History of California Wine

Archeology reveals that winemaking began some 8,000 years ago, probably in the Middle East.  California’s relatively recent presence on the scene represents just a few moments on the historical timeline, but the state’s impact on winemaking worldwide has been unparalleled.

California winegrowing began in 1769, when Father Junipero Serra, one of the Franciscan monks who established the 21 missions along the coast, planted vines at Mission San Diego.  In September of 1772, the grapes were harvested and pressed, marking California’s first vintage. In the centuries since, California has become a beacon for immigrants who brought with them their native cultures, cuisines and winemaking skills.  Italians and Germans made early contributions to the establishment of California’s premium wine industry; today, people from all over the world grow grapes and produce wine in the Golden State, sharing an innovative spirit that  has made California a world leader in the wine quality revolution.

Wine is grown throughout California, in 46 of the state’s 58 counties.  The state has 107 American Viticultural Areas, or AVAs.  AVAs are federally recognized winegrowing regions, defined by geographic, climatic and historic features.  AVAs as well as areas defined by political boundaries, such as county or state names, can both be on the wine label indicating the geographic origin or appellation of the grapes.  Nearly 2,700 wineries populate these diverse regions, many of which remain multi-generational family businesses, and all dedicated to the sustainable production of high quality wines.

With its natural beauty, ideal growing conditions, diversity of wines produced and commitment to protecting the environment, California is one of earth’s most perfect places—not only to make wine, but to enjoy it.  California is The Golden State, and its wines are positively liquid gold.
Check out our quick-reference California Wine Timeline (link from this page to timeline)