The partnership of Ross and Bee is a case study in opposites attracting. She's a former aerospace materials engineer grounded in hard science, he's a restaurant pro who worked for over a decade in the Philly dining scene, most notably as the beverage director and GM for Vedge Restaurant group. Ross broke into the production side by interning for good friend and winemaker Brianne Day in Oregon. For a few years he kept his day job, but was spending a little more time each vintage in the Willamette Valley, finally producing his first wine in 2015. Bee turned her scientific eye from rotorcraft to vinification helping Ross with the 2016 harvest.
Together, in 2017 the couple left their careers on the East coast behind to embark on a westward journey for no particular opportunity, just to be closer to the magic. The gamble paid off, and now they make tiny lots of esoteric Oregon wines at Day Camp, the natural wine co-op started by Brianne Day. But while the labels (and cuveé names) are whimsical and trendy, the Maloofs are not trying to ride the natty wine wave while calling it in on quality. They are committed to sourcing only organic or better fruit, working closely with their farmers, and making very clean, precise wines (Bee's a scientist, after all) with no manipulation but lots of experimentation.