In 1921, Mariano Meconi began making wine and launched a family business that would span generations. In 2021, that business proudly celebrated its 100th anniversary. Over the decades, Meconi’s children, grandchildren, and now the fourth generation have each found their place at St. Julian Winery & Distillery. Based in Paw Paw, the winery has not only endured a century of change but has also thrived. For decades, St. Julian has remained at the forefront of creative and innovative winemaking.
“We have always focused on innovation,” says Nancie Oxley, Vice President of Winemaking at St. Julian Winery. “We stay ahead of trends by pushing the limits of wine styles and grape varietals.” She adds, “We were among the first wineries to operate multiple tasting rooms. To support that growth, we opened a second production facility.” Oxley also notes that St. Julian stands as Michigan’s oldest craft distillery. “As we continue to grow, we keep pushing what’s possible with Michigan fruit.”
Today, St. Julian supplies its tasting rooms and distribution partners with dozens of wines and spirits. Each product starts with fruit grown right here in Michigan.
“We choose Michigan fruit because we believe it offers exceptional quality,” says John Braganini, President of St. Julian Winery. “We also build long-term relationships with local farmers. That approach gives us better control over our fruit supply.” He continues, “Michigan wineries should use Michigan grapes. The fruit grown here rivals anything in the country.”
Because Michigan offers a wide range of grape varieties, St. Julian’s winemaking team continues to innovate. The team produces red, white, sparkling wines, and ciders, along with creative releases like the PB&J wine. With strong infrastructure in place, the winery can test new ideas and explore emerging trends.
“With six tasting rooms welcoming more than 300,000 visitors each year, we can quickly test new products,” Braganini says. “We might produce 100 cases and put it directly in customers’ hands. That feedback helps shape what comes next. Simply put, we have the tools to try anything.”
Cider provides a strong example of this approach. While St. Julian produced cider in the past, shifting consumer demand created new opportunity. As interest in cider grew, the winery introduced Forbidden Fruit Cider. Today, the award-winning brand includes six flavors and reflects modern consumers’ desire for variety.
As a third-generation leader, Braganini takes pride in guiding the winery’s future. At the same time, he works closely with his wife and children to pass along knowledge and experience before retirement.
“We work well together as a family,” Braganini says. “That dynamic mirrors any successful business.” He adds, “My family respects my leadership, and I respect their talents and abilities.”
Beyond family, St. Julian also relies on a deeply committed team. Many employees have built long careers with the winery. Oxley joined St. Julian more than 20 years ago and credits the leadership’s vision for innovation and local sourcing. Vice President of Operations Matt White has served the company for more than 30 years, while many other managers and staff members bring decades of experience.
“Our commitment to Michigan fruit runs deep,” Oxley says. “We work with more than 25 growers across the state. We use cherries, raspberries, peaches, pears, and more. If Michigan can grow it, we’ve likely turned it into a wine or spirit.”
