Our story
Patience, place & craft
A commitment to the ongoing pursuit of excellence in small-batch wine, enhanced by the gifts of our terroir and climate.
The place
A Mediterranean microclimate
Monarey Winery sits in the Temecula Valley of Southern California, 22 miles from the Pacific coastline at an elevation of 1,600 feet. Summers are warm and dry; winters are mild and rainy.
Surrounded by mountain ranges, the valley is touched by morning fog and wide swings in temperature between day and night — conditions that let fruit ripen fully while keeping its freshness.
The vines
Old World roots
We source our varietals from some of Europe’s most renowned regions: Sangiovese from Tuscany, Syrah from the Rhône Valley and Tempranillo from Rioja, alongside Cabernet Sauvignon.
Our shale granite soil is loose in texture, similar to the Rhône region of France, and our rows are planted eight feet apart. Every year we check the health of both soil and vine.
The harvest
We harvest at night
Picking in the cool of night protects the quality of the grapes, preserving their aromatics and freshness on the way to the winery.
The oak
Tronçais & Wisconsin
Our French oak comes from the Tronçais Forest, from trees 150 to 200 years old. Our Cabernet Sauvignon rests in these barrels for 22 months, emerging with aromas of blackberry, black currant and caramel.
For our Syrah we turn to American oak from the forests of Wisconsin, adding spice, caramel and vanilla to its dark fruit.
The cellar
Time in barrel
Every Monarey wine undergoes malolactic fermentation, softening its acidity and deepening its texture. The wine then rests in oak barrels for 18 months or more before bottling in Old Town Temecula.
The collection
Taste the story
Rosé, Sangiovese, Syrah and Cabernet Sauvignon — each one a reflection of our vineyard and our cellar.