Nestled in Southern California, Temecula Valley is renowned not only for its gorgeous vineyards and world-class wineries but also for a burgeoning farm-to-table movement that is captivating food and wine enthusiasts alike. A growing number of wineries in this region are embracing sustainable practices by cultivating their own gardens and greenhouses. These on-site sources of fresh ingredients are seamlessly integrated into the culinary creations served at their winery restaurants. This commitment to homegrown ingredients not only enhances the dining experience but also underscores the wineries’ dedication to environmental stewardship and local agriculture.
Meet four standout wineries in Temecula Valley that have taken the farm-to-table philosophy to heart. From vibrant herb gardens to delightful vegetable patches and storybook greenhouses, these wineries offer a unique dining experience where the journey from garden to plate is celebrated. Whether you’re a wine aficionado, a foodie, or a sustainability enthusiast, these wineries provide an inspiring glimpse into the future of responsible, delicious dining.
Callaway Vineyard and Winery, the first commercial winery in Temecula Valley and an icon in the region’s wine scene, combines its rich history with a modern approach to winemaking and dining. Meritage Restaurant, which sits just adjacent to the stunning winery, offers a sophisticated menu that highlights ingredients from Callaway’s own greenhouse and gardens in which they grow chili peppers, Fresno chilis, kalamansi, lemons, grapefruit, finger limes, blackberries, mulberries, peaches, bell peppers, papayas, figs, dragon fruit, pomegranates, clementines, kumquats, and, of course, and grapes. Chef Michael Steff uses what’s in season in the restaurant’s daily menu items whenever possible, including salads, vegetarian items, and vinaigrettes.
When not using their own produce, the restaurant sources the best ingredients from local vendors in the area. This focus on hyper-local, farm-fresh ingredients ensures that each dish is as vibrant and flavorful as the wine it is paired with, providing a harmonious dining experience that showcases the best of what the region has to offer.
Baily Winery holds a significant place in Temecula Valley’s history, renowned for its pioneering role in the region’s wine industry since its establishment in the early 1980s. Carol’s Restaurant at Baily Winery stands out not only for its exceptional wines but also for its authentic farm-to-table dining experience, thanks to the dedication of Carol Baily. Every spring, Carol plants an extensive produce garden next to the restaurant, cultivating a variety of fresh vegetables and herbs, including tomatoes, squash, cucumbers, eggplant, peppers, rosemary, mint, basil, bay leaves, and lavender. Beyond the garden, the property also boasts lemon trees, pomegranate bushes for salads, and rose bushes that provide beautiful table decorations. This homegrown produce is skillfully incorporated into the restaurant’s dishes, enhancing the flavors of offerings like grilled pepper gazpacho with shrimp, summer caprese salad, sandwiches and burgers topped with sliced tomatoes, grilled zucchini and eggplant, rosemary roasted potatoes, and even ratatouille during bountiful vegetable seasons.
Carol’s resourcefulness shines as she battles rabbits with Dollar Tree laundry baskets to protect her young plants, and each year, she hosts the Great Zucchini Giveaway when the squash harvest exceeds the kitchen’s needs. Next time you visit Carol’s at Baily Winery for lunch, take a moment to admire her garden, located to the left of the entrance by the lawn. This charming addition underscores the restaurant’s commitment to fresh, locally-sourced ingredients and offers a delightful glimpse into the care and effort that goes into every dish.
Falkner Winery, perched atop a picturesque hill is celebrated for its stunning views—some of the best in Temecula Valley—and exceptional wines. Complementing this experience is The Pinnacle Restaurant, renowned for its healthy and delicious Mediterranean-American cuisine, with flavors accented by herbs taken from the winery’s own garden. This Wine Country gem has recently taken its menu a step further by introducing multiple plant-based dishes that emphasize both flavor and health.
The new plant-based menu at the Pinnacle Restaurant features creative and savory dishes such as Eggplant Parmigiana, Linguini alla Bolognese, Portobello Mushroom Risotto, Grilled Vegetable Napoleon, and Rotini alla Puttanesca. These dishes are crafted using organic vegetables and house-grown herbs wherever possible, with no meat or dairy products used. For example, the Eggplant Parmigiana uses organic eggplant sourced from local growers through Ingardia Brothers, fried crispy, and served over red lentil penne, tossed in house-made tomato marinara sauce, and topped with plant-based mozzarella cheese and fresh basil. The Linguine alla Bolognese features plant-based “Beyond Beef™” sautéed in fresh house-grown herbs, marinated in San Marzano tomato sauce, and deglazed with red wine. The focus for the Pinnacle Restaurant continues to be on healthy, flavorful food, including new items like Hearty Mushroom Soup and Wild Pacific Sea Bass, which utilize local, organic ingredients to provide a memorable dining experience that aligns with their farm-to-table ethos.
Palumbo Family Vineyards and Winery is a boutique winery known for its artisanal approach to winemaking and its commitment to sustainable practices. While the winery does not have a restaurant on-site, it occasionally hosts private dinners for special guests and club members. Visitors to the tasting room are treated to a sensory delight, with pathways surrounded by olive trees that produce the winery’s seasonal olive oil, and landscaping filled with aromatic rosemary, lavender, sage, and more. These herbs not only scent the walkways but are also used in cooking and in floral arrangements throughout the property.
The Palumbo family’s dedication to sustainable living is evident in their approach to winery life, which includes living on-site and raising their own food, such as pigs, goats, cows, and chickens. While they aren’t permitted to sell their home-raised meats to guests, they freely share their lifestyle and values with visitors. This holistic approach means incorporating their sustainable practices into their food offerings and winery processes, such as using egg whites from their chickens in the fining of their wines, a nod to traditional winemaking methods. The Palumbo family’s commitment to respecting the land and sharing their way of life enriches the experience for all who visit their winery.
The Temecula Valley Winegrowers Association (TVWA) inducted two wine country visionaries into the TVWA Hall of Fame at this year’s annual Grape Day event: Phil and Carol Baily, founders of Baily Winery in Temecula Valley. To be honored with induction into the Temecula Valley Winegrowers Hall of Fame, individuals must have made demonstrable contributions to enhancing the reputation and distinction of the Temecula Valley appellation and its wines.
The Baily family planted their first acre of grapes in 1982, expanding to six acres in 1983. They founded Baily Winery in 1986, focusing on Cabernet Sauvignon using carbonic maceration. Over time, they acquired a 20-acre vineyard and opened the Baily Wine Country Café and Carol’s tasting room. They now have 25 acres of grapes, a modern production facility, and a visitor center offering wine and food experiences in Temecula Valley.
Baily Winery is celebrated for their classic wines made using old-world techniques, and for creating their iconic vertical tasting experience, which has helped establish the region as a place capable of producing exceptional age-worthy wines. Phil Baily has also been an active member and longtime president of the TVWA Board of Directors. His leadership helped the region pass the first ever wine and agricultural heritage district in 2021.
TVWA also recognized two additional visionaries, Joe Vera and Billy Bower, with Life of Dedication awards. Vera’s decades of work as cellar master for Wilson Creek Winery earned him more than 50 harvests in Temecula Valley. Bower, who passed away in 2023, was director of agriculture at Stage Ranch Farm Management, overseeing 450 acres of Temecula Valley vineyards. With this award, both are recognized for their tireless work to promote and elevate the reputation of Temecula Valley Wine Country and pave the way for future generations.
Hall of Fame Scholarship Recipients
The Temecula Valley Winegrowers Association takes pride in celebrating and acknowledging the children of our hardworking members’ staff. In 2023, the Association introduced its first Hall of Fame Scholarship Program, which continued in 2024. This scholarship was offered to graduating high school seniors from families employed by a TVWA member. Scholarships were granted based on academic achievements, financial need, and community engagement. We are thrilled to announce that we have granted two high school students a $5,000 award each to support their college tuition and expenses over four years. Congratulations to Alexis Baumgartner and Macie Chaich for being this year’s scholarship recipients!
While many view harvest as the most exciting time of year in Wine Country, Spring is also a season worth celebrating as it marks the start of the growing season for the grapevine. After months of chilly weather and bare vines, the first signs of life in the vineyard begin. It’s a beautiful time to be out in Wine Country! Days are getting warmer, and bud burst has begun, marking the official kick-off to an exciting few months, watching grapes go through several stages of growth before being harvested, pressed, and produced into the delicious wines that grace our tables year-round.
“It is bud break in the vineyard, early leaves are emerging after the winter slumber and much-needed rest that all vines require to produce great fruit for great wines,” explains Greg Pennyroyal, Vineyard Manager at Wilson Creek Winery, and Professor of Viticulture at Mt. San Jacinto College. “The vineyards are all starting to develop the beautiful emerald green of early spring.”
“The early ripening white varieties started pushing out around the middle of March, and many more have followed by this time,” continues Baily Winery owner and winemaker Phil Baily. “It’s always exciting to see the dormant vines spring to life, showing little ribbons of green along the vine rows. The next few weeks will see enormous growth, as the vines enter their most photogenic time. This is a great time to visit us!”
Owner and winemaker Nick Palumbo of Palumbo Family Vineyards compares the coming of Spring to the end of a long, restful sleep: “Our Winter pruning is done, the last of the winter storms have rolled thru (we hope!), the vines are yawning and stretching after their winter slumber, and the first few buds have started to pop. Cold mornings are keeping a few varieties in bed but some of the vineyards are reaching out as we keep a close eye on the weather. Not that we control that! Late frost can really change our growth and production, but we are lucky here in the Temecula Valley as that is rarely a problem.”
Not only are the vineyards vibrant with new life, some of Temecula Valley’s most delicious wines are flowing – bright, crisp white wines made from unique grapes like Albariño, Vermentino, Arneis, and Falanghina, gorgeous sparkling wines made in the same method as some of the best Champagnes, and rosés in all hues from pale salmon to deep magenta. Visitors to Temecula Valley can take in the stunning vineyard views at one of the many outdoor tasting areas, while enjoying the dreamy Southern California Spring weather and sipping a glass or two of world class wines.
Pennyroyal encourages wine and nature enthusiasts to look closely for the flowering taking place on the vines at this time.
“Grape flowers are very subtle, you will see them early in the season looking almost like tiny white stars in a new canopy,” he says. “Before opening up, the flower petals are held shut by a structure called the calyptra, which is like a little tight-fitting hat on the petals of the flowers. If you gently blow on them, they will pop off and float down to earth, a surprisingly entertaining pastime, especially after a glass of wine on of warm spring day.”
But so much more goes into managing our vineyards than meets the eye. They may look like they are thriving on their own; however careful attention must be paid every step of the way in order to ensure Temecula Valley wines maintain the quality levels wine lovers have come to expect when they visit.
“This time of the year the vines are experiencing their fastest growth rate, and rapidly go through the stages of bud break, flowering, fruit set, and then canopy development,” says Pennyroyal. “Just as when your children are going through their growth spurts, nutritional support is key in the vineyard. The rapid vine growth and fruit set require a well-balanced full spectrum of macro and micronutrients.”
And, while all of this work is happening, the countdown to the most exhilarating (and exhausting) time of year in a winemaker’s life – harvest – begins.
“As both a vintner and a winemaker, while many are looking at the vines, I am thinking ahead and already planning for harvest and the cellar space needed in the months to come. Exciting times for sure!” says Palumbo.
We encourage you to get out and about to visit Temecula Valley wineries this time of year. When you go, ask to speak to a winemaker, vineyard manager or worker, or even the knowledgeable tasting room staff. Pick their brain about what is going on in the vineyard right now. A glass of wine tastes so much better when you take the time to understand all that goes into producing it, from vine to grape to cellar to glass.
And, while you’re here, there may even be something more magical happening among the vines.
“There is a newly emerging branch of plant sciences called phytoacoustics, which is the study of plants’ ability to sense sound,” says Pennyroyal. “If this is true, I am confident that after a long winter of being alone the vines would love your company and will be listening for the sounds of laughter. We look forward to seeing you in the vineyard.”
Temecula Valley Southern California Wine Country wouldn’t run without the immensely talented women that make the region so special. From tasting room staff, to winemakers and assistant winemakers, to women in leadership, our Wine Country is jam packed with some fierce and fiery female power. The theme for this year’s International Women’s Day – Tuesday, March 8 – is “Gender equality today for a sustainable tomorrow.” In celebration, we caught up with some of our favorite Wine Country women to and to ask them what this means to them, and learn more about their journey in wine.
These interviews may have been edited for brevity and/or clarity.
Emily Bloom, Enologist and Vineyard Coordinator, South Coast and Carter Estate Wineries.
Emily Bloom
Emily started her wine career as an intern at South Coast Winery in 2015, and has since expanded her role to work for South Coast’s sister winery – Carter Estate – as well. She grew up in San Diego, and always loved the climate of Southern California (what’s not to love?). “We have the ability to grow many different fruits and vegetables,” she says. “Including grapes!”
TVWA: What was the journey like for you to get to where you are today in your career?
EB: Having always been interested in agriculture, I attended Iowa State University for horticulture and worked on many different agricultural operations from tropical flowers to blueberries. I have found wine production to be creative and fun, and I cannot imagine myself in any other industry. Continued education is so important for professional growth. I have a certificate in Viticulture form Washington State University and will be starting WSET Level 4 this spring.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
EB: A sustainable future in the wine industry is not possible without the inclusivity of those who identify as female, non-binary, and people of color. The recognition of inclusivity in a male dominated industry is crucial to the success and growth of the industry. Bringing different backgrounds and experiences to the table offers ways to improve and diversify the wine industry. We need to remove any existing barriers to enter the wine business and open paths for a diverse world of wine making. Just as wine should be enjoyed by all, a career in the wine industry should be accessible to all.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
EB: I very much enjoy mentoring our interns who work harvest, as well as leading the tasting room staff to shadow our production work. It is rewarding to be able to teach and mentor, and it gives me continued enthusiasm for our wine industry.
TVWA: Tell us something that many people would be surprised to find out about you!
EB: Outside of wine, I love to machine knit and sew! I made matching knit beanies for the production crew a couple years ago which was a lot of fun! Being able to create things brings such a feeling of joy and accomplishment.
Olivia Bue, Winemaker, Robert Renzoni Vineyards
Olivia Bue
An Encinitas native, it’s no surprise Olivia returned to Temecula in search of a winemaking position after graduating from UC Davis with a Viticulture and Enology degree, and working for Molly Dooker in McLaren Vale, South Australia, and Cakebread Cellars in Napa Valley. Olivia was hired and mentored by longtime Temecula Valley winemaker Gus Vizgirda in 2012, which allowed her to take the next step as Assistant and now Head Winemaker at Robert Renzoni Vineyards, where she has been for the past 8+ years.
TVWA: How long have you been in Temecula Wine Country? What drew you to the region?
OB: What drew me to Temecula Valley was the possibility to grow with the region and make an impact in the region’s accomplishments. Our main goal in Temecula Valley is to get recognized for our quality wines beyond just southern California. If I can be part of that movement, the decision to come South 10 years ago was beyond worthwhile.
TVWA: How did you get to where you are today in your career?
OB: I grew up surrounded by incredibly strong women. My mom is a breast cancer survivor and badass woman. Her positive attitude toward life and not allowing anything to get in the way of achieving your dreams was engrained in me at an early age. I never felt inferior as a woman in a male-dominated industry. I was more insecure of my age than gender in my earlier 20s. I was learning how to make wine in school before I was legal to drink it! I truly fell in love with the science and production of winemaking before the actual taste.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
OB: I’ve chosen to not let discrimination deter me from achieving my goals. I’ve been lucky that being a woman has not held me back in any way. At Robert Renzoni Vineyards, the team has always advocated for me being a woman winemaker. Surrounding yourself by people who uplift and support you is key! What I love about wine is I’m judged on the final product, nothing else.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
OB: I know many talented woman winemakers with their own personal labels, some of whom I went to school with at UC Davis, and I make sure to support their product and stock my wine fridge with their new releases.
Also, after becoming a mom 3 years ago, juggling work and family was/is challenging. Staying in touch with other women winemakers who recently expanded their families has been so motivating. It’s not easy working full time while being a mother of 2, especially during harvest, but it’s important to me for my kids to see what hard work and drive looks like. I’m so enthusiastic and passionate about making wine. It brings joy to my life which ultimately makes me a better mom. Early morning pump-overs will be part of the harvest norm for them. Can’t wait to put them to work!
TVWA: Tell us something that many people would be surprised to find out about you!
OB: I grew up as a competitive gymnast; back flips were part of my everyday.
Patricia O’Brien, Vice President of Sales and Operations, Danza del Sol and Masia de la Vinya Wineries
Patricia O’Brien
Patricia and her husband moved to Temecula from Carlsbad 19 years ago when she was pregnant with their second child. After leaving her corporate job to be a stay-at-home mom, she quickly realized she missed everyday adult interactions. Another mom pal of hers worked at a winery and encouraged her to apply for a position as Wine Club Manager. She got the job and has been in the business ever since.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
PO: As a mother of two very strong, sassy, smart and independent girls, I support gender equality now because I want them to have the same opportunities in sports, education, and careers as our son. Working towards gender equality, I believe will make our future generations so much stronger. ‘Cause let’s face it; women get things done!
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
PO: Personally, I try to set an example for what it means to be present in not just my personal life but professional too. My mother instilled in my siblings and I the Maya Angelou quote, “People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” So, I’m a firm believer a person who feels appreciated will always do more than expected. Here’s a few things I do to lift other women in my personal/professional life:
Professional Development: At Danza del Sol Winery and Masia de la Vinya Winery we have a professional development program that assist employees who are interested in expanding their wine or wine business knowledge by participating in WSET or Sommelier certification. We also pay for our staff to participate in the TVWA CHIP (Certified Hospitality Industry Professional) program.
Friendships: I also take the time to build friendships with other “women of wine” in Temecula. Some of the best wine industry leaders I know are women who come from this Valley! I appreciate their friendship, honesty, and value their advice. I love that I can call them any time to seek their counsel or just to meet up for lunch or a glass of wine. There are so many to name… you know who you are.
Appreciation: I’m a firm believer that a person who feels appreciated will always do more than expected. So, I try my best every day to incorporate one of these phrases in my personal and professional life:
“Thank you, I appreciate you.”
“Appreciate that, thanks.”
“I appreciate the time it took for you to __________.”
You should try it and see what results you get!
TVWA: Tell us something that many people would be surprised to find out about you! This could be a unique skill or hobby, a funny anecdote, language spoken, etc.
PO: For as strong and as badass as I’m perceived to be, I am a sucker for Hallmark Movies. I know right, me? Yep!!! Nothing takes my mind off the stresses of life more than a nice bottle of wine, gourmet popcorn and a predictable, over the top, sappy, two-hour Hallmark movie! And don’t get me started about Countdown to Christmas Hallmark movies. Don’t judge me!
Christina Falik, “Chief Wineaux,” Gershon Bachus Vintners
Christina Falik
Christina came to Temecula Valley 17 years ago from Laguna Beach, where she was raising her son with husband Ken, and running their marketing company. Being from New York, they moved inland to escape the coastal fog and enjoy the sunshine. After purchasing their 21 acres of land perched atop of a hill with “Views like Tuscany,” Christina says the wine bug hit her.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
CF: Equality in general is vital for the growth of our society. For each and every person looking for a job, or job advancement, it is essential that their talent is recognized and the pay to be the same regardless of gender, creed, or race. Anything less, is unacceptable.
TVWA: What sorts of things do you do personally and/or professionally to lift other women up and support them personally and/or professionally?
CF: I mentor women who have little or no experience. I will take my time to teach them a trade, show them how I manage in the world today. I stand alongside my friends and associates in their time of need and offer my help and support whenever they struggle. I also believe that being positive is essential, and sometimes that trait needs to be encouraged. Wine Production has made great strides for women and the opportunities are there for those who are not afraid of the work or the hours.
TVWA: Tell us something that many people would be surprised to find out about you! I used to be shy and I am a Pollyanna. I look at the world through rose-colored glasses. I am pretty open these days, but it was a struggle for me as a younger person. I was not always outspoken, and I certainly did not like public speaking. It took a lot of time to find my voice and pitch.
Wendy Holder, VP of Marketing, Wilson Creek Winery
Wendy Holder
Wendy has been in Temecula Valley for a whopping 43 years! The things she must have seen! She began her career with Rancon Financial, where she worked for 14 years with Dan Stephenson, someone she desicribes as “An entrepreneurial visionary who contributed to the early development of “Rancho California” now known as Temecula.” She credits him for introducing her to the marketing profession, and she has since grown her experience in advertising, hospitality, and entrepreneurship herself. In 2009, she joined Wilson Creek to work alongside Bill Wilson in growing the iconic Temecula winery.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
WH: I am pleased to see how the roles and positions women now occupy in Temecula Wine Country have grown dramatically over the years. I feel the contribution of women has never been greater and their growing success has come directly from hard work, dedication, and passion for the wine industry in the valley. These key qualities are essential in any workplace and have been the best method of overcoming gender inequalities.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
WH: I love to share my knowledge and experience by supporting, mentoring, teaching others and building trust. Confidence encourages initiative. Initiative brings personal and professional growth. I firmly believe women who commit themselves fully to their profession or personal endeavors, seek to always learn and grow, and remain steadfast and not dissuaded by difficulties, will always excel.
TVWA: Tell us something that many people would be surprised to find out about you!
WH: I was actively involved in 4-H in my youth, showing horses, sheep, goats and dogs. I became the Riverside County Horse Show Champion when I was fifteen years old. It was during these years that I was mentored by one of my 4-H leaders, Audrey Cilurzo. Many know Audrey as one of the pioneers of Temecula Wine Country, a very intelligent and caring person with a strong business sense and a consummate professional. It was with Audrey that I poured my first glass of wine at the balloon and wine festival over 32 years
Check back for part 2 of this story on Tuesday, March 8th, International Women’s Day, as we continue to celebrate our fabulous women in wine.
We can think of no better way to experience romance than while sipping wine and taking in the rolling hills, hot air balloons, and gorgeous vistas of Southern California’s Temecula Valley. Whether you’re planning on hitting up some wineries with your significant other, hanging with your best gal (or guy!) pal, or rolling solo for a little self-care, we’ve got the wines and the experiences to help you celebrate your best Valentine’s Day yet, Wine Country-style.
GETTING OUT AND ABOUT
If you’re headed out to Wine Country for some in-person swirling and sipping, check out these fun special events and ongoing winery programs that are sure to get the romance flowing year-round.
This ticket to Wine Country allows you and your honey to sip your way through Temecula Valley at your own pace. Enjoy a curated wine flight at any five of the participating wineries, Monday through Friday (Valentine’s Day just so happens to fall on a Monday this year!) and see where the experience takes you.
If you’re looking to avoid the crowds on February 14th, kick off the romance a little bit early at this feast for the senses including a multi-course culinary experience with a selection of Monte de Oro’s award-winning wines. Still determined to get out on the town on Valentine’s Day itself? Snag a ticket to Monte de Oro’s Valentine’s Day dinner, with a four-course meal, wine pairings, and live music.
Sometimes, the best way spice things up is by taking on a new activity together. Become winemaker for a day at Bottaia’s unique wine blending lab, where you will roll up your sleeves and make your very own custom wine blend, complete with a cork and label. Lay the wine down to open up on your next anniversary or special occasion, or sip it while celebrating Valentine’s Day 2022.
Romance doesn’t need to be all chocolate and roses, right? On Saturday, February 12, hit up everyone’s favorite moto-themed winery for a decadent four-course meal with wine pairings while rubbing elbow’s with the tight-knit Doffo family and fellow wine (and motorcycle) enthusiasts.
On February 11, ditch the guys and celebrate being single (or single for a day) while you dance, shop, sip, and nosh the night away. Enjoy local bites and food trucks, live music, a pop-up market, and of course, lots and lots of Temecula Valley wine.
Sometimes connecting with your partner means reconnecting with yourself as well. Akash Winery not only offers ongoing yoga and fitness classes among the vines, but they have also launched a one-of-a-kind Wellness + Wine club, featuring access to yoga, Lagree-inspired workouts, and kickboxing classes, not to mention post-workout sips and monthly bottles to take home. Nothing like a little sweat – or zen – to get in the mood for romance.
STAYING COZY AT HOME
If you’re looking forward to a little Netflix and chill this Valentine’s Day, you’re going to need a steady supply of wine. Here are a few of our favorites for sipping with your favorite partner in wine.
Bubbles
And we don’t mean the bath kind! Temecula Valley produces some spectacular traditional method sparkling wines, made with quality grapes and painstaking attention to detail, for the perfect kickoff to any special occasion (or to sip, like we do, on any ordinary Monday).
A few to try:
Thornton Winery Brut NV, $54 – Close your eyes and you’re in Champagne! A blend of classic Champagne grapes Chardonnay and Pinot Noir, this crisp, clean sparkler boasts juicy apple, pear, and tropical aromas, and a toasty, creamy finish.
Bottaia 2020 Rosé Spumante, $45 – We love the offbeat blend of Italian grapes in this dry, soft-pink bubbly, with notes of strawberry, raspberry, melon, and lime zest.
South Coast Winery Ruby Cuvée Sparkling Syrah NV, $24 – Need something bright and juicy to pair with that box of Valentine’s Day chocolates? Pop a bottle of this deep crimson-colored red sparkling wine for a decadent treat.
Big, Bold Reds
There’s something about a rich, velvety red wine that just oozes romance. Temecula Valley is known for producing some truly exceptional full-bodied reds that are perfect for sipping with your significant other – with a special dinner or simply while curled up on the couch and enjoying each other’s company.
This rich, complex red is an elegant blend of classic Bordeaux grape varieties. It is lean but powerful, with ripe berry fruit, plum, sweet baking spices and an intriguing tobacco note.
This silky blend of Syrah, Petite Sirah, and Zinfandel is the ultimate contemplation wine. Dark berry fruit aromas are framed by notes of sweet and savory spice like vanilla, black pepper, chocolate, and anise.
Taking its name from the fabled ancient Persian city of Shiraz, as well as the alternate spelling of “Syrah,” this wine boasts silky black currant and blackberry layered with vanilla, sweet tobacco, mocha and black pepper.
Something Sweet
Who needs a box of Valentine’s Day chocolates when you can sip your dessert with one of these indulgent sweet and fortified wine selections? Pair them with an after-dinner sweet treat, a salty cheese course, or nothing at all – they’re just that tasty.
Grapes spend extra time on the vines to develop the ripest possible fruit notes as well as elevated sugar levels to create this smooth, sensuous treat, packed with black cherry and raspberry jam, cinnamon and a hint of licorice.
This extremely limited bottling made from 100% estate grown grapes is made in the style of the great fortified wines of Portugal. A blend of 11- and 10-year tawny port, this rich, amber nectar is ripe with aromas of molasses, fig, tangerine, and brown sugar.
How Temecula Valley Southern California Wine Country celebrates the holiday season (Some of it might surprise you!)
Regardless of how you celebrate them, the holidays are a time of tradition. Whether you’re sipping something special while trimming your Christmas Tree, popping a bottle of bubbly to pair with your latkes during Chanukah (a seriously delicious pairing, by the way), or simply sitting on the couch with your favorite rustic red while watching everyone else prepare for the holiday season, chances are you and your family and friends do something year after year that makes the holiday season memorable for you.
Nowhere is the sense of tradition more prominent than in Wine Country. We had a blast catching up with some of our favorite winery personalities to find out how they celebrate the holidays, what special meals and libations are on their tables this time of year, and what unique rituals and traditions they practice with their friends and families.
For Sharon Cannon, Director of Operations at Akash Winery, it’s all about the perfect seasonal pairing, which, in this case, is Seafood and Champagne by the pool while playing backyard Cricket with her Australian family. Sound chilly? Thankfully, Australia is in the middle of Summer during our Winter months.
A love of wine clearly runs in the family for Danza del Sol and Masia de la Vinya winemaker Justin Knight, who takes advantage of them all being together during the holidays to fine tune their tasting skills. “For the past few years, we have done a blind tasting of red wines (usually 5-6 different varietals from different regions), ranging from a very modest price – gradually getting to a what I would consider an expensive bottle,” he explains. “Then everyone tastes the wines and rates them at their own pace. Of course, some Temecula wines are included. Then we do the big reveal. It makes for a fun time!”
After enjoying their typical holiday meal of Prime Rib and Cabernet Sauvignon, Steve Thornton of Thornton Winery has a similar tradition in his home. “We all get together and play games,” he says. “Once the kids go to sleep, we pull out a bunch of local wines and vote on which one is the best. Whoever wins takes the wine home – if any is left.”
Walter Carter, Director of Hospitality for Danza del Sol Winery, stumbled upon a perfect pairing for an unconventional holiday meal, and never looked back. “Our first holiday together, my wife and I wanted to do something non-traditional, so we decided to make ribs as the main protein and we paired it with a Danza del sol Syrah,” he shares. “It was delicious! So now every year we make ribs and try to discover a new Syrah to pair with it. It’s one of the things I look forward to most every year.” Thankfully, Temecula Valley just so happens to be great region for world class Syrah.
Akash winemaker Renato Saís also appreciates a good Syrah this time of year, pairing it with roast turkey and menudo, a spicy Mexican tripe stew, in a tradition that was passed down from his mom and his “Jefecita,” or “little chief” – AKA his grandma.
Temecula Valley Brand Marketing Partner Devin Parr has one of the most bizarre traditions we’ve heard of. Rather than stuffing traditional stockings hung over the fireplace, she and her family stuff nylon pantyhose – both legs! – full of presents. “I have no idea how this started, but we have been stuffing pantyhose for generations in our family,” she explains. “As I kid, I could think of nothing more exciting – or occasionally terrifying if you forgot it was Christmas – than seeing this giant, stuffed half-body lying on the floor full of presents on Christmas morning. My husband eventually joined in the tradition, and now he puts a fantastic bottle of wine in the toe of each leg of my stocking. Don’t tell Santa.”
Oak Mountain Winery owner Val Andrews celebrates more than just Christmas over the holidays. Her family’s festivities kick off on December 24, which is also her birthday. “We get treated every year to our friends’ winter wonderland house for a dinner that includes smoked rack of lamb and twice baked potatoes paired with a bottle of Oak Mountain Pinotage,” she says. “For Christmas, we start with family breakfast, which rolls into a lunch of cold cuts, sandwiches, and a snack with some Sparkling Brut from Oak Mountain. Dinner will be a 5-hour smoked pork crown roast and smoked baby potatoes in garlic and rosemary paired with our Tempranillo.”
For Christine Foote of Foot Path Winery, it’s all about girl power over the holidays. She has two sisters, who each have a daughter. Every year for the past sixteen years, they have done a Sister-Daughter outing. This year, they plan to travel to Texas to welcome the newest addition – Alana – to the family. Of course, a ready supply of Foot Path wine has already been sent out to Texas, so all are ready to properly toast the inauguration of Christine’s first grandchild into this touching tradition. “We do this to honor our mom,” says Christine. “The Christmas of 1995, we all went to see a ballet and then for lunch. That following April, mom passed away at age 68. So, we decided to revise the event.”
Whatever your family tradition is this holiday season, we hope you spend it surrounded by love, laughter, and, of course, a healthy dose of Temecula Valley wine.
A Behind-the-Scenes Look at What Goes on in the Vineyard and Winery Before, During, and After Harvest in Temecula Valley
Evening Harvest
Equipment has been washed and sanitized. Bins have been readied. Summer vacations have been enjoyed, bodies rested and refueled for the work to come.
And then it begins. That perfect brix reading on the refractometer, telling winemakers and vineyard managers that the sugars in the grapes are where they want them to be. A quick sampling of a few berries straight off the vine indicate perfect phenolic ripeness – the grape skins have lost unpleasant, bitter flavors and have softened into something that will produce delicious, balanced wine. It’s go-time – the official kick-off of harvest. And it’s all underway in Temecula Valley Southern California Wine Country right now.
This is a busy time in the vineyard and the winery, and no day is the same. We caught up with a few Temecula Valley winemakers and winery staff to check in on how it’s all going, and what a typical day might look like at the winery during harvest. We also asked them if they have any superstitious, pre-harvest rituals and found out that winemaking isn’t all science and agriculture… it’s also a little bit of magic as well.
THE PREP
For the team at Peltzer Farm & Winery, the days leading up to harvest contain an energy shared by all. “Harvest season is usually an exciting state of limbo,” says Tasting Room Manager Danae Wager. “The grapes tell US when they’re ripe, so we wait on the sidelines in anticipation as the season begins. Typically, farmers wait until dark to pick the fruit, which preserves the sugar and acid levels needed to curate the desired end result that ends up in the bottle.”
Oak Mountain Winery owner Valerie Andrews paints a picture of the days and weeks leading up to the big moment when harvest officially begins:
“Oak Mountain’s harvest routine is to hurry and bottle everything in the tanks so we will have room for harvest. Next, we wash and test all equipment, as it has been sitting all year. Steve, by this time, has ordered yeasts and supplies so we are ready when Mother Nature says ‘go.’ We check last year’s timing of when we picked grapes and start testing sugar levels, then cross our fingers that we can get pickers to pick when we are ready. Fortunately, it always works out! Now it’s time for a glass of wine.”
Nick Palumbo, owner and winemaker at Palumbo Family Vineyards and Winery, compares prepping for harvest to getting ready for a busy night of service at a restaurant.
“[It’s like] Mise en Place,” he explains. “This is a French term often used in professional cooking that roughly translates into ‘Get your act together!’ But what it really means is, before you get started, gather all you will need, do your prep work and make sure everything is in place. The best run restaurants as well as wineries know this well and plan ahead. Harvest is and can be unpredictable, chaotic and fast-paced but if you are ready it can also be smooth and predictable.”
Some pre-harvest rituals are more superstitious. “We bury 11 pennies in the ground on the first day of harvest,” says Sharon Cannon, Director of Operations for Akash Winery. “It’s an Indian good luck tradition that [Co-owner] Mrs. Patel started for the winery.”
Or they’re just plain sensible:
Says Joe Wiens, winemaker at Wiens Family Cellars: “We don’t really have any pre-harvest rituals besides stocking up the fridge with beer!”
THE REAL WORK
So once all of the pieces are in place, what does an actual day of working harvest look like?
Joe Wiens shares a snapshot of what the day-to-day can look like during this exciting time in Wine Country:
“We typically get in at 6 or 7 AM. One of us will start with turning caps on our fermenting reds, while the other weighs the newly delivered fruit. We taste the fermenting reds (not the most fun thing in the world at 6am!) and decide if anything is ready for pressing. The remainder of our workday entails racking settling wines, pressing and processing, and running lab analysis.”
While it’s exhausting work, Joe credits the sense of community and shared responsibility for getting them through it. “Our team has been together for years, and everyone is trained on many of our responsibilities from processing, to preparing yeast additions, to lab analysis and data entry,” he says. “We get the music going early and all work really well together to make the long days feel shorter.”
“Our days here at Palumbo start as early as 2 am and can last well into the night,” shares Nick Palumbo. “Then off to sleep for a few hours before starting again. We are a small, family winery so everyone gets involved. We are in the field sorting leaves out of the bins, then off to the crush pad for processing, fermenting, pressing, and barreling. There is a lot to do but somehow, we get it done each year. As we have always said we don’t have a choice; it will get done somehow.”
“A typical day consists of early morning vineyard visits to collect grape samples for analysis, brix and temperature readings on all fermenting wines, smelling the top of each fermenting tank to make sure there are no ‘off’ odors or nutrient deficiencies, and most importantly, tasting each lot daily,” explains Olivia Bue, Winemaker at Robert Renzoni Vineyards.
“And, once the reds come in, the real harvest bootcamp begins, with pumpovers three times a day, with at least three hours off in between. This involves sanitizing all hoses and pumps before and after each lot. As the reds approach the end of alcoholic fermentation its time press the wine off the skins… Each day consists of a lot of cleaning and scrubbing.”
Olivia says the hardest part of her day is when the alarm goes off at 3 AM. It’s also incredibly rewarding with moments of beauty as well. “[I love] processing the grapes as the sun rises,” she says. “I also love when the last lot is pressed out – not because harvest is over, but because I can look back and feel proud of all the blood, sweat, and tears put into the vintage.”
She also loves the team building that happens over their traditional 9AM happy hours.
Over at Wilson Creek, the day-to-day looks similar. And they get ready for the mammoth task ahead by going out for pizza and beer the Friday before harvest begins.
“We start picking at 10 PM and, depending upon the varietal, we finish with the harvest crew at 3 am,” says Wilson Creek Winery winemaker Gus Vizgirda. “The cellar crew kicks in on the crushpad at 4 AM. Whites are crushed and pressed and put in the tanks. Reds are crushed and put in the tank for two weeks for fermentation.”
With a total of 140 acres to harvest, this goes on for about 2.5 months, with two crews of twenty people working seven days a week. This hard work is recognized and rewarded in two ways. First, Gus arrives every morning at sunrise when the grapes are on the crushpad, and he plays the bugle for everyone – including the grapes.
Head on over to Lorenzi Estate Wines and you will see their crew at 3 AM, planning the day, taking readings, doing pumpovers, and picking crop starting around 4 AM, with the goal of being done by lunchtime so that they can avoid that Southern California midday heat in early Fall.
At Gershon Bachus, the dawn patrol continues, with the picking crew arriving around 3AM as well to pick the fruit and drop it at the winery’s production area.
“Our team arrives by 7AM,” explains Gershon Bachus owner Christina Falik and winemaker Dakota Denton. “For our hillside vineyards, we have a team picking out the leaves and bad clusters as the grapes take a ride on the elevator. The winemaking staff secures the connections to our concrete tanks where the fruit will go through fermentation. Then the pumpovers begin in order to make sure the must stays wet. This is done twice per day, until fermentation is done. Harvest for us goes fast, and is intense, as the fruit tends to ripen at a similar pace.”
What many people don’t realize is just how physically demanding harvest and winemaking are, requiring long hours, heavy-lifting, and early starts. “On a complicated day you can crush/destem, pump over, press, and move wine into barrels,” continues Christina. “This is not a day for the weary.”
The excitement – and work! – of harvest isn’t limited to those working in the vineyards or cellar. Oftentimes, the experience is shared by everyone at the winery.
“We love to gather and watch or participate in picking the fruit and making memories together,” says Danae at Peltzer. “Seeing the process firsthand and learning exactly how each grape is processed reignites our passion for farming and high-quality winemaking. We typically order pizza and invite the families of our staff to join in the festivities and ask as many questions as possible!”
THE AFTERMATH
And when it’s all over? At Wilson Creek, once harvest is complete, the team has a huge – and well-deserved – harvest party among the vines.
And they’re not the only ones celebrating a job well done. “Our end-of-harvest ritual is a PARTY,” says Christina. “Since our season is so short, it precedes the holiday season and is just as festive.”
Photo courtesy of Matthew Burlile- Instagram: @temeculaphotography
For many, summer vacation is quickly coming to an end. But, how about squeezing in one more little get-a-way before the dog days of summer are over?
Summertime Sipping!
Whether you can get away overnight, or just want to take a day trip, a mid-week visit to Temecula Valley Wine Country should prove to be a relaxing and enjoyable break.
There are many advantages to visiting wine country during the week. Much less busy weekdays are the perfect opportunity to allow yourself time to enjoy our 40+ member wineries’ offerings. At a slower pace, you’ll be able to enjoy more one-on-one time with the knowledgeable wine servers (or even the winemakers and/or winery owners themselves if you’re lucky) at each of your stops.
In addition, the tasting prices tend to be lower during the week than on the weekends and some wineries even offer additional discounts if you’re tasting during the week. And, if we haven’t convinced you yet….there’s no waiting in line to dine at our wonderful wine country restaurants that are very busy on the weekends. If you’d like to spend the night you’ll be pleased with the selection of hotels and their reduced mid-week rates. Hotels in the area are generally booked months in advance on the weekends.
For a really special weekday deal, check out the SIP Passport. This passport allows you to visit any five wineries of your choice for $50. Click here to purchase your passport.
While we’d love to see you at any time here in Temecula Valley Wine Country, give us a try on a Wednesday sometime….we think you’ll be glad you did!
Get in the harvest spirit with these fun Wine Country events and activities
Harvest Season
It’s the most wonderful time of the year – harvest! Right now, grapes are changing on the vine from hard little berries to ripe, juicy grapes ready for picking and pressing into wine. This is an intense time of year for vineyard and harvest crews as well as winemakers. Once harvest begins, they work for days on-end, picking grapes at night or in the early morning hours to keep them cool. It’s physical work, but the fruits of their labor – delicious bottles of Temecula Valley wine – make it all worth it.
It’s a beautiful time to be out in the vineyards though! The vines are lush with bright green foliage and big bunches of plump, colorful grapes. Local wineries are also gearing up for their annual harvest events, inviting visitors to take part in the festivities. From grape stomps to themed parties, here are a few Temecula Valley events worth checking out this harvest season.
Every Friday and Sunday, from September 10 through September 26, South Coast Winery will be holding their Grape Stomp events. Grape Stomps are composed of two-person teams, and the winner of each of these friendly competitions will receive a bottle of the special South Coast Winery 20th Anniversary Blend.
Tickets start at $168 and include a wine flight for each person and a case of wine per two participants as part of the ticket price. Cases can be mixed and matched.
For more information and to reserve your spot, click HERE.
Have you ever tasted wine straight from the barrel? It’s an amazing way to see how wine develops with time, and get a sense of its life-cycle before it makes it to the bottle and, ultimately, your glass.
On September 1, Danza del Sol is opening their barrel room up to the public for wine tasting and barrel sampling at their Roll Out the Barrel event. No reservations are required, so pop in for this fun, harvest-themed celebration, and enjoy a true wine-lovers experience, along with live music and food trucks on site.
Aspiring winemakers will want to check out the Doffo Barrel Club, a series of hands-on events that starts with harvest and culminates with you bottling your own wine.
In September, participants will join winemaker Damian Doffo in the early hours of the morning to help harvest, de-stem, and pitch the fermentation of a half-ton of grapes. Once Spring rolls around, participants will be invited back to the winery for a special Barrel Tasting event, where they will get a chance to sample the wine and see how it’s coming along. Lastly, come harvest time in October 2022, Barrel Club members will come together again to bottle their wine. A special edition Doffo Barrel Club wine label will include each member’s name.
Each Barrel Club membership includes access to all three events, ongoing communications from Damian about how their wine is developing in barrel, the opportunity to learn firsthand about the winemaking process, and a case of the wine they had a hand in making.
For more information on the Doffo Barrel Club, click HERE.
Not ready to become a winemaker just yet? Get in the harvest spirit at Doffo’s Renaissance-themed Midsummer Night’s Dream event on August 14, and enjoy live music and performances, games, and a three-course dinner. Costumes enthusiastically welcomed! Purchase your tickets HERE.
On Saturday, September 11, grab friends and family for the annual Grape Stomp event at Callaway. This harvest celebration features fun for the whole family, including face-painting, live music, dinner, dancing, and a grape stomping competition. Participants are encouraged to show up in their best Lucille Ball costume for a chance to win prizes in the Lucy lookalike contest.
Tickets are open to the general public (kids welcome!) as well as Wine Club members, and can be purchased at Callaway’s Gaslamp and Temecula tasting rooms or online. Each ticket includes event admission, a glass of Callaway wine, dinner, wine specials, and grape stomping.
If you’re itching to get really involved in harvest, many wineries offer harvest internships and welcome volunteers to help pick grapes and assist with production. Perhaps you’re a wine student or an enthusiast looking to get some hands-on experience. If this sounds like something you are interested in, don’t be afraid to peruse wine-related job boards for harvest openings, or reach out to your favorite Temecula Valley winery to see if they have any harvest opportunities. You never know – this could be your next big career move!
Barbecues are a great way to enjoy the outdoors! And all that grillin’ just screams for a good red wine. But if you’re thinking it’s too warm for red, think again! With these few tips, finding the perfect summer sip won’t have to put your love of red on hold.
Grillin’ & Sippin’
Chill out! Pop your bottle of red wine in the fridge for about 30 mins – or in an ice chest for about half that – and you’ll be amazed at how much more refreshing it will taste.
No or Low Oak wines are generally fresher and fruitier.
Low to Moderate Alcohol levels usually equate to lower tannin levels for a wine that won’t weigh you down.
Light to Medium bodied wines tend to be easy on the palate, bright and light.
So, whether you’re in the backyard or on the beach – serving burgers and brats, or steak and grilled veggies – there’s tons of options for pairing your favorite Temecula Valley wine with whatever you’re serving up.
If the mainstay is red meat, a spicy Zinfandel or Syrah would be perfect. If you’re looking for a more mellow choice, a fruit forward Merlot always works; it’s also great with chicken, pork chops or fish. If your fave is a Cabernet, go ahead and drink what you like. But try not to shortchange your options. Go for a nice red blend for the best of all worlds. And don’t forget about a blush wine; there’s nothing a nice dry rosé can’t do for spicy ribs and coleslaw – or a plate of spicy hot wings!
A few Temecula Valley wine suggestions for your next barbecue:
