California’s Livermore Valley Should Be On Every Wine Lover’s Must-Visit (Or Taste) List

By Samantha Maxwell  |  September 9, 2024 | 10:00am
Photo courtesy of Meridith Robertson/Livermore Valley Wine Community
Drink Features Livermore Valley
California’s Livermore Valley Should Be On Every Wine Lover’s Must-Visit (Or Taste) List

Napa and Sonoma, beloved wine regions though they are for many fans of California wines, offer just a sliver of what the state has to offer. For wine lovers looking to explore the world of California wine outside of these ultra-well-known regions, Livermore Valley is a great place to start. Located just 45 minutes from San Francisco, the region offers a laid-back, friendly and welcoming atmosphere for experienced wine drinkers and newbies alike.

But Livermore Valley is far from an emerging region—it’s actually one of the oldest in the state. It’s the historic birthplace of both California Chardonnay and Cabernet Sauvignon, and vine clones that were developed in Livermore Valley have gone on to dominate vineyards across the country. So, what sets Livermore Valley apart from its neighboring regions?

“Livermore Valley Wine Country is such a unique place on so many levels,” explains Brandi Lombardi, Executive Director of the Livermore Valley Wine Community. “Not only does it have a rich viticultural history dating back over 140 years, but the sense of community is unparalleled.”

This sense of community is at the cornerstone of the region’s success. “In culture today it seems to be a very ‘me first’ mentality; that is simply not something you will find in Livermore Valley,” says Lombardi. Winemakers in the region collaborate with one another to develop winemaking practices that highlight the region’s unique terroir. And unlike other, perhaps more well-known regions, there’s a lot of room for experimentation here.

“Over recent years I have seen a lot of modern practices utilized throughout the Livermore Valley as a whole. Hot fermentation, carbonic maceration, skin contact on whites, micro-oxidation, to name a few, are all being utilized,” says Alex Wolfe, winemaker at 3 Steves Winery. “We have the luxury in Livermore to look around the state, country and world, and pick the practices we would like to implement or try, doing so in a community that fully accepts the new while maintaining true to our roots.”

Part of that experimentation involves working with a wide array of grapes. Of course, you can find plenty of Chardonnay and Cabernet Sauvignon in the region, but many other grapes play important roles in the wine scene as well. One grape that the region is attempting to highlight? Cabernet Franc, Cab Sauv’s often lighter-bodied, more easy-drinking relative. 

“Livermore Valley is a beautiful place to grow a wide variety of grape varietals from France, Italy, Spain and more, Cabernet Franc very much being one of them,” explains Wolfe. “Our soil composition, climate, proximity to the SF Bay, and daily influence from it, all create the perfect scenario for Cab Franc.” This focus on Cab Franc sets Livermore Valley apart from more heavily Cabernet Sauvignon-centric regions and may appeal to those who prefer a less intense and tannic red.

But regardless of what wine grapes you normally gravitate toward, Livermore Valley guests can expect to find a more personalized touch in the region than other more-hyped regions can often offer. “Many of our boutique wineries have a winemaker/proprietor on site and are involved in our guests’ tasting experience,” Lombardi says. “Having an intimate moment understanding the nuances of the wine and how and why it was made in a certain style is fascinating and keeps wine lovers returning time and time again.”

Different wine regions appeal to different types of wine drinkers, and anyone who prizes innovation and connection over fancy tasting rooms and several-hundred-dollar bottles may just find that Livermore Valley—and its wines—offers just what they’re looking for. “Our community leans in to help, teach, collaborate and simply do life with each other,” Lombardi explains. “This attitude and culture are contagious as consumers visit and are folded into our community and welcoming atmosphere as they enjoy our exquisitely crafted wines.”

Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.

 
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