Call or Text John 707-481-4304
Scott Mobile 707-332-5020
In 1999 fulfilling a lifelong dream,
following his passion for great Pinot Noir and dared by the devil to succeed John ripped into the Sonoma Mountain terroir in Petaluma and started hand picking the ancient volcanic rocks preparing to plant the most provocative, seductive and magical wine varietal in the world, Pinot Noir. John is the heart & Soul of Clouds Rest.
Following his love of food and wine Scott joined the Clouds Rest family in 2003 and used his design background to help create the Clouds Rest image, including label design, logo and marketing. Scott's handwriting is the Clouds Rest font on the wine labels.
A UC Davis graduate in enology, Tony studied with the legendary Andre Tchelistcheff and later directed the first crush in 1976 at Firestone in Santa Barbara. While Tony was at the helm, they won many prestigious awards for his wines. In 1981, Tony left to establish his own label, Austin Cellars, in Los Olivos and made some first-rate Pinots there ( a Sierra Madre Vineyard and a Bien Nacido Vineyard) until 1992 when the winery was sold. Today, Tony has some 30 vintages under his belt and is as passionate as ever about producing all of the Clouds Rest wines since day one.
K & L Wine Merchants
"Beautiful pinot noir with rich cherry fruit, acidity and structure. Flavors of tobacco, cola, plum and just a hint of cedar and vanilla. California body with a Burgundy soul. Reminds me of Flowers and Williams Selyem during the 90’s. This is a producer you will hear a lot about in the future”
“Clouds Rest wines represent the California equivalent of the finest Grand Crus of Burgundy.”
The Bounty Hunter
“Wow! Want a California Pinot that can hang with the Grand Cru Burgundy crowd in a blind tasting? Born in what is ssentially pure volcanic rock on a densely-planted knoll atop Sonoma Mountain, this brings the thunder. Intense, complex black cherry, raspberry and sweet Asian spice notes are married by extended bottle aging prior to release. They don’t let this one out of the cage until it’s ready to strike. We can scarcely keep this in stock at our wine bar (and we’ve even seen some high-profile Napa vintners partaking). Rivalries be damned, it just tastes that good.”