When one grows up in a family where fermentation science and wine is a primary topic of conversation, things could go one of two ways: embrace it in one’s adult life or completely reject it.
For Maggie Kruse, who was raised in Milwaukee and is the daughter of a brewer at Miller Brewery Company (and a wine enthusiast), a fascination with fermentation persisted, eventually bringing her across the country to Napa Valley College while awaiting acceptance into UC Davis. In between semesters, she interned at a local winery, a first harvest experience which solidified her desire to work in the wine industry.
Amber Turpin: What is your job?
Maggie Kruse: Head winemaker at Jordan Vineyard & Winery.
How did you get into this work?
My passion for fermentation and winemaking began early, sparked by childhood visits to my father’s workplace at Miller Brewing Company. That initial curiosity quickly grew into a lifelong calling. I moved to Napa Valley after high school to begin studying viticulture and enology, eventually earning my degree from UC Davis. From working in a sensory lab to hands-on cellar roles and being mentored for over a decade by Jordan’s founding winemaker, each step along the way solidified my commitment to crafting wines that are both timeless and evolving.
Did you ever have an ‘aha’ moment with a certain beverage? If so, tell us about it.
During a brief stint in college, I considered switching my major from winemaking to brewing. But the moment I smelled the first beer I brewed in the lab—and the room filled with an overwhelming burst of banana aroma—I had an aha moment. I realized my skills (and nose) were far better suited to winemaking.
What is your favorite thing to drink at home?
When I’m enjoying a drink at home, it’s usually a bottle of Anderson Valley Pinot Noir shared with my husband.
Where do you like to go out for a drink?
Locally, I love going out in Healdsburg. It has so many incredible spots to grab a drink with friends. Lo & Behold is a favorite for its exceptional cocktails and the friendliest staff. Roof 106 also offers a stunning setting and top-notch libations. And of course, you can never go wrong with cocktails on the patio at Bravas.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
I’d bring large stacks of German riesling. I never get tired of its vibrant fruit profile, layered complexity and ultra-fresh acidity. It’s the perfect wine to keep things interesting, even on a desert island.
Jordan Vineyard & Winery, 1474 Alexander Valley Rd., Healdsburg, 707.431.5250. jordanwinery.com.
