ROOTED IN FAMILY, ELEVATED BY VISION: Inside Rayson Vineyards' Rise as North Carolina's New Wine Destination

Tucked away in Mocksville, North Carolina, Rayson Winery & Vineyards is quietly reshaping the conversation around North Carolina wine—and it's doing so with an unmistakably personal touch. This is not just another winery – there's a conscious decision to make it a family legacy. And there is a real understanding that every vine, vintage, and visitor experience reflects a deep-rooted philosophy of craftsmanship, hospitality, and connection. More than a name etched on a bottle—it's a living, breathing part of everything that happens on the property. For JW Ray, founder and steward of this elegant Mocksville winery, legacy isn't something you leave behind; it's something you build in real-time together.

By Colleen Thompson

Rayson Winery & Vineyards, Mocksville, North Carolina

The vision for Rayson is both expansive and intimate. The idea was to build something enduring—a multi-generational winery where tradition met innovation and guests were treated as customers and extended family. "Our family's involvement is truly at the heart of everything we do at Rayson," says Ray. "My sons Joey and Logan returned after college and told me they wanted to be part of this—no hesitation. And that meant the world." The brothers, who planted their first vines as kids in elementary school, now lead the winery's day-to-day operations with a blend of tradition and fresh energy. Their involvement isn't symbolic—it's hands-on. They now oversee everything from harvest to hospitality, shaping Rayson's culture with a reverence for the craft.

The name "Rayson" itself is a nod to family —a fusion of "Ray" and "son"—anchoring the winery in a sense of permanence and pride. "When you operate like a family, you naturally extend that warmth to your team and guests," says Ray. It's this ethos that sets Rayson apart. "We don't just want guests to taste the wine—we want them to experience a place that feels like home but is elevated by elegance and an unwavering commitment to quality."

From its inception, Rayson was never meant to be a replica of the family's other venture, JOLO Winery. Instead, it was envisioned as a refined counterpart that leans into the sophistication of single-varietal, European-style wines. While JOLO is known for its blends featuring French-American hybrids, Rayson's portfolio is composed of roughly 90% European vinifera, showcasing the true potential of varietals like Petit Verdot, Cabernet Franc, and Cabernet Sauvignon in a North Carolina terroir.

As it turns out, that terroir is one of Rayson's greatest assets. Set in the Yadkin Valley AVA, the vineyard rests on nutrient-deficient oak-level clay loam soil—ideal for forcing vines to dig deep, developing strength and complexity. The result is fruit with a robust character and subtle layers, the kind of grapes that translate beautifully into structured, elegant wines. And thanks to a consistent mountain breeze flowing through the property, disease pressure is naturally reduced, allowing for longer ripening windows and healthier crops.

But Rayson's story extends beyond the vineyard rows. With the addition of Bistro Europa, an on-site restaurant curated with the same level of care as the wine program, the winery has created a full-sensory experience that marries cuisine and viticulture. "Our creative vision extended beyond the vineyard. Rayson features thoughtfully designed private tasting rooms, exclusive member lounges, and our signature restaurant, Bistro Europa. We've also taken a 21+ adult-only approach to cultivate a refined, elevated atmosphere where guests can fully immerse themselves in the Rayson experience," says Ray.

Bistro Europa exudes timeless sophistication, with its lacquered cherry wood tabletops, parquet-style brushed wood floors, and oak-stained slatted wainscoting—all culminating in an atmosphere of understated opulence. At the heart of the space, a breathtaking chandelier casts a warm, ambient glow, serving as a luminous centerpiece that completes the room’s graceful aesthetic.

In the private dining room, a 19-year-old retired Cabernet Sauvignon vine has been thoughtfully preserved and displayed along the wall. Its gnarled, timeworn form has been transformed into a striking piece of living art—a quiet homage to the passage of time and the craftsmanship behind every bottle. It stands as a subtle yet powerful reminder of the patience, care, and reverence that define the winemaking journey.

The menu is designed to harmonize with a specific vintage, taking the guesswork out of pairing and inviting guests to simply relax, indulge, and savor. "The relationship between food and wine is one of true harmony," says Ray. 'Together, they create a symphony of flavors that elevate both the palate and the overall dining experience. At Rayson, guests can relax and take in the beauty of our bucolic setting while enjoying thoughtfully curated wine pairings for each dish on our menu. Our team has done it for you."

Among the standout dishes is the Crab-Stuffed Haddock with saffron-poached potatoes, a personal favorite of JW's. It's a culinary escape to the South of France, perfectly matched with a glass of Chardonnay or Vidal Blanc and a prime example of Rayson's dedication to refined, coastal-inspired fare.

A 19-year-old retired Cabernet Sauvignon vine is transformed into a piece of art in the private dining room.

That same spirit of harmony guides the winemaking process. There's no rigid rulebook guiding the blends or bottlings. Instead, each wine is approached with a sense of artistry and intention. Whether light and crisp or bold and weighty, the goal is always balance—where fruit, acidity, palate weight, and finish harmoniously. "Winemaking, to us, is more a matter of style than strict philosophy," Ray explains. "Some wines may register a four on a scale of ten across those elements, while others might reach a ten. But it's not about intensity but how each component interacts. The unique character of every varietal or blend defines the wine's personality, and our goal is always the same: to create something beautifully balanced." This process involves careful selection of grapes, meticulous fermentation, and patient aging, all of which contribute to the unique character of Rayson's wines.

And there's plenty on the horizon. "We are very excited for the release of our 2024 Riesling," says Ray." Our previous release of this noble grape showcased an off-dry expression that earned Best of Show at the Great American White Competition. For 2024, we took a new direction—crafting a bone-dry Riesling that we love. Crisp, clean, and classically styled, this vintage is reminiscent of the elegant profiles in Germany's renowned Riesling regions. Its vibrant acidity and refined structure make it an ideal pairing with shellfish, oysters, and fresh salads. A true gem of North Carolina wine country proudly produced in Mocksville—the youthful home of Daniel Boone."

Looking ahead, Rayson plans to introduce even more experiential offerings for visitors, including its signature event: Rayson Around the World. The annual festival brings global cuisine to the Triad, pairing international flavors with Rayson's wines for a celebration that channels the magic of Disney's Epcot—only with more grapes and less jet lag.

At its core, Rayson is about more than making great wine. It's about creating a place where people come to celebrate life—through family, food, and finely crafted wines. A destination where you can be transported from the rolling foothills of North Carolina to the sun-soaked vineyards of Europe, all in a single sip.

In a state not traditionally known for its wine, Rayson Winery & Vineyards is staking its claim—and doing it with grace, grit, and a glass raised to the future.