Mitchell Masotti

Mitchell Masotti was born and raised on the sun-kissed beaches of Maui, but his passion for winemaking began when he helped his uncle pick, process, and ferment fruit in Stockton, California where he attended college. They bonded making wine together in his uncle's garage, using his grandfather's old fermentation equipment and redwood tanks.

Though he attended the University of the Pacific intending to become a pharmacist, Mitchell realized his scientific background complemented his passion for winemaking and changed course — graduating with a degree in Biology, then earning a second degree in Enology and Chemistry at California State University, Fresno.

From there, he interned with well-known producers including Craggy Range (New Zealand), O'Shaughnessy (Napa Valley), and Viña Cobos (Argentina). While traveling, Mitchell discovered the diverse versatility and distinctive character of Pinot Noir and Cabernet Sauvignon.

He settled in Northern California, working as assistant winemaker under acclaimed producers at MacPhail Family Wines, Dutton-Goldfield, and Freeman Winery, followed by nearly 15 years at Bevan Cellars. Over his career, Mitchell has contributed to more than two dozen 100-point Cabernet Sauvignons from Napa Valley and over fifty wines rated 97–99 points from both Sonoma County and Napa Valley. His achievements include crafting California's highest-rated Sauvignon Blanc (95 points, 2015) and the state's second-highest-rated Sauvignon Blanc (96 points, 2021).