Growing up in Munising, Mike and Jeff Dausey experienced the kind of childhood only the Upper Peninsula can offer — adventuring through endless forests, discovering hidden waterfalls and learning the value of hard work from an early age.

“We were always running around the woods with our friends, finding something to explore,” Mike said with a laugh. Those values — instilled by their parents, Wayne and Kay Dausey — shaped not only their lives but also their business, Sage Creek Winery in Memphis, Michigan.

Sage Creek, located 45 minutes north of Detroit, operates in a historic building with deep heritage in the community. Established in 1887 as a funeral home, the building later became a Masonic Temple in 1920 before its transformation into the winery.

What began as a shared dream between Mike and business partner Vince Hutchins in 2017 has become a thriving venture. Jeff joined the team in 2019, bringing his meticulous approach and years of Air Force experience to streamline production.

The trio’s vision was simple: Create quality wines in a welcoming space where every visitor feels like family. “We wanted to create something personal — where wine isn’t pretentious, but approachable, fun and crafted with care,” Mike said.

Mike, who handles operations and business development, and Jeff, who leads production, never set out to become winemakers. Both military veterans — Mike served in the Navy from 1989 to 1993, and Jeff spent 1999 to 2019 in the Air Force — found themselves searching for their next chapter after retiring from military and government careers.

“We saw that wineries were becoming the next big thing and wanted to build something meaningful,” Mike said.

Once the decision was made, Mike dove into the work. “I spent months at the library and Barnes & Noble, reading everything I could find about wine,” he said. “At first, I thought wine just tasted like wine. Turns out, there’s a lot more to it.”

That hands-on education became the foundation for Sage Creek’s success, but the brothers knew it would take more than book knowledge to thrive.

Jeff brought structure and scale to their winemaking operation. “When I started, we had maybe eight small fermenters,” he said. “Now we’re running over 25, and production has grown by leaps and bounds.”

He also focused on sourcing the best grapes from regions like Italy, Chile, Argentina and California. “The quality of the grapes determines the quality of the wine,” Jeff said. “We work with suppliers we trust to get the right fruit. Whether it’s a robust Pinot Noir or a sweet Moscato, we want flavors that stand out.”

For Jeff, winemaking is about honoring tradition while innovating where it counts. His nieces call him “persnickety” about the process, a term he wears proudly. “I like to get things right,” Jeff said. “Every decision — from fermentation temperatures to barrel aging — affects the final product. It’s rewarding to see that care shine through in the glass.”

In its first year, Sage Creek produced 4,500 gallons of wine. Last year, that number reached nearly 50,000 gallons. On social media, the winery’s following has grown to nearly 30,000, reflecting the brand’s steady expansion and strong community connections. This attention to detail doesn’t go unnoticed; customers form lasting connections because of the care the team puts into every bottle.

Sage Creek’s connection with its customers transcends the typical tasting room experience. The welcoming atmosphere and commitment to quality make each visit memorable, often turning first-timers into lifelong patrons.

Rachael Ott, a long-time customer, describes her experiences at the winery as much more than a casual outing. “The way everything is set up inside feels so welcoming — it makes you feel good,” she said. “They treat you like family, and that makes you want to keep coming back. We’ve been visiting since they were just a little building, and now they have a patio, rotating food trucks and live events — but they’ve never lost that personal touch.”

Sage Creek’s ability to foster this type of customer loyalty stems from the Dausey brothers’ values, shaped by their upbringing in Munising, where community was everything. The brothers’ blend of small-town charm and an open-door philosophy has turned the winery into a beloved destination where customers feel seen and appreciated.

Jeff explains their approach to enhancing the experience: “Opening a restaurant isn’t for us. A food truck, though — that’s different. It’s flexible, fun and it adds a layer to what we already offer without the daily grind of a full kitchen.”

The addition of rotating food trucks diversifies their offerings. By partnering with local vendors, Sage Creek creates a welcoming atmosphere that invites visitors to stay, share a meal and enjoy the wine in a way that feels personal and connected.

Next week, we will dive into Sage Creek’s team, family stories and plans to bring a taste of the U.P. back home to Munising.