Sauvage Spectrum Team

Born and raised in Palisade on the Western Slope of Colorado to a small peach farmer and water chemist. Kaibab, has been fascinated with nurturing and growing his whole life. At 4 years old, clad in irrigation boots he would take a glass of water into the front yard every day and water a small area. Soon, a small sapling sprouted and over time grew a magnificent tree that thrived there for 20 years!

After graduating cum laude from Colorado Mesa University 2000 with a B.S. in Biology-Chemistry Minor, he returned to the fields and began his wine grape growing career. Kaibab Sauvage owner of Colorado Vineyard Specialists has been perfecting growing grapes in Palisade for more than 2 decades. Numerous award winning Colorado Wines have their origins in his vineyards. He has been passionately seeking the best cultivars and locations for Colorado’s unique climate. Now, with a shared vison through the talented wine making partner Patric they are fashioning together progressive, exciting, elevated wines using 100% estate grown fruit!

In 2010 Patric Matysiewski began a career in fermentation. Hired on at Breckenridge Brewery originally to prep in the kitchen and wash dishes. Within a few months he was summoned to operate the canning line. From here on he excelled to bottling line operator and keg filler and washer. Learning the ins and outs of the cold side of brewing and cellaring.

Mid 2012 he was approached by the CEO of a popular urban winery to not only learn to make wine, but aid in the alternative packaging revolution of wine. It was here, his crossover from the brewing industry played a vital role in the development of his career.

Patric remained at IMT until early 2017. From there he exercised the Colorado Vintner’s Restaurant License in partnership with a restaurant group in Breckenridge, CO undertaking the ambitious project of designing, excavating, and installing an underground winery underneath one of the most iconic bars in the state. Again utilizing cross training gained from the brewing industry, wines are served from pressurized Bright Barrel Vessels directly to the taps in a dual concept restaurant / wine tasting room setting. This first system of its kind in the world.

Late 2018 a cider label was added to his company under the name Ten Mile Cider Co. Summit County’s first homegrown brand utilizing Colorado grown pome fruit.