Well, I'm around it a lot too, and not living in California. I work as an Associate Winemaker. We have tanks waiting for bottling/blending and we are now gearing up for a harvest just around the corner. California is ahead of us in that regards, they have already started there.
We made a Red Raspberry wine and had it finished and in the bottle in as little as 45 days here.
I started out with Welches Concord grape juice concentrate, adding water and sugar, and some bakers yeast (wine yeasts do work a little better) and then having it ready to consume in about 3 weeks. That was when I was a senior in HS, back in 1971. I STILL have a tendency to make some wine at home, even with all the grapes pressed,crushed,etc etc. I like to make about 2 gallons of our Pinot Noir clone 777 and 667 at home. At the winery they all get dumped togethter and I really think those 2 clones are the exceptional ones of the bunch.
Most of the winemaking is just following cleanliness, using enough, but not too much sugar in the beginning, and some patience for it to settle and there are a few tricks to that as well.