Distinguished Vineyards has established a reputation for high quality, consistency in our wines and generosity through our hospitality. As we grow forward, we are committed to giving back.

In 2013, at the age of 29, rising star Heidi Bridenhagen was named just the third winemaker in the storied history of MacRostie Winery and Vineyards. Heidi quickly set out to build on MacRostie’s reputation as one of California’s most revered producers of cool-climate Pinot Noir and Chardonnay. “Carrying on the traditions of an iconic winery, while helping to chart the course for its future, is an undertaking that requires respect, thoughtfulness and vision,” says Heidi. “When I was named winemaker, I embraced the opportunity both to learn and lead. Like Steve MacRostie, who I am proud to call a friend and mentor, I strive to bring inquisitiveness, and an absolute attention to the details that are essential for great winemaking to my role.” Heidi also fills the role of Head Winemaker for Dough Wines, the first-ever wine collaboration of the James Beard Foundation.

Kim is a chemist full of energy and life, with a long history in Napa and a deep love of Merlot. As one of the first female winemakers in the Napa Valley, she is highly respected in the area. With three decades of experience under her belt, we are thrilled and humbled to have her on our team. Kim is an integral part of Markham’s story and has greatly contributed to our countless accolades and enduring place as one of Napa Valley’s great wineries. She also finds inspiration in her love of pairing great food and wine. An accomplished cook and baker, Kim enjoys hosting small dinner parties for family and friends with the goal of creating wonderful memories that showcase the relationship between lovingly prepared food and artfully made wines.

After being mentored by renowned Oregon wine pioneer and Argyle founder Rollin Sales, Nate Klostermann was selected as Rollin’s handpicked successor, and in 2013, he became the second winemaker in Argyle’s storied three-decade history. Building on Rollin’s grower-first foundation for Argyle, Nate has emerged as one of Oregon’s most gifted young winemakers, recognized for making elegant and complex sparkling wines, along with vibrant and impeccably balanced Pinot Noir, Chardonnay and Riesling.

Winemaker Abigail “Abi” Estrada honed her winemaking chops in Italy, New Zealand, and Israel and worked for prestige brands like Markham, Domaine Chandon, and Robert Mondavi in Napa Valley. She crafts our wines by keeping the lots separate, tasting them throughout the year, and then integrating the components to create balanced, complex wines that can be enjoyed independently or with various cuisines.

A Bay Area native and UC Davis enology and viticulture graduate, Abigail Estrada didn’t travel far from her roots to TEXTBOOK Vineyards in the Napa Valley. Still, the path to get there took Abigail around the world for harvests in four different countries, including Italy, New Zealand, and Israel, where she was exposed to a wide range of climates, vineyards, varietals, and winemaking techniques. As Winemaker at TEXTBOOK Vineyards, Abigail is in a unique position to leverage her aptitude for innovation and experimentation with new techniques in the cellar and employing a boutique winemaking approach of small-lot fermentations. Her holistic knowledge of terroir brings a valuable perspective to winemaking as she explores the sub-AVAs of California Winegrowing Regions.

With a degree in Biological Sciences, Branden started his wine career in the lab, eventually landing a role as a lab chemist and assistant winemaker for Bronco Wine Company, the fourth-largest winery in the world. He worked alongside a Master Sommelier at Seabold Cellars, creating four wine labels and assisting in the creation of Gordon Ramsey’s wines. He launched his own label — Hamby Cellars — in 2018, and worked at Sonoma County’s Draxton Cellars before joining the Dough Wines team in 2022. Branden works alongside Head Winemaker Heidi Bridenhagen to craft the Dough portfolio of food-friendly, future-forward wines.

Born in Kyoto, Japan, in 1962, Jota Tanaka joined Kirin Brewery in 1988, worked at a winery in Napa Valley, California, in 1989, and then completed a master’s degree in Food Science at the University of California, Davis. He served as Director of Quality at Four Roses Distillery, Kentucky, for seven years from 2002. After returning to Japan in 2009, he was appointed as Chief Blender for FUJI Whisky in 2010, then as Master Blender in 2017, only the second person to hold that post in 50 years of its history. He was also an Icon of Whisky Award Winner in 2017.

Born and raised in the heart of Marlborough, New Zealand, where the Large Family are fourth-generation rose growers, Matt was involved in the horticulture business from a young age. As a teenager, he planted an acre of Sauvignon Blanc in the backyard, spurring his appreciation for viticulture and passion for winemaking that took him to Victoria University in Wellington where he earned a science degree. Matt’s global winemaking experience includes stints in France, California, Australia and South Africa. Before joining the Wither Hills team, he served as Head Winemaker for Kim Crawford, where he earned 90+ points from Wine Spectator for his Sauvignon Blanc for five consecutive vintages.