Lockeford Clements News published this article on March 19, 1997

Lockeford Winery provides historical look

'Heyday' era of local venture falls into disrepair
by Chet Locke

A trip down Locke Road will expose the traveler to the sight of several businesses of wood processing, steel manufacturing and auto refurnishing that are prospering. But among them is the forlorn remains of the old Lockeford Winery without a window intact or a wall untouched by busy vandals. Trash is everywhere and the site would fit into the worst slum.

The Lockeford Winery was organized as a nonprofit cooperative association of area grape growers to process and market their production. The physical plant was constructed around 1946 during a time of price depression and a shortage of a 'home' for local grapes. Operation expenses were met by a system of retains from proceeds of each member's crops. Management and operation were the responsibility of a Board of Directors elected from grower-members who supervised a paid manager.

The site is 48 acres with most of the southern half in leaching fields. A warehouse for brandy production was added in 1966. Champagne, along with Port, sherry and Tokay were the main varieties of wine produced. A tasting room was opened in 1966 on Hwy. 88 near the site now of the Lockeford Inn Restaurant. The U-shaped turnaround is still visible after the razing of the building. Lockeford Winery was one of the first to use "Lodi" on its labels, an acknowledgment just being done by wineries in the area today.

(Photo credits were unavailable.)
The old Lockeford Winery as it once appeared with vineyards and orchards surrounding it.

Early growers were: Frank Aberle, Everett Covell, Herman Ehlers, Charles Cowan, Lloyd Patton, Charles Faber and Carl Mettler, to name a few.

Walter Fleming was the long-term manager, leaving the winery in 1975 for other opportunities in the vintner field.

Dale Mays had one of his first jobs as a chemist in the lab. In 1972 the winery was sold to the L.F.D Vintners Corporation, who had as employees Walter Pankow, cellar master, John Young, cellarman, and Pat Carloni, maintenance supervisor.

As time went on the presence of large corporate wineries created financial competition too strong for a small cooperative. A series of owners failed to make a go of it and it is now owned by a gas-a-hol corporation. One press of oranges to ferment was undertaken; a cracking tower to remove the last bit of water was installed, but not completed.

It's like a once proud ship that has served well but has been left to rust and rot at a backwater pier. The winery remains would seem to be an attractive nuisance that should be cleaned up.

(Mrs. Walter Fleming was the source of most names and date of this article.)

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