Winemaking may have been the logical evolution in our familys long history of farming in the Dry Creek Valley, however, it took an absence from the valley and attention to those inner voices that led Clay Mauritson back to these same vineyards that he spent planting, tending and picking as a teen. What he came to realize was that he already had a lifetime of understanding about the subtleties and strengths of each micro-climate within the Dry Creek, Rockpile and Alexander Valleys. The only thing left was to DREAM BIG!
Clay is joined in the cellar by Assistant Winemaker Emma Kudritzki, Enologist Jackie vanSant and our three Cellar Hands: Jesus Garcia, Pete Daunch, and Don Jaramillo who bring a cumulative 30 years of winery experience to our cellar. Together, our team has developed a winemaking process that focuses on small vineyard lot separation and fermentation last year alone we ushered 68 different lots to maturity before the final blending. This gives us enormous flexibilty, enabling us to pinpoint that perfect Mauritson signature with every varietal, every vintage. Fermentation is typically open-top, punchdowns made by hand, native yeasts employed. The resulting wines might be best described as the perfect expression of each vineyard.