Moraga is a Premier Winery
founded in 1989,
Bel Air California.

"We are proud to be the ‘Vino Locale’ for Los Angeles
as well as preservationists of our piece of rural California" - Founder, Thomas Jones

Moraga Vineyards is a wine growing estate in the Santa Monica Mountains at an elevation of 600
to 900 feet, five miles from the Pacific Ocean in the Los Angeles community of Bel Air.
From the care of each individual vine, to the selection and blending processes, to the hand
labeling of each bottle, every effort is taken to produce wine of distinctive style and quality.

Experience Moraga

The Birth of a Vineyard

Our Wines

Our focus is to create the highest quality wine while preserving the essence of place.
With the experience of each vintage, we have been able to improve our understanding of the ripening patterns of the vineyards.
We selectively pick from vines that have come to full maturity on the basis of taste. Ultimately, it is all about flavor and tannin development.

  • Moraga Wines

    Moraga Red Wine

    Moraga Red Wine is produced from a blend of Cabernet Sauvignon and Merlot with a small amount of Cabernet Franc and Petit Verdot. Each lot is gently de-stemmed and lightly crushed directly into one-ton stainless steel open-top fermenters with complete temperature control.
    The grapes are then left to macerate for several days until they begin fermentation using native yeast. The fermenting must is punched down by hand two to six times per day. After fermentation is complete, the wine may be drawn off and the pomace pressed, or the must may be left in the fermenter for a post-fermentation maceration of up to 20 days. Typical time from picking to pressing in a small basket press is 30 to 42 days. The wine is then transferred to new Seguin Moreau and Taransaud French oak barrels, where it undergoes malolactic fermentation and aging for 18 to 22 months. Moraga Red Wine receives two years of bottle age before release.
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  • Moraga Wines

    Moraga White Wine

    Moraga White Wine is produced from Sauvignon Blanc grapes that are picked in a very narrow window of time, when the flavors shift from grapefruit zest to peach, nectarine and tropical fruit.
    The grapes are gently pressed and the juice is cold-settled, then racked into specially built stainless steel barrels that maximize lees contact. Initially about 20 percent of the juice is fermented in new French oak barrels and is then used to top the stainless steel barrels as the fermentation progresses. Ultimately, the wine receives a kiss of oak during fermentation, but is aged solely in stainless steel barrels. In order to preserve the beautiful fruit and refreshing acidity, the wine does not go through malolactic fermentation. It is aged on the yeast lees from eight to ten months prior to bottling. The purpose of these practices is to maintain the structure and texture of the wine, while allowing the exotic fruit and mineral characteristics of the vineyard to dominate the flavor profile. Bottling occurs in the late spring or early summer of the year following harvest, and the wine is bottle-aged for a year prior to release. The wine is an atypically long-lived Sauvignon Blanc.
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Phone - (310) 471-8560
Fax - (310) 471-6435
[email protected]
Moraga Vineyards Owner
Rupert Murdoch
Tom and Ruth Jones
Scott Rich
Vineyard Manager
Carlos Contreras
Sales & Marketing Manager
Roxanne Langer

Moraga Estate is not open to the public; therefore, we do not offer tours or tastings.