Maloof Wines are produced by Bee Maloof, Ross Maloof, and Perry Heistuman. They began production in 2015, originally entirely as negociants. At the end of 2019, they took over one of the oldest extant vineyards in the northern Willamette Valley, originally planted in 1972, to make it their new winery home and estate vineyard, No Clos Radio. The Maloof project currently farms 27 acres of vines in production on the estate. The Maloof team focuses largely on white wine production, and are particularly known for single site expressions of Pinot Gris.

All of the Maloof wines have two ingredients. Organic grapes, and sulfur. The winery team chooses to not use any additions or other adjustments outside of sulfur in the entire winemaking process. All fermentations are carried out ambiently, and most of the wines are aged in neutral french oak barrels.

From May to September, the Maloof team operates as a full service restaurant right on their vineyard, called No Clos Radio Café. The Café offers à la carte lunch and dinner service on Friday, Saturday, and Sunday, as well as an optional prix fixe dinner experience on Saturday nights only.