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Featured in Foothill Magazine

Davis dean cellars focuses on customer service

By: Paige Smith
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Davis Dean Cellars

  • 3565 Taylor Road, Suite A, Loomis
  • Open Friday through Sundays
  • 916-644-0495 or davisdeancellars.com
  • Events: Friday evenings has live music.
  • From 1-4 p.m. on the second Saturday of the month there is live music and a complimentary carnitas bar
  • Wine club: First glass of wine is on the house, 20 percent off wine in the tasting room or online (all the time) and an extra 5 percent off on club member’s birthday.

The story of how Davis Dean Cellars originated may seem simple enough but shows how Marshall Davis, winemaker and owner, truly values relationships. With a conversation between Marshall and his friend, a spark was created.

“My buddy said he was going to start brewing beer, so I said, ‘well cool, I’ll start wine,’” Davis said. “I’ve always been a spur-of-the-moment kind of guy, but I’ve toned it down a bit since I have had kids.”

He had been working in IT for 20 years when he started making wine, he explained how it was a stress reliever and a very simple choice for him. The choice to choose wine, was one that the community is grateful for.

Davis’ personality shines through the entry doors at Davis Dean Cellars. Customers are greeted by name or with an introduction if they are new. The cellar is an intimate tasting room that offers seating at the tasting bar or individual high-top tables.

One important aspect that Davis makes sure to focus on is customer service. He listens to and talks with customers and if a suggestion makes sense, he finds a way to implement that idea.

Each wine at the Davis Dean Cellars brings its own unique flavor and flare. A selection of chardonnays, petite sirah and a cabernet or zinfandel. However, don’t be disappointed if the Zinfandel is sold out  — it is what Davis Dean Cellars is known for and quickly sells.

“I’m known as the ‘Zin Guy’ out here on the wine trail,” Davis said. “I guess you could say I’m a real zinner.”

His unique style of creating the wine is one that allows him to remain unique in the region. His main way of creating the different styles — the grapes.

“I basically let the footprint of the vineyard where the grapes came from, into the flavor of that wine,” Davis explained.