Winery News

Spring Awakens in Temecula Valley: What’s Happening in the Vineyards and What to Sip This Season

As the chill of winter begins to fade, the vineyards of Temecula Valley are stirring back to life. The rolling hills, once covered in dormant vines, begin to show signs of renewal, with cover crops enriching the soil and buds swelling in preparation for spring growth. The days grow longer, the air takes on a fresh vibrancy, and wine lovers start planning sun-soaked afternoons at their favorite tasting rooms. Across the region, vineyard teams are finishing up pruning, preparing for bud break, and gearing up for the growing season ahead. Meanwhile, wineries are abuzz with bottling, blending, and rolling out fresh releases perfect for spring sipping. We checked in with some of Temecula’s winemakers and winery teams to get a behind-the-scenes look at what’s happening right now—and which wines they’re reaching for as the days grow warmer.

The Vineyards: Pruning, Preparation, and Optimism

At Wiens Cellars, February is a crucial time in the vineyard. “As we move through February, our vines are in dormancy, storing up energy for the upcoming growing season,” explains brand manager Bailey Morris. “This is a crucial time in the vineyard as we prepare for bud break, which signals the start of a new vintage. The vineyard floor is full of vibrant cover crops, helping to enrich the soil and support biodiversity. Pruning is also a key focus right now, shaping the vines for optimal growth and fruit development once the season officially begins.”

At Bottaia Winery, the vineyard team is wrapping up pruning and looking ahead to the 2025 harvest. “We are almost done with pruning and, as usual, we are optimistic for a good harvest,” says marketing manager Mason Munari. “For 2025, we are planning to prune the red varieties more aggressively. This should improve intensity, especially in our classic Italian varieties like Sangiovese and Barbera.”

Ponte Winery is also in the thick of pruning, with about 70% complete. “The vines are dormant,” notes Munari. “This is a very important moment in the vine’s cycle. We are waiting for the cold nights to give way to the beautiful spring so a new growing season can start.” While the California sun is always welcome, they’re also hoping for more rain to replenish water reserves.

For Europa Village, pruning is an art form that directly impacts wine quality. “We prune to maximize the quality of our fruit rather than the quantity,” explains Matt Rice, director of winery operations. “While this adds cost, it increases the quality of our final wines. He notes that their wines regularly receive high scores and accolades as a result of this attention to the grape growing process.

Over at Peltzer Winery, there’s excitement about new plantings. “We have recently planted several acres of vines,” shares cellar master Marcel Velasco. “Shoot growth will be pretty large this upcoming season as the vines approach a height where we can start training them on our trellis system.”

At Maurice Car’rie Winery, winemaker James Rutherford shares, “Currently our vineyard crew is pruning our 55 acres of vines. The crew is prepping a section of our vineyard for a new planting of Mourvèdre that will be planted in March.”

At South Coast Winery and Carter Estate, vineyard preparations for the upcoming growing season are also well underway. “We are currently preparing to plant our cover crop and continuing the winter pruning of our vineyards,” explains master winemaker Jon McPherson. The process begins in late December and continues through early March for the 200+ acres of vineyards they own and manage. “The lack of late fall and early winter rains has delayed our cover crop planting by about a month to six weeks,” he adds.

Inside the Wineries: Blending, Bottling, and New Releases

As the vines rest, the wineries are buzzing with activity. Ponte Winery is seeing a flurry of production. “The 2024 red wines are aging in barrels and casks, the 2023 red wines are getting blended for our April bottling, and the 2024 white wines are being bottled right now.”

At Wiens Cellars, excitement is building around their newest whites. “We have already bottled all of our 2024 white wines, including some exciting first-time releases like Gewürztraminer and Arneis,” says Brand Manager Bailey Morris. “We’re also thrilled to bring back our highly acclaimed Intento Bianco, and for the first time since 2019, a beautifully expressive Viognier.”

Altisima Winery is preparing to bottle its much-anticipated 2023 Chardonnay. “On the wine production side, we are racking all the 2024 red wines in barrel to tank. We like to do this shortly after the wine is produced so we can separate the lees that has settled to the bottom of the wine barrel,” says Winemaker Chris Johnson.

Meanwhile, Doffo Winery is focused on new releases. “We are bottling our 2022 Mistura and our 2018 Private Reserve Zinfandel,” says Damian Doffo.

At South Coast Winery and Carter Estate, cellar operations are in full swing as they transition their 2022 and 2023 red wines out of barrels while moving in the new 2024 red vintages. Bottling remains an ongoing process, with whites, rosés, and sparkling wines being bottled as they reach optimal readiness.

This year marks an exciting milestone for the winery with the debut of a wine 20 years in the making—their first-ever 20-Year Tawny Port. Aged in cask and meticulously blended over time, this release is a truly special addition to their portfolio. Two Rhône-inspired blends are also making their way to the lineup, including the GVR (Grenache Blanc, Viognier, and Roussanne) and the Vineyard Rosé, a blend of Grenache, Cinsault, and Syrah, crafted in a classic Provençal style. Finally, the winery is spotlighting their single-vineyard Wild Horse Peak Cabernet Sauvignons and unveiling the new 2021 Brut Rosé for Carter Estate, both of which highlight the exceptional quality of their vineyards.

Springtime Sips: Which Wines to Enjoy Now

Spring in Temecula calls for wines that reflect the freshness of the season. We asked our winery pros for their go-to spring picks and why these bottles are great for sipping as the days grow longer:

• Ponte Winery 2024 Arneis ($34) – “Fresh grapefruit, tangerine, white tea, and jasmine on the nose, bright crisp attack with white flower and tropical fruits followed by a round and lush mid palate and a long finish. Perfect to enjoy by itself, it will also pair perfectly with seafood, scallops with parmesan, or lasagna.” Get it HERE.
• Bottaia Winery 2024 Verdicchio ($44) – “Bright and crispy attack, great intensity with notes of green tropical fruits, guava, mango and pineapple. Crisp and fresh, this wine will be perfect as an apéritif wine for spring. It will also pair wonderfully with all kinds of shellfish.” Get it HERE.
• Wiens Cellars 2024 Gewürztraminer ($34) – “Bursting with bright floral aromatics, lychee, and citrus zest, making it an ideal wine for springtime sipping. Its crisp acidity and touch of sweetness create a beautifully refreshing balance, perfect for warm afternoons and al fresco dining.” Get it HERE.
• Peltzer Winery 2019 Estate Barbera ($53) – “Although it can be hard to not recommend a white wine during the season of fresh flowers and new growth, I find myself opening our Estate Barbera most nights to enjoy with dinner. Being a lighter red wine with some brightness from the acidity makes it feel great to drink this time of year.” Get it HERE.
• Europa Village C’est La Vie 2020 Petite Sirah ($57) – “With deep color, richness and intensity it is the perfect wine to bring warmth and joy to you on a cool spring evening! This bold wine pairs well with grilled lamb chops or a pork roast.” Get it HERE.
• Wilson Creek Winery 2023 Rosé of Cinsault ($46) – “I find this wine to be incredibly refreshing. It’s crisp, dry, and has lovely floral notes with bright acidity. I like to pair this wine with fresh fruit and light cheeses like chèvre with fresh herbs and young brie, and for something a bit out of the box, I’ve found it’s great with a green papaya salad.” Get it HERE.
• Leoness Cellars 2023 Mélange d’Été ($36) – “Light and crisp, with beautiful notes of citrus and stone fruit with just a touch of sweetness to make it refreshing on a warm day.” Get it HERE.
• Fazeli Cellars 2023 Norooz ($35) – “Norooz was blended to celebrate the spring equinox and the beginning of the Persian calendar. A blend of Viognier and Muscat Canelli, it offers a floral bouquet of hyacinth and orange blossoms. Perfect with our shrimp fettuccine.” Get it HERE.
• South Coast Winery 2023 Viognier ($28) – “This Viognier shines in spring with its delicate honeysuckle aromas and bright notes of nectarine and peach. The lovely floral character is perfectly balanced by its richness and complexity, making it an elegant choice for warmer days. Plus, it’s a standout—voted Best of Show White Wine at the Mexico International Wine Competition.” Get it HERE.
• Altísima Winery 2021 Fortaleza ($66) – “Medium-bodied with a soft oak presence, mild tannins, and rich aromas and flavors of clove, violets, and blueberry compote. Pairs well with steak and frites at Gaspers Restaurant.” Get it HERE.
• Doffo Winery 2023 Vermentino ($42) – “Great for outside sipping, this is a total porch wine. Pairs great with charcuterie and gathering with friends.” Get it HERE.
• Ultimate Winery 2019 Tempranillo ($44) – “This Tempranillo is a great springtime wine with a medium body. It isn’t overpowering for during daytime warm weather and enough tannin structure to complement cool evenings.” Get it HERE.

From vineyard to glass, spring is an exciting time in Temecula Valley. Whether you’re strolling the rows of awakening vines or simply toasting the season from your patio, these wines offer the perfect sip of spring. Cheers to a new growing season and all the delicious bottles ahead!

February Winery Events

Akash Winery 
Yoga on the Vineyard Patio with Julia | February 9^th | 9:00am | Session includes yoga + one glass of wine | Reserve Your Matt Space 

Galentine’s Floral Class with Sammie’s Stems | February 11^th | 6:00pm | Leave the boys behind, and join us for a Galentine’s Day floral class! Akash will provide everything you need to create a gorgeous arrangement for yourself or someone you love | Book your space here 

Drive-in Movie Night – 50 First Dates | February 14^th | 6:00pm showtime | What’s more romantic than an Adam Sandler movie? Popcorn, sweets, and wood-fired pizza will be available to order, as well as beverages | Save your parking space here 

Cougar Vineyards & Winery 

Music Bingo | February 8^th | 5:30pm – 8:00pm | Fun, prizes, wine, beer and deli | RSVP here 

Super Chili Bowl | February 9^th | 3:00pm – 8:00pm | 10 Chili competitors including the defending champ! Chili tasting with all the fixings! | Groups of 4 or more can pick their table | $15 competitors, $25 wineclub, $30 non-members | Reserve your spot 

Sweetheart Special | February 14^th | 11:00am – 6:00pm | Heart shaped pizza, two glasses of wine or beer, Caesar salad, 2 heart-shaped brownies, rose for first 50 reservations | $60 wineclub $65 non-wineclub | Get Tickets here 

Music Bingo | February 22^nd | 5:30pm – 8:00pm | Fun, prizes, wine, beer and deli | RSVP here 

Danza del Sol Winery 
Winemaker’s 15th Anniversary Dinner | February 8^th | 5:00pm | Join Danza del Sol for a truly memorable anniversary dinner | Click HERE for tickets and more information  

Winemaker’s Blending Class | February 16^th | 1:00pm – 3:00pm | Blend your own unique Madrona alongside Danza’s winemaker’s apprentice Bryanna Jaime | Enjoy a light lunch and take home a bottle of your best blend | $130 per person | Click HERE for tickets and more information 

Doffo Winery 

Valentine’s Sweetheart Dinner | February 14^th – 15^th | Join Doffo Winery for an intimate, 5-course, wine-paired dinner for you and your sweetheart | Live Music | Seating is limited per evening, ensuring an exclusive and romantic experience | Members,  $149 per person, Public, $169 per person | For tickets click HERE 

Europa Village Wineries & Resort 

L’Amore Dinner | February 8^th | 6:00pm | Indulge in an evening of love and flavor at Europa’s L’Amore Dinner | Savor a gourmet four-course menu of culinary bliss expertly paired with exquisite Europa Village wines and live music, creating a symphony of romance that will leave your heart and taste buds singing | Price: $129 | For tickets and additional information click HERE 

Galentine’s Dinner | February 13^th | 6:30pm | Grab your besties and celebrate friendship at Europa’s fabulous Galentine’s Dinner in the Tuscany Ballroom! Enjoy a night of delicious dining, award-winning wines, and a festive photo op to capture the memories | Price: $89 | For tickets and more information click HERE 

Valentine’s Dinner at Bolero | February 14^th | 4:00pm | Celebrate love this Valentine’s Day with an enchanting dining experience at the award-winning Bolero Restaurante. Indulge in a specially curated menu, featuring decadent dishes like Filete y Langosta—a tender beef tenderloin paired with butter-poached lobster—and vibrant Spanish-inspired creations such as Paella de Mariscos and Tosta de Rabo de Toro | Click HERE for reservations 

Fazeli Cellars 
Karaoke Night | February 7^th | 5:00 – 9:00pm | – Get ready to hit the high notes with over 190k+ songs to choose from! Enjoy our full bar and food from our Flights & Bites menu | 21+ Only | RSVP Recommended 

Salsa Night | February 8^th | 5:00 – 10:00pm | Enjoy a full bar and food starting at 5pm (food ends 8pm) then hit the dance floor with a beginner salsa lesson at 6pm followed by open dancing 7-10pm! | Ticket includes entry and a glass of sangria | $30 non-members, $25 members, $35 at the door | For tickets and more information click HERE 

Valentine’s Dinner | February 14^th | 6:30pm & 7:00pm | Treat your special someone to a 4-course dinner & wine pairing (2 seatings available: 630p & 7p) | Tickets $169 non-members, $150 members (price is per person) | Includes free flow of bubbly upon arrival, romantic 4-course dinner & wine pairing, and a live harpist to set the perfect mood | View Dinner Menu | For tickets and more information click HERE 

Galentines | February 15^th | 5:00pm – 10:00pm | Grab your girlfriends, couples, or anyone just wanting to get out and dance! | Full bar and food starting at 5pm (food ends 8pm) , DJ start at 6pm | RSVP Recommended | 21+ Only 

KVON & Friends Comedy | February 22^nd | 5:00 – 9:00pm | Get ready to laugh with K-VON & friends | Enjoy our full bar and food starting at 5:00pm (food ends 8pm), show starts at 6:15pm | Tickets: $40 non-members, $30 members, $50 at the door | 21+ Only | Lineup subject to change | For more information and tickets click HERE 

Halter Ranch Temecula 
Annual Vintage Bowl at Halter Ranch Temecula |February 6^th | 6:00pm – 8:00pm | A wine-tasting experience with Winemaker Kevin Sass! | Discover exclusive aged vintages from the wine library as the 2007 and 2017 vintages face off under Kevin’s expert guidance. Savor fan favorites like Syrah, Cabernet Sauvignon, and Ancestor, along with a few surprise older vintages | $64 Member, $80 Guest | For more information click HERE 

Masia de la Vinya Winery 
You’ve Got a PIZZA My Heart | February 13^th | 12:00pm – 5:00pm | Ticket includes a sparkling greeting with antipasti, create your own pizza with guided instructions by Chef Elvin, and one complimentary glass of wine, dessert & takeaway kit | Members $140, Non-member $160 | For tickets click HERE 

Miramonte Winery 

Valentine’s Paint & Sip | February 8^th | 1:00pm – 3:30pm | Visit for an afternoon of guided painting, where you’ll receive step-by-step instructions on how to create your own adorable Be Mine Garden Gnome masterpiece. Plus, enjoy a glass of wine as you paint and unwind | Perfect for beginners and experienced artists alike | $65, $55 members | For more information and tickets click HERE 

Sunday Funday | February 16^th | 12:00pm – 6:00pm | Family Friendly | A relaxed, super chill, totally entertaining day for the whole fam! Vendor market, fun activities for the kids, delicious sweet treats of all kinds, and great food, wine & beer specials! 

Love Awaits Valentine’s Dinner | February 12^th | 6:00pm – 9:00pm | 2025 Love Awaits includes a fabulous champagne reception, four elegant prix fixe courses of incredible food and wine, and live background music of classical harpist, Kylene Grace. The evening is hosted personally by founders, Cane & Becky Vanderhoof | $175, $150 members and guests | For tickets, click HERE 

Salsa Monte | February 26^th | 6:00pm – 9:00pm | A fabulous night of dancing at Miramonte. Come ready to sip, savor, laugh, and dance like there’s no tomorrow! Improve your moves and learn some new ones … everyone’s welcome! | $10 includes lessons and your first glass of wine | For tickets, click HERE 

Wilson Creek Winery 

Sweetheart Ball Valentine’s Day Dinner | February 14^th | Visit Wilson Creek for a romantic evening for you and your special Valentine in our Champagne Ballroom | Enjoy an exclusive 4-course dinner designed by our Executive Chef, live music, dancing, and a bottle of Sparkling Wine at your table | Purchase tickets at www.WilsonCreekWinery.com. 

Can I Be Frank? Sinatra Tribute | February 5^th | 2:30pm | Frank Sinatra tribute performed by local vocalist Mike Vicari and features over 40 songs by Sinatra and friends | Located on the Solera Patio | Free event 

Fall in Love with Temecula Valley: Twelve Tasty Wines for Autumn Sipping

These Temecula Valley wines are tailor-made for fall, offering bold flavors, seasonal pairings, and the perfect excuse to celebrate life with a glass in hand.

Known for its world-class hospitality and diverse wine offerings, Temecula Valley is the perfect destination for wine lovers looking to embrace fall in style. With a welcoming atmosphere and award-winning wines ranging from zesty Albariños to bold Zinfandels, the region offers something for every palate. As you explore the valley’s rolling vineyards, you’ll also discover exceptional dining, luxurious accommodations, and the warm, welcoming spirit that makes this region a standout in California’s wine scene.

As the weather begins to cool and the vibrant colors of fall emerge—yes, even in SoCal!—it’s the perfect time to explore new wines that complement the season. Temecula Valley offers an incredible backdrop for sipping and savoring during the autumn months… we swear they will eventually cool down! With warm, sunny days and crisp, refreshing evenings, it’s an ideal spot to enjoy both the stunning views and the full flavors of fall wines. Whether you’re looking for a cozy red to pair with a fireside meal or a zippy white to enjoy with seasonal fare, Temecula’s wineries have you covered. Here are a few of our favorites for Fall.

Leoness Cellars – 2019 Mélange De Rêves

Winemaker Tim Kramer brings a personal touch to the 2019 Mélange De Rêves, a smooth Rhone-style blend that’s perfect for fall. With vibrant red cherry and plum aromas, hints of black pepper, violets, and allspice, this wine is a balanced mix of Cinsaut, Syrah, Mourvèdre, and Grenache. The silky tannins and velvety finish make it a crowd-pleaser, whether you’re a seasoned wine lover or just looking for something new to enjoy as the weather cools.

Tim suggests enjoying this wine on a quiet evening in the jacuzzi, maybe with some Depeche Mode playing in the background—one of his favorite bands, so you know the pairing is on point. Tim says it’s the perfect wine for Fall because it works with a wide variety of dishes “and, and it tastes damn good!” At $39 a bottle, it’s an easy addition to your wine lineup this season. Get it here.

Wilson Creek Winery – 2021 Cabernet Franc

Wilson Creek Winery’s 2021 Cabernet Franc is your ultimate fall sipper. Its rich, earthy flavors bring a sense of warmth and comfort that perfectly complements the season. Whether you’re enjoying a rustic meal or just unwinding with friends on a crisp autumn evening, this bold wine matches the vibe with every pour. Its deep character pairs beautifully with the heartier dishes we all crave as the weather (eventually) cools.

Picture this: a cozy evening with friends gathered around a table filled with flavors that perfectly pair with this Cabernet Franc. Creamy Fontina and Camembert cheeses, marinated olives, and roasted vegetables like eggplant and stuffed peppers set the stage. As the main course rolls in—herb-crusted prime rib, duck breast with cherry gastrique, or tender roast leg of lamb—the wine’s rich depth brings it all together for a delicious, memorable night. At $74.99, it’s a splurge-worthy bottle that elevates any occasion. Get it here.

Robert Renzoni Vineyards – 2021 Petite Sirah

If you’re looking for the perfect wine to sip as the temperatures drop, Robert Renzoni Vineyards’ 2021 Petite Sirah delivers bold, rich flavors that feel tailor-made for fall. With aromas of potpourri and leather that open up to intense notes of blackberry, lavender, and sweet tobacco spice, this wine is a tannin-forward delight that pairs effortlessly with the hearty dishes and cozy vibes of the season.

Imagine gathering with good friends around a table filled with roasted lamb or a traditional pot roast, letting each sip of this Petite Sirah enhance the flavors of the meal. Then, when dinner’s over, keep the evening going by the fire, a good book in hand, and a bite of dark chocolate to savor alongside the wine’s lingering depth. At $60 a bottle, it’s a great companion for those chilly autumn nights. Get it here.

Masia de la Vinya – 2022 Rosé de Garnacha

Masia de la Vinya’s 2022 Rosé de Garnacha is the perfect bridge from the warmth of summer into the crispness of fall. With bright flavors of wild strawberries and white peach, this wine is both refreshing and versatile, thanks to its crisp acidity that echoes the changing seasons. Sip it on Masia’s expansive patio, soaking in the breathtaking views of Temecula Valley as you savor the lingering warmth of summer.

This rosé is an excellent companion to seasonal dishes, whether you’re grilling summer vegetables or serving fall’s roasted root veggies. It even pairs beautifully with a holiday prime rib, making it a fantastic addition to your fall wine lineup. Retailing at $36, it’s a great way to keep the summer vibes alive while embracing the cooler months. Get it here.

Cougar Vineyard & Winery – 2019 Estate Negroamaro

Cougar Vineyard & Winery’s 2019 Estate Negroamaro is a true testament to the adaptability of Italian grape varieties in Temecula Valley. This rich, spicy wine is made from 100% estate-grown Negroamaro, a thick-skinned grape native to the Puglia region of Italy—known as the “heel” of the Italian boot. With bold flavors of red fruit, blackberry, coffee, and a smooth, velvety oak finish, this wine captures the heart of Italy while embracing the unique terroir of Temecula.

As the days grow colder and shorter, this wine is perfect for cozying up by the fireplace with a glass (or two). Its medium-high tannins and rich character make it an excellent companion for fall comfort foods like BBQ chicken pizza, pulled pork, or teriyaki dishes. At $61 a bottle, the 2019 Negroamaro is an ideal choice for adding a little warmth and bold flavor to your autumn nights. Get it here.

Danza del Sol Winery – 2021 Estate Syrah

Pop a bottle of the 2021 Estate Syrah from Danza del Sol Winery and feel yourself instantly transition to fall. Made from 100% estate-grown Syrah grapes, this wine offers flavors of charred raspberry, stewed blueberry, and a hint of anise, revealing intricate layers with each sip. It’s the kind of wine that deepens as you go, creating a tasting experience that feels perfectly suited to the changing season.

Though Southern California might not feel the coolness of fall just yet, this Syrah is made for those laid-back BBQ cookouts with family and friends, when the weather is just warm enough to dine al fresco, but the nip in the air as the sun goes down invites you to don that cozy sweater or maybe just snuggle up to someone special. Its rich, smoky notes complement slow-roasted meats and the easygoing, outdoor vibe of a fall gathering. At $40 a bottle, it’s an ideal pick for savoring fall, California-style. Get it here.

Carter Estate Winery – 2022 Les Nobles

Crafted by Master Winemaker Jon McPherson, the 2022 Les Nobles from Carter Estate Winery brings together three of Alsace’s noble grape varieties—Gewürztraminer, Riesling, and Pinot Gris. The composition is a nod to the Alsatian “Edelzwicker,” a term created in the 1600s from the German words “edel,” meaning “noble” and “zwicker,” meaning “blend.” This dry, vibrant wine boasts huge aromatics, with rose petals, lychee, and ripe pineapple, layered with spiced apple and citrus on the crisp, lingering finish. Thanks to sur lie aging and stainless steel fermentation, it’s both aromatic and beautifully complex, mirroring the season’s warm, ever-changing autumn flavors.

Whether you’re sipping it alongside a hearty sheet pan bake with sausage, potatoes, and Brussels sprouts, or pairing it with classic dishes like Chicken Cordon Bleu, Sole Meunière, or Thanksgiving turkey, Les Nobles enhances every bite with its crisp, refreshing finish. Jon’s personal pairing suggestion? Pacific cod with a Mornay sauce. At $34.99 a bottle, it’s an easy way to bring seasonal warmth to your table. Get it here.

South Coast Winery – 2023 Pinot Blanc

Jon McPherson’s 2023 Pinot Blanc is a standout in Temecula Valley. Crafted in a style inspired by the Loire Valley’s Muscadet, this 100% Pinot Blanc offers aromas of pineapple, spiced apple, and toasted brioche. Stainless steel fermentation with a touch of new French oak and lees aging gives this wine a rich, creamy texture, balanced by delicate toasty notes and a pleasant dryness. Its complexity and weight resemble a Chardonnay, but with a fresh, fruit-forward flavor profile that’s perfect for the cooler days of fall.

This versatile wine is a dream for fall food pairings. Think whole roasted herb chicken with root vegetables, enjoyed by a crackling fire as autumn rain falls outside. Or serve it alongside your Thanksgiving turkey, roasted vegetables, or creamy soups for a cozy, comforting meal. At $24.99 a bottle, this elegant Pinot Blanc brings sophistication to any fall feast. Snag a bottle or three here.

Peltzer Winery – 2020 Cabernet Franc

As fall rolls in and the temperatures cool, it’s time to switch gears to bolder wines, and Peltzer Winery’s 2020 Cabernet Franc fits the bill perfectly. Cellar Assistant Cory Dakin presents a wine with enticing aromas of black pepper, fresh bell pepper, and tobacco, followed by rich flavors of dried cherry, plum, and leather. This beautifully balanced combination of fruit and earthiness makes it an ideal choice for fall gatherings, filling the air with its inviting presence.

For the ultimate pairing, fire up the grill and serve this Cabernet Franc alongside ribeye steaks with Choron sauce and a side of rosemary roasted potatoes. The bold flavors of the wine will stand up to the richness of the meal, creating a dinner experience that’s nothing short of perfection. At $66.00 a bottle, this wine is your go-to for elevating any fall feast. Get it here.

Churon Winery – 2022 Tempranillo

Churon Winery’s 2022 Tempranillo is a bold, dry red wine that’s perfect for welcoming the cozy vibes of fall. Made from estate-grown Tempranillo grapes, this wine bursts with juicy raspberry and strawberry flavors, balanced by a touch of clove. It’s the kind of wine that warms you up from the inside out, making it a great choice for sipping as the temperatures drop.

Pair this Tempranillo with Churon’s signature rib-eye Cajun salad or a meat and cheese charcuterie board, both available at their Lunch Café from Friday to Sunday. Whether you’re enjoying it with a flavorful meal or simply relaxing with friends, this $49 bottle is an easy way to savor the season. Get it here.

Wiens Cellars – 2021 Pinot Noir

Wiens Cellars’ 2021 Pinot Noir is like a cozy fall evening in a bottle. With opening aromas of dried cherry and gentle notes of fennel bulb and cola, this 100% Temecula Valley Pinot Noir offers a light body and smooth tannins that make it perfect for cooler nights. Aged for 14 months in French oak, with 20% new oak, this silky wine is an ideal companion for cooler evenings gathered around a firepit or hosting a holiday dinner. The subtle spice notes and smooth finish capture the essence of autumn in every sip.

This Pinot Noir’s balanced acidity and subtle spice make it a versatile companion for fall feasts or casual nights in. Whether you’re pairing it with Thanksgiving turkey, grilled duck breast with pomegranate relish, or simply settling in for a cozy movie marathon, this wine elevates the moment. At $45 a bottle, it’s a seasonal favorite that earned 92 points and Editor’s Choice from Wine Enthusiast. Get it here.

Masia de la Vinya – 2021 Barbera

Masia de la Vinya’s 2021 Barbera is the quintessential fall wine, with aromas of blueberry, pomegranate, and cloves leading to a smooth, lingering finish. This wine’s lively acidity and medium body make it an easy match for the cooler weather and heartier dishes of the season. Whether you’re pairing it with a savory mushroom risotto or a cozy bowl of butternut squash pasta, this Barbera brings balance and depth to every sip.

Perfect for fall gatherings or quiet nights in, the wine’s versatility shines in both casual and festive settings. At $45 a bottle, it’s a great way to enjoy the changing season with a glass of something special. Get it here.

Celebrating Temecula Valley’s Winery Dogs: A National Dog Week Tribute

National Dog Week takes place the fourth week of every September and, as this year’s celebration approaches, we’re thrilled to shine a spotlight on the furry, four-legged friends who bring joy, warmth, and a touch of fun to some of Temecula Valley’s most beloved wineries. From loyal companions to playful mascots, these winery dogs are as much a part of the experience as the wine itself. Let’s meet a few of the dogs that make every visit to these vineyards a little more special, and raise a glass to them this California Wine Month.

Cougar Vineyard and Winery

Meet Cilie—pronounced “Chilli”—the delightful “Super Mutt” of Cougar Vineyard and Winery. With a mix that includes 30% cattle dog, 14% Boxer, 14% German Shepherd, and 14% Doberman (among others), Cilie is as unique as the wines here. Cilie might growl at newcomers, but he’s quick to cry when they leave—a true softie at heart. Interestingly, he prefers beer over wine, though he’s named after the vineyard’s Ciliegiolo wine, meaning “Little Cherry,” a fitting moniker for this lovable pooch.

Jennifer Buffington, founder and proprietor of Cougar Vineyard, shares that dogs like Cilie are an essential part of many visitors’ extended families. Their presence enhances the winery’s warm, family-focused atmosphere, ensuring no one—human or canine—feels left behind.

Doffo Winery

At Doffo Winery, Teddy Doffo, a loyal German Shepherd, steals the show almost as much as the winery’s delicious wines and famous motorcycle collection. Teddy’s favorite way to commute is by riding in the back of his dad Damian’s Ape—a fun, three-wheeled vehicle that’s perfect for traversing the grounds of the winery. Teddy is known for his smooth, sweet, and playful presence, much like a well-rounded Zinfandel. Damian notes that having a winery dog like Teddy enhances the guest experience by making the environment feel more welcoming and approachable. Guests often find comfort and joy in interacting with Teddy, adding a memorable layer to their visit.

Wilson Creek Winery

Brut, the Golden Retriever of Wilson Creek Winery, is a classic in more ways than one. Every morning, Brut embarks on his own tour of the winery, making his rounds to each department in search of treats—though he’s notoriously picky and won’t hesitate to spit out anything that doesn’t meet his high standards. Brut’s morning routine has become a cherished tradition at Wilson Creek, symbolizing the joy and warmth that pets bring into our lives.

Brut isn’t just a charming greeter; he plays a practical role too. In addition to serving as Wilson Creek’s unofficial Chief Hospitality Officer, he helps maintain the vineyard’s ecosystem by keeping unwanted critters at bay, playing a surprisingly practical role in the winery’s sustainability efforts. Brut embodies Wilson Creek’s commitment to a family-friendly and sustainable environment, making every guest feel right at home.

Peltzer Winery

At Peltzer Winery, you’ll find not one, but two lovable Border Collies: Duke and Butch. Duke, ever the social butterfly, loves greeting customers and playing ball with his nose, showing off his bubbly and sweet personality much like a glass of Prosecco. He’s even been known to close a few wedding tours with his infectious smile!

Butch, on the other hand, prefers to stick with the staff, embodying the peppery, bold character of a Cabernet Sauvignon. Carrie Peltzer shares that both dogs bring immense joy to the staff, making the workday brighter and more enjoyable.

Fazeli Cellars Winery

Holmes, the Malinois of Fazeli Cellars Winery, named after the famous detective Sherlock, loves nothing more than chasing rabbits and playing with his ball. If Holmes were a wine, he’d be a Shiraz, embodying the bold and spicy essence of one of Fazeli’s signature grape varieties. BJ Fazeli describes Holmes as a source of pure joy, bringing an extra layer of delight to the winery’s vibrant atmosphere.

Gershon Bachus Vintners

Finally, we meet the dynamic Dachshund duo of Gershon Bachus Vintners: Frank-E-Sinatra and Russel-T-Longfellow. These two are all about the spice—both in personality and their wine of choice, Tempranillo. Owner Christina Falik notes that having pets like Frank and Russel completes the human need for unconditional love, making them indispensable companions at the vineyard.

These winery dogs do more than just provide a warm welcome; they add character, charm, and a sense of family to Temecula Valley’s vineyards. Whether they’re greeting guests, helping out in the vineyard, or just being their lovable selves, these dogs remind us that a little joy goes a long way. As we celebrate National Dog Week, let’s raise a glass to the dogs who make our winery visits truly unforgettable.

Broccoli Pesto with Penne Pasta

Ease into Spring with this vegetarian pasta dish. Many markets sell broccoli crowns, the florets with most of the stem removed. If you can’t find the crowns, purchase whole broccoli and cut off all but 1 inch of stem. But don’t throw away the stems! Pare them with a knife or vegetable peeler, steam them and enjoy as a nutritious snack. Pair with your favorite Temecula Valley Sauvignon Blanc.

Yield: 6 Servings

Ingredients

• ¾ pound (350 g) broccoli crowns  
• 16 to 18 large fresh basil leaves 
• 1 small garlic clove, thinly sliced 
• 6 tablespoons (90 ml) extra virgin olive oil 
• 2 tablespoons (30 ml) heavy cream 
• 2 tablespoons (20 g) pine nuts 
• ¼ cup (20 g) freshly grated Parmigiano Reggiano or pecorino romano cheese, plus more for the table 
• Sea salt and freshly ground black pepper 
• 1 pound (450 g) dried penne rigate or rigatoni

Instructions

• Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Boil the broccoli crowns whole until the stems are just tender when pierced with a knife, 3 to 4 minutes, then transfer with tongs to the ice water to chill quickly. Drain well and pat dry. Reserve the boiling water for cooking the pasta.  
• Set aside one-third of the broccoli and chop the remainder coarsely. Put the chopped broccoli in a food processor with the basil and garlic. Pulse until finely chopped. With the motor running, add the olive oil through the feed tube, processing until the mixture is nearly smooth. Add the cream and pine nuts and process again until nearly smooth.  
• Transfer the pesto to a large serving bowl and stir in the grated cheese and salt and pepper to taste. 
• Add the pasta to the boiling water and cook until al dente. While the pasta cooks, cut the remaining broccoli into bite-size florets. Just before the pasta is done, add the florets to the boiling water to heat through. Remove 1 cup of the boiling water and whisk just enough of it into the pesto to make a sauce that will coat the pasta nicely. You won’t need it all. 
• Drain the pasta and broccoli and add it to the serving bowl. Toss well and serve immediately. Pass additional grated cheese at the table. 

Suggested Wines

Leoness Cellars~ 2023 CS Sauvignon Blanc – This wine has aromas of citrus and pear complemented by subtle hints of lemongrass, melon and a crisp, lingering finish.

Europa Village ~ 2022 Sauvignon Blanc Reserve – This wine has aromas of grapefruit and vanilla

Chapin Family Vineyards ~ 2022 Sauvignon Blanc – This wine has aromas of passion fruit with peach and melon.

Recipe and photo courtesy of the Wine Institute of California

Want a Career in the Wine Business?

Entering the world of wine can be as intoxicating as the beverage itself, especially in the dynamic region of Temecula Valley, the heart and soul of Southern California’s wine scene. Known for its diverse grape varieties and robust hospitality offerings, not to mention its warm and welcoming spirit, Temecula Valley offers the perfect setting for aspiring wine professionals.

The journey into wine isn’t just about understanding varieties and vintages; it’s about immersing oneself in a culture that values tradition, innovation, and the intimate connection between the land, the glass and, most importantly, the consumer. The path to becoming a wine professional or a winemaker is as varied as the wines themselves, demanding a blend of knowledge, passion, and sensory acumen.

To demystify the process and offer an insider’s perspective, we caught up with those who have built careers in the Temecula Valley wine industry. We asked them what it took to get where they are today, and what advice they can share with others trying to break into the exciting world of wine. From the sun-kissed slopes of Temecula’s vineyards to the bustling wine-tasting rooms, their perspectives paint a picture of a community deeply connected by their shared passion for wine.

Here’s what they had to say.

KRISTINA FILIPPI, WINEMAKER, WILSON CREEK WINERY

TVWA: What do you think is the best way to get started in the wine business?

KF: Apply for jobs at wineries! We are lucky to have so many great ones here in Temecula. My first wine job was in a tasting room after I turned 21, and it was a great opportunity for me to learn about wine and the industry.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

KF: Keep an open mind. Learn from every place and everyone that you work with. Don’t be afraid to speak up, get yourself into the conversation, step into the room. You may just have an idea or interesting perspective that could be helpful for the industry. 

TVWA: What is something you wish someone had told you about a career in wine?

KF: That I would actually be using math just as much as my high school algebra teachers said I would!

OLIVIA BUE, WINEMAKER, ROBERT RENZONI VINEYARDS

TVWA: What do you think is the best way to get started in the wine business?

OB:  The best way to get started is to get an internship with a winery; possibly unpaid a few days a week just to get some experience under your belt.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

OB: Say goodbye to Fall trips, vacays and/or weddings!

TVWA: What is something you wish someone had told you about a career in wine?

OB: You’re never going to know it all in winemaking.

MARCEL VELASCO, CELLAR MASTER, PELTZER FAMILY CELLARS

TVWA: What do you think is the best way to get started in the wine business?

MV: There are so many different jobs in the wine industry so finding an entry level job in an area (wine business, agriculture, wine making) that you are interested in is a great way to get started. One thing that is great about working in the wine industry is that you often have a lot of exposure to other sides of the business, no matter where you are. The important thing would be to absorb as much information as you can and to not be afraid to take opportunities as they come up during your career. Even when I worked solely as a wine sales associate, if an opportunity came up where I could talk to someone in production, I always made the attempt to greet them and ask about the type of work they were doing. As my career progressed in the wine industry, I eventually decided to go to school for winemaking, and being exposed to so many different careers in the wine industry helped me make that decision. 

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

MV: A piece of advice that I would give to anyone starting a career in wine is that generally you will get what you give. This is a heavily passion-driven industry and I have always seen that those who gave it their all had the best opportunities in the future to either take on more responsibility or even be referred to a new position with glowing marks. There are plenty of days in production where I am tired and it feels like the work is piling on but taking the time to complete tasks properly, even if it means adding hours to your workday, has always yielded us the best results and even better tasting wine. 

TVWA: What is something you wish someone had told you about a career in wine?

MV: One piece of advice I wish I had received when I started in this field would be to make sure to put yourself out there more. So much of this industry is developing connections with others so attending community events and taking the time to visit other businesses is a great way to meet your fellow professionals. Investing in those relationships will not only help you grow within your own community but also may lead to new experiences in other areas as well.

TVWA: Got any helpful resources or educational materials for those trying to get into wine that you would like to share?

MV: There are quite few educational materials that I have used during my career some of my favorites would be: Oxford Companion to Wine by Jancis Robinson; Vino Italiano: The Regional Wines of Italy by Joseph Bastianich and David Lynch; and Handbook of Enology by Pascal Ribéreau-Gayon et al. Besides that I would say looking on Winejobs.com for internship opportunities or even new career opportunities would also be a good place to start. 

SHARON CANNON, DIRECTOR OF MARKETING & HOSPITALITY, AVENSOLE WINERY

TVWA: What do you think is the best way to get started in the wine business?

SC: The best way to get started at a winery would be to apply for weekend roles bar-backing, bussing, or, if you have knowledge and a great approach to sales, a serving role, and then work your way up.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

SC: There is not one person in the world that knows everything about wine, so do not be intimidated by the industry or some of the people within it.

TVWA: What is something you wish someone had told you about a career in wine?

SC: Dealing with the general public at a winery can be brutal, don’t take things too personally.  

TVWA: Got any helpful resources or educational materials for those trying to get into wine that you would like to share?

SC: Useful resources I’ve been lucky enough to have access to include WSET wine training, books like The Wine Bible, Wine Folly, Windows on the World, Wine for Normal People, The Oxford Companion to Wine, and people! Winemakers, Vineyard managers, wine enthusiasts, and wine journalists…

MATT RICE, DIRECTOR OF WINERY OPERATIONS, EUROPA VILLAGE

TVWA: What do you think is the best way to get started in the wine business?

MR: Be open to taking any role in the industry. Be prepared to volunteer some of your time until you gain experience. Show your passion for the industry at every opportunity and don’t be afraid to meet new people and try new things.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

MR: Don’t think you know exactly what you want to do in the industry (winemaker, tasting room server, tour guide, manager, etc). Try a few things – even some that might not appeal to you at first. You may be surprised at what you find when you actually do the job.

TVWA: What is something you wish someone had told you about a career in wine?

MR: Be comfortable with knowing nothing and asking questions at every turn. There is a lot more complexity to this industry than meets the eye.

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

MR: The Wine Bible, Oz and James Big Wine Adventure (tv show), WineFolly.com, WineSearcher.com, KLWines.com

JESSY HYLE, WINERY GENERAL MANAGER, BEL VINO WINERY

TVWA: What do you think is the best way to get started in the wine business?

JH: Just get your foot in the door and work really hard.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

JH: I have been in 8 different positions at the winery. By being in all those roles, it made me very knowledgeable in all areas of the winery. This prepared me for the General Manager position because I have experienced so many aspects of our winery. I was very reliable and eager to learn more about wine and the wine industry, and I was always quick to volunteer when different opportunities came up. It helped me grow in knowledge and built my reputation into being a valued, well-rounded employee.

TVWA: What is something you wish someone had told you about a career in wine?

JH: How fun it is! I love working in this industry and with the people that are in it. It’s an amazing community. 

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

JH: I read books, I talk with our winemaker and winemaking staff. I reach out to people that have been doing this longer than I have and get advice or ask questions that I may have. I have found that people are always happy to share what they have learned. This has proven to be a great resource.

RICK BUFFINGTON, OWNER & WINEMAKER, COUGAR VINEYARD AND WINERY

TVWA: What do you think is the best way to get started in the wine business?

RB: Take it slow and make small batches from the best grapes you have access to. Make wine with as many people as you can that are more experienced than you and pick up what you like, drop what doesn’t work for you. Join a local winemaking group and, if you can’t find one, start one.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

RB: When you’re ready to open for business, never ever have a wine that is sub-par. This is advice given to me when we were about to open from John Menghini of Menghini Winery in Julian. He said that the customers will not come back for 10+ years, even if it was a fluke.  Only serve your best to your customers.

TVWA: What is something you wish someone had told you about a career in wine?

RB: It’s not all wine production and growing grapes. There is a lot of reporting and paperwork, especially if you want to stay as an owner/winemaker.

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

RB: Attend all of the local winemaking associations’ classes and also learning events at your local wineries. Seek out knowledgeable wine servers so that you can learn how their winery makes certain styles of wine. Learn by doing. Volunteer to help in the vineyards and production. I belonged to the Boeing Beer and Wine Organization while in Seattle, then the San Diego Amateur Winemakers Society before becoming a bonded winery. Both organizations had seasoned mentors and access to winemaking equipment for use or purchase.

Looking for That Perfect Gift? Look no Further!


It’s that time of the year again – a season of joy and happiness, filled with the anxiety of gifting your friends and loved ones the perfect gift! In addition to the absolute perfect gift – WINE – we’ve got a couple of other “out-of-the-box” ideas for you!

SIP Passport Program

The SIP Passport is a perfect gift for those seeking to explore a variety of wineries without breaking the bank. For only $75 per passport, one can enjoy a standard wine tasting at five wineries (from 20+ participating wineries), Monday through Friday, (excluding holidays and the week between Christmas and New Years). Each winery boasts an unique experience, from breathtaking views to award-winning wines. The best part? The passport has no expiration date, so they can be used whenever it’s convenient for the passport holder. Rather purchase the passport for yourself instead? That’s okay too! More information on the SIP Passport Program can be found HERE.

Annual Barrel Tasting Event

If your cherished friend or family member is seeking a grander adventure, the Annual Barrel Tasting is a must-attend event. They’ll enjoy unfinished barrel and tank wine samples, as well as finished and newly released wines at this once-a-year barrel tasting event. Wineries will perfectly pair delectable food samplings with their wine. There is something for everyone with over thirty wineries to choose from over the two-day event!

Purchase your Barrel Tasting Tickets HERE.

Gift-giving can be stressful, especially when you’re shopping for someone really special and are committed to finding the perfect present. We think that you can’t go wrong with either (or both) of these gift ideas. And if you REALLY want to show them how special they are, click HERE to shop for the perfect bottle of wine to include with their tickets.

Hearty Beef Ramen

Embark on a journey of rich and robust flavors with this hearty beef ramen recipe, where succulent top sirloin steak takes center stage. Combine the comfort of ramen with the indulgence of premium beef, creating a symphony of textures and tastes that will warm your soul. A Temecula Valley rosé can offer a unique and refreshing contrast to the rich and hearty flavors of this dish. While not a traditional pairing, the acidity in the rosé can help cut through the richness of the dish, while the red fruit flavors can add a touch of brightness to each bite.

Yield: 2 Servings

Ingredients

• 3 1⁄2 cups (875ml) rich beef broth
• 1-pound Top Sirloin Steak, cut into 1-inch strips
• A pat of butter
• 1⁄2 pound (250g) fresh ramen noodles
• 2 cloves of garlic, minced
• 1 tablespoon (6g) of freshly grated ginger
• 2 teaspoons (10g) sesame oil
• 4 fresh shiitake mushrooms (45 grams) stems removed, then sliced
• Coarse salt
• 1⁄2 cup (70g) fresh or frozen shelled edamame
• ½ cup (70g) Menma bamboo shoots
• 1⁄4 cup (65g) white miso
• 1⁄4 cup (30g) minced green onion, white and pale green part only
• Sesame seeds, for garnish

Instructions

• Heat a large pan on medium-high heat. Add the butter, garlic, and ginger and cook for about 30 seconds until aromatic, then add the steak strips. Sear both sides of the steak, removing from the pan just before desired doneness (the steak will continue to cook with residual heat).
• Next, add the sesame oil and sauté the mushrooms until softened, about 1-2 minutes. Season with salt and set aside with the beef.
• In the meantime, bring a large pot of unsalted water to a boil. Add the ramen noodles and cook until al dente (about 3 minutes on average, will depend on freshness of noodles).
• Rinse noodles with cool water and toss in a bowl with 1 teaspoon of sesame oil. Fill two large soup bowls with warm water to preheat them.
• Warm the beef broth in a saucepan until simmering. Add the edamame and simmer for 3 to 5 minutes, or until tender. Put the miso in a bowl and whisk in enough of the hot broth to create a smooth mixture. Stir the miso mixture back into the saucepan. Salt to taste.
• Empty the water from the preheated bowls. Divide the ramen noodles evenly between the bowls and top with hot broth. Top the bowls with the beef, mushrooms, bamboo shoots and edamame. Garnish with green onions and optional sesame seeds.

Suggested Wines:

Danza del Sol Winery~ 2022 Tres Rosé– This wine has aromas of candied strawberry, rhubarb, and peach preserves.

Callaway Winery ~ 2022 Rosé Soleil – This wine opens with aromas with vibrant aromas of cherry, stone-fruit, and hints of cool, bright Mandarin orange, nectarine, strawberry and touches of wild thyme

Callaway Winery ~ NV Sparkling Bella Rosé – This wine opens with aromas with mango and yellow peach, and finishes clean and refreshing.

Recipe and photo courtesy of the Wine Institute of California

November Winery Events

Akash Winery 

Laughs by the Glass | Nov 10th | Doors open at 6:15pm, show at 7:30pm | Join our resident Pied Piper of Comedy, Frankie Marcos, for an unforgettable evening of comedy featuring top-notch performers| For tickets visit:  GA Seating here and Reserved Seating here. 

Diwali Celebration | Nov 12th | 9:00am – 1:00pm | Bliss out on the patio with us, in celebration of this Indian festival of lights |  For tickets visit: HERE | Includes a morning yoga class + a glass of wine, and your choice of either a henna tattoo or a mini-facial | Bhangra music will be spinning, so bring your best Bollywood moves! 

Black Friday Sales – Friday, November 24th | 11:00 am – 8:00pm | Enjoy case discounts on select wines, live music, and extended hours at Akash | Stock up for the holidays, and tick those wine lovers off your gift list!  

Altisima Winery 

Altisima Anniversary Gala | Nov 3^rd | 6:30pm – 10:00pm | Dress in your best Hollywood glam for a luxurious evening filled with sumptuous food & wine pairings, bustling entertainment, and an atmosphere of posh refinement \ For details and tickets, visit:  https://altisimawinery.com/upcoming-events/. 

Cougar Winery & Vineyards 

Yappy Hour | Nov12th | 2:00pm – 5:00pm | Meet the trainer from Petsmart, dog adoptions and live music in the picnic area  

Danza del Sol Winery 

Black Friday | Nov 24^th | 11:00am – 6:00pm | Join us in the Tasting Room! Wine discounts up to 50% off | Live Music by Midnight Ride 

Fazeli Cellars 

Comedy Night | Nov 3^rd | Doors open at 6:00pm | Be sure to arrive early as the show starts at 8 PM, we ask that you find your seats before 7:30 PM | While you relax and wait for the show to begin, enjoy our full bar and available food on the Flights & Bites menu | Tickets $5 for Members & Industry | $10 for Non-members | GET TICKETS | 21+ only  

Club Fazeli Latin Night | Nov 4^th | 7:00pm – 11:00pm | Join us for a fiesta inside our spacious ballroom, where the music is hot, and the dance floor is waiting for you |  Buy your tickets now at fazelicellars.com and let’s dance the night away! GET TICKETS 
 
Open Mic Night | Nov 10^th | Doors open at 6:00pm | We’re looking for talent to shine at our FIRST Open Mic Night! DWhether you’re a musician, comedian, poet, or just have a hidden talent, this is your moment to showcase it | Kitchen is sizzling with delicious food options available until 9 PM! | Just $5 for pre-sale and at the door. GET TICKETS  

Club Fazeli | Nov 11^th | 6:00pm – 11:00pm | Welcome to Club Fazeli, where Saturday nights come alive with beats, rhythm, and endless fun featuring the sensational DJ Lost Ark | Get ready to dance the night away to his electrifying tunes | Presale tickets are available now GET TICKETS 
 
Comedy Night | Nov 17^th | Doors open at 6:00pm, show kicks off at 8:00pm, please settle into your seats before 7:30pm | Indulge in our full bar and explore the tempting offerings from our Flights & Bites menu | Members & Industry are $5 and Non-Members are $10. GET TICKETS | Tickets will also be available at the door for $15  
 
Club Fazeli Throwback to the 90’s & 2000’s | Nov 18^th | 6:00pm – 11:00pm | Throw it back to the 90’s and 2000’s at Club Fazeli |  DJ Ke Moe is spinning all your favorite hits from that unforgettable era and the party’s not stopping with our full bar open all night long | Fuel up with delicious food available until 9 pm. | Presale tickets are available now GET TICKETS 
 
Club Fazeli Thanksgrooving | Nov 22^nd | 7:00pm – 11:00pm | Get ready to gobble and groove at Fazeli Cellars Winery’s newest special event, ThanksGrooving! | Live music, a full bar, and a dance floor that’s ready for some serious groove |  Let’s kick off the holiday season in style! GET TICKETS 
 
Black Friday Brunch | Nov 24^th | 11:00am – 3:00pm | Need a break from the Black Friday shopping frenzy? Recharge and refuel with us | Enjoy a relaxing morning, sip on mimosas, and indulge in a delicious brunch |  MAKE RESERVATION 
 
Kiss n Wine Culture Festival | Nov 25^th | 11:00am | Celebrate the fusion of cultures, local treasures, and the power of music at the ‘Kiss N Wine Culture Kaleidoscope Festival | Curated by celebrity DJ Vikter Duplaix, this event is a vibrant tapestry of Temecula’s rich diversity | Discover global flavors, unique local products, and the magic of culture. 

Gershon Bachus Winery 

Winemakers Dinner | Nov 11^th | 9 course meal paired with GBV wine and port | This event is currently sold out but we are taking down names on a waiting list, email to info@gershonbachus.com 

Masia de la Vinya Winery 

Day of the Dead Wine Club Social | Nov 4^th | Extended hours until 7:30 pm | Open to the public | Food on site for purchase – Brew Boyz and sweet treats from Josie’s Sweet Bites | Member only specials 

*the below event is not associated with one particular winery – it is for all wineries on DePortola Rd. 

De Portola Wine Trail Harvest Celebration | Nov 5^th | 10:00am – 5:00pm. | Features 3 wine tastings paired with delectable food samples from the winery’s artisan chef | 11 participating wineries on the Deportola Wine Trail! | $89.99 per person, includes logo glass | Designated Driver $39 food only | Tickets at: www.deportolawinetrail.com/store/.  

Meet the Winemakers Who Have Brought Their SoCal and Baja Roots to Temecula Valley to Make it One of California’s Most Unique Wine Destinations

Many wine lovers don’t realize that California’s origin story when it comes to wine is deeply rooted in the Southern part of the state. In fact, it was primarily Southern California’s Spanish missionaries who planted the state’s first vineyards in the late 18^th century, establishing the foundation for California’s now world-famous wine industry. In 1769, Father Junipero Serra planted the first grape variety as part of his chain of missions in San Diego, which became known as the Mission grape, and was the dominant variety until the late 1800s.

These Spanish missions gave way to early winemaking efforts, producing sacramental wines and setting the stage for a flourishing industry that would later spread North and captivate the world. In the heart of this historical narrative, Temecula Valley stands proud, bridging the gap between the State’s wine origins and its vibrant, innovative present.

Amid Temecula Valley’s sun-drenched hills, an exciting winemaking scene has emerged – one that is uniquely SoCal. It’s where laid-back vibes meet the meticulous art of viticulture. The soul of Temecula’s Wine Country has been shaped by the region’s talented winemakers, many of whom have deep roots in Southern Californian and Northern Baja soils. Their unique backgrounds have, in no small way, helped shape the energy of the region, through wines that echo the vibes of Southern California’s beaches, the rhythm of its cities, and the charm of its hinterlands.

We invite you to get to know a few of these SoCal and Baja natives to discover what it is about Temecula Valley that is so special.

Nick Palumbo, Palumbo Family Vineyards & Winery

Nick Palumbo was born and raised in San Diego, working and around the restaurant business his whole life prior to the 22 years he has spent in Temecula wine. He also spent time in New York City “grinding it out in restaurants (among other things),” he says. He explains that, while he worked in both the front and back of the house in restaurants, he really excelled in the kitchen. When he returned to his SoCal roots, he fell in love with the idea of making a home as well as wine in Temecula Valley. “I knew when I got here there was much to offer in terms of advancing the valley as a leading quality wine region, and I found the challenge exciting,” he remembers. 

When asked what he’s most excited about when it comes to making wine in the region, he underscores the cross-section of quality with Wine Country amenities. “I am happy to say my ‘hunch’ was right and Temecula Valley really can compete on the quality side, but I’ve also been happy to find that, as a destination, it excels above many other regions with its varied and accessible offerings,” he says. “It’s been a great place to be true to who we really are. Small farmers first, winemakers second, and more importantly, Southern Californians at heart.”

Dakota Denton, Gershon Bachus Vintners

Born in Murrieta and raised in Temecula, Dakota is a local in the truest sense of the word. He grew up in Wine Country and landed a job at a winery at the age of 15, with Carol’s Restaurant at Baily Winery. When he turned 20 years old – not even legally old enough to drink – he got his first full-time position in the cellar, working at Leoness Cellars, where he came into his own, eventually earning a Cellar Master position with Temecula Valley Winery Management. In 2006, he became the winemaker for Gershon Bachus Vintners, focusing on red varieties such as Cabernet Sauvignon, Cabernet Franc, and Zinfandel to name a few.

With nearly two decades of experience under his belt, Dakota knows a thing or two about making wine in Southern California. “Working in Temecula has taught me the importance of pH in the wines and the importance of managing a good vineyard to make the best wine possible,” he says.

When asked what makes Temecula Valley such a special place in which to grow grapes and make wine, his heart turns to the individuals that call the region home. “The people in wine country are so friendly and always willing to help a neighbor out,” he says. “I also love the beautiful rolling hills with the mountains surrounding the valley, making for excellent views.”

Nadia Urquidez, Doffo Winery

Nadia was born in Ensenada and raised in San Vicente, Baja California, Mexico, now boasting 12 years of experience in wine. “I went to ask for a job in a winery in Valle de Guadalupe without any experience, and the CEO hired me because I have a BS Degree in Chemistry,” she explains of her start in the industry. A few weeks later, Nadia enrolled at the University Autonomous of Baja California to earn a postgraduate degree in Viticulture and Enology and has been working her way up in the industry since then – first in the lab, then as assistant winemaker, and now winemaker.  

Nadia has been drawn to the diversity of grapes that thrive in Temecula Valley. “You can make different styles of wines with good results,” she says. Like others, she’s also drawn to the spirit of collaboration in the region. “The welcoming people in the industry, the solidarity, and passion about wine [are what attract me to Temecula Valley]. Also the hard work they do every day to put the name of The Valley on the map with high-quality, award-winning wines.”

Javier Flores, South Coast Winery Resort & Spa / Carter Estate Winery and Resort

It’s hard to think of Temecula Valley wine without thinking of Javier Flores. Born in Tijuana, Mexico, Javier has a whopping 45 years of experience in wine under his belt. After earning a college degree from Tecnologico de Tijuana as a Biochemical Engineer in Food Sciences, he began his career in wine at LA CETTO winery in Tijuana. From there, he came to Southern California to work at Thorton Winery. “I was attracted to Temecula Valley because of the proximity to my family in Tijuana and friends in the Mexican wine industry in Valle de Guadalupe,” he says. He ultimately joined South Coast Winery where he’s been for 21 years. “I love working with the Carters and winemaker Jon McPherson.”

One of Temecula Valley’s greatest traits is the diversity of grapes and wine styles one can find while sipping their way through the region. This is a dream for many winemakers, who have a seemingly limitless palette to work with when it comes to making wine. “I’ve learned so much about the different varieties of grapes in the SoCal and Baja regions,” says Javier. “Especially here in Temecula Valley, where we work with as many as 30 grape varieties.”

Kristina Filippi, Wilson Creek Winery

Kristina’s 15 years of experience are jam-packed. Originally from Rancho Cucamonga, she kicked off her career in wine at age 21, working at a tasting room while completing her college education. This early experience ignited her fascination with wine production and the business in general, and she devoted herself to learning as much as possible about the world of wine, reading, participating in educational courses, and seminars, all while transitioning into cellar work and steadily progressing to the role of winemaker. “I consider myself fortunate to have cultivated a comprehensive understanding of the industry from its very foundations,” she says. “Moreover, I attribute a substantial portion of my growth and expertise to the valuable guidance received from my predecessor and consultants.”

Kristina’s extensive experience also includes working with old vines. “I’ve had the opportunity to work with many different varieties of ancient vines – some over 100 years old – in Cucamonga Valley, and have learned to work with vines and fruit grown in difficult drought conditions.” These skills are no doubt a major asset in the warm, Mediterranean climate of Temecula Valley – one of the things that attracted her to the region in the first place. What else brought her to Temecula? “Career opportunities and the expanding diversity in winemaking that the area has shown over the last decade.”

Giovani Verdejo, Callaway Vineyard & Winery

Born in Mexico City, Giovani grew up in a family of wine lovers and was exposed to wine at a very young age. He built his now 23-year career from the ground up, starting in Napa at the age of 19. He has since worked in every department in production, from cellar master to enologist to assistant and head winemaker, all while getting an enology degree from Napa Valley College.

Searching for new experiences and opportunities, he landed himself in Temecula Valley after more than two decades making wine in Norther California. “Temecula had been on my mind for quite some time,” he says. “I have always loved Southern California, and when the opportunity at Callaway arose, I did not hesitate to move my family to be able to make wines here. The hot days with cool nights are not too different from where I started my career.”

Giovani is also aware of the quality coming out of Temecula Valley – thanks to the hard work and passion of winemakers in the region. “Great wines can be produced everywhere, and Temecula is no exception,” he says. “I am genuinely pleased with the wines being produced here, and am very proud to be a part of it.”

Renato Sais, Avensole Winery

No doubt one of the most prolific winemakers in Temecula Valley, with 19 vintages (“and counting!”) under his belt, Renato was born in Sonora, Mexico, and raised in Tijuana. After graduating from International Business Major in Tijuana (2004), his dad invited Renato to work for him. And, despite no one in the family having any experience in wine – his parents were both medical doctors, his brother is an architect, and his sister a lawyer – a year later, they we were establishing a winery from scratch. “Everything began from scratch in this industry for all of us,” he remembers. “Now here we are, 18 years later, I love my job. As versatile and crazy as it is, it keeps me humble in every sense of the word. Today I can say, wine is my passion, my life.” 

Renato came to the United Sates in 2009 and never left. He credits Southern California with allowing him to become who he is in wine today, and for allowing him to understand wine from vine to bottle.  “I remember early in my career focusing on understanding broad wine concepts and processes,” he says. “Now it’s becoming more of an understanding of little details in every step of the process. The difference between fermentation temperatures, understanding how each variety behaves differently on the vine, in fermentation, at aging, and all the cons and pros that the weather brings to our vines to make every season different, stressful, but enjoyable at the same time… Being a winemaker might be cyclical, but it’s very different every year, and that’s what makes it fun.”

Renato speaks fondly of the spirit of potential and opportunity that Temecula Valley offered when he first came to the region. He earned his stripes under the leadership of Mike Tingley as assistant winemaker and vineyard manager, ultimately landing at Maurice Car’rie at age 32. He now consults for various wineries throughout the Valley. “I am doing my part to make this Wine Country better, focusing on winemaking quality, and helping winery owners succeed and make the right investments in production year after year,” he explains. “I am living my dream job. I am proud to say that I consider this wine country my home and have the most respect for it and for the people who are trying to do the same for this amazing Valley.”