Andrew and Laurel Quady started out in the wine business 40 years ago in the heart of the San Joaquin Valley. They found that the climate of the valley was perfect for producing delicious Muscat, port, and vermouth, and they made a name for themselves with Quady Winery as the aperitif and sweet wine specialists. Andrew is known for new and daring ideas and the Salt of the Earth concept was his. Laurel is an expert in accounting and winery financial management. In addition to managing the financial picture, the Salt of the Earth label is Laurel’s concept and execution.

Michael Blaylock is the former Director of Winemaking at Quady Winery. He supervised Quady and Salt of the Earth winemaking, taking care to produce Moscato of the greatest quality each year. Out in the field he collaborated with Salt of the Earth growers and assures fruit quality. An advocate for the San Joaquin Valley agricultural community, Michael sat on the Board of Directors for both the California Wine Institute and the Family Winemakers of California. Locally he was also a member of Vino Fino, one of the oldest wine-tasting clubs in the San Joaquin Valley. Mike has been known to say, even during the sixteen-hour days of crush, “What really matters is that I’m still having fun!” Winemaker Darin Peterson now oversees the production of Salt of the Earth wines after serving for over a decade under Michael when he was piloting the ship. Darin learned everything he needed to know about making award winning moscatos from Michael and is now carrying on our legacy.

Denis Prosperi and the Prosperi family are experts in the distinctive Muscat varieties used in Salt of the Earth Moscatos. They’ve been Quady Winery’s primary Muscat growers for three decades. When it comes to growing Muscat Canelli, Orange Muscat, and Black Muscat, it’s hard to beat the dedication to quality found in the Prosperi family of Madera, California.