Our approach to growing and harvesting grapes for winemaking has been one of starting out with no knowledge, best practices or experience. The idea in the beginning was simply to have a quality vineyard that would include an open space from which we would launch our California Dreamin’ hot air balloons from.
The elegant wines we make are produced by using sustainable farming practices and represent some of the best varietals grown in the Temecula Valley. In the vineyard one will find Cabernet Sauvignon, Petite Syrah, Grenache, Syrah and Zinfandel – more commonly referred to as “More Cowbell.” One of the things that sets Vindemia Vineyards & Winery apart from the rest is our beautiful outdoor tasting room, which is surrounded by lush greenery overlooking the winery’s eight acres of vineyard and a picturesque valley.
Once we started down the journey of selection of rootstocks, varieties and clones, things began to change and require a deeper understanding of each step. Early on, it become clear that making high quality grapes in Temecula would require money, labor, continuing education and consultants who had already considered the challenging and stubborn terroir. To that end we have never stopped learning and experimenting with best practices to produce the grape quality needed to make our wines.
Winemakers David and Dylan are both commercial hot air balloon pilots with a combined 57 years of experience. The winery began with the purchase of a vineyard site in Temecula and David buying barrels from Canton Cooperage after winning the Kentucky Derby Balloon Classic in Louisville.
Fili Ortez and Joel Rosa started with the winery and vineyard in 2004 and have been the stewards and team leaders from the beginning. They have dealt with every crazy idea and extra pass through each block to provide the vines with the best balance, U.V. protection and water needed to grow in the mild maritime-influenced desert conditions. Both Fili and Joel are dedicated to the passion of growing, training, and at the right moment picking some heir labor.
Over the years we have incorporated a small batch style to winemaking: sometimes using older style open-top fermentation and controlled temperature experiments to the new concrete fermenters. Our main goal is to protect the grapes minutes after being picked and control their temperature while moving to the destemmer. Once the growing season is in process, we work efficiently to protect all that is captured in wine grape phenolics, anthocyanin, thiols and tannins which provide aroma and flavor of a great wine.
We pride ourselves on a light-handed style, working with the full potential of each wine varietal. Our oak type has moved to mostly French combined with some concrete aging. Red wine is our passion and the attention is focused. Our idea is that the wine must taste better at home with friends in the coming year than it did while you relaxed in the wine country atmosphere trying to take it all in.