 Winery construction was completed 1981 and was used primarily for champagne production
through the late 1980’s. In the early 1990’s the winery began producing
high quality red and white varietals. Today Fallbrook Winery is one of the leaders
in California’s emerging South Coast wine region. The winery consists of
36 acres resting between the Pacific Coast and the Pala Mesa Mountains. The topography
of the region creates an ideal microclimate. A climate characterized by consistent
and moderate temperatures throughout the growing season with warm days and cool
nights. These conditions allow for the grapes to develop the optimal sugar and
acid levels needed to create a very flavorful and balanced wine.
 The winery’s central building has two aging cellars built directly into
the hillside and is used primarily for oak barrel aging.
We recently completed planting 12 acres of Cabernet Sauvignon, Merlot, Syrah,
Petite Verdot and Cabernet Franc. The hillside vineyard is 1,000 feet above
sea level with a northwestern exposure. The lower acres are terraced. Sangiovese
grapes were planted on the hillside vineyard in the spring of 2005. The winery
is also helping to develop other vineyards in the Fallbrook area and is in
the process of applying for a vineyard designation of “Fallbrook.” Additional
vineyards are also under contract in the La Cresta area west of Temecula and
on the Temecula Valley floor. A recent acquisition of 19 acres adjacent to
the winery will allow for future plantings of additional selected varietals
during the spring of 2006.
All red grapes are hand picked and bin fermented in 175-gallon fermentors.
This allows for optimal fermentation conditions. The manual punch down 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 400 fifty-nine gallon French and American oak barrels.
The winery has recently entered into a joint venture with the Cavas Valmar
Winery in Baja, Mexico. Tempranillo wine from the San Vicente Valley and California
Merlot were blended and produced the “Trasiego” wine. Trasiego
is the Spanish term for racking of wine from barrel to barrel.
Winemaker Duncan Williams
A member of the American Society for Enology and Viticulture, Mr. Williams
began his winemaking career in the early 1980’s with the Montevina Winery
in California’s Sierra Foothills. From Montevina Duncan moved on to Shenandoah
Vineyards. At Shenandoah, he took on responsibility for winery operation and
vineyard management. Duncan’s training and experience helped to instill
in him a preference for the more traditional winemaking techniques. This wine
making style lends itself well to the creation of very distinct and flavorful
wines. Duncan became Head Winemaker of Fallbrook Winery in 2001. Under Mr.
Williams’s direction Fallbrook Wines have won several prestigious medals
at California and National Wine Judgings.
Plans and Progress
Fallbrook Winery remains committed to produce the highest quality wines from
the South Coast (Fallbrook/Temecula area) and other major grape growing regions
of California. Annual production is approaching 22,000 to 25,000 cases per
year with a primary emphasis on the Fallbrook Merlot, Cabernet Sauvignon, Chardonnay
and Sauvignon Blanc Reserves. With our current tank and barrel capacity, the
near term goal is to expand wine production and continue to develop relationships
with Southern California restaurants and retail accounts. Our primary focus
(as always) is to provide local wines of exceptional quality at competitive
prices. In addition, key restaurant, hotel and club accounts are being developed
throughout major markets across the United States.
A tasting room is located in the aging cellar building at the winery.
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