Temecula Wine Country’s Latest Buzz: Renovations, Rhône Blends, and Regenerative Agriculture

Wineries in Temecula Valley share their visions for 2025, their favorite trends, and the ones they’d rather leave behind.

As 2025 approaches, Temecula Valley Wine Country is abuzz with anticipation for what promises to be an exciting year of growth, innovation, and, of course, great wine. Nestled in Southern California, this vibrant wine region continues to carve its place in the global wine scene with its welcoming mix of warm hospitality, unique wine experiences, and robust food and wine offerings. From bold renovations to groundbreaking trends in winemaking, the wineries here are ready to embrace the future with open arms and a glass of something delicious in hand.

But it’s not all about what’s new. Alongside the exciting projects and forward-thinking plans, winemakers and industry leaders are reflecting on the trends shaping wine culture – both those they’d like to see more of and those they’re hoping will fade away. We spoke to a few of the region’s most influential voices to get their take on what’s ahead, their hopes for the industry, and what they’ll be toasting with as the calendar turns.

At Oak Mountain Winery, 2025 is all about transformation. “We’re taking out the old and bringing in the new,” shares Ruth Manlulu, Membership and Office Manager. Renovations and modernizations are top of mind as the winery embraces a fresh start. Manlulu sees organic wines gaining momentum as a leading trend in the coming year, and she’s excited to sip more sparkling wine, which she says, “reminds me of spring and summer days ahead.”

Over at South Coast Winery Resort & Spa, winemaker Jon McPherson is eagerly anticipating the release of two Rhône blends: a Rosé crafted from Grenache, Cinsault, and Syrah, and a re-release of their Grenache Viognier Roussanne. The winery is also expanding its production capabilities with new equipment to refine its winemaking process, including the addition of new small-format tanks and stainless steel drums.

McPherson notes a growing shift toward wines with minimal oak influence, as well as “a greater emphasis on authenticity, and an unwavering commitment to quality.” When asked about trends he’d like to bid farewell to, he doesn’t hold back: “Canned wines, flavored wines, orange wines, and natural wines could all take a backseat in 2025,” he says, additionally noting some fatigue surrounding the no- and low-alcohol wine trend. “We’d also like to see products marketed as wine that fall outside traditional winemaking standards phased out.”

When it comes to what he’d like to sip more of in 2025, Jon is much more effusive. “Expensive Champagne, Bandol, Priorat, and Single Malt Scotch—some of the finest and most rewarding indulgences!” No counting Temecula Wines, of course.

Wilson Creek Winery is gearing up for a milestone year as it celebrates its 25th anniversary. Wendy Holder, vice president of marketing, says the year will be packed with special events, new wines, and even concerts to mark the occasion. The winery will also unveil its first vintage from Block 9, their first vineyard block dedicated to regenerative agriculture. “We are super interested to see how the Block 9 Cabernet is received,” she says.

Holder is less enthusiastic about the rise of “diet” or “low-carb” wines. “I think wine is something to be enjoyed and savored for its true character, around meals with friends and loved ones, instead of trying to force it to be something it’s not to fit into a diet plan,” she says. “Live a little and enjoy.” Her hope for 2025? A deeper exploration of Portuguese varietals like Touriga Nacional and Trincadeira, which she finds both intriguing and exciting.

From sparkling wines and regenerative agriculture to milestone anniversaries and groundbreaking blends, Temecula Valley Wine Country is entering 2025 with big ambitions and bigger ideas. While some trends like organic wines and minimal oak influence are gaining traction, others—think “diet wines” and canned creations—may find their moment fading. One thing is certain: the wines and the people of Temecula are ready to make 2025 a year to raise a glass to. Cheers to what’s next!