Carolyn and Perry ButlerWhen British ex-patriots Perry and Carolyn Butler moved to California in 1982, they never dreamed they would own 42 acres of prime vineyard land in the heart of Napa Valley. They arrived in California as high-tech pioneers and founded their own computer company in the San Francisco Bay area. After routine 80-hour work weeks, the couple relaxed during weekend trips to Napa Valley, where they were bitten by the wine bug. Dreams of high-tech dominance soon turned to thoughts of returning to the land and grape growing.

In 1997, their dream became a reality when Perry and Carolyn sold their computer business and founded Juslyn Vineyards on a site overlooking the renowned Spring Mountain Winery. (The name, Juslyn, is derived from the names, Justine-the Butlers' daughter-and Carolyn.) In 1998, they made their first vintage of Juslyn from grapes purchased from Andy Beckstoffer as they waited patiently for their own vines to mature. Their patience paid in 2000, when they were able to harvest their estate for the first time to produce 80 cases of Spring Mountain cabernet sauvignon.

Since then, there has been no turning back. Perry and Carolyn have committed to making the best wine possible in the heart of Napa Valley's acclaimed Spring Mountain District. Having received 90+points from accredited publications like Robert Parker's Wine Advocate (December 2003) and Wine and Spirits Magazine (August 2004), the Butler's are proving that they are on the path of success and truly living the American dream.


Juslyn Team
Developing our vineyards in the rocky soils of Spring Mountain proved that wine was truly our labor of love. After replanting our Estate to a field blend of 90% cabernet sauvignon with small amounts of merlot, cabernet franc and petit verdot (for color) in 1997, we achieved our first Estate Cabernet release of just 80 cases in 2000. In 2001, we were able to increase the production to 170 cases of wine that displays elegance in the style of premier cru Bordeaux. Each Estate vintage thereafter has been more productive, and, now, 10 years of vine maturation benefits us with about 3 tons/acre from our 8-acre hillside vineyard. Every vintage becomes more exciting as we experience firsthand the future of Juslyn right here at home.

Salvador and Oscar RenteriaWithout the hard work of our team of wine and grape specialists we never could have made our dreams reality. Heading up work in the vineyards is Renteria Vineyard Management, led by Salvador and Oscar Renteria, who have produced outstanding grapes for many prestigious Napa Valley vineyards. With their help, we have been able to select the most appropriate varieties for our vineyards and consistently farm the highest quality fruit.


In the cellar, we benefit from the experience and expertise of winemaker Craig MacLean. With a Masters Degree from the University of California, Davis, Craig began his career as assistant winemaker at Markham Vineyards in 1987. He later worked at Cain Vineyards-another Spring Mountain estate-for four years. Subsequently he moved to the eponymous Spring Mountain Vineyard itself, where he helped restore that historic winery to its former glory. Craig joined Juslyn in 1997 and has carefully crafted each of the winery's vintages. For more information regarding Craig and his wines, log onto www.macleanwines.com

Since 2003, Stephanie DeMasi has been heading up sales for Juslyn. In 2005 she was promoted to General Manager and oversees everything from compliance to quality control. A New York City native, Stephanie began graduated from Cornell University's School of Hotel Administration and has worked with an admirable list of industry Who's Who, including world renown restauranteurs like Drew Nieporent and Daniel Boulud, and Napa local wine pundits Cathy Corison and the Bounty Hunter. Stephanie completed the Advanced Certificate of the WSET in 2002 and has started dabbling in winemaking herself. Stephanie became a partner in Juslyn Vineyards in 2007. She also achieved a Wine Spectator Restaurant Wine Award in 2006 for her wine program at Fresh Restaurant in TriBeCa.

Juslyn Team