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At Wilson Creek Winery, sustainability isn’t just a buzzword—it’s a commitment to the land, our community, and the future of winemaking. Located in the heart of Temecula Valley Wine Country, our Regenerative Agriculture program focuses on soil health, biodiversity, and farming methods that give back more than they take.

What is Regenerative Agriculture?
Regenerative agriculture is a holistic farming approach that restores and enhances the ecosystem. In our vineyards, that means:

Cover Cropping – Planting diverse crops between vine rows to improve soil structure and attract beneficial insects.

Composting – Turning organic matter into nutrient-rich compost to feed our vines naturally.

Integrated Pest Management – Reducing chemical use by encouraging natural predators and balancing vineyard ecology.

Water Conservation – Using innovative irrigation practices to protect one of California’s most precious resources.

Partnering with Local Students
One of the most rewarding parts of our program is our connection with local schools, FFA programs, and agricultural colleges. We regularly invite students into our vineyards for hands-on learning experiences—teaching them about sustainable viticulture, soil microbiology, and how farming choices impact wine quality and the environment.

Our vineyard manager, Greg Pennyroyal, leads these interactive sessions, guiding students through the science and art of regenerative practices. These real-world lessons help shape the next generation of agricultural leaders and eco-conscious winemakers.

Why It Matters for Wine Lovers
Better soil equals better grapes, and better grapes make exceptional wine. Regenerative practices not only improve vineyard health but also create wines with richer flavor, unique character, and a true sense of place.

 See how Wilson Creek Winery is making a difference in the vineyard and the community.

Join Us on the Journey
If you’re passionate about sustainability, wine, and community, come visit us in Temecula Valley. Take a vineyard tour, taste our wines, and see regenerative agriculture in action.

Tank 15: The Wine So Good, It Went Missing

Every great wine has a story. Some are aged in barrels for decades, others are crafted from vines kissed by morning fog—but Tank 15? Well, this one vanished before it ever left the cellar.

Let’s rewind to 2009. We had just crushed a beautiful batch of Zinfandel grapes—big, bold, jammy, and promising. The wine found its temporary home in, you guessed it, Tank 15. Back then, it didn’t even have a name. It was just “that Zinfandel in Tank 15”…but oh, was it something special.

It didn’t take long for word to get around the winery. Like a well-kept not-so-secret, staff members began sneaking down after hours—wine glasses in hand—to “check on its progress” (and, let’s be honest, show it off a bit). Whether it was to impress a friend, sneak a taste, or just admire the beauty of a Zin in the making, Tank 15 became the unofficial it spot on the property. We bragged about it. We bonded over it. We even debated the perfect food pairings for it (spoiler: BBQ anything).

Then one day… it was gone.

Panic set in. Confusion. Accusations. Had someone bottled it all in the dead of night? Was it secretly released without our knowing? Was the staff really that thirsty?

Turns out, the winemaker had simply moved the wine to another tank—routine stuff, really—but no one told the rest of us. The disappearance only deepened our affection. That nameless Zin from Tank 15 had already become a legend.

And so, the name stuck. Tank 15 was born—not just as a wine, but as a moment in Wilson Creek history.

Today, Tank 15 continues its legacy in our lineup, with the 2022 vintage bursting with the same bold, juicy character that made it famous in the first place. Crafted with Zinfandel grapes grown in Lodi, it’s a fruit-forward, spice-kissed stunner with rich berry notes, hints of black pepper, and a smooth, smoky finish.

Perfect Pairings:

Whether you’re enjoying a cozy dinner at home or throwing a backyard feast, Tank 15 is a foodie’s best friend. Here are some top-notch pairings to make your bottle shine:

• BBQ Ribs – Sweet and smoky meats bring out the Zin’s juicy fruit and spice.

• Spicy Italian Sausage Pizza – A classic match for the wine’s bold profile.

• Pulled Pork Sandwiches – Especially with tangy slaw or a zesty BBQ sauce.

• Grilled Portobello Mushrooms – A great vegetarian option that highlights the earthy undertones.

• Dark Chocolate with Sea Salt – For dessert lovers, this contrast is rich and decadent.

So the next time you open a bottle, raise a glass to Tank 15—the wine that had us all sneaking into the cellar and believing (just for a second) in wine-based magic tricks.

Shop 2022 Tank 15

https://www.wilsoncreekwinery.com/product/2022-tank-15

P.S. Don’t worry—it won’t disappear on you. Probably.

Temecula’s beloved winery turns heads with cutting-edge environmental practices and community-driven legacy

In a major win for sustainable agriculture and family-owned business, Wilson Creek Winery has been named the recipient of the 2025 Green/Sustainability Award by the Association for Corporate Growth (ACG) Orange County Chapter.

The honor—announced at ACG OC’s 30th Annual Awards Gala—recognizes a standout company that’s doing more than just reducing its footprint. Wilson Creek’s unique and science-driven regenerative agriculture program has made the Temecula Valley winery a model for environmental innovation in California’s wine industry.

“This award is more than recognition—it’s a reminder that we can build a successful business by healing the land, not just using it,” said Bill Wilson, Owner and CEO of Wilson Creek Winery, who accepted the award with members of his team. “We believe that healthy soil equals healthy grapes, which leads to exceptional wine—and a better future for all of us.”

Why It Matters: A Deeper Commitment to the Planet

While many wineries have adopted sustainable practices, Wilson Creek has gone further—implementing a holistic, data-driven regenerative program that includes cover crops, compost testing, insect biodiversity tracking, soil health monitoring, and even rotational sheep grazing. One of their showcase blocks has seen dramatic results: higher yields, reduced disease pressure, and improved grape quality, all while restoring vineyard biodiversity.

Investing in the Next Generation of Growers

In addition to transforming their own vineyard, Wilson Creek is actively helping to shape the future of regenerative farming in the region. The winery is leading the Temecula Valley High School Regenerative Agriculture Program, mentoring students and providing hands-on training in living soil practices, integrated pest management, and sustainable vineyard operations.

“Our goal is to help create the next wave of winegrowers and ag leaders who understand that sustainability is science, not just philosophy,” said Greg Pennyroyal, Vineyard Manager.

A Family Legacy Rooted in Stewardship

Founded in 2000 by Gerry and Rosie Wilson, Wilson Creek Winery has grown into a thriving 90-acre estate known for its award-winning wines, weekend concerts, weddings, and charity events. The Wilson family’s culture of celebration and care extends far beyond the tasting room—it’s rooted in stewardship, integrity, and a genuine commitment to the community and the land.

From the ACG Awards Committee:
“Wilson Creek Winery exemplifies the spirit of this award category—combining innovation, environmental integrity, and deep community impact. Their story is one of purpose, progress, and possibility.”

Wilson Creek’s recognition is a testament to what’s possible when agriculture, science, and heart come together. It’s not just about growing grapes—it’s about regenerating the land for generations to come.

Balsamic Steak Gorgonzola Salad with Grilled Corn

Pair with 2022 Viognier

Enjoy a perfectly, grilled steak marinated with a rich, sweet, and slightly tangy balsamic flavor. With each forkful, you experience a delightful contrast between the smoky, charred notes and the sweet depth of the balsamic. Complementing the steak is a vibrant salad that bursts with freshness and color. All of the ingredients are generously drizzled with a balsamic vinaigrette that mirrors the flavors of the steak, tying the dish together. Now, sip on a glass of Viognier, and you’ll discover the magic of this pairing. The wine’s aromatic bouquet fills the air with delicate floral notes and hints of ripe stone fruits. As you take a sip, the Viognier’s apricot, peach, and honeysuckle flavors meld seamlessly with the steak’s sweet balsamic glaze, creating a delectable contrast that enhances both the wine and the dish. Together, they elevate your dining experience to a level of culinary bliss.

FOR THE MARINADE:
1 lb sirloin steak
2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce
1/4 cup extra virgin olive oil, 1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder, 1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

FOR THE SALAD:
1 cup cherry tomatoes, halved, 1/2 red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed,
halved and roughly chopped into 2 inch pieces
6 cups mixed spring greens, 1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn

FOR THE GREMOLATA:
2 tablespoons basil leaves, minced, 2 tablespoons parsley, minced
1 clove garlic, minced, 1 tablespoon lemon zest

FOR THE BALSAMIC VINAIGRETTE:
3 tablespoons balsamic vinegar, 1/2 cup extra virgin olive oil
1/2 teaspoon dijon mustard
Dash of salt and fresh ground black pepper

DIRECTIONS:
In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large zip-lock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. When cool, slice corn kernels off the cob. Grill steak on both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain. In a small bowl, whisk together ingredients for vinaigrette. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired. Enjoy!

Chicken Tortilla Soup Recipe

Pair with 2020 Cabernet Franc

This delicious Chicken Tortilla Soup paired with our 2020 Cabernet Franc is a winning combination that showcases the versatility of our red wine. The wine’s fruit-forward character, balanced with its herbal and spicy elements, elevates the dining experience by complementing the soup’s complex flavors. The perfect recipe to enjoy on a cozy evening at home, this pairing is sure to leave a lasting impression on your palate.

INGREDIENTS:
1 tablespoon cooking oil
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chili, diced
¼ cup black beans
¼ cup corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

DIRECTIONS:
In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent. Add tomatoes, green chilis, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally. Add broth, stir and bring to a simmer. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips, cilantro, avocado and even some sour cream. Enjoy!