Born and raised in Michigan and Wisconsin, Brian Mox attended MIT to pursue a degree in Engineering. However, after realizing the pleasures of sharing a nice bottle of wine with a good meal, Brian took a semester off at MIT to attend culinary school. Yet, with the chef’s work a bit too rigorous, Brian switched out of the culinary school and quickly changed his major to the closest thing to winemaking, Chemistry. Two years later Brian Mox moved to Napa to pursue his winemaking dream.
Starting as a harvest lab intern and cellar rat, Brian Mox quickly moved his way up through ranks at wineries including Stag’s Leap Wine Cellars and Pine Ridge. After an initial stint at Laird Family Estate as Technical Director and Winemaker when it first opened in 1999, Brian also worked as winemaker for Tony Soter at Etude Wines. The numerous work experiences has shaped many of the philosophies that Brian still holds today regarding winemaking. As through the years, Brian continues to respect the quality of the fruit by using many traditional methods integrated with the improvements of some modern techniques and the knowledge of research.
“For me the best wines are balanced and refined, yet concentrated, while maintaining a sense of place, aka ‘Terroir’…In the end, they should be a reflection of the quality and character of the vineyard site.”