![]()
Sage Creek WineryThe winery boasts four seating areas, including a large outdoor patio.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 recalls.
Those roots — grounded in hard work, family, and community — would eventually shape their lives and their business: Sage Creek Winery in Memphis.
Located 45 minutes north of Detroit, Sage Creek Winery operates in an historic building with deep ties to the community that straddles St. Clair and Macomb counties. Established in 1887 as a funeral home, the building became a Masonic Temple in 1920 before its transformation into the winery.
![]()
Sage Creek WineryA stone fireplace adds to the winery's cozy charm.What began as a shared dream between Mike and his 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 says.
They found that at Sage Creek Winery, which was operating as a wine shop and antique store when they purchased the business. They secured a tasting room license and remodeled the winery.
Sage Creek Winery, named after a nearby creek, stands among the variations of success in Michigan’s growing wine industry. The state is home to about 200 wineries, ranging from mom-and-pop operations to small family-run businesses to corporate entities.
Most of Michigan’s wine production is found in the state’s southwest corner and the Traverse City region. There are far fewer wineries in southeast Michigan. Most wineries are growing grapes in Michigan or sourcing from growers in the Great Lakes State.
So far, Sage Creek Winery has been sourcing “the best grapes” from regions like Italy, Chile, Argentina, and California.
“The quality of the grapes determines the quality of the wine,” Jeff explains. “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.”
![]()
Sage Creek WineryThe winery produces a variety of red wines, sweet white wines and seasonal wines.Paolo Sabbatini, a viticulture expert at Michigan State University, says Michigan’s cool climate offers ideal conditions for growing certain grape varieties that stand out for their vibrant acidity and complex flavors.
“Riesling, Pinot Gris, and Chardonnay thrive here,” Sabbatini says. “The cooler temperatures extend the growing season, allowing grapes to ripen slowly and develop their unique profiles.”
He also notes how the Great Lakes moderate temperatures, preventing extreme highs and lows that could damage the fruit. While Michigan’s climate provides opportunities, Sabbatini acknowledges the challenges of working with local grapes.
“The transition to sourcing and working with Michigan-grown grapes takes time and effort,” he explains. “It’s about understanding the terroir — the soil, the climate, and how they influence the grapes — and tailoring your winemaking to highlight those characteristics. When done well, the wine embodies a sense of place you can’t replicate anywhere else.”
Mike says the winery “would love to incorporate Michigan-grown grapes more intentionally in the future.”
“It’s a challenge, but it’s worth exploring,” he says.
Behind the scenes
Mike, who handles operations and business development, and Jeff, who leads production, never set out to become winemakers.
Both 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 says.
![]()
Sage Creek WinerySage Creek's wines are made from “the best grapes” from Italy, Chile, Argentina, and California.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 says. “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 says. “Now we’re running over twenty-five, and production has grown by leaps and bounds.”
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 says. “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, their following has grown to nearly 30,000, reflecting the brand’s steady expansion and strong community connections.
Customer Rachael Ott 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 says. "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."
A family affair
Sage Creek is, at its heart, a family-run venture. Mike credits his wife as the steady force behind the team’s success, crediting her constant support as they’ve built the winery from the ground up. His daughters, Arianna and Livia, grew up helping at the winery, starting with bottling and labeling.
Today, Arianna handles marketing while completing her degree at Wayne State University. She earned her associate of business administration and Michigan Transfer Agreement from Macomb Community College.
“It’s been amazing to see how far we’ve come,” she says. “We’re not just selling wine; we’re building something meaningful.”
Livia, now the full-time production manager, is pursuing an associate’s degree at Macomb Community College, with plans to transfer to Oakland University to complete a bachelor’s degree in Operations Management. She works alongside Jeff to manage every aspect of winemaking—from fermentations to quality control.
“It’s hard work, but it’s rewarding,” she says. “Every bottle we make feels like a little piece of who we are — our family, our roots, and the values we grew up with.”
Capturing creativity
Sage Creek’s packaging captures the winery’s creativity and personality.
Deanne Graham, a sales specialist at Print All, has worked closely with the Dauseys to bring their vision to life. Two standout designs for her are the Lions Label and the Grunt Label.
“The Lions Label was a game-changer,” Deanne says. “It was printed on car vinyl, which we’d never done before. It became a big movement for them.”
The Grunt Label, featuring a patch-like background with refined borders and colors, also stands out. “Those labels convey who they are—authentic, unique, and approachable.”
Jeff takes pride in those designs, seeing them as extensions of the winery’s identity. “We wanted something that stood out,” he says.
“The Lions Label was special, and the Grunt Label took a lot of fine-tuning to get right. The labels aren’t just packaging—they’re part of the experience.”
What’s ahead?
Sage Creek gives back in meaningful ways, from partnering with the American Legion for their Holiday Heroes program to hosting events like the Barking Lot Party, which supports local dog rescues.
“We’ve been lucky to get where we are,” Mike says. “But we don’t take it for granted. Giving back is part of who we are.”
The future of Sage Creek is bright.
Within the next several months, the Dauseys plan to begin distilling spirits, including bourbon, cognac, and vodka, while exploring opportunities to brew beer. They’re also eyeing expansion, with plans for a second tasting room in Howell and a long-term goal of establishing a presence in their hometown of Munising.
“Munising is home,” Mike says. “It’s where we grew up, and we want to have something special there. Ideally, a spot on the water — something that feels true to the U.P.”
From one small town to another, Dausey brothers’ story is one of grit, heart, and vision.
“We brought a little piece of the U.P. to Memphis,” Mike says. “And we’re just getting started.”
For more information about Sage Creek Winery, visit their website at
www.sagecreekwinery.com.
Jennifer Champagne is an accomplished entertainment + visual effects writer with a passion for storytelling. When she’s not crafting articles on industry giants, you’ll find her enjoying life with her family and their three crazy golden retriever floofs at home in middle earth.