Maloof Where Ya PJs At? 2020

This light rusty-red skin contact has a nutty and round body, with plums, grapefruit rind, and granite jumping out of the gate. Low tannic profile and minimal edge, a perfect counter to those who think orange wines only drink well with food.

Vinification: The majority of the No Clos Radio gris was fermented in open top fermenters on the skins with daily punch downs until dry (20 days). 15% of the NCR gris was fermented carbonically in sealed containers for the same length of time. The two lots were pressed off together, and then moved into barrel. Both riesling lots were fermented dry in neutral oak barrels.
Aging: All of the lots were blended in the late winter, and bottled unfined and unfiltered in March.