In honor of Mother’s Day, we’re celebrating the dynamic mother-daughter duo behind House of Mustaine. Pam and Electra have transformed their shared passion for wine into a family legacy (with help from Megadeth’s Dave Mustaine, who happens to be Pam’s husband and Electra’s dad!). With roots in rock and a love for storytelling, they’re bottling music and memories — one song-inspired wine at a time. Meet our newest FACES of the South, Pam and Electra Mustaine!
How did the idea of House of Mustaine evolve from Dave’s collaboration with the San Diego Symphony?
Pam: The Symphony was an indicator that fans wanted their own brand of wine and embraced the connection between the song titles and wine names. We worked with our local winery, and when we showed up, we recognized an old friend who used to drive for Dave. He’d returned to his roots and was working there! He was instrumental in the early days of Mustaine Vineyards, as it was originally called.
Electra: It was an unexpected gift that changed our lives. We committed to diving headfirst into an industry where we were clearly outsiders. Through our global experiences, we seem to have added a unique perspective to the world of wine and storytelling. All it took was finding the right place (and vineyard) to begin. It took risk, sacrifice (my career), and partnership to develop what started as a business but turned into a passionate new family legacy.
Each wine is named after a song. How do you decide which song is the right fit?
Pam: Much of the way Dave writes is influenced by the times or political environment. Sometimes, you simply envision the wine, and one of his songs comes to mind when you taste it. Other times, a song captures the essence of the moment. Or, of course, it can be a good old-fashioned family argument over which song best fits the wine’s personality.
Electra: A family vote. May the best person win! But it’s definitely about capturing the personality and essence of the wine.
What drew you to Marche, Italy, for growing your grapes?
Pam: We fell in love with the seaside ancient castle towns, harbors, and beach coves where people still live in history. It’s a place where the pace slows enough to take in all the area’s delicacies and what that can do for the human soul. There are sunflower fields on the rolling hills and vineyards. The food is unforgettable. The seaport towns offer ancient recipes for fish and pasta, while the castles in the hills are full of life. You’ll find traditional meats, pasta, wine, and the most delicious gelato.
Electra: I love how proud the Marchegians are of their traditions. Marche is raw and untrampled. It’s not boastful or flashy, but it feeds that part of your soul that life in the fast lane tends to steal. It feels like discovering the next Jimi Hendrix before the world knows their name. I can honestly say that winemaking, the ancient way, has brought life back into me.
How do you each bring your own flair to the wines?
Pam: We’ve traveled the world together and are very close. Because of that, we love many of the same wine regions. Where I’m more the big-picture visionary, Electra can put the picture together. She’s our in-house sommelier and a great student of learning. I’m more a student of life. We learn differently, but both pieces are necessary. We also have similar tastes in food, travel, and wine, which makes the journey a lot of fun.
Electra: I’ve learned to trust my mom’s intuition — that’s her superpower. It’s uncanny how aligned we are in hearing that same still, small voice. We complement each other’s strengths and weaknesses really well. I’m the romantic, passionate storyteller who tries to embody every detail of the wine in the final expression, and she’s the visionary always thinking about the vineyard and the company’s next move. It’s my job to integrate the “how.”
What is one standout memory from your experiences growing the wine label?
Pam: Getting stuck in a dry riverbed in Italy after Google Maps took us through a narrow tunnel with two inches to spare under a train track — in a village where the youngest person was likely 99 years old and no one spoke English. And of course, no cell service (one of many similar memories)! Electra also led me to the top of a mountain to fulfill one of my greatest passions: horseback riding in the Sibillini Mountains — only to realize we didn’t have enough gas to get back down.
Electra: We’ve had so much fun together and often look at each other, saying, “Leave it to us to get ourselves into this.” I remember our first “red volcano”— overfilling a barrel and watching a year’s worth of wine skyrocket into the air —thinking how fired we’d be if we didn’t own the place.
We started with zero experience and have had to learn everything: winemaking, international logistics, and even how to speak Italian — piano piano (slowly but surely). As women in a male-dominated industry, we’ve been a bit of an anomaly, but we’ve been blessed with an incredible team of great character. What lights me up is offering our Wine Club members exclusive experiences. Helping them discover something truly special makes everything worth it.
What is your favorite House of Mustaine wine, and what can we look forward to when we try it?
Pam: My favorite usually depends on what I’m eating, but an impulse favorite is our sparkling red Vernaccia San Ginesio DOP. It’s mysterious — like a dark perfume — but such a delight; there’s nothing quite like it. Fewer than 15 acres exist in the world. Slightly sweet with delicate bubbles and notes of leather, jam, and dried flowers, it’s fascinating and incredibly rare. I love it!
Electra: I know what she’ll say. Since she’s probably stolen my answer, I’ll choose another favorite: our Wanderlust Pecorino! Whether in still or sparkling format, this wine truly embodies our region, Le Marche. I describe it as a wedding in a bottle — bright, joyous, filled with white flowers, fresh citrus, and guava notes. It’s exclusive to our club members (yet another great reason to join!).
What’s the best advice you’ve ever received?
Pam: “That which you tolerate, you will live with.”
Electra: Recently, our Italian winemaker, Marco, said something simple and profound, reminding me: Why do anything to the extent that the joy is no longer in it? That’s when you’ve gone too far. That’s essentially why we release wines directly and exclusively, to preserve the joy of why we do what we do and strengthen our client connections.
What three things can’t you live without?
Pam: Authenticity, horses, and honesty.
Electra: Inspiration. Freedom. Loyalty.
LIGHTNING ROUND
Favorite comfort dish to pair with your wines?
Pam: A French-style chicken pot pie we make with puff pastry on top and two secret ingredients … tarragon and one of our white wines!
Electra: Maccheroncini di Campofilone alla Norcia — imagine the finest pasta strings, with a creamy, cheesy truffle sauce. But, you’ll probably have to come to Marche for it!
Favorite part of winemaking?
Pam: The excitement of tasting the new vintage. We’re low-intervention, so there’s a natural variation each year. And pruning the vines. When we make cuts, each is either to cut away the past or choose the path for the present vintage and plan the cut of the future vintage. I tend to reflect on my life as I make these cuts.
Electra: Every detail of vineyard caretaking. Of course, harvest is the most rewarding part of that!
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