Uncovering America's best kept wine secrets
By the Numbers
100+
California grows over 100 different grape varieties.
Sure, there’s Cab and Chardonnay- but there’s also Petit Verdot, Trousseau, Charbono, and a whole lot of experimental weirdness.
615,000
California has over 615,000 acres of vineyards.
That’s more than twice the vineyard land than France’s entire Bordeaux region- and it stretches from coastal cliffs to desert valleys.
600 Million
California produces over 600 million gallons of wine each year.
That’s the equivalent of more than 3 billion bottles... yes, billion with a B.
If These Vines Could Talk
The Grapes
Cabernet Sauvignon
California’s king of red wine is bold, structured, and packed with dark fruit and oak spice. Napa’s benchlands (especially places like Oakville and Stags Leap) are home to some of the most sought-after Cabs in the world. It’s the state’s most planted grape, with over 90,000 acres under vine.
Chardonnay
Chardonnay in California wears many faces, from crisp and citrusy along the Sonoma Coast to full-bodied and buttery in Napa and Carneros. It’s the most planted white grape in the state and the one that fueled the infamous “butter boom” of the ‘90s. Russian River Valley and Santa Barbara make some of the most balanced, expressive styles.
Zinfandel
Originally from Italy (where its is called Primativo), Zinfandel is California’s historic workhorse, producing juicy, high-octane reds full of blackberry, spice, and pepper. Lodi and Amador County are known for old vines that date back to the 1800s. It’s also the grape behind the blush-style “White Zinfandel” that exploded in the 1980s... though the serious stuff lives in the Foothills and Dry Creek.
Pinot Noir
California Pinot is all about finesse: bright cherry, soft earth, and smooth texture, with a range that stretches from delicate to plush. Coastal regions like the Russian River Valley, Santa Barbara’s Sta. Rita Hills, and the foggy Sonoma Coast produce some of the best. It’s notoriously picky in the vineyard but beloved by winemakers and drinkers alike.
Sauvignon Blanc
Zesty and green or tropical and round, California Sauvignon Blanc depends heavily on where it’s grown and how it’s made. Napa Valley has leaned into the richer, barrel-aged style (sometimes called Fumé Blanc), while Lake County and Sonoma deliver fresher, citrus-forward versions. It’s a go-to white for those who want flavor without the heaviness.
Syrah
Syrah from California can be meaty and peppery or lush and jammy depending on climate. Ballard Canyon in Santa Barbara is the AVA in the U.S. most openly devoted to the grape, while Paso Robles is known for bold Rhône-style blends. It’s never been as popular as Cab, but the good ones have serious depth and edge.
Merlot
Soft, plummy, and smooth, Merlot was once California’s sweetheart until a post–Sideways slump knocked it off center stage. Today, you’ll still find excellent bottlings in Napa, Sonoma, and Paso Robles, especially when it’s not trying to be Cabernet’s understudy. It’s one of the top five most planted grapes in the state.
History
1796–1830s
Mission Grapes & Missionaries
Spanish missionaries plant Mission grapes up and down El Camino Real: California’s first vineyards.
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1833
First Commercial Vines
French immigrant Jean-Louis Vignes establishes El Aliso in Los Angeles: the first recorded commercial winery in California.
1838
Napa’s First Grapes
George Yount plants wine grapes in Napa Valley, kicking off its rise decades later.
1850s–1870s
Gold Rush, Grape Rush
As miners flood California, wine demand spikes. Vineyards expand in Sonoma, San Jose, L.A., and beyond.
1861
Father of CA Viticulture
Agoston Haraszthy travels to Europe and returns with over 100,000 vine cuttings, introducing dozens of new grape varieties to California. In the same year Charles Krug opens Napa’s first commercial winery, launching the region’s commercial wine era.
1860s
California Wine Boom
By the late 1880s, California has over 800 wineries. Wine becomes one of the state’s largest agricultural exports.
1870s
Phylloxera Devastation
A devastating root louse epidemic nearly wipes out California's Vitis vinifera vineyards, forcing widespread replanting on resistant American rootstock.
1920–1933
Prohibition Devastates Wine
Nearly all wineries shut down. A few survive making sacramental wine or selling suspicious grape bricks.
1933–1960s
Recovery in Bulk
Post-Prohibition wine favors sweet, cheap, and fortified styles. Quality takes a back seat... for now.
1935
US Davis Viticultural Leadership
The Berkeley viticulture and enology program moves to UC Davis, where it becomes a global leader in wine research, education, and the development of modern winemaking practices.
1965
The Quality Reboot Begins
UC Davis grads and rebel winemakers start planting Cabernet, Chardonnay, and Pinot Noir in earnest.
1976
Paris Tasting Puts CA on the Map
At the Judgment of Paris, California wines beat France, earning global respect for the first time. In a blind tasting judged by French experts, California's Cabernet and Chardonnay outscored top Bordeaux and Burgundies.
1980s–1990s
Expansion and Global Recognition
California becomes a world wine leader. AVAs expand from Paso Robles to Mendocino and beyond.
2004
Sideways + Santa Barbara
Sideways makes Pinot Noir sexy and boosts Santa Barbara’s wine scene (sorry, Merlot). The film’s success drew new attention to the region’s cool-climate wines and helped solidify Santa Barbara’s reputation for world-class Pinot.
2010s
Climate & Fire Force Change
Wildfires, drought, and rising heat push winemakers to explore new grapes and cooler regions.
2020s
Innovation in Every Glass
From regenerative farming to hybrid grapes and low-intervention wines, California is reinventing itself again.