Suveg Cellars


Our micro boutique winery with an annual production of roughly 500 cases allows us to offer fine hand crafted wines in the absence of commercial influence. From carefully selected fruit to meticulous winemaking practices, our wine embodies the very soul of France's Rhone Valley captured in a bottle.

Location Description

Located in the foothills of the San Bernardino mountains, California.


  • A Micro Boutique Winery.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:


Craig Suveg,


Established in 2010.

The Team

Assistant Winemaker Ron Fioretti, Vineyard Manager Jay Fritzsche, Field Manager Avundio Meza, Technical Support Engineer Michael Stubbs and Wine Club Manager/Special Events Coordinator Karen Suveg.

Practices & Techniques

All our fruit is hand harvested, carefully sorted, crushed and destemmed before being moved to a mix of open top stainless and plastic fermenters. The must is inoculated with native yeasts and during fermentation pumped over, punched down or the cap submerged into the fermenting juice 2-3 times per day. After 10-14 days, the primary fermentation is complete and the wines then often undergo an extended maceration for another 14-21 days in order to promote color extraction. The red wines are then racked into new or seasoned medium toast Hungarian oak barrels where they will complete their secondary fermentation.

All our red wines as well as a portion of our Roussanne are aged 12-24 months in oak barrels exclusively from world class oakwood, the legendary Quercus petraea/Sessile, a slow growing oak due to it's premium mineral content of the soil indigenous to the Tokaj-Zemplen forest of Hungary. Winemaker Craig Suveg is of the opinion that more and more winemakers are beginning to realize the potential of using Hungarian oak and is impressed by the consistent quality and outstanding craftmanship of the Zemplen oak barrels. He feels that Zemplen oak allows the more subtle grape flavors and aromatics to emerge in a more harmonized fashion producing exceptional results.

Finally, the spring after harvest, the red and white wines are blended. White wines are generally returned to stainless steel to settle and more fully integrate while our red wines are racked back into barrels and aged for an additional year.

Estate Vineyards / AVA

Multiple plantings of Cabernet Sauvignon from grafted rootstock located in the foothills of the San Bernardino mountains at an elevation of 3,400 feet is used to produce our estate grown Cabernet Sauvignon as well as participating in the blending with other wines. Warm days and cool nights allow the vines to gracefully ripen while the rocky strata maintains heat allowing the fruit to typically mature in early October.


Suveg Cellars proudly announces that their very first release of their 2011 Roussanne was awarded a silver medal at the Orange County Wine Society Winemaker Competition. In addition, their 2011 Syrah was awarded a bronze medal.

The Orange County Fair's competition is the largest and most comprehensive judging of California wines in the world. The 2014 competition featured 2,323 wines judged by 82 professional wine makers and/or winery principles.

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By appointment only.


37296 Ironwood Dr
Yucaipa, California 92399
United States

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