Aaron Pott’s journey from a formative tasting experience in Paris to being named Food & Wine’s Winemaker of the Year (2012) reflects a career defined by craftsmanship and curiosity.

Trained in Fermentation Science at UC Davis and viticulture at Université de Bourgogne, Aaron began his winemaking career at Newton Vineyard before taking on roles at Bordeaux’s Château Troplong Mondot and as director at Château La Tour Figeac.

After six years in France, Aaron returned to Napa Valley as head winemaker for Beringer’s international portfolio and later led Quintessa Estate as winemaker and GM.

In 2007, he launched Pott Wine from his vineyard on Mt. Veeder and continues to consult for acclaimed wineries including Seven Stones, Blackbird, and St. Helena Winery.

As co-founder of Missing Thorn, Aaron applies his mastery to non-alcoholic wine, proving that exceptional flavor, structure, and aromatic depth don’t require alcohol—only vision and technique.