Leland Stanford Winery
A historic California winery founded by Leland Stanford in 1869, now represented by a surviving unused brick building in Fremont.
Last updated August 25, 2026
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Overview
Leland Stanford Winery was a historic winery and agricultural property in Fremont, California, within what is now recognized as the Santa Clara Valley American Viticultural Area. Leland Stanford established the winery in 1869 after acquiring the site and approximately 100 acres on the former Rancho Agua Caliente, a Mexican land grant dating from 1836. The location had earlier been associated with the Warm Springs Hotel, a resort serving affluent San Francisco Bay Area visitors during the 1850s and 1860s. That hotel was destroyed in the 1868 Hayward earthquake, shortly before Stanford acquired the property. The winery was one of several vineyards associated with Stanford. His brother, Josiah Stanford, was responsible for planting the vines and managing the vineyard and winery operations. The enterprise expanded considerably during the late nineteenth century. By 1893, when Josiah inherited the winery from Leland Stanford, production had reached approximately 320,000 gallons of wine. The property had also grown to about 1,225 acres by 1898. In addition to grapes and wine, the estate included an orchard, lemon trees, hay production, and beef cattle, reflecting the diversified agricultural character of many large California estates of the period. Leland Stanford Winery is credited with being the first winery in California to produce sparkling wine. That distinction places the property within the early development of California's sparkling-wine industry, although the available historical account does not provide a surviving detailed portfolio of individual labels or products. The winery's success was challenged by phylloxera, a destructive grapevine pest that affected vineyards in California and elsewhere. The property also endured major earthquake events, including the 1906 San Francisco earthquake. In 1945, the property was purchased and renamed Weibel Champagne Vineyards. Weibel retained ownership until 1996. The former agricultural area was subsequently developed for housing, and the historic winery complex was largely lost. The site now consists of a single unused brick building rather than an operating winery. Leland Stanford Winery is recognized as a California Historical Landmark, preserving its significance as a remnant of California's nineteenth-century wine and agricultural history rather than as an active commercial brand.
History
The site of Leland Stanford Winery began as part of Rancho Agua Caliente, a Mexican land grant issued in Alta California in 1836. The rancho's name, meaning "warm water," referred to thermal springs in the nearby foothills. In the mid-nineteenth century, Clement Columbet acquired a substantial portion of the property and established the Warm Springs Hotel. The resort catered to wealthy residents of the San Francisco Bay Area during the 1850s and 1860s, but the hotel was destroyed in the 1868 Hayward earthquake. In 1869, Leland Stanford purchased the former hotel site and roughly 100 acres of surrounding land and founded a winery. Stanford's brother, Josiah Stanford, planted the vines and took charge of vineyard and winery management. The operation became one of Leland Stanford's several vineyard enterprises and grew into a substantial agricultural estate. Its activities extended beyond wine production to include orchards, lemon trees, hay, and beef cattle. The winery became notable for its scale and technical importance. By 1893, it was producing about 320,000 gallons of wine, and it was identified as the first winery in California to make sparkling wine. In the same year, Josiah Stanford inherited the winery from his brother. The property continued to expand, reaching approximately 1,225 acres by 1898. Its development reflected the rise of commercial viticulture in California and the use of large, diversified estates to support wine production. The vineyard later suffered from phylloxera, which damaged grapevines and posed a serious threat to California's wine industry. The property also experienced the effects of major earthquakes, including the 1906 San Francisco earthquake. These agricultural and natural disruptions formed part of the longer decline of many early California vineyard enterprises. In 1945, the winery was purchased and renamed Weibel Champagne Vineyards. The Weibel organization owned the property until 1996. After that period, the surrounding land was redeveloped as housing. The former winery site was reduced to a single unused brick building, leaving a physical remnant of the original complex rather than an active production facility. The location is designated a California Historical Landmark because of its role in the history of California viticulture, early sparkling-wine production, and nineteenth-century agricultural development.
- 1996
Weibel ownership ends
[1]Weibel Champagne Vineyards owned the property until 1996; the surrounding area was later developed for housing.
- 1945
Property becomes Weibel Champagne Vineyards
[1]The winery was purchased and renamed Weibel Champagne Vineyards.
- 1906
Property affected by the San Francisco earthquake
[1]The winery was among the agricultural properties affected by the major 1906 San Francisco earthquake.
- 1898
Estate reaches approximately 1,225 acres
[1]The property had expanded to approximately 1,225 acres, including vineyards and other agricultural activities.
- 1893
Josiah Stanford inherits the winery
[1]Josiah Stanford inherited the winery from Leland Stanford. By this time, reported production had reached approximately 320,000 gallons annually.
- 1869
Winery founded
[1]Leland Stanford acquired the site and about 100 acres and established Leland Stanford Winery. Josiah Stanford planted the vines and managed the operation.
- 1868
Warm Springs Hotel destroyed
[1]The hotel was destroyed by the Hayward earthquake, shortly before the property became associated with Stanford's winery.
- 1850
Warm Springs Hotel opens
[1]Clement Columbet acquired a large parcel and opened the Warm Springs Hotel, a resort serving affluent Bay Area visitors.
- 1836
Rancho Agua Caliente established
[1]The future winery site formed part of Rancho Agua Caliente, a Mexican land grant whose name referred to nearby warm springs.
Products and positioning
A nineteenth-century California estate winery associated with large-scale agricultural production and early domestic sparkling-wine making.
Wine · 1869
Still wine
Still wine was the core product of the nineteenth-century winery. The surviving historical account records substantial production by 1893 but does not identify a complete list of grape varieties, named labels, or specific bottled cuvées.
Sparkling wine
Sparkling wine
Leland Stanford Winery is historically associated with early California sparkling-wine production and is described as the first California winery to make sparkling wine. Detailed information about its methods, styles, and commercial labels is not available in the supplied reference material.
Agriculture
Diversified agricultural products
The estate supplemented viticulture with an orchard, lemon trees, hay production, and beef cattle. These activities made the property a diversified agricultural holding rather than a vineyard-only business.
Brand decisions
1945
Sale and renaming as Weibel Champagne VineyardsM&ABackground
The historic winery property changed ownership after decades of association with the Stanford family and was acquired by Weibel Champagne Vineyards.
Action taken
The purchaser renamed the property Weibel Champagne Vineyards, ending the Leland Stanford Winery identity as the operating name.
Aftermath
Weibel retained the property until 1996. The former agricultural area was later developed for housing, while one unused brick building remained.
Sources1 sources
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