Eighty-one-thousand vines grow across Malibu Family Wines' 90-acre vineyard, producing eight varietals in total, including cabernet sauvignon, sauvignon blanc, and malbec. Once bottled and corked, many of the vineyard's Semler and Saddlerock wines end up at the tasting room in Los Olivos, a homey space with indoor and outdoor seating, occasional live music, and a large wooden tasting bar where customers are free to smell, sample, and swirl away. Those who enjoy the wines can rejoice knowing there's more where that came from?the vineyard expects to increase its vine total to 100,000 in the near future.
Bernard's Wine Gallery, a wine store with thousands of old and rare fine wines for sale, welcomes both wine neophytes and grizzled oenophiles to sip from its fine vat of liquefied vinefruits. Bernard Rosenson, who owns Bernard's Wine Gallery with his wife Cynthia, also owns Coquelicot Estate Vineyard, the organically farmed vineyard featured in this tasting. Six Coquelicot wines preside in the elegant tasting room, including the 2006 Bordeaux Blend, which won a gold medal at the 2010 San Francisco Chronicle wine competition for its dark, complex taste. Guests will swirl and sip in luxury, blissfully whisking away memories of Twilight Zone episodes where clubs of giant wine bottles attended a human tasting. Tastings run from 4 p.m. to 8 p.m. on Thursday, Friday, and Saturday.
Agua Dulce Winery unfurls its trellised vines and winemaking facilities across 90 acres of the Sierra Pelona Valley, effectively extending wine country a few hundred miles south. The grapes rely on the region's cool evening breezes and alluvial soils to maintain the earthy, peppery flavors and restrained acidity that characterize the region's wines. Medium- and high-toasted barrels from France, Hungary, and the United States each lend their own influence to the freshly fermented creations, aging the juice and subtly tweaking the flavorful interplay of rich fruit and restrained spice.
Thanks to Southern California's dry summer days and cool nights, the grapes around Antelope Valley Winery enjoy a long growing season with ideal temperatures and conditions. This translates into a variety of wines that run the gamut from robust reds to sweet sparkling concoctions perfect for toasting raisins who escaped the press. And although wine is Antelope Valley Winery's main focus, it's not their only one. In addition, they sell grass-fed buffalo meat hailed for its low-cholesterol goodness, and run a farmers' market from May through November, where shoppers can pick up exotic meats, organic juice, and locally-made goat cheese.