Sarah Wuethrich is the winemaker at Maggy Hawk in Anderson Valley, crafting elegant, site-driven Pinot Noir and Chardonnay. With a deep passion for cool-climate winemaking, she has worked with top producers across Northern California. A former president of the Anderson Valley Winegrowers Association, Sarah has been a dedicated advocate for the region’s world-class wines.
In 2023, Sarah Wuethrich won the North Bay Business Journal’s Excellence in Winemaking Award
What Makes Anderson Valley So Special For Growing Pinot Noir & Chardonnay?
What makes Anderson Valley a truly special place for growing Pinot Noir and Chardonnay, and how does it compare to other regions you’ve worked in?
For me, it’s the incredible diversity within a relatively small footprint- especially compared to other wine regions I’ve worked in. AV is only 15 miles long by 1-2 miles wide; from the south end near the town of Boonville it’s much warmer- usually by about 10-15 degrees compared to The Deep End, near Navarro. Then you have the vineyard sites that sit on either the West or East ridges, compared to the sites on the valley floor. Aside from the diverse climate and geography, what makes AV truly a special place is the winegrowing community. I really love the familial, supportive and collaborative vibe we’ve got going on.
The Versatility of Vineyards From Boonville to the Deep End
You make wine from both low and high elevations across the region. How do the microclimates within Anderson Valley influence the wines you make?
Part of my approach is treating each vineyard, even each block and clone, as its own separate entity; really dissecting and getting to know what and where I’m making wine from. Each site is so different, it would be lazy of me as a winemaker to come at my job with a “one size fits all” mentality.
Skycrest Vineyard, Anderson Valley
Do you have a favorite vineyard in the area to work with?
The Skycrest Vineyard, up above the town of Boonville on the East Ridge, sits between 1500-2000 ft elevation and is where I source some pretty incredible Chardonnay. With the higher elevation comes more intense UV radiation/sunlight, and I find that the Chardonnay is physiologically ripe at lower Brix, with lower pH and higher acids. The Chardonnay grape skins also contain higher amounts of tannin, not only with the elevation but also the sandstone soil- which drains well and contains less nutrients. I like to foot tread my Chardonnay grapes before loading them into the press. Those few hours of skin contact extract some of that tannin and gives it such a great texture in the finished wine.
How has your winemaking approach evolved over the years, and has Anderson Valley played a role in shaping that evolution?
Reflecting on my almost 25 years in winemaking, I recognize a shift from a more analytical and controlling approach early on to a minimalist and vineyard-focused approach that leans more on observation and intuition. Oh sure, I was smitten with Anderson Valley from the start: not just in feeling a deep connection to a place, but also experiencing gratitude to work with such beautiful fruit. I had a shift in mindset, realizing that this fruit didn’t my “winemaking thumbprint”; it was expressive and beautiful on its own. I believe its my job to help facilitate, not overtake. Working with Anderson Valley grapes helped me come to where I’m at today in my winemaking evolution.
Regenerative Farming & Sustainability
You’re passionate about regenerative farming—can you share a specific practice you’ve implemented that has had a profound impact on the vineyard or wine quality?
It’s hard to really say if any one practice has had a profound impact, with so many variables involved each growing season and vintage. I’m turning my focus to biodynamic farming and have been reflecting a lot on how there are so many interconnected aspects at play. I think the most profound impact, to be honest, is my team and building that connecting with them. Sharing the finished wines with my vineyard crew and continuing to be involved and present out in the field.
Sarah Wuethrich: Perspective on Women in Winemaking
As a female winemaker in an industry that has historically been male-dominated, what challenges have you faced, and how have you seen the landscape change for women in wine?
Duringmy career, I’ve noticed a bias from men as to my physical capabilities and feeling the need to constantly go above and beyond to “prove” my abilities. There has been pressure to seamlessly juggle a career in wine and motherhood, with less consideration for opportunities in production. It’s been cool to see organizations like Batonnage and Women of the Vine & Spirits offering support and mentorship for women in the BevAlc industry. That didn’t exist when I was starting out in my career.
What advice would you give to the next generation of women pursuing winemaking?
My main advice to the next generation of women pursuing winemaking would be to network, and work on building your personal brand. Find allies and advocates at your company or in your network, and make sure you always stay curious and never stop learning.
2025 Pinot Noir Festival Winemaker Dinner With Sarah Wuethrich
What excites you most about sharing your wines at this year’s Pinot Fest? Any surprises in store for attendees?
I always enjoy getting to talk to folks about Maggy Hawk and sharing my passion for making these wines. I also love getting to see all of my friends from the Valley and tasting their amazing wines. I’m so proud of the work everyone’s doing, and it brings me great joy to see wine enthusiasts recognize how special AV is. I’ll have my Pet Nat on ice and magnums of my Skycrest CH ready to pour!
Beyond the wine, what do you hope guests take away from the dinner experience?
I hope to make some new lifelong fans of Maggy Hawk.
If you could share a bottle of Anderson Valley wine with any historical figure, who would it be and why?
Wow, this is a tough one! I think I would be thrilled to share a bottle with Barbe-Nicole Clicquot (Madame Clicuot), Julia Child, or Marie Curie, who are trailblazers in their fields and share my passion for wine, culinary arts, and science, respectively.