San Diego's largest urban winery since its 2006 founding, Carruth Cellars in Point Loma's Liberty Station pours from a 12,000-square-foot indoor-outdoor wine garden inside the ARTS District on Historic Decatur Road. The winery sources high-pedigree fruit from Northern California's North Coast appellations — the same vineyard plots that supply producers at the Silver Oak and Duckhorn level — then trucks the harvest to San Diego for crushing, fermenting, aging, and bottling, a production chain that keeps the entire winemaking process local in a way that distinguishes the operation from import-focused tasting rooms like The Wine Pub & Restaurant (Now Juno's). Fifteen wines have earned medals at the San Francisco Chronicle Wine Competition, and Gold and Silver finishes at Sunset Magazine's International Wine Competition confirm the cellar's standing among California producers. A copper-topped wine bar anchors the interior, flanked by an artisanal cheese counter retailing high-end wheels by the pound and a marketplace stocking olive oils, tapenades, and charcuterie — a food-and-wine pairing ecosystem that extends beyond the fermented-beverage focus at craft producers like Lost Cause Meadery. Private seated tastings — 90-minute, five-wine flights led by a trained host — represent the most immersive format available and book in advance for groups exploring Liberty Station restaurants.