Leoness Cellars Temecula Winery has remained one of our favorites for the past 8 years. A trip to wine country just doesn’t feel complete unless we’ve visited for a fabulous wine tasting and we almost always book dinner reservations at their incredible French restaurant. Here are all the reasons to visit Leoness Cellars on your next Temecula adventure.
The Wines
Leoness Cellars was actually the first winery that introduced my love for Zinfandels. I normally gravitate towards full-bodied cabernets with a smooth fruit-forward finish. Among the wines produced at Leoness Cellars are Viognier, Syrah, Cabernet Franc, Merlot, Cabernet Sauvignon, White Merlot, Muscat Canelli, and Cinsault Port, Zinfandels, Red Blends, as well as small lots of other specially selected varietals.
All of the wines at Leoness Cellars are a wine lover’s dream. The best way to enjoy them is with a wine tasting on the terrace. During my most recent visit, my favorite tasting was their delicious Compilation, a blend of 59% Zinfandel, 16% Syrah, 15% Cabernet Franc, 10% Petite Sirah.
The Terrace
The Terrace at Leoness is a fantastic way to enjoy a variety of delicious bites while enjoying live music. Monday through Thursday the terrace is open to all visitors and on the weekends it is reserved for Members. If you visit Temecula often, this is a wonderful winery to join.
Terrace Menu Highlights
If you’re stopping by Leoness Cellars Temecula for wine tasting and some tasty bites, be sure to enjoy some of my favorite items from their Terrace menu.
Best Fries in Temecula
These are for sure the best fries in Temecula and maybe even all of Southern California! These fries take 3-day to make and are so popular that Leoness has a chef whose sole job is making them. They are fried in duck fat and served with 3 different dipping sauces. Guests can also choose to have the fries natural as shown above, bacon parm, cajun, truffle, or gorgonzola. Trust me, these are a must order on every visit!
Ahi Tuna Tacos
Another favorite of mine is the Ahi Tuna Tacos served in the crispiest wonton shells. The tuna is mixed with a zesty blend of lemon, spicy cucumber, Furikake seasoning, sesame, and ponzu.
The Restaurant at Leoness Cellars Temecula
The Restaurant at Leoness Cellars in Temecula’s wine country is easily one of the best restaurants in the region. Their French cuisine is consistently stellar with incredible dishes highlighting locally sourced and seasonal ingredients.
Here are some highlights from our most recent visit which showcase the wonderful cuisine you’ll enjoy at this incredible Temecula restaurant.
Duck Liver Mousse
We started the evening with their Duck Liver Mousse which is the perfect choice for those who love dishes like paté and foie gras. The duck liver was creamy, fluffy, and melted on the tongue like butter. It’s made with port wine accented with binge cherries and accompanied by cornichons, whole grain mustard, olives, and thick toasted slices of crostinis.
Grilled Local Swordfish
The Grilled Local Swordfish was marinated in soy ginger with Shitake mushrooms. It was served over the most vibrant purple roasted Okinawa sweet potatoes which added the perfect layer of subtle sweetness to the dish.
Grilled Lumina Farms Lamb Rack
One of my favorite entrees was the Grilled Lumina Farms Lamb Rack cooked to the perfect medium rare. This elegant cut of lamb was served over fresh English peas, locally grown corn, and spring onions with a fresh pea puree. Lightly ladled around the plate was a flavorful green peppercorn bordelaise. This is the type of signature dish I always look forward to when visiting The Restaurant at Leoness Cellars.
Pistachio Crusted Diver Scallops
The final entree we tried was the Pistachio Crusted Diver Scallops which were cooked to perfection and served over a parsnip puree. This absolutely gorgeous dish was beautifully plated and accented with a tomato relish, citrus butter pan drippings, and échalote frites which are crispy fried shallots.
Bread Pudding
For dessert, we devoured their massive freshly made bread pudding served in a traditional cast iron. It arrived with a light dusting of powdered sugar and a scoop of creamy vanilla bean ice cream. There was plenty for sharing between 3 people and we all managed to make extra room to finish every crumb.
Leoness Cellars Executive Chef Jonathan Gelman
I love showcasing the masterful chefs behind the cuisine. We met with Chef Jonathan Gelman during our visit who I was excited to hear is a native of Hawaii, where I resided for 6 years. Gelman spent years as a corporate chef with exclusive resorts like the Ritz-Carlton and also was the executive chef at Mission Viejo’s Providence Mission Hospital.
His credentials also include posts as executive chef for seafood-centric Monarch Bay Resorts; executive chef at Cuvaison Winery in Napa Valley; executive chef of catering and banquets for Michael’s at The Citadel in Scottsdale, Arizona; executive sous chef at the Arizona Biltmore Resort & Spa; and executive chef for L’Auberge de Sedona. Additionally, Gelman owned and served as executive chef for Napa Gardens Catering in Napa Valley.
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Sondra Barker
