Then & Now...
1946
Over 50 years after its founding, this aerial image shows established vineyards, service roads and the large San Diego aqueduct running from southeast to northwest. The Daly Cattle Ranch can be seen clearly to the west of the winery, which would become Rancho Bernardo.
Production was at its highest in these years, with more than 100,000 gallons being produced each vintage. Distribution from Tijuana to Los Angeles was commonplace.
1980
The first 200 acres were sold in 1973 after Vincent Rizzo, the first-generation Rizzo, passed away. Here we see north Poway developing out of the slopes of Bernardo Vineyard's south vineyard blocks, hence the name Vineland Hills.
"It became more profitable to grow houses than to grow grapes."
- Ross Rizzo Sr.
2012
The last 200 acres were sold to developers to build Old Winery Estates. The Winery property became a total of 13 acres, 5 of which were vineyards. The lowest production vintage was in 1990 with a total of 500 gallons being produced. During the 1980s and 1990's, the winery focus changed from commercial winemaking to becoming a dining, artist village & shopping destination that benefitted the newly constructed communities of North Poway and Rancho Bernardo.
Impressive
Bottled HIstory
This port bottle is the last of its kind. Made sometime around the first world war, as proven by the WW1 ration stamp affixed to the left side, this wine is over 110 years old at the very minimum. A shining example of classic Old California winemaking, being made in the Port style and carrying the name Port, as well as being bottled in a gallon jug.
California Wine History
1934, only a single year after the repeal of Prohibition in the United States, Bernardo Winery had produced 23,813 gallons of wine, according to this State Board of Equalization Report on Beverage Manufacturers.
Meet the Team
Ross Rizzo ~ President & Master Vintner
Selena Roberts ~General Manager
Samantha Nawrocki ~Marketing Director
Veronica Hall-Rizzo ~ Matriarch & Arts and Crafts Fair Manager
Max Pewitt ~ Engineer
Spencer Pewitt ~ Kitchen Team
Madee Reihl ~ Assistant General Manager
Matty Ward ~ Enologist
Ally Dickard - Event Manager
Terry Austin ~ Wedding Manager
Cecily Deramo - Wine Club Manager
Kyle Holton ~ Kitchen Manager
Arturo Beltran ~ Lead Engineer
Manuel Guzman ~ Foreman