One of the leaders in California’s emerging South Coast wine region, Fallbrook Winery’s 36 acres rest between the Pacific Coast and the Pala Mesa Mountains, producing the highest quality red and white varietals.
The Ideal Microclimate
The topography of the region creates an ideal microclimate, characterized by consistent and moderate temperatures throughout the growing season. With warm days, cool nights, hillside vineyards and decomposed granite soil, our grapes develop the optimal sugar and acid levels needed to create rich, full-bodied and balanced wines.
All red grapes are hand-picked and bin fermented in our 175-gallon bin fermenters. This allows for optimal fermentation conditions. The manual punch downs during fermentation enhances the intensity of the fruit and permits the winemaker greater control over the winemaking process. Total storage capacity is 28,000 gallons of temperature-controlled stainless steel fermentation and 700 fifty-nine gallon French oak barrels.
The Winery’s History
The original Fallbrook Winery opened in 1981 and was used primarily for champagne production through the late 1980s. In the mid 1990s, the winery property was purchased by the current owners and replanting of the vineyards began. The first plantings were Bordeaux varietal clones and included Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. Syrah, Grenache and Sauvignon Blanc were planted in 2005.
The winery is located on the northern 33rd parallel. Our first vintage of the Estate wines was released 2006. Our signature Bordeaux style red blend by the winemaker and is in reference to the barrel designation and yeast preference used in the wine’s production.
Sangiovese grapes grapes were planted on the hillside vineyard in the spring of 2005 and an additional three acres of Syrah, one acre of Grenache and 4 acres of Sauvignon Blanc were planted in 2008.