Highland Valley in western Escondido is a sub region of the San Pasqual Valley American Viticultural Area (AVA) and has been petitioned and approved to become an AVA itself. Originally planted to avocados in the 1970s, the groves were devastated by the 2008 Witch Creek Fire converging with the Guejito Fire. A freeze in the previous winter contributed to destroying the avocado trees. Some farmers tried replanting but, with rising water costs, others switched to planting vineyards, experimenting with different varietals to understand what might grow best in this region.

The soil in the area is decomposed granite and clay loam. The granite soil is fast draining, creating smaller grapes with more concentrated flavor. The clay loam has enough water retention to support the vines during dry summers. Warm days and cool evening breezes from the Ramona Highlands give the grapes a large diurnal range to grow successfully. Varietals that have been planted here include Barbera, Cabernet Franc, Cabernet Sauvignon, Carignan, Cunoise, Falanghina, Grenache Noir, Malbec, Merlot, Mourvedre, Muscat, Petit Verdot, Petite Sirah, Picpoul Blanc, Sangiovese, Sauvignon Blanc, Semillon, Syrah, Tempranillo, and Viognier.

Today there are nine wineries in the area, each with a unique stamp of terroir, climate, and approach. They grow grapes from France, Italy, and Spain. As Ray Schnorr of Highland Valley Vineyards puts it “You can visit several countries in one day”.