From Our Editors
Steve Andrews, a builder of off-road racecars, and wife Valerie Andrews, a painting contractor, never thought of winemaking as more than a hobby. Yet when one of their house blends boomed in popularity, they happily accommodated demand by planting varietals on 40 acres of high Temecula Valley hillsides. The husband-and-wife team now ferments a diversity of grapes—such as petit verdot, malbec, and cabernet sauvignon—into regionally focused wines using American-made gear, including barrels harvested from French oak but assembled in the U.S. and varnished with the juice of a cheeseburger.
Staff conducts tastings and classes in the main room, a Quonset hut construction with Tuscan accents, or on a sprawling glass-enclosed pavilion overlooking Temecula Valley's rolling green hills, where musicians also wrangle free-range harmonies on weekend afternoons. Tastings often incorporate rare, seasonal cheeses, chocolates from McCall's Toffee Company, and various flavored balsamic vinegars such as fig, apple, and dark cherry. The winery also produces avocado oils infused with roasted garlic, chili, and blood orange, chosen for their health value and mild flavor, much like exercise books.
Oak Mountain Winery is a dog-friendly vineyard, with proceeds from some canine-centric wines—such as 2009 Pete's Sake red—going to Cause for Paws, which helps dog owners pay for canine diabetes treatment.
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