Like his father, the former governor of the Argentinian state of Mendoza, Alejandro Orfila chose a life of diplomacy. From 1946 until the early 80s, his various public service roles included Argentine Minister Plenipotentiary to the United States and Argentine Ambassador to Japan. But like his grandfather, a winemaker whose 1905-established winery stands to this day, Alejandro harbored a lifelong love of viticulture. In 1994, Alejandro finally pursued that passion by founding Orfila Vineyards & Winery, a 70-acre hillside estate nestled within a 10,000-acre agricultural preserve in the San Pasqual Valley.
These days, winemaker Justin Mund oversees production on the estate, where grapes grow only 15 miles from the Pacific Ocean. Using both the estate's grapes and others from the California coast, Justin crafts wines that have earned more than 1,300 medals in national and international competitions since the winery's founding. Guests can sample said wines in a tasting room overlooking the estate, as well as a second located at the Wynola Farms Marketplace in Julian. Besides tastings, Orfila hosts events ranging from live concerts to the annual Grape Stomp festival, where folks gather to watch traditional wine-making and grapes gather to hold their annual Shirley Jackson-esque lottery.
The idea for California Fruit Wine was hatched in 2009, when a friend of Alan and Brian Haghighi introduced the twin brothers to small batches of homemade fruit wine. Since those first sips, Alan and Brian have continued to help wine drinkers break free from grape-based conventions, utilizing such fruit as pomegranates, raspberries, blueberries, cranberries, and pumpkins as the foundation for an ever-growing arsenal of flavors. The winery fills glasses with unique bouquets, and?like the microbreweries throughout Vista Business Park?buys its ingredients from vendors up and down the west coast rather than growing them or stealing them from the refrigerators of napping bears. California Fruit Wine's spacious facility, which is stocked with a stage, bar, and pool table, can also be rented out for parties and private events.
Grown across 43 picturesque acres in the Valley of the Sun, eight varieties of grapes grow plump on the estate vines of Mahogany Mountain Vineyard and Winery. Hand-picked, crushed, pressed, and tucked away to develop, these grapes transform into syrah, zinfandel, and port, just to name a few of the winery's varietals. Inside the tasting room or out on the shaded patio, visitors can get a taste of these labors, trying sips of the different styles of wine or ordering them by the glass.
At the helm of his urban winery in the heart of the Cedros Design District, winemaker Adam Carruth handcrafts award-winning wines, including the 2011 San Francisco Chronicle Best in Class Alexander Valley Cabernet, from grapes he fastidiously collects from all over California. His team handles the production of each varietal from crush to finish, aging juices in barrels that line the walls of the industrial-chic tasting room. The final products—which range from a crisp sauvignon blanc to a bordeaux-style Surfing Madonna—slosh into customized stemware for patrons’ enjoyment seven days a week. Also in the tasting room, guests can peruse the exhibited work of local artists, break into crunchy baguettes from Bread & Cie or nibble on cheese.
Before it became the region's home for inventive winemaking, the Temecula Valley was ranch country. Today, horses are still man's best friend, adding a distinctively Western vibe to the area's Mediterranean-style vineyards. This includes Keyways Vineyard & Winery, where a hitching post often hosts the horses of visitors passing the day inside.
This equestrian touch belies the sophistication of Keyways's winemaking enterprise. Inside a tasting room that the California Winery Advisor dubbed "rustic yet elegant," visitors sample the complex reds and whites that grace the black onyx bar. The winemaking team's adherence to craftsmanship results in limited-run vintages that fill the vineyard?s trim annual production of 4,000 cases.
An elegant chateau sits on the hill at the center of Leoness Cellars’ vineyard, overlooking 70 acres lush with grapes. The chateau welcomes guests who come to visit its tasting rooms and serves as a compass of sorts for those who wander too far on walks through the purplish fields. It looks on as couples recite their vows during wedding ceremonies, and it houses a complete production facility where daily tour groups learn about the age-old methods of crushing, aging, and singing soft lullabies to grapes. Chef Daragh Matheson fills the chateau’s kitchen with the aromas of Alaskan salmon, ahi tuna, and beef carpaccio—specialties that pair exquisitely with the cellars’ wines.