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1. Plant Sap Analysis: We conduct biweekly sap analysis during the growing season. This gives us a detailed, time-lapsed understanding of nutrient uptake by our plants, ensuring they receive exactly what they need.
2. Soil Health Testing: Monthly Haney biological soil respiration tests help us gauge the soil’s biological activity. Additionally, twice a year, we use PCR tests to monitor changes in the soil microbiome. This allows us to track and understand the biodiversity beneath our feet.

1. Physical Soil Assessments: Each month, we carry out USDA physical soil health assessments. These help us keep a close watch on the physical characteristics of our soil.
2. Insect Monitoring: We actively monitor potential insect pests and beneficial insects year-round. We also incorporate insectary flowering plants within our cover crops to attract and support beneficial insects. In partnership with the Temecula Valley Winegrowers Association, we’ve taken over the monitoring of the Glassy-Winged Sharpshooter after funding for the program was cut in 2023.
3. Collaborative Studies: Our ongoing collaboration with the U.S. Department of Agriculture’s Soil Salinity Lab focuses on the effects of increased organic matter and biological activity on soil salinity and plant nutrient uptake. We also worked with the Metropolitan Water District on a multi-year study using satellite and ground-based technologies to monitor irrigation, plant health, and environmental models predicting pathogen vulnerability.
4. Compost Testing: In partnership with Abbott Pharmaceuticals and CR&R Waste Management, we tested various compost levels and application strategies to enhance soil health.
5. Ant Control Research: We completed a year-long study with UC Irvine to develop seaweed-based natural alternatives for controlling Argentine ants.
6. Cover Crops: Each year, we plant diverse cover crops to boost soil health. We monitor their effects in collaboration with Green Cover Seeds, Regen Ag Labs, and Advancing Eco Agriculture.
7. Soil and Plant Health Correlation: Wilson Creek Winery is one of the first agricultural operations in the U.S. to conduct a multi-year study correlating in-depth soil health analysis with plant sap analysis to understand the vineyard microbiome better. We use Ag Code field software and data from Regen Ag Labs and Advancing Eco Agriculture for this project.
8. Grazing Sheep: We’ve introduced grazing sheep into our vineyards to enhance microbial diversity and soil health naturally.

Stay cool this weekend with a huge bowl of Watermelon Sangria! Our Watermelon Sparkling is bursting with nostalgic mid-summer fruit flavors. A perfect accompaniment to sun-drenched days by the pool or a BBQ with friends!

Article by Mick Wilson

I often hear from members and guests that they desire to grow in their wine knowledge but don’t know how. So I thought I’d share some resources that have helped me.

The best starting point is the website winefolly.com. The best video to start is “How to Taste Wine like a Badass.” Then you can dive deeper into articles and videos on regions and varietals. There is also a solid book called “Wine Folly, Magnum Edition”.  It is worth it.

I love the phone app called Vivino. You simply take a photo of a wine label and it tells you the pricing and often has reviews of that wine. This is a good resource for seeing the value of wines you have as well as when you go shopping.

Some books I recommend are: “The Wine Lover’s Apprentice” by Kathlene Berhsad, “Cork Dork” by Bianca Busker, “A Hedonist in the Cellar” by Jay McInerney, “Wine Simple” by Aldo Sohm, and “Message in the Bottle: A Guide to Tasting Wine” by Tim Gaiser (who is a Master Sommelier). A classic is “The Wine Bible 3rd Edition” by Karen MacNeil. Whether you read it or not it looks impressive on your home coffee table or on a shelf for all to see. An even more impressive looking book (and also useful) is “The World Atlas of Wine” by Hugh Johnson and Jancis Robinson.

Of course the best way to learn about wine is to taste it, a lot of it. Take the Wine Academy classes at Wilson Creek, visit other wine regions and learn why those wines taste the way they do, and simply enjoy tasting wine with others here at Wilson Creek. Do a brown bag night at a home where you invite 4-5 people/couples and have them bring a particular Wilson Creek wine. It is always fun to learn from others. But remember, we all have different palates so the best wine is what YOU like.  

If I see you around the winery I’d love to sit down over a glass and answer any questions you might have. And I’d love to hear from you what you are learning and how you are growing in your enjoyment of wine!

-Mick Wilson

We love a good summer dessert, especially in the Temecula heat! This mouthwatering Peach Cobbler is such a fun, easy dessert and so delicious. Top with our whiskey whipped cream and this will be your go-to summer dessert from now on! 

Pairs well with our Wilson Creek Moscato

Ingredients

• 4 cups peeled sliced peaches
• 2 cups sugar, divided
• ½ cup water
• 8 tablespoons butter
• 1 ½ cups self-rising flour
• 1 ½ cups milk

for the whipped cream

• 1 cup heavy whipping cream
• 4 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon Whiskey

Instructions

1. Preheat oven to 350 degrees
2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well
3.  Bring to a boil and simmer for 10 minutes
4. Remove from the heat
5. Put the butter in a 3 quart baking dish and place in oven to melt
6. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping
7. Pour mixture over melted butter
8. Do not stir
9. Spoon fruit on top, gently pouring in syrup
10. Batter will rise to top during baking
11. Bake for 30-45 minutes

for the whipped cream

1. Using a stand or hand mixer whip cream and sugar together until soft peaks form.
2. Add whiskey and vanilla mix until combined.

Enjoy!