Welcome to Mowby Wines

Hi friends!

Welcome to Mowby Wines! To kick things off, I wanted to share a little bit about how this project came to be and what this little winery is all about.

Mowby Wines is named in honor of my late father, Mowbray Davidson. A philosopher and a friend to all, my dad cherished connection, building relationships, and, most of all, being out on the river with a fishing pole. I named this project after my dad because his love for people and community is exactly what I cherish most about wine. Wine brings people together, sparks conversation, and creates memories that last far beyond the final sip. Some of my favorite moments in life have been spent around a table with strangers or loved ones, sharing a bottle (or a few!). 

My passion for wine began years ago during my first harvest in South Africa, where I interned under MC Standard with L Equinox wines. Through that experience I caught the wine bug and decided to change careers and enter into the wine world! Since entering the wine industry, I’ve always dreamed of making wine of my own. I’ve had the opportunity to learn from some incredible winemakers through harvests abroad and my career in the Idaho Wine industry, which  allowed me to experience the many moving parts that go into getting a bottle of wine from vineyard to table.

In July of 2025, I was offered the opportunity to make my very first wine! I was working as the Winemaker’s Assistant and Tasting Room Manager at 3100 Cellars while also diving back into school for my Enology Certificate through Washington State University. 3100 Cellars offered the opportunity to use their cellar space to start my own wine project and I hit the ground running working toward producing my first vintage.

I fell in love with wine through the natural wine world, so I knew that if I was going to make my own wine, I wanted to make the kind of natural wine I loved to drink. My goal was to produce a high-quality, natural wine that was expressive, minimal-intervention, and true to the vineyard it came from. That’s when the vision for my first wine, “First Crush”, began to take shape.

The first step was finding the right vineyard. I purchased one ton of Syrah from Conley Vineyard in the Naches Heights AVA in Washington. I fell in love with the vineyard right from the start. Located at high elevation on a million year old ancient lava flow above the Missoula Floods and farmed organically and biodynamically, I knew this vineyard would be the perfect backbone for my first wine.

After many trips to Yakima, I finally brought the grapes home and started the winemaking process. “First Crush” is a 100% Syrah made in a light, chilled-red style. It was foot stomped, whole cluster fermented with native yeast, pressed with a basket press, aged in stainless steel, and bottled unfined or filtered. 

I’m so excited to now be able to share my first wine, “First Crush” with you! The best way to get your hands on a bottle will be to join us for our release party or order your bottles online. Tickets and more information will be available on the website soon. I will also be offering local delivery and shipping options. 

Thank you so much for all your support and for following along! 

Cheers,

Emma