The winemaking team at Geyser Peak Winery is led by Australian Mick Schroeter. Mick was brought over to Geyser Peak by his friend and fellow Penfold’s winemaker, Daryl Groom, in 1993. He is responsible for creating our distinctive Sauvignon Blanc wine style and for pioneering our plantings of this varietal in the Russian River Valley. He also helped to pioneer the use of rotary fermenters in California, right here at Geyser Peak Winery.

Ondine Chattan was brought on in 1999. She earned her master's degree in enology from Fresno State, and made wine for Cline and Ridge prior to joining Geyser Peak. Ondine believes in marrying traditional winemaking techniques with advances in science and technology. Her areas of interest include sustainable viticulture, vineyard and soil expression, and natural yeast fermentations.

In 1995, Chris Munsell joined the winery. Chris worked in winemaking until 2005, when he moved to his current role as Geyser Peak’s Operations Manager. He personally oversees harvest activities, as well as winery and bottling operations year-round.

With the knowledge that creating the best wines begins with the vineyard, we searched for an experienced, proven viticulturist. Mike Stutler proved to be that person when he joined us in 1995. He is responsible for managing all of our winery-owned vineyards.

The most recent addition to our team is Doug Price. He joined us in 2006 from Clos du Bois. Doug works closely with our growers to ensure that we receive only the highest quality fruit, and that each vineyard block is managed to our strict specifications. Ensuring these partnerships is critical to the success of all of our programs.