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Mike Tracy

Winemaker, Trois Noix

My journey into winemaking began when I was a child. I was raised on the Gallo Frei Ranch in Dry Creek Valley where my mother worked as an accountant. My godfather, an immigrant from Mexico and cellar worker at the property, exposed me to both the pleasure and discipline of making wine from vineyard to bottle.

From this early experience I always knew I would make wine, and I obtained a B.S. in Viticulture and Enology from Cornell University in 2012. Fast forward thirteen commercial vintages throughout Sonoma, Napa, New Zealand and Argentina, and I am ecstatic to be crafting the wines of Trois Noix alongside Jaime Araujo.

I believe that high-quality wine is made in the vineyard, and that rigorous and sustainable farming programs are critical to the process. I am inspired by creating wines that showcase purity of fruit, freshness, and the genuine structure to age.

Country born: United States

Education: - B.S. in Viticulture and Enology from Cornell University
- M.B.A in Wine Business from Sonoma State University
- Mentors: Francoise Peschon, Jennifer Williams, Mark Porembski, Martha McClellan, Bob Levy, and Michel Rolland.

Years in the wine industry: 10-15 years

Honors / Awards:
- American Society of Enology and Viticulture Scholarship recipient
- Nelson J. Shaulis Advancement for Viticulture Research Scholarship recipient

Winemaking Philosophy:
My winemaking philosophy is that the core of a wine is crafted in the vineyard. By taking care of the health of our vineyards and responding to their individual needs, the winemaking process is simplified. That said, I strive to make classic Napa Valley wines that showcase depth of flavor, freshness, and authentic ageability.

Steve Matthiasson

Winemaker, Trois Noix

Years of working with different wineries on the vineyard side of the business has helped me understand the relationship between viticulture and wine. After a decade of exploring making wine from different grape varieties, vineyard sites and farming techniques, I started making our Matthiasson wines in 2003. I strive to make wines that are ripe and powerful yet food friendly and moderate in alcohol. We grow traditional Napa Valley varieties like Cabernet and Chardonnay as well as less common varieties such as Ribolla Gialla and Cabernet Franc.

Country born: United States

Years in the wine industry: 20-30 years