Tag: temecula valley wineries

From “Yes!” to “I Will!” to “I Do!” Temecula Valley Southern California Wine Country is the Perfect Destination for Love

In the heart of Southern California, nestled among rolling hills and whispering vines, lies not only a haven for wine lovers, but also a little slice of matrimonial paradise – Temecula Valley. Here, love isn’t just in the air; it’s in every sun-kissed grape, every glass of plush Syrah and juicy Sangiovese, and in the winding paths of each vineyard. This isn’t just a place where couples say “YES!” or “I do.” It’s where the clinking of glasses harmonizes with heartfelt vows, and cotton-candy-pink sunsets paint the perfect backdrop to start forever.

February is the season of love, so whether it’s a proposal or a wedding celebration you’re planning, or even just a romantic spot to share a glass or two of wine with your significant other you’re looking for, Temecula Valley has it all. Here’s a snapshot of some of the best wine country wedding offerings this Southern California wine destination offers.

Chapin Family Vineyards

Chapin Family Vineyards stands out with its intimate, dreamy vineyard setting. Laura Reyes, the talented event coordinator at this small, family owned and operated winery, knows just how to create the event of every bride and groom’s dreams. Her tailored approach emphasizes the customization of each wedding, ensuring a unique and deeply personal experience.

Top Wedding Wines: Guests love the robust Cabernet Sauvignon and the earthy Sangue Di Guida.

Danza del Sol Winery

Managed by wedding general manager Sari Swaim under Wedgewood Weddings, Danza de Sol offers customizable packages with a variety of wines. The sky is the limit on unique touches here – one particularly memorable event even included the option for guests to mark their wedding experience forever with an on-site tattoo artist during the cocktail hour.

Top Wedding Wines: Couples can’t go wrong with Danza del Sol’s Cabernet Franc, Espumosa sparkling wine, and Sauvignon Blanc.

Doffo Winery

This ultra-hip winery invites couples to celebrate their nuptials in Doffo’s one-of-a-kind venues. “From our piazza, which is surrounded by grapevines, to our MotoBarrel Room, with a vintage motorcycle collection, the sunset views and photo opportunities are spectacular,” says events manager Sarah Raymer. She also suggests the aptly named “Colina de Amore,” or “Hill of Love,” with its unobstructed, birds-eye view of the vineyard, as the ultimate romantic wine country spot for vows and proposals.

Top Wedding Wines: Doffo’s Paulina Sparkling is a great wine for toasting new love. Guests also rave about Doffo’s selection of red wines. If choosing just one is too tough, the winery offers a signature wine package, which features a full selection of 8 varieties sure to please the entire guest list.

Wilson Creek Winery

Known for its versatility in accommodating all types of weddings, this Temecula Valley staple is adept at handling both intimate – as few as ten people – and large-scale events for up to 500 guests. They also offer a proposal package to help hopeful lovebirds pop the big question. In fact, Wilson Creek is so nimble, they’ve been able to handle even the most urgent requests. “A few years ago, when wildfires hit Malibu, we had a couple come to us in frantic desperation,” Recalls vice president of marketing Wendy Holder. “Their venue was closed because of the fires. They contacted us on a Thursday, and we were able to accommodate their 150 guests that Saturday – two days later. They had the whole wedding here, from the ceremony, cocktail hour, and reception. They commented that even though they had to change venues they were impressed at how we were able to provide the wedding of their dreams!

Top Wedding Wines: While many love their famous sweet Almond sparkling wine, Wilson Creek also offers a stunning lineup of delicious, dry bubblies, reds, and whites to choose from.

Avensole Winery

This picturesque winery offers an upscale, romantic vineyard ambiance, perfect for every season. No detail or personal touch is too much for Avensole’s seasoned events team. “Last Spring, we had a couple that incorporated their culture into every aspect of their wedding,” says director of marketing and hospitality, Sharon Cannon. “So much thought and detail went into this special day, which included things like a Chinese Lion Dance, outfit changes for both the bride and groom, and a private last dance.”

Top Wedding Wines: The Susan Sauvignon Blanc and Retaggio, a red blend of Zinfandel and Cabernet Sauvignon.

Lonsghadow Ranch

The ceremony lawn at Longshadow Ranch is flanked by acres of vineyards on gorgeous winery grounds. After making it official, guests can retire to the Reception Lodge, located just steps away. The venue is so picturesque, famous YouTube stars Cole and Savannah LaBrant tied the knot there in 2018.

Top Wedding Wines: Buttero, a white Sangiovese, and Wildfire Red, a Malbec-Syrah blend. 

Europa Village Wineries & Resorts

Couples can create their dream European wedding without ever leaving the United States at this trio of venues, inspired by the landscapes, architecture, and wines of Spain, Italy, and France. Ceremony and Instagram-worthy photo opp spots abound, including Il Terraza Vienza, La Piazza at Vienza, and La Sala da Ballo Tosana Ballroom. They also offer four different proposal packages – a picnic among the vines, an intimate dinner in the winery’s onsite wine cave, a Chef’s Table dining experience, or a hot air balloon ride over the vineyards of Temecula Valley.

Top Wedding Wines: Europa Village Prosecco or their Estate Garnacha.

Leoness Cellars

With its rolling vineyards, ivy-laden walls, and stunning views, this upscale winery provides a captivating setting for weddings. Wedding and events manager Melody Miller emphasizes their tailored approach to creating unforgettable events featuring culinary offerings, world class wines, and curated entertainment for up to 175 guests. The private ceremony lawn, with its panoramic vineyard views and distant mountains, sets the stage for a breathtaking exchange of vows. The celebration then moves to the Barrel Room, one of the largest in Wine Country, providing an elegant backdrop for receptions across all seasons.

Top Wedding Wines: Their Cabernet Sauvignon and Sauvignon Blanc are always top choices for wedding celebrations at Leoness.

South Coast Winery Resort and Spa

This amenities-rich winery resort combines natural wine country splendor with refined elegance. The Rose Arbor ceremony site sits atop the Pinot Grigio vines, offering sweeping valley views, and an outdoor Courtyard reception area nestled among the vineyards. For larger events, they provide an outdoor space for up to 300 guests under twinkling lights, and the Barrel Room for spirited late-night after-parties. This scenic spot is also popular for proposals, with the Rose Arbor offering a quiet, picturesque setting. Engagements are often complemented with a visit to the Tasting Room for a toast, or a shared meal at the onsite Vineyard Rose Restaurant.

Top Wedding Wines: Sparkling Pinot Grigio, Reference Chardonnay, and Group Therapy red blend.

These wineries make Temecula Valley a dream destination for weddings, blending the allure – and year-round sunshine! – of Southern California wine country with award-winning wines, exciting culinary offerings, and the unmistakably approachable vibe of Temecula Valley. Whether it’s a grand celebration or an intimate affair, Temecula’s wineries cater to every couple’s vision, ensuring that their special day is as timeless and unique as their love story.

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.

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

Farmers Fried Rice

Ingredients

• 2 cups cooked white or brown rice – allow to cool to room temperature
• 2 eggs
• 1 tbsp cooking oil (vegetable or canola)
• 1/2 cup shredded red cabbage
• 1/2 cup chopped green onion
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1/2 cup sliced shitake mushrooms
• 1/4 cup chopped celery
• 1/2 cup chopped kale
• 1/2 cup sliced orange or red peppers
• 1/2 cup cooked green Fava beans or edamame beans
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 1 tsp chili flakes
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp white sesame seeds

Instructions

• In a large frying pan heat, 1 tbsp cooking oil and then add the whisked eggs. Cook the eggs, scrambling them. Once cooked remove from the pan and place off to the side on a plate or bowl.
• Add the sesame oil to the pan and heat on medium-high.
• Once hot add the celery, fava or edamame beans, ginger, garlic, mushrooms, and half of the green onions (another half to be sprinkled on top once all is cooked). Sauté for about 4 to 5 minutes.
• Increase heat to high.
• Add the rice, scrambled eggs, and remaining ingredients, except the remaining green onions and sesame seeds. Cook for about 5 to 7 min.
• Portion into bowls and finish by sprinkling remaining green onions and white sesame seeds over the top.

Suggested Wines:

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has a warm golden color with green apple and sweet French Oak aromas on the nose. 

Callaway Winery ~ 2019 Reserve Chardonnay – This wine opens with aromas of leafy pineapple and citrus fruits

Falkner Winery ~ 2021 Chardonnay – This wine has notes of pear, lemon-peel and crisp apple

Recipe and photo courtesy of the Wine Institute of California

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.”

Turkey Pot Pie

Indulge in the heartwarming embrace of a classic comfort dish elevated to perfection – the Turkey Pot Pie. This culinary creation weaves together tender morsels of roasted turkey, vibrant mixed vegetables, and a velvety sauce, all nestled beneath a flaky golden crust. With each bite, you’ll experience a symphony of flavors and textures that evoke memories of home-cooked meals and cozy gatherings. Pair with your favorite Temecula Valley Chardonnay.

Ingredients

• 2 pie shells if making one large pot pie or 4 pie shells (two cut into four circles and the other two sliced delicately to make create a lattice if making individual pies)
• ½ cup (113g) butter
• ½ cup (60g) all-purpose flour
• 2 ½ cups (350g) cooked turkey chopped into small pieces.
  • A combination of white and dark meat is preferred.
• 1 cup (150g) green peas
• 1 cup (130g) carrots, diced into small squares
• 1 medium onion, finely diced
• 2 cloves of garlic, minced
• ½ cup (75g) corn kernels
• ½ cup (120ml) white wine
• 1 cup (240ml) chicken stock
• 1 teaspoon (3g) celery seed
• 2 teaspoons (2g) chopped fresh rosemary
• 1 tablespoon (3g) chopped fresh curly parsley
• 2 teaspoons (10g) sea salt
• 2 teaspoons (4g) cracked black pepper

Instructions

• Melt the butter and in pot on medium heat. Once the butter is melted, add vegetables and cook for 5 minutes, stirring mixture occasionally.
• Add turkey, fresh herbs, salt pepper and celery seed, cook for another 3 to 5 minutes.
• Add flour and mix until a paste is formed.
• Add white wine and deglaze the pot with a wooden spoon, pulling anything stuck on the bottom while stirring.
• Slowly add Chicken stock and stir until the mixture thickens. Use a wire whisk if needed to break up and lumps.
• Preheat oven to 375 F.
• Lightly grease pie pan or individual bowls.
• If making a single large pie, take one of the shells and transfer it to a cutting board (you may need to use a rolling pin to flatten it nicely). With a sharp knife or pizza cutter, slice the shell into thin ribbons, approximately ½-inch thick, which will be used to create a lattice. You can skip this step if you are short on time.
• If making individual pies, repeat the step above except you will be taking the first two shells and cutting four circles to create the base of the pie in your ramekins.
• Place the filling into the prepared pan(s).
• Place half the strips over the pan spacing them all one strip apart from each other.
• Next fold back every other strip to the side of the pan and lay one rolled strip out over the strips still across the pan in the opposite direction. Fold the other strips back into place. Fold the other strips that weren’t folded last time back over to the edge of the pan and lay the next strip down, spacing it one strip apart from the last. Fold the strips back into place and repeat this process until you have formed you lattice top.
• Once lattice is formed, cut any extra dough off the edge of the pan and pinch the lattice to the bottom piece around the dish.
• Bake in oven for 20 minutes or until crust is a golden brown.

Suggested Wines:

Callaway Winery ~ 2020 Winemaker’s Reserve Chardonnay – This buttery wine delivers complex notes of honeydew melon, citrus, oak, and baking spices.

Wiens Family Cellars ~ 2022 Chardonnay – This wine opens with swirls of honeydew melon and bosc pear.

Lorimar Winery ~ 2019 Chardonnay – This wine has aromas of creamy vanilla and toasted brioche with freshly churned butter at the forefront while a lingering scent of pineapple, papaya, and dried apricots

Recipe and photo courtesy of the Wine Institute of California

Meet the Charming Pets of Temecula Valley Wine Country

September may be all about the harvest, but we wouldn’t get through the busiest time of year without our furry friends

While it’s no doubt the crisp whites, toasty bubbles, juicy rosés, and robust red wines that lure us into Temecula Valley wineries time and time again, there are some other winery residents that have captured our hearts as well – Temecula’s beloved winery pets. From cheerful golden retrievers to mysterious barrel room cats, to all kinds of other furry friends, it’s hard to resist these friendly Wine Country ambassadors.

As anyone with a treasured family pet knows, these animals add a unique dimension to our working lives and often become cherished members of our winery families. Their roles range from welcoming guests to keeping pesky critters at bay, and they do it all with a level of charm that elevates our daily routines. In this special edition, we profile some of the standout pets from various Temecula Valley wineries, giving you a glimpse into their lives, preferences, and even their quirky habits.

Meet Daisy Dukes, Russel T Longfellow, and Franke Sinatra of Gershon Bachus Vintners

Favorite Snack: People food

Favorite Activity: Barking at the guests

Fun Fact: These adorable greeters let everyone at GBV know when visitors are approaching the tasting room. Though they can be quite vocal, they’re irresistibly cute, not to mention totally food-motivated—just have a chip in hand when you say hi!

Meet the dogs of Peltzer Farm and Winery, Duke, Finn, and Butch, and the newest members of the family, donkeys Carlos and Garters

Favorite Snack: Morning carrots for the donkeys, delivered by staff who love to stop in before work for some morning donkey pets

Favorite Activity: Duke is a budding soccer pro, booping the ball around with his nose, while the other pups serve as the winery’s unofficial welcoming team.

Fun Fact: Carlos and Garters are gearing up to debut at the Peltzer Pumpkin Farm Petting Farm this Fall.

Meet Dahlia of South Coast Winery Resort & Spa

Favorite Snack: Anything that’s all-natural

Favorite Activity: Walks in the vineyard

Fun Fact: Dahlia is a three-year-old mixed breed who adores strolling through the vineyards.

Meet Cilie of Cougar Vineyard & Winery

Favorite Snack: Chicken

Favorite Activity: Protecting the office from strangers not bringing dog biscuits

Fun Fact: Cilie is a rescue from Tijuana through the Tragic to Magic rescue organization. Owners Rick and Jennifer Buffington did DNA testing and not only found his 3 siblings, but also learned that he’s 30% Cattle Dog, 15% equal parts Boxer, German Shepherd, Doberman Pincher, and Super Mutt. His photo is featured on Cougar’s newly released Estate Ciliegiolo.

Meet Nixon of Falker Winery

Favorite Snack: Anything

Favorite Activity: Greeting all the guests

Fun Fact: Nixon is incredibly mellow, loving all guests and most other dogs. His favorite pastimes include eating, hanging out at the winery, sleeping and…more sleeping.

Meet Brut of Wilson Creek Winery

Favorite Snack: Turkey

Favorite Activity: Getting all the pets and pats from wonderful guests

Fun Fact: Brut is among the most iconic winery dogs in Temecula Valley! No one can resist his gentle demeaner. He has a unique swagger and makes rounds to each office before settling in his corner…usually right next to owner Bill Wilson.

Meet Liberty of Frangipani Estate Winery

Favorite Snack: Roasted Pork Chomps from Tractor Supply

Favorite Activity: Sleeping late and running the vineyards for hours

Fun Fact: Liberty is an 18-month-old Great Pyrenees. She is a big hugger and loves to greet guests at the door as well as walk them out to their vehicles, a habit she adopted from Frangipani’s late winery dog, Frannie. What a great tradition to carry on!

Meet Red Dog of Palumbo Family Vineyards & Winery

Favorite Snack: Rabbit

Favorite Activity: Mooching Salami and Cheese

Fun Fact: A straight-up farm dog, Red Dog is indifferent to humans without food.

Meet Bordeaux of Baily Winery

Favorite Snack: Bordeaux is on a strict diet, so no snacks

Favorite Activity: Serving as the winery’s Rodent Control Officer

Fun Fact: When this grey tabby cat isn’t chasing down winery pests, he delights in his role as Chief People Greeter.

Meet Sherlock Holmes of Fazeli Cellars

Favorite Snack: Salmon

Favorite Activity: Scaring vineyard intruders and chasing rabbits

Fun Fact: Despite his serious, mystery-solving name, Sherlock Holmes is very social. He loves to be petted and made a fuss over.

Meet Teddy of Doffo Winery

Favorite Snack: Leftover charcuterie

Favorite Activity: Laying on the cold warehouse concrete

Fun Fact: As the newest member of the Doffo Winery family, it remains to be seen how Teddy will fare on the back of a motorcycle with the rest of the MotoDoffo crew.

Next time you find yourself sipping a fine Temecula Valley vintage, take a moment to toast these marvelous pets. They’re not just adorable; they each play a unique role in making our wineries the magical places they are, surprising and delighting our visitors every step of the way.  

Pepper Jack Puff Pastry Bites

Looking for a quick crowd pleaser for the upcoming holidays? These Pepper Jack Puff Pastry Bites are quick, easy and delicious, giving you plenty of time to spend with guests instead of working in the kitchen. These bites take just minutes to prep and bake. They are crispy, buttery, a little spicy and pair perfectly with a peppery Temecula Valley Zinfandel.

Ingredients

• 1 14-oz (396.9g) package frozen puff pastry
• 1 egg yolk, beaten
• 6 oz (169.5g) pepper jack cheese, cut into 30 uniform pieces, each about ¼ inch thick
• 1 Fresno chili, sliced into thin rings
• 1 serrano chili, sliced into thin rings
• Salt and pepper, to taste
• 2 tablespoon (3.4g) fresh rosemary, finely chopped
• Optional: 3 tablespoons (45g) sambal or savory chili jam to serve

Makes 30 pieces

Instructions

• Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
• Remove the puff pastry from the freezer and gently roll out on a lightly floured surface. Score and cut into 30 pieces, each about 2-inches long, then arrange half on the baking sheet. Store the other half in the fridge until ready to bake.
• Dock each piece of puff pastry 3-4 times along the length, then cover with another sheet tray–this will keep them from rising too much. Par-bake these for 10 minutes.
• Remove the puff pastry from the oven, uncover and wash each piece with the beaten egg yolk, then top with a slice of pepper jack cheese and one slice of each of the peppers. Season with a generous pinch of salt and pepper.
• Return the bites to the oven and continue baking uncovered until the pastry is golden and crispy and the cheese has melted, another 6-8 minutes. Once done, repeat with the remaining pastry from the fridge.
• Garnish with the chopped rosemary and a small dish of the sambal and serve.

Suggested Wines:

Leoness Cellars ~ 2020 VS Zinfindel Lopez Vineyard – This wine offers intense aromas and flavors of ripe blackberries and plum, with layers of black licorice and spice leading into a soft, elegant finish.

Doffo Winery ~ 2020 Zinfindel – This wine has delight aromas of plum, raspberry, figs, and cherries.

Oak Mountain Winery ~ 2019 Zinfindel – This wine has aromas of plum, red cherry, dark fruits, spice, a touch of oak and vanilla.

Recipe and photo courtesy of the Wine Institute of California

Grilled Peach and Asparagus Salad with Goats Cheese

Here to sweeten your barbecue this grilling season is a delicious peach recipe packed with seasonal flavor. Best enjoyed outside among friends and family, this recipe combines elements of sweetness, tanginess, and smokiness to delight your palate. Pair with a chilled Temecula Valley Chardonnay to complete the meal.

Yield: 4 Servings

Ingredients

Yield: 4-6 Servings

• 4 ripe peaches, peeled and cut into wedges
• 1 bunch of asparagus, cut with the bottoms trimmed
• 1 red pepper, cut into 1-inch cubes
• 1 yellow pepper, cut into 1-inch cubes
• 1 red onion, peeled and quartered
• ½ cup (106g) extra virgin olive oil
• ¼ cup (60g) balsamic vinegar
• 1 teaspoon (5.69g) salt
• ½ teaspoon pepper (1.18g)

Garnish:

• ¼ cup (5g) shredded basil
• ½ cup soft (113 grams) goat cheese

Instructions

• Pre-heat barbecue to medium-high.
• In a large bowl, combine all ingredients except for basil and cheese. Toss together to evenly coat with oil and balsamic vinegar.
• Place all ingredients into a vegetable holder (or use a pan with holes or a screen) to prevent vegetables from falling between grill. Reduce heat to medium and place mixture onto heat.
• Cook for 5 to 7 minutes, or until everything is softened and has a little char.
• Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
• Note: This dish can be served warm or cold.

Suggested Wines:

Bella Vista Winery~ 2021 Chardonnay – This wine has delicious notes that will pair beautifully with this recipe

Inn at Churon Winery ~ NV Chardonnay– This wine has delicious flavors of melon with hints of vanilla

Wiens Family Cellars~ 2022 Chardonnay – This wine has delicious flavors of jasmine, honeysuckle and white stone fruit harmoniously framing a crisp, clean texture

Recipe and photo courtesy of the Wine Institute of California

Excitement Among the Vines: Temecula Valley Winemakers Count Down to Harvest

While you have probably just parked yourself in front of your air conditioning vents for the foreseeable future, the vines out there in Wine Country are working hard to produce the fruit that will go into your favorite Temecula Valley wines. And, as we swelter through these dog days of summer, our attention begins to turn to the approaching harvest season.

It’s been an interesting year for this sun-soaked wine region. It may seem hard to remember right now with temperatures in the 90s but it wasn’t too long ago that Temecula Valley was going through an unusually long and cold winter, with some parts even seeing snow and hail. After quite a few dry years, Temecula also saw ample winter rainfall as well as a slower start to the summer heat.

What does this all mean for the vines? We caught up with a few Temecula Valley winemakers to get their take on the 2023 harvest season, and what we can expect for this year’s vintage.

STILL A WAYS TO GO

Everyone we spoke to says that harvest is still at least a few weeks away. “We are projecting starting harvest the last week of August this year,” says Wiens Family Cellars winemaker Brian Marquez. “We are about three weeks behind the last few years.”

Most in the region agree, noting the difference in weather patterns this year. “Due to the extended cold weather and rain this year, we are estimating that harvest will begin around the 3rd week of August with our white varietals,” says Kristina Filippi, winemaker at Wilson Creek. Notes Olivia Bue, winemaker at Robert Renzoni Vineyards. “We have picked as early as July 13^th back in 2016, but average for our Estate Pinot Grigio is typically first week in August.”

Things are running even slower over at Mount Palomar Winery, with winemaker James Rutherford noting that they will likely start picking in mid-September, a month later than they normally do. Winery owner and winemaker Nick Palumbo of Palumbo Family Vineyards is ready for anything. “Over the years we have looked to the second week of September as our launch point for harvest; but, as we all know, this is agriculture and things can change quickly, so we need to be ready for whatever mother nature sends our way,” he says.

Renato Saís, who makes wine for several Temecula Valley wineries, including Akash and Avensole, is encouraged by the slower pace of this year’s growing season. “From the unexpected amount of rain during late winter and spring, to the cool, rainy weather through late spring, everything popped late – bud break, flowering, berry set, and cluster set,” he says “Late July and no verasion? That tells me that even in Temecula, slowly but surely is possible. We’re expecting great quality – all we need is good, even ripening this summer and a successful harvest. The rest will take care of itself.”

A GOLDEN YEAR

From all accounts, 2023 could be a great year for Temecula, with conditions allowing the vines just the right amount of stress to create concentrated, flavorful fruit. The blend of cool and warm, dry, and moist conditions has led to longer hang-time for the grapes. This longer ripening process provides additional complexity and depth in both white and red wines. “It’s always better when we can stretch out our growing season with a later-starting harvest,” says Erick Erno, assistant winemaker at Bel Vino Winery. “The longer the growing period time between budbreak, flowering, and ripeness to harvest gives the grapes a better chance for fuller flavors and richer wines.”

Bue is confident that this year’s weather patterns mean great things for the 2023 harvest. “Thanks to the extended winter, consistent rainfall, and cool temperatures through spring, I feel very optimistic about the grape quality in Temecula Valley this year,” she says. “The vines were able to rest in dormancy to prepare for next season. The steady rainfall really allowed the water to slowly integrate into the soil, breaking down all salts and absorbing more essential nutrients, ultimately producing a happy, healthy atmosphere for vine growth. Yields are looking relatively higher than in the last few years as well.”

While many Temecula Valley locals were amazed by the heavy rains and cooler temperatures this past winter, most winemakers are careful to note that this is what Temecula weather used to be like regularly. “It looks like after a couple years of early-season harvests, we are back on track for what we would call ‘normal,’” says Palumbo. And, he likes what he’s seeing. “So far, we are pleased with the quality, and the yields are also on the upswing after a few lean years,” he says.

When it comes to wine, however, yields and canopy growth need to be carefully managed, since quantity without quality is never a good thing. While winemakers are delighted to see these higher yields, a lot of work goes into making sure there is still concentration and intensity of flavor as well. “We have been doing a lot of shoot thinning, leaf pulling and other work in order to balance the yield to vine ratio and we are excited to see what all this work provides,” says Palumbo.

“For canopy management, it’s always best to start with higher vigor situations that can be balanced with shoot thinning, rather than starting with low vigor,” echoes David Raffaele, winemaker at Somerset Winery. “We’ll see in the next coming weeks if and how heat can change things, but so far so good.” 

LOOKING AHEAD

As we move into the thick of summer, anticipation is high. There’s a palpable excitement in the air, and all eyes are on the vines.

For wine enthusiasts, the next few months present a golden opportunity to experience the energy of harvest season firsthand. Many wineries offer harvest tours, wine tastings, and events that will give you an insider’s look into the winemaking process.

Winemakers are also always happy to share what they’re most excited about with the coming harvest.

Marquez has earned a reputation for producing stellar white wines with high acid and gorgeous aromatics, and it looks like this year’s harvest will bring more opportunities to showcase his talents alongside fellow Wiens winemaker Joseph Wiens. “For the whites we are most excited for our vermentino,” he says. “And for the reds we are looking forward to working with Nebbiolo for the first time this year.”

Known for their leadership in regenerative agriculture and sustainability, Wilson Creek will be harvesting the results of these efforts. “The wines that I’m excited about and show a lot of promise this year are our Cabernet Sauvignon and Zinfandel from our regeneratively farmed blocks,” says Filippi. “I’m also excited about our Sauvignon Blanc, Chardonnay, Barbera, and Petite Sirah.”

Gershon Bachus winemaker Dakota Denton feels good about the potential for quality and great yields this year, but he’s also looking forward to releasing wines from previous vintages that have been aging in barrel for quite some time. “I’m most excited this year for our 2018 Aquilo Act I, a 100% Cabernet Sauvignon,” he says. “We also have Act II and Act III (both Cabernet Sauvignon) coming out this summer.”

Lovers of Rhône varieties should have lots to look forward to as these are showing a ton of promise as well. “I’m really excited about out Estate Syrah this year,” says Doreen Prince, winery manager at Churon Winery. “It’s going to be beautiful!”

“Sangiovese always seems to look good around here and the Syrah and Viognier look especially promising,” adds Palumbo.

As Palumbo notes, Italian grapes also shine most years in Temecula Valley’s Mediterranean climate. “I’m excited for our 2023 Vermentino, and looking forward to differentiating the contrasting flavors, textures and overall styles by fermenting in three different tanks – cement, amphora, and stainless steel,” says Bue. “Barbera is also another personal favorite to make due to its natural high acidity, berry-forward flavor, and earthy tones. We just received a 93 pts from Wine Enthusiast for our 2020 Barbera, along with a 93pts on our 2018 Riserva Estate Barbera.” 

Rick Buffington, owner and winemaker at Cougar Winery, has moved mountains when it comes to getting unique Italian grape varieties recognized by the TTB in California. It comes as no surprise that he loves to work with some of these indigenous varieties. “I’m most excited about the Ciliegiolo this year,” he says. “We should get twice as much as last year and the grapes look fantastic”

Rutherford adds a few other interesting players to his list of grapes he’s feeling good about this year. “We are looking forward to our return of our reinvigorated Sangiovese as well as our Carmenere, which looks particularly good,” he says. “It will also be a good year for Charbono as the fruit set was low, however the flavors will likely be more concentrated.”

Sometimes it’s not what’s on the vine but what happens in the cellar that gets winemakers’ gears turning. “Our Estate Reserve Chardonnay is always fun to work with because of the aging in oak barrels that gives those complex, layered flavors and rich tones that make it a fun wine to pair with food,” says Erno. “But truly each year gives a new foundation to fall in love with a wine or grape once again since no two harvests are the same and that makes it so unique.”

Like Erno, Saís feels the excitement is in the unexpected when it comes to harvest. “After 14 vintages here, I still experience something new,” he says. “It always surprises me how different every vintage is, no matter how many years we have been making wine. That’s truly the beauty of this industry.”