Today we’d like to introduce you to Jason Landig.
Hi Jason, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
This project started in 2016 when my mom and stepfather purchased a house in Fallbrook and planted a small backyard vineyard. From there, I attended school for winemaking and viticulture at UC Davis, began pursuing WSET certifications, and worked part-time for a wine consulting company to learn the craft while we gradually scaled up our operation. Fast forward to 2019, we purchased a larger property in Fallbrook and tripled the size of our vineyard. Come November of 2024, we opened our doors with a tasting room open to the public five days a week. Our first vintage was in 2019, and everything we produce is made from grapes grown by us. We specialize in Italian varietals and grow 11 different varieties of grapes. As time has gone on, we have put an increasing (and continuing) amount of dedication into sustainability and use regenerative organic growing methods in our vineyard.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it has not. It has been far from a smooth road. Every step we’ve taken up to this point has seemingly been a battle. Developing the land, growing the grapes, making the wine, constructing the building, to getting permitting and beyond have all come with their respective struggles. Construction and permits aside, both farming and winemaking revolve around struggle and are never an easy battle. It’s a constant effort of working with nature to take things in a desirable direction. From adverse weather to undesirable microbial proliferation and everything in between can sometimes make it feel like my only job is to put out fires. In addition to that, you have the struggles of a typical service industry business.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m a winemaker and viticulturist. We’re known for our Italian varietals that come from our vineyard using regenerative organic growing practices. This includes prioritizing the soil health through cover cropping, no-till practices, composting, refraining from the use of synthetic pesticides and fertilizers, encouraging biodiversity, and incorporating animals into our farming system. In the cellar, I prioritize innovation and creativity to produce a rotating selection of both regular and natural wine across vintages. Aside from our sustainability practices, the other two things I am most proud of are being able to provide a space that brings people together in nature, where everyone feels welcome, as well as creating a product that showcases the terroir of both our vineyard and the San Luis Rey AVA.
Can you share something surprising about yourself?
People may not know that I originally received my bachelor’s in Geography. If it hadn’t been for the family business, I probably would have pursued a career in the environmental sector.
Contact Info:
- Website: https://adobehillwinery.com
- Instagram: https://www.instagram.com/adobehillwinery/
- Facebook: https://www.facebook.com/adobehill/
- Yelp: https://www.yelp.com/biz/adobe-hill-winery-fallbrook
Image Credits
Evan Schell, Abby Solis, Brooke Frederick
