After more than a decade of making wines from grapes sourced across the region, in late 2019, Ross Maloof, who co-founded Maloof Wines with Bee Maloof, had the opportunity to take over a vineyard in Gales Creek. Planted more than 55 years ago by Harvey Shafer, founder of Shafer Vineyard Cellars. These two Millennial winemakers brought new life and vision to the property, revitalizing it and renaming it No Clos Radio.
The Maloof Origin Story
Ross and Bee met on the East Coast, and even though they were on completely different career paths, Bee in aerospace and Ross in hospitality, they bonded over wine and were especially fond of natural wines.
“We had an opportunity to come out here (to the Willamette Valley) and work a harvest,” Bee recalls. After that experience, they were both smitten and decided to quit their jobs and decided to move to Oregon to make wine.
Maloof Wines
When it comes to the wines, Maloof Wines, a small-production winery, has become known as one of the best wineries in Oregon, specifically its old-vine estate-grown Pinot Gris. Originally planted in 1971, the grapes make “an expressive, beautiful wine” that captures both the history of the site and the bright, playful character that defines Maloof Wines.
In addition to Pinot Gris, the vineyard also grows Riesling and Gewurztraminer, Sauvignon Blanc and Chardonnay. “We just planted a whole bunch of baby vines that we propagated material from another part of our vineyard, which is Gewurztraminer,” Bee says.
In 2025, Maloof Wines was named one of the five best Oregon Wine Brands in an OregonLive readers’ choice poll.
In the Willamette Valley, a region defined by both history and possibility, Maloof Wines stands as a testament to what happens when tradition is honored but never confined, experimenting freely with styles shaped by both estate-grown and sourced grapes.
No Clos Radio Cafe
The No Clos Radio cafe, located at the vineyard, is described as a “kind of secret French restaurant in the woods.” Open from Memorial Day to Labor Day, the cafe, a small, yet welcoming full-service restaurant, is designed for people who haven’t always seen themselves reflected in wine spaces. “We want people to just sit down and like, listen to music and have a good time, rather than a stuffy, scripted experience,” Ross says. “Wine should be inclusive and not intimidating,” Bee adds.
In the kitchen, hyper-local ingredients define the menu. The result is a constantly evolving, seasonal offering rooted in the surrounding land.
“All of the food we cook, with maybe the exception of citrus, comes from within two miles of this property,” Ross says. One example is the “Zephyr Salad,” a simple green salad, prepared in a classic French style. All of the ingredients–seasonal lettuce, fennel and herbs–come from Zephyr Farms, also in Gales Creek.
Here, you won’t find a traditional tasting experience. While the menu features Maloof Wines, as well as wines from Fossil & Fawn and Monument, they are intended to complement the meal. Open from May 15-September 15 (Friday and Saturday, 12-7 p.m.; Sunday, 12-5 p.m.), a visit to No Clos Radio Cafe is fits well into a weekend itinerary. On Saturday evenings, the cafe has a prix-fixe, family-style dining option. (Reservations must be made a week in advance.)
