Maryetta Wines is a boutique winery specialising in organic wines from Mendocino County. We make complex, balanced wines that are made in the vineyards. The wine is aged in French oak barrels from various Cooperages. Maryetta Pinot Noir is unfiltered, which allows the wine to retain many flavors and aromas that would normally be filtered out. The result is an authentic Pinot Noir that stays true to its roots. Maryetta Wines is a statement of individuality and a winery that stands for authenticity beyond the wines.

Phil Jones
Founder-Vineyard Manager

Phil began his career in the wine industry at the age of 19. While attending Cal Poly at San Luis Obispo, he worked for Windemere Winery in the Edna Valley and as one of three employees he was able to learn all aspects of the wine business. After graduating, Phil mastered wine marketing by working for many luxury brands across the California Coast. These opportunities gave him access to some of the greatest California wines that not only refined his appreciation for great wines, but also exposed him to the many styles and flavors of wine that exist. Sometime in his late twenties, he discovered Mendocino Pinot Noir. That love for the culture, lifestyle, and quality of the Anderson Valley was the foundation for creating Maryetta Wines. Currently Phil’s focus is in securing contracts with organic vineyards that he believes are very special with a great future.     



Damon Bailey

Damon Bailey’s passion for wine began at a very young age. His Italian-American Nonni and his Russian-American Papa always had a spot for him at the dinner table, and there was always a small glass of slightly watered-down red table wine with dinner. Fast forward to Damon’s first day on the crushpad at Chamisal Vineyards… scrubbing bins, digging out tanks and field sorting with the vineyard crews. He caught the wine bug and he could never go back. He was hooked for life. 
After graduating Cal Poly, San Luis Obispo, with degrees in biochemistry, wine and viticulture along with 3 years of experience as a cellar worker at Chamisal, Damon decided to leave the nest and work abroad on the south island of New Zealand in Marlborough for Villa Maria Estate, the most awarded wine in New Zealand under the world renown Sir George Fistonich. In 2011, after accepting a position as cellar master for Hunnicutt Winery in the Napa Valley, he returned to the states and over the course of 4 vintages climbed to the position of associate winemaker. 



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