Mathew Bruno grew up in Modesto, California, the grandson of Italian immigrants who made wine in their home cellar for more than 50 years. His first taste of wine came at age 10 — a drop of red mixed into 7-Up at a family lunch. After earning his degrees at Cal Poly San Luis Obispo, he joined his father Matt and brother Tony with a shared goal: to produce an ultra-premium Cabernet Sauvignon from Napa Valley's finest vineyards.

The inaugural release, a 2009 Rutherford Cabernet Sauvignon, debuted to critical acclaim and sold out quickly. Today, Mathew Bruno sources from some of the most sought-after sites in Napa Valley — including Beckstoffer's To Kalon, Stagecoach Vineyard, and a historic Rutherford vineyard originally planted by Mrs. Thomas Rutherford in 1895, where André Tchelistcheff once made wines that defined California Cabernet. In 2023, the family opened their tasting room in an 1894 Victorian estate on Rutherford Road — once known as "the finest house in all of Rutherford."

Mathew Bruno's philosophy is straightforward: exceptional fruit from exceptional vineyards. The team sources single-vineyard lots from prestigious sites across Napa and Sonoma, capturing the inherent character of each place rather than imposing a house style. The flagship Rutherford Cabernet is aged 24 months in 100% new French and American oak before the finest lots are selected for final blending.

The portfolio has expanded beyond Cabernet to include Sauvignon Blanc from the Hoxsey Family's Block House Vineyard in Yountville, Chardonnay from Carneros, Pinot Noir from the Sonoma Coast, and a Méthode Champenoise Blanc de Blancs from Los Carneros — each wine a reflection of its specific site and growing season.

Mathew Bruno and his brother Tony co-own and lead the winery, carrying forward a four-generation family tradition rooted in Italian agricultural heritage. Winemaker Stephens Moody — a childhood friend who reconnected with Mathew while he was searching for Napa fruit — brings decades of winemaking experience spanning Sonoma-Cutrer, Bronco Wine Company, and international harvests in Argentina. Dr. Nichola Hall, who holds a PhD in fermentation science and is a past president of the American Society of Enology and Viticulture, serves as a fermentation consultant and co-winemaker.