Rick Middleton, Jr.,

Proprietor

The Middleton family has been closely involved with agricultural-related businesses for four generations. As a lifelong and passionate wine lover, it was clear that Rick should be the member of his family to oversee the wine side of the family business. He started by gaining an intimate perspective on the intricacies and excitement of the small-lot, artisan style of winemaking in the Napa Valley, then transferred his learning to the Central Coast, where hands-on winemaking has become the hallmark of Clayhouse’s family-run vineyard and winery.

Rick combines his love of wine with his business education from the University of Washington and Thunderbird, the American Graduate School of International Management.

David Frick,

Winemaker

David grew up in Corvallis, Oregon, home of the Oregon State University Beavers and smack in the middle of the Willamette Valley, some of Oregon’s finest vineyard land.

While it was beer that first grabbed David’s attention, he discovered fermentation science classes at Oregon State, and realized that while home brewing was a fun hobby, winemaking held more of a future. He ended up majoring in Biology, but earned both a Chemistry and Fermentation Science minor, as well.

David got his first winemaking jobs in the Napa Valley with Trefethen Vineyards and Spring Mountain, finding his way to Paso Robles and Clayhouse in 2005.

“Winemaking is so much more alluring than brewing,” says David, “there’s a greater degree of creativity allowed, and there’s a vineyard connection to the outdoors.”

Because of David’s passion and knowledge that wine quality starts in the vineyard, his move from Napa Valley to Paso Robles was not difficult. He now gets to spend quite a bit of time out amongst the vines, since Red Cedar Vineyard has over 1400 acres of grapes

Through his winemaking, Dave attempts to capture the essence of each vintage and varietal. “Clayhouse wines are intended to be shared,” he says, “and are therefore made in a style that not only enhances food, but also delivers pure aesthetic pleasure.”

Mike Clay,

Vineyard Manager

Mike Clay was born into agriculture in California’s Central Valley. He was always farming something, from almonds, to cotton, tomatoes, alfalfa and finally, winegrapes. Though he took the time to graduate from California State University, Fresno’s Ag/Econ program, Mike has never really taken time off from farming.

Mike worked for Hampton Farming, one of the Central Coast’s largest winegrape operations, for twenty years. At Hampton, he became a proponent of sustainable farming, including using IPM (integrated pest management), composting, cover cropping and other techniques to minimize inputs. Mike lets the soil and the grapes do the talking, something he knows works because over the years he’s worked with such high-profile winemakers as Ed Sbragia, Chuck Ortman and Christian Rogenaunt.

And Mike’s commitment to sustainability carries over to his house: he recently completed construction of a straw-bale home on his 40-acre Cabernet vineyard outside Paso Robles.

Mike has been with Clayhouse and Red Cedar Vineyard since 2003.