The story of Muddy Boot is quite fascinating. Twin brothers, David and Phil Ogilvie, literally grew up with their partner-to-be, Tom Merwin, in the Clarksburg farming community. Both families were farmers and good friends.
David received his Enology degree from UC Davis, but decided brewing was his first choice and ended up working for Firestone-Walker and Anheuser-Busch. Phil received his enology degree from Fresno State, but then moved with his wife and family to Dallas where he earned a Masters in Theology.
Tom earned his degree in international relations at UC Davis but, unlike the Ogilvie twins, still ran the family farm as its 8th generation member. After 20 years apart in different parts of the country, they grouped together in Clarksburg to found Muddy Boot. The name is obvious to anyone who has ever seen or worked a grape harvest. Clarksburg is located at the foot of the Sierra Mountains just 10 miles south of Sacramento. It has a long history of grape growing and boasts many of the oldest vines in California. These aged vines are what account for the buxom wines produced here.
Our selection is no exception. The team assembled a wine primarily from their own vineyards in Clarksburg, but also used grapes from cooler climates to produce a nuanced balance in the wine. The ripe cherry and blackberry slides into the oak treatment to produce a first-class Cabernet worthy of a prime rib with all the trimmings.