When he started Callaway Vineyard & Winery, Ely Callaway was going against the grain. Most experts did not believe quality wine could be produced in Southern California. Mr. Callaway proved them wrong, and had quite a following by the time he sold his winery to Allied Domecq in 1981.
In 2003, Arturo Villarreal was promoted to winemaker after working for Callaway Vineyard for 3 decades. The Lin Family purchased the winery in 2005, and has further improved the brand.
Callaway’s estate vineyard is planted at an elevation of 1,600 feet above sea level. These vines are farmed using sustainable methods. Pesticides are avoided whenever possible and natural predators of vineyard pests are encouraged instead. These include hawks, owls, and certain insects.
Wines are slowly fermented at cool temperatures to let the grapes’ natural flavors and aromas shine through. This technique produces, “Wines that are fruit forward, food friendly and that are the perfect complement to today’s eclectic lifestyles.” The subtle nature of these wines has a natural affinity for the dinner table.
Callaway Vineyard & Winery produces 2 tiers of wine: Special Selection and the more limited Winemaker’s Reserve. Special Selection wines are a bit lighter, less extracted, and a very good accompaniment to food. Callaway’s Winemaker’s Reserve wines have more complexity and stand well on their own.