Downtown Durham's neighborhood bottle shop and wine bar offering curbside pickup, local delivery, and shipping to 43 states.
Call 919-973-2001 or email email@example.com for shipping rates, special orders, or further inquiries.
Free Delivery throughout the Triangle*
with an $89.99 Minimum Order
* Durham, Chapel Hill, Raleigh, Hillsborough, and Cary
We cannot ship to ND, NH, UT, MS, AL, VT, or KY.
Ross on the name of the wine: I felt it necessary to discuss why this wine is called 'Scrambled Sticks'. This is a happy accident and fun lesson in top grafting. When you are collecting plant material to top graft, you are essentially just picking up sticks off the ground, which all look the same until they actually bear fruit. There was a little over an acre at Johan that we attempted to graft to Ribolla Gialla, but inadvertently had grafted ~30% of a second variety, Tocai Friulano. It also isn't as clean as "oh hey there's a Ribolla plant, and there's a Tocai plant," as most of the vines have multiple grafting points. We decided to embrace the mistake and pick it all together as a field blend, thus the Scrambled Sticks. We have since gone back and grafted some cleaner rows of Ribolla by itself to begin to make a single variety white wine out of it.
“We essentially made five lots of wine, and then blended them all together in the summer before bottling. We have two amphora made by Andrew Beckham that are used in this wine, and make up about 50% of the final blend. We took one and filled it with destemmed Pinot Gris, and left it on the skins for 9 months. The other, we fermented a mixture of direct pressed Ribolla Gialla and Tocai Friulano. In addition to those, we did a 30 day skin contact in open fermenter of Pinot Gris, another of Ribolla/Tocai, which were both aged in neutral Burgundy barrels. Lastly, we also pressed some Chardonnay, which was fermented and aged in neutral oak.” — Ross + Bee Maloof, Maloof Wines
Vinification: 20% skin contact Pinot Gris fermented in amphora for 9 months. 25% direct press Ribolla Gialla/Tocai Friulano fermented and aged in amphora for 9 months. 10% skin contact Pinot Gris fermented for 30 days and aged in neutral oak barrels. 30% skin contact Ribolla Gialla/Tocai Friulano fermented for 30 days and aged in neutral oak barrels. 15% direct press Chardonnay fermented and aged in in neutral oak barrels for 9 months.
LouElla is Downtown Durham's neighborhood bottle shop, bar, and event space offering curated wine, craft beer, and fortified selections from family operated producers. The business takes its name and mission from owner and proprietor Campbell Davis's Great Aunt LouElla who was much beloved for her warmth, hospitality, and generous spirit. Whether we are serving you at the bar or helping you pick that perfect bottle to host your celebration, our mission is to share LouElla's hospitality with the community.
Owner & Manager
For Cam Davis, LouElla is the culmination of more than 20 years of experience in the hospitality and beverage industry. Cam has successfully managed some of Durham’s finest locally and nationally recognized establishments, including Hutchin's Garage, Guglhupf, Rue Cler, and Durham Catering Company. He brings a wealth of wine and beverage knowledge, not only from his extensive restaurant experience, but also from his tenure as Durham Sales Manager for wine distributor Bordeaux, Fine and Rare.
316 West Geer St, Suite A, Durham, NC 27701
Tue. - Thu. 11am - 9pm
Fri. & Sat. 11am - 10pm
Sun. 11am - 8pm