Dutcher Crossing Winery in Dry Creek Valley, Sonoma County

“Family is at the heart of everything at Dutcher Crossing Winery, said Winemaker Nick Briggs. “It’s how we work, how we welcome guests, and how we make our wines.” The penny-farthing bicycle on the Dutcher Crossing label even honors proprietor Debra Mathy’s father, who always encouraged her to pursue her dreams. It was the last gift he gave her before his passing, just three months before she purchased the winery—a lasting symbol of his support and the adventurous spirit behind Dutcher Crossing. Their name comes from the place itself, where Dry Creek and Dutcher Creek meet in Sonoma County’s Dry Creek Valley.

When Debra purchased the winery in 2007, it included just 35 acres and five wines. Briggs joined the winery in 2012 and was eager to roll up his sleeves and learn from founding winemaker Kerry Damskey, while understanding Debra’s vision for the winery. “Together, we set out to build a legacy rooted in exceptional wines, a beautiful sense of place, and warm hospitality,” said Briggs. Dutcher Crossing has grown to over 75 acres of estate vineyards and over 30 wines. We interview Briggs to learn more.

What type of wine do you specialize in? 

Dutcher Crossing Winemaker Nick Briggs: We focus on a variety of small-lot, limited production wines. Our home in Dry Creek Valley is known for producing world-class Zinfandel, but the region is well suited to produce many different grape varieties, including Sauvignon Blanc, Petite Sirah, and Cabernet Sauvignon. Beyond Dry Creek Valley, we explore top vineyard sites across Sonoma, Mendicino, and Napa Counties, letting our curiosity lead us.

I have a minimalist winemaking philosophy and believe that great wine begins with great fruit. We’ve developed tight-knit relationships with our grower partners over the years in AVAs like Dry Creek Valley, Russian River Valley, and Anderson Valley. The result is over 30 unique and expressive wines ranging from Chardonnay and Pinot Noir to Syrah and Cabernet Sauvignon.

What makes your wine unique?

Winemaker Nick Briggs: I try to focus on producing wines that are fruit driven, approachable, and have great balance. I think that combined with our ability to consistently put out award winning wines in such a wide range of varietals makes us a unique winery.  For Me, Debra, and our Associate Winemaker Paul Kochevar, winemaking is a constant ongoing learning experience, and we are always looking for ways to improve through experimentation by testing out different techniques and ideas as often as possible.  

Last year, we revamped our winemaking space, adding two concrete eggs and a conical fermenter. We’re also playing with the length of aging on our Sauvignon Blanc, along with the type and shape of the vessels they are aging in. We have brought in cigar barrels, wood ovonums, puncheon, and a Foudre to try out on several of our wines. We saw a demand from our consumers for versatile, food-friendly wines, which inspired us to launch a chillable red blend for the first time this year, a blend of 50% Mourvedre and 50% Chardonnay that was a quick seller.

We’re constantly in search of the best fruit from top vineyards, leading us to make wines from seven California AVAs. We’ll soon add an Oregon Pinot Noir to our portfolio, which was bottled this August and will be released in 2026. It’s fun for us to hone our craft and push the boundaries of tradition.

Share a popular tasting experience.

Winemaker Nick Briggs: Visitors often share that they feel at home from the moment they arrive at Dutcher Crossing. We’re proud of our warm, familial hospitality (dogs included) and range of experiences from casual and approachable to elevated. We welcome guests like our own family. Debra and her Fox Red Labrador Retriever, Lady, are here most days greeting visitors personally at the tasting room.

This year, a popular tasting experience has been our pedicab tour through the vineyards, led by Debra. A cycling enthusiast herself (and avid bike collector), Debra drives the pedicab while sharing laughs and stories from the vineyards. Debra and I love to host guests and wine club members personally. If it’s not pedaling the pedicab, we’re flipping burgers at a wine club event and creating a genuine backyard barbecue feel.

We offer new and seasonal experiences every year which our guests look forward to. We welcome walk-ins, with tastings starting at $20 for a bar tasting.

What’s one thing you wish more people knew about your winery?

Winemaker Nick Briggs: One thing I wish more people knew about Dutcher Crossing is how much heart goes into everything we do. Our winery isn’t just about crafting exceptional wines—it’s about creating genuine connections. From the moment guests arrive, we want them to feel like part of the Dutcher Crossing family, surrounded by warmth, laughter, and a true sense of belonging. Every wine we make tells a story of the land, the people who farm it, and the relationships that sustain it.

We take pride in blending tradition with authenticity—honoring the past while celebrating the present. Each vintage reflects not only the unique character of Sonoma County but also our passion for sharing that beauty with others. It’s that personal touch, that feeling of home and community, that we hope everyone experiences when they open a bottle of Dutcher Crossing wine.

How did you get started in the wine industry?

My first experience in the world of wine came at a young age, helping bottle at a small operation run by close family friends.  Fast forward to my senior year of college at Cal Poly, I accepted an internship with Bronco Wine Company. It required that I take fall semester off school to work in several departments associated with winemaking, including their analytic lab, microbiology lab, crush pad, and generally learn the ins and outs of the winemaking process at a large facility. After graduating with a BS in Agricultural Business, I drove straight to Napa and handed out resumes to whoever would take them.

I started working in St. Helena with a small winery—about the size of Dutcher Crossing—harvesting all kinds of incredible fruit including world-class Cabernet Sauvignon. When the owner sold the operation, I helped them build a new winery in Calistoga. These were formative experiences that led me to where I am today at Dutcher Crossing.

What’s the biggest lesson you’ve learned in the winemaking process?

Winemaker Nick Briggs: I think that the biggest lesson I’ve learned in the wine industry is that one, every year is different, so you need to be able to adapt to what that year is giving you, like drought and a hot summer, or a big winter rain, late bloom, cool summer etc. Second, you are never done learning about how other people craft wine around the world, and it’s that continued learning that’s essential to the evolution of a winemaker.

Do you remember the first time you fell in love with wine?

Winemaker Nick Briggs: I remember helping my close family friends at their winery, which was really a two-car garage that had been converted into a micro winemaking facility. That day they were racking some Petite Sirah out of barrel, and I have a vivid memory of how the aromas of the wine completely filled the room; I felt like I was swirling around in a glass of wine. That was the first moment I thought, “I want to do this. I want to make wine.”

Describe your winemaking approach.  

Winemaker Nick Briggs: I take a minimalist philosophy to winemaking, centered on the idea that great wine begins with great fruit. From there, we craft small-lot, limited production wines. I’m grateful to be part of a team that lets our curiosity drive us. I have the opportunity to seek out and explore some of the region’s best vineyards and create wines that express a true sense of place. We try to source the absolute best fruit whether that be in Alexander Valley, Russian River, or beyond. Working with a lot of interesting fruit has been an exciting challenge for me and every year is different. You get one shot! Most importantly, winemaking at Dutcher Crossing is a team effort; Debra, Paul and I work closely together and with our grower partners. It’s a hands-on, heart-driven approach that reflects who we are: genuine, collaborative, and deeply connected to the land.

Do you have a favorite story about working at your winery?

Winemaker Nick Briggs: At this point there are so many great stories and experiences that it’s tough to narrow it down to just one. But I think one that shows who we are and how much of a family the Dutcher Crossing team really is goes back to the 2017 fires. Several of our families had to evacuate, and we ended up sheltering together at the estate house here at the winery. There was no power for the first couple days, but that never stopped us from making the best of the situation. We spent the evenings cooking, playing cards and board games, and drinking the best wine we had brought from our cellars all while forging friendships that are sure to last a lifetime.

What do you love about winemaking?  

Winemaker Nick Briggs: I really enjoy the variety in my work and the freedom to move around, rather than being in one place all day. Every season we have different tasks to focus on, which keeps my job interesting. I love getting to visit all our vineyards throughout the growing season and monitor the year’s progress. My absolute favorite part of the job is sharing the wines we have made with our winery guests, friends, and family. The opportunity to get to taste the wines we made, and on occasion to share a meal with some of those people, is truly rewarding and it helps me to gain insight into how our wines are being received by our customers.

Do you have any winery traditions with your team?

Winemaker Nick Briggs: We like to start off and end every harvest by sabering a bottle of sparkling wine. Both the start and end of harvest feel like the perfect occasion to celebrate with some bubbles.

How does your team help you as a winemaker?  

Winemaker Nick Briggs: From the start, Debra has nurtured a tight-knit team and instilled in us an entrepreneurial spirit to constantly hone our craft and strive for excellence. It’s a relationship rooted in trust, mentorship, and genuine care. We all take pride in what we’re creating, and that energy shows up in the wine. It’s not just about making wine; it’s about doing it together, supporting one another, and always striving to grow. It’s proof that great wine begins with great people.

Anything new or exciting you’re working on?

Winemaker Nick Briggs: Yes! Debra and I are excited to be working on a project close to our hearts: Namo Wines is a Napa Valley Cabernet Sauvignon label we’re crafting in collaboration with Phillipe Melka and Maayan Koschitzky of Atelier Melka. Stemming from our shared love for Napa Cabernet and my early days working in Napa Valley, Namo reflects our vision for the best that Napa has to offer. The wine itself embodies the hallmarks of world-class Napa Valley Cabernet Sauvignon, bold yet refined with approachable opulence.

The name Namo is derived from the Sanskrit word meaning to pay homage to those who came before us. This wine serves to honor our supporters and reminds us that while our journey may take us far, our roots remain part of who we are.