in three fashions for each grape. Some direct pressed, barrel fermented, some fermented on the skins in open fermenters until dry (30ish days), and some fermented and aged on the skins in Amphora for 10 months. On top of all that, we also ferment direct press Chardonnay in barrels. All of the lots are combined together in the summer.
