High Museum Atlanta Wine Auction

Scott Morrison’s foray into wine began in college. Inspired by his cardiologist father, Scott began his studies at UC Davis intending to become a doctor. However, after learning of their renowned wine program, he was intrigued and decided to take an introductory wine course. Pulling that thread, he got an internship at Artesa Vineyards & Winery in 2001 where his curiosity for winemaking quickly turned into a passion. He then enrolled in the Viticulture & Enology program at UC Davis, graduating in 2004.

After graduation, Scott had the privilege of working the 2004 harvest at Rudd Estate under the esteemed winemaker Charles Thomas. It was here that he first discovered that great wines are born in the vineyard. This philosophy heavily shaped his winemaking style, and vineyard walks—especially at sunrise—which remain one of his greatest joys.

Eager to broaden his experience, Scott ventured to New Zealand in early 2005 to intern at South Pacific Cellars. This opportunity gave him valuable insights into winery operations, particularly in the areas of cleanliness, cellar management, and efficiency. After completing his internship and exploring the beautiful landscapes of New Zealand, he returned to California.

Upon returning stateside, he was referred by Julie Guffy, who he met while interning at Rudd Estate, for a Lab Supervisor role at The Hess Collection Winery. There, he was fortunate to have worked closely with the exceptional winemaker David Guffy. Over four harvests, Scott deepened his understanding of the science behind winemaking and the delicate balance between art and technique. He was once again reminded of the vineyard’s critical role in producing exceptional wines.

In 2008, Scott accepted the position of Assistant Winemaker at the esteemed Paul Hobbs Winery. During his four years there, he honed his attention to detail and deepened his knowledge of meticulous vineyard care. This experience ultimately led to his promotion as Head Winemaker at Crossbarn by Paul Hobbs, where his communication and relationship-building skills were highlighted as he learned to navigate the complexities of managing his own winery’s needs with those of a custom crush operation.

In 2013, seeking a return to Napa Valley, Scott became the Head Winemaker at William Harrison Vineyards and Winery in the Rutherford AVA. Within a year, he was promoted to General Manager in addition to his winemaking duties. Collaborating closely with the owner and consulting winemaker, Phillip Titus, he refined his palate and gained crucial insights into the business and sales side of winemaking. This role allowed him to develop further his understanding of how all aspects of winemaking, from production to sales, must align for success.

In 2016, Scott was tapped to join Jarvis Estate as Winemaker. Bringing with him more than a decade of experience at ultra-premium wineries, he was a great fit for the quality-focused and family-owned winery. Jarvis wines are exclusively produced from its hillside vineyards in Napa located about 1,000 feet above the valley floor and situated within a couple miles of the winery. Scott considers it a privilege to work exclusively with such pristine estate-grown fruit where the winemaking team fully controls the winemaking process from vine to wine. The 45,000 square foot winery cave system, with optimal temperature and humidity, provides the perfect environment for Scott to make the world-class wines for which Jarvis is known. Following in the footsteps of the acclaimed Dimitri Tchelistcheff, who founded the Jarvis winemaking legacy, Scott draws on his diverse experiences and passion for life and winemaking to uphold Jarvis Estate’s commitment to excellence.