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Alexis Iaconis

Alexis Iaconis was classically trained as a chef, spending many year working in kitchens on the East Coast, and moved to wine country in 2008, inspired by the vibrant food and wine community. Alexis found her niche in the world of wine while working at the original Cyrus Restaurant in Healdsburg, working with the wine team, and tasting many of the great wines of the world, including several Champagnes and  Burgundies that would later inspire the wines and style of Brick & Mortar.

She began a ten year path studying with the Court of Master Sommeliers, achieving the Advanced certification the years of blind tasting, visiting wine regions, and studying winemaking and theory created a critical framework for building the winery. While working as Sommelier at Michelin 3-Star The Restaurant at Meadowood in Napa Valley, the chef de cuisine and sous chef suggested that Alexis consider dating a recent hire, Matt, a young winemaker working nights to pay for grapes to make his first wines. Alexis and Matt began Brick & Mortar with just 84 cases of Pinot Noir that first year, and continued to study and taste the wines from Burgundy and Champange that truly inspired vineyard choices and style for their own wines.

Alexis made strategic choices to work for the Hyde & De Villane families in Napa, and Copain Wines while slowly building Brick & Mortar. Alexis’ experience as a sommelier, chef and artist have all greatly influenced the winemaking style, working with her husband Matt to highlight cool coastal, and high elevation vineyards within Napa, Anderson Valley and Sonoma Coast to produce wines that resonate the unique purity of Northern Californian vineyards. In addition to her career in wine, Alexis is also a mother of four and is always striving to find balance between wine and family.