Mike Marron has been fermenting since he was 10 year old, and no. We don't mean he's been sitting in it. He's been gloriously intrigued by the process of fermenting grapes, and planted pinot noir grapes behind his childhood home in 1977 — which he still uses to make wine.

He has brought his professional intrigue of winemaking to La Caille in 2015. La Caille, the iconic restaurant which sits on 20 acres at the mouth of Cottonwood Canyon in Sandy, has found its stride with farm-to-table food and a re-established wine label.

Mike has been making wine from Salt Lake Valley Grapes since he was 19 years old, his expertise has brought Chateau La Caille to a  new level of excellence. In 2012, La Caille re-opened under the ownership of Kevin Gates, who spent $1.5 million restoring the chateau and the grounds.