From Bordeaux, France, to a few hours’ drive up the 101 Freeway, Long Beach’s Waters Edge Winery has sourced an extensive wine list for its new location in Downtown.

The city’s first winery reopened just after Christmas to a historic brick-and-mortar at 149 Linden Ave., about five months after it shuttered its 217 Pine Ave. location. The rustic winery and bistro became a dimly lit fixture in Downtown as it drew in wine connoisseurs and passersby over the three years it was open.

The Pine Avenue location, which replaced the Mariposa nightclub that closed in 2014, was shuttered as a “last resort” over the summer after several months of back-and-forth with the building’s landlord, owner and winemaker Collin Mitzenmacher said in an email to Waters Edge members at the time.

Mitzenmacher could not immediately be reached for comment on the reopening.

“We intended to keep downtown Long Beach as our home base,” he said in late July. Mitzenmacher was able to do just that by moving into the first floor of the historic Broadlind Hotel building on the corner of East Broadway and Linden.

“As we open the doors to our new location, we look forward to welcoming our guests to a new neighborhood and winery space…” Mitzenmacher said in a statement. “In a state known for its vineyards and fine wines, we found a way to bring the winemaking and tasting experience to our neighbors right here in Long Beach.”

The establishment calls itself a “micro winery,” since you won’t find a vineyard crammed into the Broadlind. Alternatively, grapes are sourced from vineyards around the world, but the grape juice is fermented locally, according to Mitzenmacher. This model chops 60% of the costs associated with operating a full-blown winery, he told the Post in 2019.

From Argentina to Italy or one of the wine countries of the Golden State, Mitzenmacher and his crew have reintroduced his extensive lineup of globally sourced and locally fermented grapes.

A new menu curated by head chef Leo Favella lists food options under their appropriate wine pairings. Under “white bistro pairings,” patrons can choose dishes like breaded calamari, penne pasta with shrimp or a fresh grilled branzino plate. For red pairings, diners can choose between short rib and polenta, shrimp and grits, pasta primavera and more. See full menu here.

The winery’s wine club service remained active through the closure and offered members a price decrease on the monthly membership fee. Now, three wine clubs are available for people to join. The three-tiered clubs range from $25 to $149 per month and offer perks such as winery credits, discounts, complimentary tastings and priority access.

The winery is open from 4 p.m. to 10 p.m. Wednesday through Friday, noon to 11 p.m. on Saturday and noon to 5 p.m. on Sunday. Reservations can be made here

Kat Schuster is the editor at the Long Beach Post and the author of Off the Clock, a weekly newsletter. You can reach her at