Morrisey, a former student of New York University’s elite film school, spent ten years in show business as an electrician and cameraman before choosing to reinvent himself and try his hand at winemaking. While attending graduate school at the University of California, Davis, he secured a harvest internship at Château Pétrus in Bordeaux in 1997. He later worked under famed Napa Valley winemaker Tony Soter, founder of Etude Winery, who helped him refine his approach.
“These hills are magic,” he muses. “There are so many mountaintops up and down both sides of the valley. You walk 10 feet and you’re in a different soil and a different sun exposure.”
During his time in Napa Valley, Morrisey became captivated with mountain-grown Cabernet Sauvignon. Although the fruit can be challenging to work with, as it’s chock-full of tannins, he loves the wines it produces.
