He’s excited about what the future holds both for Temecula wine and for Mt. Palomar. He feels the region is ideally suited for Rhône, Spanish and Italian varietals and soon he’ll have the chance to plant whatever he wants. As part of an expansion at the winery including a hotel, resort and expanded restaurant, acres planted to grapes will expand from the current 45 to 120. Craig has free reign over what will get planted. He has his eyes set on some lesser known varietals such as Picpoul, Arneis and Albariño along with Pinot Grigio, Barbera, Tempranillo, Petite Sirah, Mourvedre, Grenache and Zinfandel. His eyes light up at the prospect. He loves what he does and remarks “it’s the kind of job where if you’re not passionate, you’ll suck at it.”
A new addition to Mt. Palomar Winery is Shorty’s Bistro. Chef John Hausotter comes by way of San Diego where he was the former Executive Chef of at the Carlsbad Hilton. When he heard about the opportunity to cook in wine country, he jumped at it. The wide array of fresh local products excites him and he uses them to full advantage. Shorty’s is open for lunch seven days a week and for dinner on the weekends.
Craig Boyd believes the future is bright for Temecula Wine Country and says that with 20 million people within an hour and a half drive from here, wineries need to focus on the quality of their product. The true spirit of cooperation he has found among the valley’s winemakers puts a smile on his face.
Mt. Palomar Winery – 33820 Rancho California Road, Temecula, CA – (951) 676-5047