“We’re cooler than you think.”
That’s what several winemakers told me over the course of a few days tasting around the Livermore Valley—and they meant it both literally and figuratively.
As California’s Central Valley continues to heat up, it draws in cooler air from the Bay, which in turn helps moderate Livermore’s climate. Cabernet Franc—one of two grapes Livermore is staking its claim on—tends to ripen later here. Harvest can stretch into late October or even early November, thanks largely to the persistent winds that sweep through the valley’s vineyards and naturally slow down ripening.
The result? Red wines have purity of ripe, balanced fruit with vivid acidity and modest alcohol levels that rarely exceed 14.4%, making these wines a pleasure to sip and savor throughout a meal. The whites are aromatic, focused, and mouthwatering.
Wine consumers: For those of you who are into balanced alcohols and elegant, food-friendly wines, I strongly urge you to spend a few days in the Livermore Valley and to obtain appointments at the wineries featured below, as well as those featured in our tasting notes section. The prices are unbeatable for the quality. Most wines are priced under $50, and those priced between $50 and $100 are serious wines with impressive pedigree.
I personally tasted over 120 wines (vintages 2018-2024), and my longtime friend and brilliant writer and wine judge, Joe Roberts, contributed another 40 reviews (notated as “JR”). Thanks for reading, and permit me to offer a sincere thank you to those who subscribe for the scores and reviews. You’re also supporting our research, in-person tastings, and ability to write candidly about wines we believe are worthy of your collection, and that bring joy to the body and soul.
– Cristaldi
Livermore Valley is the place for Cabernet Franc and Sauvignon Blanc
Nestled one hour east of San Francisco, the Livermore Valley stands as one of California’s most historic wine regions, with a viticultural lineage dating back to the 19th century. Despite its rich heritage, the region has often been overshadowed by its more renowned Napa and Sonoma neighbors.
In an effort to bolster its identity and economic viability, the Livermore Valley Wine Community commissioned the Realizing the Heritage report, conducted by UC Davis researchers James T. Lapsley and Daniel A. Sumner. This comprehensive study assessed the region’s grape growing and winemaking landscape, offering strategic insights for its future.
A pivotal outcome of this initiative was the formal designation of Cabernet Franc and Sauvignon Blanc as Livermore Valley’s signature grape varieties. This decision, rooted in both historical significance and contemporary performance, aims to unify the region’s branding and highlight its unique terroir. Cabernet Franc, with its early maturity and elegant tannins, and Sauvignon Blanc, known for its vibrant acidity and aromatic complexity, have both demonstrated exceptional quality in Livermore’s microclimates.
Climatically, the Livermore Valley benefits from its unique east–west orientation, allowing cool marine breezes from the San Francisco Bay to moderate the region’s temperatures. This results in warm days and cool nights, creating ideal conditions for grape cultivation. However, recent studies indicate a warming trend in the area, with increasing instances of extreme heat events. While the influx of cooler marine air provides some respite, the overarching warming trend underscores the need for adaptive viticultural practices to sustain grape quality and yield.
Despite its potential, the region faces challenges in attracting tourism due to limited infrastructure, including a shortage of hotels, restaurants, and essential services. Recognizing this, local stakeholders, including the Tri-Valley Conservancy and the City of Livermore, are collaborating on initiatives to enhance infrastructure and promote agritourism. A notable project under consideration is the development of a sewer line to the South Livermore Valley, which would facilitate the establishment of hospitality venues and support the growth of mid-sized wineries.
As the Livermore Valley navigates these climatic shifts, the strategic focus on Cabernet Franc and Sauvignon Blanc positions the region to capitalize on its strengths, ensuring its legacy endures in the evolving landscape of California winemaking.
Fast Facts: Livermore Valley Wine Country
- Historic Roots: Established as an American Viticultural Area (AVA) in 1982, Livermore Valley is one of California’s oldest wine regions, with viticulture dating back to the 1840s.
- Signature Varieties: In 2025, Livermore Valley officially designated Cabernet Franc and Sauvignon Blanc as its signature grape varieties, reflecting both historical significance and contemporary excellence.
- Chardonnay Legacy: Approximately 80% of California’s Chardonnay plantings trace their lineage to the Wente clone, developed in Livermore Valley.
- Diverse Viticulture: Over 50 grape varieties are cultivated across the valley, showcasing the region’s versatility and adaptability.
- Boutique Wineries: As of 2025, the region boasts 50 boutique wineries, contributing to its intimate and personalized wine-tasting experiences.
- Mediterranean Climate: Livermore Valley experiences a Mediterranean climate characterized by warm, dry summers and cool, wet winters, ideal for grape cultivation.
- Unique Orientation: The valley’s east–west orientation allows for the influx of cool marine breezes from the San Francisco Bay, moderating temperatures and enhancing diurnal temperature variation.
- Soil Composition: Predominantly gravel-based soils provide excellent drainage, contributing to the concentration and complexity of the wines produced.
- Tourism Development: Efforts are underway to enhance infrastructure, including the development of sewer lines, to support increased tourism and hospitality services in the region.
Insider Tip: Head to ‘Vasco Row,’ an industrial enclave where the likes of Steven Kent and Wood Family Wines have set up shop. Rhonda Wood, co-owner of Wood Family Wines, says it used to be called “The Block,” but she’s embraced the ‘Vasco Row’ name. With 10 wineries, 2 breweries, 1 distillery, and food trucks rolling in on weekends, it’s become one of the Valley’s liveliest tasting zones.
Cristaldi on the Livermore Valley Wine Trail
Quick Links
PRODUCER FEATURES
The Steven Kent Winery
Address: 2245 South Vasco Road, Suite C, Livermore, CA 94550
Year Founded: 1996
Owned by: Steven Mirassou
Overview: While they do not own any vineyards as of 2025, they have long-term contracts with Ghielmetti Vineyard, Morgensen Family Vineyard, Sachau Vineyard, Cresta Blanca (which sources fruit for their Cab Franc Blanc), and Bates Ranch (Santa Cruz Mountains).
Wines: L’Autre Côte, Cab Franc, Cab Franc Blanc, Lineage, “The Premier” Cabernet Sauvignon
Winemakers: Steven Mirassou 1996-present; Aidan Mirassou 2013-present; Beth Mirassou 2018-present.
Winemaking and Grapegrowing Philosophy: Steven Mirassou describes their philosophy as “plant the right variety in the right place,” and he believes that the Livermore Valley “has the potential to make world-class Cab Franc and Sauvignon Blanc.” Picking decisions are made in the spirit of creating “wines of beauty and balance.” In the cellar, they do not use enzymes, tannin additions, or flavoring agents, and try to carefully match oak programs and aging vessels to each variety (e.g., preferring concrete and neutral puncheons for Cabernet Franc). “The fundamental goal for all [of our] wines,” notes Mirassou, “is to allow the complexity of fruit to show through, bolstered by life-giving acidity.”
Interesting to note: The Mirassou family is the oldest winemaking family in the US, having begun operations in San Jose in 1854; it is now in its 7th generation of winemaking in Livermore. 2025 will be Steven Mirassou’s 30th harvest with The Steven Kent Winery.
McGrail Vineyards and Winery
Address: 5600 Greenville Rd Livermore, CA 94550
Year Founded: The Estate property on Greenville Road was purchased in 1997 by Jim and Ginger McGrail, and planted in 1999 to Cabernet Sauvignon. They established the winery in 2008. Jim passed away in 2018.
Owned by: Ginger McGrail
Overview: The winery owns a 25-acre Estate Vineyard and a 30-acre Lucky 8 Vineyard. Varieties include Cabernet Sauvignon, Merlot, Malbec, Chardonnay, Petit Verdot, Cabernet Franc, Touriga Nacional, Souzao, Sauvignon Blanc and Grenache Blanc.
Wines: Bottlings of Cabernet Sauvignon, Chardonnay, Cabernet Franc, Sauvignon Blanc.
Winemaker: Mark Clarin, 2009 to present. Clarin was formerly with Wente Brothers (1979 to 2004), Bonny Doon Vineyard (2004 to 2007), PICAZO Vineyards (2006 to 2011), and Darcie Kent Vineyards as a consultant (2013-2015).
Winemaking and Grapegrowing Philosophy: They try to take full advantage of being estate owners, controlling the quality of the fruit being grown. Growth and yields are carefully managed, with compost added every year to enhance the soil. Shoot thinning and irrigation management are used to control vigor, and fruit is exposed on the fruiting zone post fruit-set on the morning side, to help control air flow and inhibit mildew.
Interesting to note: Clarin notes that “as a winemaker, I prefer to spend more time in the vineyard getting the fruit right so that I can be minimalistic in the winery.” Fermentation occurs in stainless steel and oak barrels, depending on the grape variety used, with oak sourced from Eastern Europe, France, and the Midwest USA. Clarin has also made wine in Napa Valley, Santa Cruz, Monterey County and Eastern Washington. Referring to both the status and climate of Livermore Valley, Clarin likes to remark that “We’re cooler than you think.”
Las Positas Vineyards
Address: 1828 Wetmore Rd, Livermore, CA 94550
Year Founded: 2010
Owned by: Maier Family and Brent Amos
Overview: The winery sits on 30 acres of land with 20 acres planted to grapes. Key varieties include Verdelho, Albarino, Tempranillo, Cabernet Franc, and Barbera. By 2016, the Maier family stopped leasing their fruit and began producing all estate wines entirely from their property.
Wines: Verdelho, Albarino, Tempranillo, Coccineous.
Winemaker: Brent Amos: 2013 to present; Assistant Winemaker is Aaron Andrews. Brent worked at Fenestra Winery (where he was introduced to Portuguese varieties, including Verdelho) and at Ferrari-Carrano.
Winemaking and Grapegrowing Philosophy: Amos describes their priorities as “First and foremost, we start in the vineyard. We have intentionally planted varieties that are ideally suited to the climate and soils of Livermore Valley, rather than simply planting what is popular. We farm everything sustainably, and focus on achieving balance and quality in the vineyard. Quality always trumps quantity.” They do not utilize adjuncts or additives in the cellar, preferring to tease out balance and elegance over power stylistically.
Interesting to note: Las Positas has become known for its focus on Spanish/Iberian varieties. They also have a full commercial kitchen on site, offering Tapas to visiting customers. You might find the Estate Barbera and Tempranillo in Costco in the area.
Pruett Farms Winery and The Cheese Parlor
Pruett Farms address: 5385 East Avenue, Livermore, CA 94550
Year Founded: 2021 (tasting room opened in July of 2023).
Owned by: Bob and Deb Pruett
Overview: The original farm that houses their 22+ acres was established in 1879, with the first grapes planted on the property the following year (followed by a winery and home built in 1881). The property has seen only four owners. The Wentes owned the property for a period of time as well.
Wines: Chardonnays (Reverie, Burgundian, Poulet Sautant, Austenitic, Vibrancy Sparkler), Old Vine Cabernet Sauvignon, Sachau Cabernet Franc, Homestead Merlot, GSM, Malbec, Grenache Rosé, GSM, Grenache Rosé and Pinot Rosé.
Winemaker: Bob Pruett (with Julie Schreiber as consultant).
Winemaking and Grapegrowing Philosophy: Bob Pruett’s philosophy is “Always be true and respectful of the fruit. Never create something from the fruit that is just a wine that meets a consumer trend.”
Interesting to note: They produce 5+ styles of Chardonnay, including both estate and non-estate fruit. Their estate chardonnay was planted by the Wente family when they owned the property 20 years ago. However, they planted a French Dijon clone rather than the now predominant Wente clone.
(Scroll for button to Pruett wine reviews, or jump to them from here).
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The Cheese Parlor
Cheese Parlor address: 158 Maple St. Livermore, CA 94550
Year Founded: 2022
Owned by: Brandon Wood and Julia McGurk. Brandon serves on the Board of Directors for the Cheese Guild — and on the LVWA (Livermore Valley Winegrowers Association) board as well.
Overview: A full-service cheese counter, the Cheese Parlor sells cheeses from various producers and was established in Livermore to build a community around a love of cheese in the place where Wood and McGurk live and are raising their children.
Primary cheeses: Focus on artisanal and small-production offerings.
Interesting to note: Brandon Wood and Julia McGurk were not foodies initially, and had a background in Punk rock music and touring. Brandon didn’t have a cell phone until about four years ago (it was his mom’s iPhone 6). “We rotate 80% of our cheese case,” explains Brandon. “The whole intention was to build community around my kids. I transitioned from a punk rock lifestyle, and for 10 of my 13 years working at Whole Foods, I was behind the cheese counter.” He says the cheese community reminds him of the punk rock scene. “It’s about togetherness and lifting people up. If you break a string on stage, everyone jumps in to help—it’s a rising tide. Touching back to my punk rock roots, we’re doing a listening party and album release here at the Cheese Parlor. Hopefully, the first of many!”
Super Cheesy Conversation with Brandon:
In front of me at the tasting: sweet and spicy mustards from Bubba’s Sauces, made by a guy named Al who comes in frequently and camps out at the bar all day. He’s a homebrewer who also makes mustards and nuts—and his nuts are fantastic. Back to the plate! There were cornichons and a Greek olive mix (with pits).
Meats:
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Speck – one of his few imported meats.
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Sujuk – a beef and lamb salami from The Spotted Trotter butcher in Georgia (Brandon notes this butcher has made meats for Chez Panisse and The French Laundry).
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Copa – from Smoking Goose Meats in Indiana.
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Dodge City Salami – loaded with fennel pollen and pink peppercorns.
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Etna – a pork-based charcuterie from Portland-based Olympia Provisions, made with pistachios and lemon zest.
Cheeses:
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Top Left: Brebirousse – orange rind, dyed with annatto (a flavorless coloring agent from the Industrial Revolution era, used in commodity cheeses and cheddars). “Brebirousse” means “red sheep,” a nod to both the color and its base: a brie-style sheep’s milk cheese.
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Teleeka – (the square cheese) made from a blend of cow, sheep, and goat milk. From Tomales Farmstead, a brie-style cheese. Brandon notes that Farmstead is a legal term in the U.S., meaning the animals are pastured, milked, and the cheese is aged all on the same site.
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Sogn – from Minnesota’s Shepherd’s Way Creamery, made with pasteurized sheep’s milk. Sheep’s milk is expensive, Brandon explains, because a happy cow produces 50–80 pounds of milk per day, while a sheep produces only 3–5. Since it takes 10 pounds of milk to make 1 pound of cheese, a cow can yield up to 8 pounds of cheese per day—compared to less than one from a sheep. Sogn has a natural rind you can eat; flavor intensifies closer to the rind due to microbial influence and textural shift.
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Boont’s Corner – triangle-shaped, often served with jelly. Natural rind with a soft wax coating (you don’t have to eat it). Another farmstead creamery, not in wide distribution—they sell at farmers’ markets and directly to shops. They use goat and sheep milk and do not force animals into milk cycles, so fresh cheeses are only available 4–5 months out of the year.
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San Joaquin Gold – from Fiscalini Farms in Modesto. A raw cow’s milk farmstead cheese that Brandon calls their “ode to Parmesan.”
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Tilsiter – a Swiss alpine cheese made from raw cow’s milk. Gruyère-style, made from animals grazing on alpine pasture. Brandon explains that in Europe, most cheese is produced by small makers, and affineurs come in to select and age cheeses—a craft called affinage. They influence rind development, humidity, and microflora in the cheese caves.
Pro tip from Brandon:
If you’re picking up a brie with a thick cream line and don’t plan to eat it for a couple weeks, go for one with a thinner cream line. The thicker the cream line, the further along it is in aging—and it may be inching toward that funky “keep or kill” zone.
Wood Family Vineyards
Address: 2407 Research Drive, Livermore, CA 94550
Year Founded: 2000
Owned by: Rhonda and Michael Wood
Overview: Wood Family Vineyards owns 18 acres of property, 14 of which are under vine. The estate vineyard is named “One Oak Vineyard” due to the single oak tree grown on the property off Greenville Road. Varieties planted include Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Merlot, and Zinfandel.
Wines: Merlot (the first varietal wine ever produced by Wood Family Vineyards), Cabernet Franc, Zinfandel, Chardonnay, Sauvignon Blanc, Rosé of Grenache.
Winemaker: Rhonda Wood; Owner/Winemaker (2000 – present). Harrison Wood (the oldest of Michael and Rhonda’s two sons) is acting Executive Vice President. Parker Wood has also recently joined the family business.
Winemaking and Grapegrowing Philosophy: A vineyard-first approach is the focus here, and Rhonda Wood has been known to spend a good deal of time walking their estate vineyards. Picking dates are based on flavor, augmented by analysis. Their vineyard is currently planted to Bordeaux varieties and Zinfandel, with other grapes sourced exclusively from the Livermore Valley. Rhonda uses many different commercial yeast strains and the occasional indigenous yeast. Aging is done in 25% to 50% new oak depending on variety.
Interesting to note: Rhonda Wood, co-owner (along with her husband, Michael Wood) and winemaker at Wood Family Vineyards, was a commercial airline pilot before creating Wood Family Vineyards. In 1991, when Rhonda was a pilot flying for US Airways, she became pregnant with her and Michael’s first of two children, requiring a leave of absence due to the airline’s policy. During that time, she took up homebrewing and eventually began wondering if she could try her hand at winemaking. She planted 18 grape vines in her Fremont backyard and, after visiting Livermore Valley for the Harvest Festival in 1995, quickly purchased a vineyard property available for sale there. Rhonda commuted to San Francisco Airport until she took another leave of absence in 2001, taking up winemaking full time in 2001.
Concannon Vineyard
Address: 4590 Tesla Rd, Livermore, CA 94550
Year Founded: 1883
Owned by: Concannon Vineyard is owned and operated by the Kent Family, in collaboration with the Lemmons Family, who own the vineyards and property. The Lemmons and Kents purchased the land, vineyards, and brand from The Wine Group in November 2024. This move brings Concannon back under family ownership (as a result, the Livermore Valley wine industry, as of 2025, is now 100% family owned).
Overview: Founder James Concannon left Ireland’s Aran Islands in 1865 to set sail for America. Concannon became the first successful U.S. winery founded by an Irish immigrant and was one of the first commercial wineries in California. In 2009, Concannon Vineyard was one of the first in California to become Certified Sustainable (the estate winery also completed a 10-year revitalization project at that time, including a solar-powered, small lot winery and restoration of the original, historic winery building).
Wines: Sauvignon Blanc, Malbec, Cabernet Sauvignon, Cabernet Franc, Petite Sirah, Petite Verdot
Winemaker history: Adam Richardson 2004-2007; Julian Halaaz 2007-2014; James Foster 2014-2024; Julian Halaaz 2024-Present; Assistant Winemaker Brett Fikse 2011-Present.
Winemaking and Grapegrowing Philosophy: Concannon farms over 180 acres of estate vineyards, describing their style as “beautiful, balanced, food-friendly wines with a silky, lingering finish and vibrant sense of place.” Their early Bordeaux influence continues to provide inspiration in their winemaking and grapegrowing approaches.
Replanting: Of the 180 acres, they removed about 60 acres in 2024. Replants will happen in phases. Discussions are ongoing right now, but as of my visit, Pinot Noir is being planted, and plans are certainly to plant Cabernet Franc and Sauvignon Blanc. That stunning ‘Mother Vine’ block isn’t going anywhere either. I learned that while the Concannons themselves are not involved in ownership or operations, they are unoffiicialy Brand Amabssadors and fans of how things are going — and they have spent time with the Kents and Lemmons, and are proud of the brand, and are thrilled with the direction the two families are planning to take this iconic Livermore brand.
Interesting to note: Concannon famously imported vines from Bordeaux’s Château Margaux and Château d’Yquem, and made and introduced America’s first varietally-labeled Petite Sirah in 1964 (from the 1961 vintage). Concannon Vineyard also became home to the renowned Concannon Cabernet Clones 7, 8, and 11 (a collaboration between Jim Concannon and the University of California at Davis) in 1965. Currently, an estimated 80% of California’s Cabernet Sauvignon vines are planted to these Concannon Clones.
Darcie Kent Estate Winery
Address: 7000 Tesla Rd Suite A, Livermore, CA 94550
Year Founded: 1996
Owned by: Darcie Kent Estate Winery is owned by the Kent Family (who also own the Concannon brand as of late 2024). Darcie Kent is a fifth-generation vintner and artist, whose ancestors immigrated from Switzerland to make wine in America in 1875 (her great-grandfather, Christian Ruegsegger, founded the Alpine Winery in Missouri and hand-painted his own labels, as Darcie does today). Amanda Kent Benjamin, sixth-generation, took on the role of President in 2025. She has an MBA from Stanford and worked at Bain & Company. She is on the board of the UC Davis Viticulture and Enology School.
Overview: All wines are crafted from their 40 acres of estate-grown and farmed vineyards, situated primarily on gravel and loam hillsides. Original estate vineyards are grown on north-facing slopes of the Crane Ridge area—a higher elevation and cooler part of the valley.
Wines: Sauvignon Blanc, Chardonnay, Grüner Veltliner, Albariño, Blanc de Noir, Sparkling Grüner Veltliner, Rosé of Grenache, Rosé of Malbec, Pinot Noir, Cabernet Franc, Merlot, Malbec, Cabernet Sauvignon, Petit Verdot.
Winemaker: Brenda Lynch (1996-2004), Julian Halasz (2004-present). Julian Halasz hails from Hungary and has over 20 years of winemaking experience in the Livermore Valley.
Winemaking and Grapegrowing Philosophy: According to Darcie Kent, they “like to say that we ‘major’ in Bordeaux and ‘minor’ in Burgundy – focusing on varietals and clones that have proven to grow fantastically in the Livermore Valley.” Estate sites include Lemmons Vineyard, Triska Vineyard, Deep End Vineyard, Stone Patch Vineyard, and Crown Block Vineyard. The family owns 30 acres of vines and leases another 40 acres around the valley.
Interesting to note: The Kent Family Estates includes the Darcie Kent label and Almost Famous, a label founded in 1918 that serves as a brand incubator and music venue, and a kind of experimental ground for wines, while Darcie Kent remains steadfast in its portfolio. In late 2024, the Kent family partnered with the Lemmons family, based in Livermore, to buy Concannon from The Wine Group, and the Lemmons own the vineyards and property, while the Kents own the winery brand and winery operations.
Wente Family Vineyards and Murrieta’s Well
Wente Address: 5050 Arroyo Rd, Livermore, CA 94550
Murrieta’s Well Address: 3005 Mines Rd, Livermore, CA 94550
Year Founded: Wente Family Vineyards was established in 1883 by Carl Wente, making it one of the oldest continuously operating wineries in California. The Wente family has been instrumental in the development of the California wine industry.
Owned by: The Wente Family
Overview: The winery encompasses over 3,000 acres of vineyards, with a focus on sustainable farming practices. Varieties include Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Pinot Noir, among others. Wente is particularly known for its Chardonnay, which has become a benchmark for the varietal in California.
Wines: Notable bottlings include Wente Vineyards Chardonnay, Wente Vineyards Cabernet Sauvignon, and Wente Vineyards Sauvignon Blanc.
Winemaker: Karl Wente, 2001 to present. Karl is a fourth-generation winemaker and has been recognized for his innovative approach to winemaking, blending traditional techniques with modern practices.
Winemaking and Grapegrowing Philosophy: Wente Family Vineyards emphasizes sustainable viticulture, focusing on soil health and biodiversity. They utilize cover crops, composting, and integrated pest management to enhance vineyard health. The winery also employs precision viticulture techniques to monitor and manage vineyard conditions, ensuring optimal grape quality.
Interesting to note: Wente Family Vineyards is known for its commitment to education and community engagement, offering a variety of wine education programs and events. The winery also features a golf course and a concert venue, making it a popular destination for visitors. Karl Wente often highlights the unique terroir of Livermore Valley, stating, “Our wines reflect the character of the land and the passion of our family.”
Murrieta’s Well: The Wente family reintroduced Murrieta’s Well in 1990, when fourth-generation winegrower Philip Wente partnered with winemaker Sergio Traverso to revive the historic estate originally established in the 1880s. The winery, named after the legendary figure Joaquin Murrieta, has since become a cornerstone of the Wente Family Estates portfolio.
Today, the fifth generation of the Wente family continues this legacy. Jordan Wente, daughter of Philip Wente, serves as the Brand Manager for Murrieta’s Well, overseeing the estate’s vision and operations. She works closely with winemaker Robbie Meyer, who leads the production of the winery’s distinctive, estate-grown blends.
Cuda Ridge Wines
Address: 2400 Arroyo Rd, Livermore, CA 94550
Year Founded: 2007
Owned by: Larry and Margie Dino
Overview: Fruit is sourced primarily from Livermore Valley, and they manage several small vineyard lots. Vineyard sources include White Cat Vineyard (Cabernet Franc, Malbec, Cabernet Sauvignon) and Galles Vineyard (Cabernet Sauvignon). Larry and Margie were regulars in Napa Valley and mostly loved New World wines, but he took classes that opened his eyes to more Old World wines. As such, they started out in wine working with Cabernet Sauvignon, Merlot, and Cabernet Franc. The present-day winery and tasting room is part of a long-term lease with about half an acre of vines, and the couple live behind Concannon Winery, where they own a small vineyard. They mostly source fruit. The Cude Ridge wines have some distribution locally, but they are mostly DTC. Total production is around 2,400 cases.
Wines: Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Carménère, Sauvignon Blanc.
Winemaker: Larry Dino (home winemaking in 1999-2006; first commercial harvest in 2007 with 300 cases). The current production level is around 2,400 cases annually. Larry has a team that works with him on blending. Annie Rodrigues, Tasting Room Manager, also sits on the blending team and does a little bit of everything.
Winemaking and Grape growing Philosophy: Cuda Ridge prefers Old World (Bordeaux) style wines, which they describe as “Complex wines, less fruit forward, minimal oak impact.” They tend to harvest grapes on the earlier side.
Interesting to note: Cuda Ridge is best known for their Cabernet Franc and Petit Verdot. The winery is named after a 1970 Barracuda — a car Larry bought when he lived in Fremont and was doing home winemaking. He bought the car — he saw it on the side of the road off Highway 101 south of Windsor. He paid $8,000 and put another $20,000 into it. Larry’s friend came up with the name, Cuda Ridge, because the car was parked next to the first barrel of wine he made, and while he thought “Dino’s Vino” was a fun name, it didn’t evoke seriousness, but Cuda Ridge stuck and the color of the car, plum crazy purple, became the color on the label. Larry was in tech at Hewlett-Packard and then ended up at WebLogic. In 2007, Larry and Margie started their winery while he was still working for BE Systems. In 2013, they moved to Livermore and ramped up production.
Where to Stay and Eat in Livermore Valley
Purple Orchid Wine Country Resort & Spa
Address: 4549 Cross Rd, Livermore, CA 94550
Overview: One of the only hotels in the Livermore Valley within a very short drive to most wineries. The hotel is run by husband and wife proprietors Derek and Rhiannon Eddy. They make wine and olive oil. The hotel itself is surrounded by vines and an olive orchard and lovely gardens. The hotel has a rustic country charm, and guests can take advantage of a full-service spa, or lounge by the pool.
Insider tip: During my visit I was pressed for time and didn’t get to experience the full menu of breakfast items, but from glancing around, I noticed hearty-looking breakfast platters. I sampled the oatmeal before rushing off to tastings, and it was really quite delightful. I did take a morning walk through the olive orchard, and highly suggest you do the same as the views are spectacular from the top of the grove. Don’t forget to grab a bottle of olive oil, as it is fantastically fragrant and delicious. Subscribers to C&Co. can check out my review of the Eddy’s wine here.
Sons of Liberty Alehouse
Address: 2327 First St, Livermore, CA 94550
Overview: Sons of Liberty Alehouse in downtown Livermore exudes a lively yet relaxed atmosphere, blending rustic charm with modern flair—think wood-paneled walls, a well-stocked bar, and a cozy, dog-friendly patio. The menu offers elevated American comfort food with inventive twists, featuring standout dishes like Maui Waui IPA beer-battered fish and chips, duck carnitas tacos, and creamy poutine with Sonoma cheese curds.
Beverage program: While not explicitly stated, the beverage selection includes wines from Livermore Valley wineries, such as Wood Family Vineyards and Cuda Ridge Wines.
Insider tip: Explore the Honeycomb Cocktail Lounge, their speakeasy-style venue available for private events.
Zephyr Grill and Bar
Address: 1736 First St, Livermore, CA 94550
Overview: Zephyr Grill & Bar in downtown Livermore offers a warm, classic pub atmosphere with a touch of upscale charm. The menu features well-executed American favorites like braised short ribs, ahi tuna tacos, and seasonal specials. The restaurant also partners with local wineries to host intimate winemaker dinners and provides catering tailored to the Livermore Valley wine community.
Chef’s Specials: Ask about off-menu items or seasonal specials—Chef Jesus Martinez often rotates creative dishes based on local ingredients.
