Maloof Wines was founded in 2015 by Bee Maloof and Ross Maloof, two self-proclaimed nerds with a penchant for good hospitality and properly fermented pizza dough.  What started as a two-person passion project has grown into a collaborative, chosen-family business, now including Bee’s wife, Michelle McCaw.

Bee brings the hard science to the project.  She spent nearly a decade as a materials science engineer in the aerospace industry before turning her attention to grapes. A longtime lover of food and wine, she redirected her analytical lens from rotorcraft to fermentation, ever curious to understand how things tick. (And taste good)

Ross fell in love with winemaking after a trip to visit friends in Oregon turned into an offer to work harvest. Ross's deep reverence for hospitality was formed working in bars and restaurants since his teenage years. Over a decade of his career focused on wine and beverage at the forefront of the Philadelphia dining scene in such destinations as Vedge and A. Kitchen.

For Michelle, what started as proximity quickly turned into passion. She brings a dynamism to the Maloof team that energizes the day-to-day rhythm of the winery. The newest member of the winemaking team, Michelle draws upon a family history rooted in agriculture, and a propensity for pouring her heart and soul into everything she touches.

Today, Maloof Wines are produced at their estate vineyard and winery, No Clos Radio, nestled on the eastern edge of the pacific coastal range at the northwest corner of the Willamette Valley. Originally planted in the early 70s, it is one of the oldest extant commercial vineyards in the area, well off the beaten path from the main hub of the winemaking community in Oregon. The Maloof crew is dedicated to making wines full of energy, with the number one goal of truly capturing place and time in each bottle. Together, they’re building an inclusive, a little irreverent, and continuously evolving space rooted in community.