There seems to be a barrage of negative environmental news lately, such as the alarming rate of losing a species on Earth every 10 minutes. Additionally, there is an estimation that only about 40 to 60 harvests are left while our current agricultural systems can provide a sustainable food supply. Unfortunately, there are little to no prospects for technological fixes such as genetically modified organisms and agricultural chemistry, which, despite their promises, have actually greatly accelerated the degradation of our life-supporting biological systems.

It would be easy to understand an attitude of apathy from young people based on tThe highly degraded commons of our life supporting ecosystems and a functional worldview that we have handed them, after the mildest climate and the great potential of human intellectual achievement in the history of mankind.

It would be easy to understand but not what you would find if you went into the Temecula Valley High School and other schools in our region. What you would find his students who in 2019 got together with supportive and innovative faculty members Megan Mahan and Toby Brandon and started a Regenerative Agriculture Club. While other students were working on their thespian, musical, or athletic abilities, these students decided to work on regenerating the future for all.

In 2019 students from the Temecula Valley High School got together with supportive faculty members and administration and said that they wanted to start learning about the concepts of regenerative agriculture which not only include the regeneration of basic life supporting biological systems but also includes all elements of the Eco, the whole house which includes biology, economics, politics, and social and organizational theory. The students soon realized that the best method of learning is hands on application, and the best application is in your own backyard. They looked to the hillside behind the Temecula Valley High School,  which had been largely abandoned except for an infamously challenging cross country field trail through the disrupted soils that no longer even supported natives plant or animal species. They envisioned an the evolving learning laboratory in their backyard where they could see the application of regenerative principles develop over time in person and share with their fellow students.

These students, with assistance and guidance from high school Science faculty members Meghan Manion and Tobey Brannon, developed a concept for the hillside project. They reached out to industry professionals to develop this hillside regenerative agricultural learning laboratory. The students recruited assistance from Greg Pennyroyal, Professor of Viticulture at Mount San Jacinto College (MSJC), Vineyard Manager,  and practitioner of regenerative viticulture at Wilson Creek Winery. Additionally, they sought help from, Tom Curry, regenerative olive Grove manager and local food entrepreneur, and Leah Di Bernardo, founder and owner of EAT marketplace, a farm to table restaurant, and champion of high nutrient density food and public health in our region.

During the 2020 school year, the students began conducting biological surveys investigating regulatory and technical aspects of developing their hillside regenerative outdoor laboratory project. They also began to gather institutional, political, and fiscal support for their proposal. Over the next two years, the students developed a systematic approach to learning what is necessary for a project of this scale, including the invaluable life skill of tenacity. They overcame numerous financial, bureaucratic, and technical barriers that any major project encounters, and did not let anyone interfere with their dreams.

The Regenerative Agriculture Club has over 100 members, and  has been featured on an ABC News segment. They have organized several fundraisers, and had a high level meeting with the staff of MSJC College, including with John Kemp and leading technical experts from Advancing Eco Agriculture. The club has received funding from the Specialized Secondary Program grant from the California Department of Food and Agriculture. The high school now has an approved curriculum for a regenerative agriculture high school science program and is coordinating with the development of a program offering an AS degree in regenerative System theory for entrepreneurs and social change, and Regenerative Agriculture.

During Spring Break in May 2023, the land clearing was finished, and irrigation and infrastructure systems are being installed with the direct involvement of the students, who are involved in all aspects of this project. 

A basic tenant of systems theory-based ecological science is that nature constantly innovates, launches, reevaluates, and re-innovates. This is the essence of an organizational theory called Agile Management, which like many things we “discover” are actually just processes of nature we have wisely learned to adopt. The organization and execution of this project follows this basic environmental principle and will be constantly adapting,  learning, and improving. The founding members of the regenerative AG club are also evolving and learning. They have all been accepted to Berkeley or Davis to study environmental sciences. Their acceptance is largely credited to their innovative work on the regenerative AG hillside project.

 In addition to their knowledge and experience, they are also very approachable, friendly, and willing to answer any questions or address any concerns you may have. Their commitment to customer service is second to none. From helping you pick out the perfect bottle to offering tasting room experiences, you will be sure to leave with an unforgettable experience. Meet the Wilson Creek Winemakers.

At Wilson Creek Winery, we are proud to say that many of our wines have achieved ratings of 90+ with Wine Enthusiast Magazine. You can find some of those wines on our website. These exceptional ratings are a testament to the quality of our wines and their unique terroir. Whether you’re looking for a bold Malbec or a sweet white like our Golden Jubilee, you can be sure that a bottle from Wilson Creek Winery will provide an unforgettable experience.

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Wine is a delicate beverage that requires proper storage to preserve its quality, taste, and aroma. If you’re a wine enthusiast, you know how important it is to store your wine correctly. We will discuss everything you need to know to properly store your favorite wines at home.

Is It Necessary to Have a Wine Refrigerator?

A wine refrigerator is not a necessity, but it can significantly improve the quality of your wine. A wine refrigerator allows you to store your wine at a consistent temperature and humidity level, which is crucial for preserving its flavor and aroma. It also protects the wine from light and vibrations, which can alter its taste and aroma. However, if you do not have a wine refrigerator, you can still store your wine in a cool, dark, and stable environment.

What is The perfect temperature to store white wine?

The perfect temperature to store white wine is between 45°F to 50°F (7°C to 10°C). This temperature range is ideal for preserving the delicate flavors and aromas of white wine. If you store white wine at a higher temperature, it may lose its acidity and freshness. On the other hand, if you store it at a lower temperature, it may lose its aroma and flavor. Therefore, it’s essential to keep white wine at the right temperature to ensure it stays fresh and delicious.

What is The perfect temperature to store red wine?

The perfect temperature to store red wine is between 55°F to 65°F (12°C to 18°C). This temperature range allows red wine to age properly, developing more complex flavors and aromas over time. If you store red wine in a place that is too cold, the flavors and aromas will be muted, and the wine may taste flat. On the other hand, if you store it at a higher temperature, it may age too quickly, leading to a loss of flavor and aroma.

Do the Bottles Have to be Stored in a Certain Position?

Yes, the position of the wine bottles can affect the quality of the wine. Wine bottles should be stored horizontally, so the wine is in contact with the cork. Storing wine horizontally helps keep the cork moist, which prevents it from drying out and allowing air to enter the bottle. If air enters the bottle, it can cause the wine to oxidize and spoil, leading to a sour or vinegar-like taste.

How Long Can You Store Wine?

The length of time you can store wine depends on the type of wine and how it is stored. Generally, most red wines can be stored for up to five years, while white wines should be consumed within two to three years. However, some wines can be stored for much longer, such as high-quality Cabernet Sauvignon or Bordeaux blends, which can age for up to 20 years or more. It is important to note that not all wines are meant to be aged, and some are best consumed young.

Can wine expire?

Yes, wine can expire. The expiration of wine is determined by its age and storage conditions. If you store wine in a warm or humid environment, it may expire more quickly than if you store it in a cool, dark, and dry place. Once wine expires, it may have an off-taste and smell, making it undrinkable. When wine is exposed to oxygen, it can start to oxidize, leading to a loss of flavor and aroma. Additionally, if wine is stored in a warm or humid environment, it can spoil quickly. To prevent wine from going bad, store it in a cool, dark, and dry place, away from direct sunlight and heat sources.

Can wine freeze?

Yes, wine can freeze. When wine freezes, the water in the wine expands, which can cause the bottle to break. Additionally, freezing wine can alter its flavor and aroma. Therefore, it’s essential to keep wine at a consistent temperature above freezing to ensure it stays in its best condition.

How are European Wines Different from United States Wines When It Comes to Aging?

European wines and United States wines have different styles and characteristics when it comes to aging. In general, European wines are known for their ability to age well, while United States wines are typically meant to be consumed young. This is due to several factors, including the differences in climate, soil, and winemaking techniques.

European wines, particularly those from France and Italy, are typically made from grapes grown in cooler climates, resulting in higher acidity and tannin levels. These higher levels of acidity and tannins help the wine to age well, developing complex flavors and aromas over time. In addition, many European wines are aged in oak barrels, which can add further complexity to the wine.

In contrast, United States wines are often made from grapes grown in warmer climates, resulting in lower acidity and tannin levels. These wines are typically more fruit-forward and are meant to be consumed young, without the need for aging. However, there are exceptions, particularly with high-quality California Cabernet Sauvignon and other Bordeaux-style blends, which can age well for several years.

In conclusion, properly storing wine at home is crucial for preserving its quality and flavor. By storing wine at the perfect temperature and in the correct position, you can help to ensure that it remains enjoyable for years to come. Additionally, understanding the different characteristics of European and United States wines can help you to determine how long to age your wine and when it is best to consume it.

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