The Stephen Ross story begins in Minnesota, where Stephen’s curiosity in wine during his teenage years led to him making rhubarb and apple wines in the family basement. Curiosity evolved into a passion for winemaking, which led to a degree in Enology from The University of California, Davis; then 10 years of winemaking in the Napa Valley, two southern hemisphere harvests, and 7 years in the Edna Valley before he launched his own brand, Stephen Ross. Paula joined the team soon after, and they hired their first employee in 2005.

Stephen Ross was founded on the principles of working with quality vineyards and hand-crafting the best wines possible from the grapes they yield. The winery started small, grew as financial resources allowed, and they stuck to their principles in winemaking and business – great, small production wines, solid business practices, and a nice, engaging place to work for their crew.   

Stephen and Paula started Flying Cloud in 2003 after recognizing an opportunity to create approachable and food-friendly wines. The new label meant Dooley could focus on Bordeaux varieties from nearby Paso Robles, Sauvignon Blanc from Edna Valley, and work with varieties not included in the Stephen Ross Wine Cellars brand. He has been able to develop the stellar Flying Cloud Wines while keeping them at a value-driven price.