Category: Wine 101

Every Earth Day, we’re reminded of the importance of preserving the land we love—for ourselves, our children, and future generations. But here at Wilson Creek Winery, we believe that stewardship of the earth should be a daily mindset, not a once-a-year reflection. That’s why we’ve committed to something bigger than sustainability. We’re going regenerative.

Regenerative agriculture is a bold, holistic farming philosophy that doesn’t just aim to “do less harm”—it strives to heal. It’s about restoring vitality to our soil, increasing biodiversity, improving the resilience of our vineyard ecosystem, and creating a long-term positive impact that ripples far beyond our property lines.

And we’re proud to be leading the charge in the Temecula Valley.

What Is Regenerative Agriculture?

While traditional sustainable farming focuses on reducing chemical use and preserving resources, regenerative agriculture goes further by actively rebuilding the health of the vineyard from the ground up—starting with the soil. Healthy soil is alive. It teems with microbes, fungi, and organisms that work in harmony with the vines to naturally retain water, cycle nutrients, and boost plant resilience.

At Wilson Creek, our regenerative journey includes:

• Building Soil Health & Capturing Carbon: Through composting, cover cropping, and reduced tillage, we nurture the microbial life beneath our feet and help pull carbon from the atmosphere back into the soil.
• Water Conservation: We use precision irrigation and soil moisture sensors to deliver just the right amount of water to each block—vital in a drought-prone state like California.
• Biodiversity in Action: Sheep graze through the vineyards naturally mowing grass and fertilizing the soil, while owl boxes and beneficial insect habitats help us control pests without harsh chemicals.
• Eliminating Synthetic Inputs: Our team avoids chemical fertilizers and synthetic pesticides that degrade the ecosystem, opting instead for organic alternatives and integrated pest management practices that work in sync with nature

Meet the Steward of Our Vines:

Greg Pennyroyal

Our Vineyard Manager, Greg Pennyroyal, is a nationally recognized voice in regenerative farming. With a background in botanical medicine and ecosystem management, Greg brings a systems-thinking approach to the vineyard. His belief? That truly great wine starts long before harvest—it begins with living, thriving soil and a healthy, balanced vineyard.

Greg has helped lead research projects with the USDA and NRCS, started a Regenerative Agriculture Club at Temecula Valley High School, and regularly trains vineyard workers on regenerative methods. His passion is contagious, and it has set the tone for our entire viticulture program.

A Taste of Regeneration: Block 9 Cabernet

This year, we’re proud to release our very first vintage from a fully regenerative block—the Block 9 Cabernet Sauvignon. Grown without synthetic inputs and managed with regenerative techniques from start to finish, this wine is proof that what’s better for the land can also be better in the glass.

Block 9 Cabernet showcases rich notes of blackberry, cedar, and chocolate-covered espresso beans. But it’s more than a wine—it’s a story in a bottle. A story of care, science, and a little bit of magic from Mother Nature.

Giving Back to the Valley

We know that one vineyard can’t change the world on its own, which is why we’re also sharing our knowledge with others. Through our Small Wine Growers Association and ongoing educational partnerships, we’re empowering other local farmers to adopt regenerative practices and make Temecula Valley a model for responsible, climate-resilient winemaking.

We believe that true leadership means lifting others up—and that the health of our entire wine community is stronger when we learn and grow together.

Explore More: Our Regenerative Agriculture Page

Curious to learn more about what we’re doing and how you can support regenerative agriculture in wine country? Visit our new webpage dedicated to all things regenerative:

 wilsoncreekwinery.com/regenerative-ag/

There you’ll find more details, behind-the-scenes photos, and updates on how our practices are evolving.

Cheers to Earth Day—And Every Day

At Wilson Creek Winery, we’re raising a glass not just to great wine, but to a better future. Regenerative agriculture is about more than farming—it’s about healing. It’s about hospitality with heart, rooted in responsibility. This Earth Day, we invite you to celebrate with us and become part of a movement that’s growing deeper roots every day.

Happy Earth Day—from our vineyard to your glass.

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.

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

When it comes to exploring the world of wines, the Variant Series White Cabernet Sauvignon stands out as an intriguing and unique choice. Our Variant Series showcases the amazing array of possibilities when a craft winery can control all vineyard and cellar influence on wine from the vine to the bottle.  The poster child for variant behavior is turning a traditionally rich tannic dark red wine into a white wine while retaining the rich feel of classic Cabernet.

A True White Wine from a Classic Red Grape

• Cabernet Sauvignon: This red grape variety is renowned for producing bold, full-bodied red wines with rich flavors of dark fruit, cassis, and often accompanied by robust tannins. It’s a classic choice for red wine enthusiasts.
• Sauvignon Blanc: On the other hand, Sauvignon Blanc is a white grape variety that produces crisp, aromatic white wines. These wines are characterized by their zesty acidity, herbal notes, and often display flavors of citrus fruits, green apple, and sometimes tropical nuances.

Chill Out: Why White Cabernet Sauvignon Should be Served Chilled: