As an earlier pioneer of the Temecula Valley, outside of San Diego, Joe Hart, only the fourth person to start a winery in the area, has spent the better part of 30 years as a champion for the Temecula wine region. Sequestered in one of Southern California’s last “unknown” wine regions Hart Winery capitalizes on the soils and climate at 1,500 feet above sea level to produce the premium varietals like Merlot, Fume´ Blanc, Viognier, Grenache Rose´, Syrah, Sangiovese, Zinfandel, Cabernet Sauvignon and Cabernet Franc. The renaissance of the California wine industry in the 1970s found Joe Hart and Nancy Hart and their three sons planting their first vineyards in 1973. Your first experience with wine was in Germany, which got you started. Describe that experience with those wines and how those eventually lead you to forming your own winery. There were two wine experiences in fairly quick succession, the first in Germany, followed soon after by one in Italy. Shortly after graduating from San Diego State I had been a reluctant draftee into the US Army, and after completing basic and advanced infantry training at Fort Ord I was sent to Germany, where I ended up in Augsburg, Germany, at a relatively cushy desk job in the Quartermaster Corps.