California wine country evokes images of Napa or Sonoma for most. But to understand the Golden State’s roots, you’ll want to learn about Livermore wine history.

Set just east of San Francisco, this lesser-known area played a significant role in shaping California’s winemaking history. It is one of the oldest wine-growing areas in the state, where you can find vines that predate the Gold Rush. Livermore Valley is also home to the oldest Chardonnay and Cabernet Sauvignon vines in the state..

I am a food and wine writer from California, holding a WSET Level 2 certification. As part of the CA GROWN Creators Team, I have traveled across the state to discover the farms, orchards, and vineyards that shape our food culture, including visits to wineries in Livermore.

Livermore Valley has a unique past that every wine lover should know, and it is one of the many “Only In California” stories.

Where California Wine History Took Root

The Livermore wine history begins well before Napa made headlines. In what is now Alameda County, Spanish missionaries planted the area’s first grapes in the 1760s.

Livermore’s open grasslands and gravelly soils attracted immigrants from Europe, who saw the area’s potential for growing grapes. They brought cuttings of Sauvignon Blanc and Sémillon, inspired by the gravel-rich vineyards of Bordeaux.

Livermore’s first commercial wine boom came in the 1880s, making it a source of some of the oldest wine in California. This era was led by three pioneering families: the Wente, Concannon, and Wetmore families. 

These early vintners laid the foundation for modern California winemaking, establishing vineyards that would endure for generations to come. 

The Mother Vines: Wente and Concannon’s Lasting Legacy

Two names dominate the Livermore wine history: Wente Vineyards and Concannon Vineyard. These nearby estates are not only wineries, but also landmarks as they’re the source of California’s most popular grape varieties.

Wente Vineyards: Birthplace of California Chardonnay

Founded in 1883 by German immigrant C.H. Wente, this is the oldest continuously operating family winery in the United States. However, Wente’s most enduring legacy is the development of what is known as the Wente Clone of Chardonnay.

In 1912, Karl Wente’s son, Ernest, convinced his father to import a selection of Chardonnay cuttings from a nursery at the University of Montpellier in France. These cuttings were planted in the Livermore Valley and quickly adapted to the local conditions, producing grapes with remarkable flavor and balance. 

In viticulture, a “clone” refers to vines propagated from a single original mother vine. According to Wente, more than 80% of all California Chardonnay can now be traced back to these original plantings. 

Beyond Chardonnay, Wente has also helped preserve Livermore’s legacy of Sauvignon Blanc and Sémillon. These white wines were initially planted in 1869 with cuttings from the renowned Château d’Yquem. Grown in the region’s distinctive gravel soils, they continue to rank among the most expressive and elegant white wines in California.

Concannon Vineyard: California’s Cabernet Champion

Just down the road from Wente, Concannon Vineyard also plays a significant role in Livermore wine history. Irish immigrant James Concannon founded the winery in 1883, importing Cabernet Sauvignon vines from Bordeaux and establishing one of California’s first commercial wineries. 

Concannon not only helped bring Cabernet to the state, but it also played a key role in shaping its growth today. In the 1960s, Concannon pioneered a set of Cabernet Sauvignon cuttings that became known as the Concannon Clones. 

These vines were prized for their quality and quickly adopted by top producers across the state. Today, an estimated 80% of California Cabernet Sauvignon can be traced back to these Concannon Clones. That means that with nearly every glass of California Cab, you’re tasting a bit of Livermore’s legacy.

But Cabernet isn’t the winery’s only claim to fame. Concannon was also the first to produce what they trademarked as America’s First Petite Sirah®, helping to popularize this bold, full-bodied red in the California wine scene. 

Plan Your Visit To Livermore Wineries

Curious to taste California wine history for yourself? Here’s more about how to visit these Livermore Valley wineries:

Concannon Vineyard

Concannon’s tasting room offers a deep dive into the evolution of California Cabernet. Guests can choose from various experiences, including the Estate Tasting with current releases or the Library Tasting featuring rare and vintage wines. Tours are available by appointment and often include a walk through the vineyard blocks and barrel room.

Wente Vineyards

Wente offers various ways to explore its history. You can enjoy seated tastings at the Estate Tasting Lounge or book seasonal wine and food pairings. Tours of the vineyard and wine caves are available with advance booking. The estate also hosts live music, cooking classes, and special events throughout the year. 

Add Livermore Valley to Your Wine Travel List

Livermore Valley may not always get the spotlight, but it deserves it. Just one hour from San Francisco and with more than 40 wineries, Livermore has deep roots in California’s wine history. It offers something rare: a genuine connection to the past that remains alive today.

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Meet Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she co-authored are beloved among food travelers.

Influenced by her many adventures, and inspired by the abundance of California grown produce, Aida’s recipes are fun, fresh and flavorful.

Be sure to try Aida’s Honey and Oregano Broiled Feta Caprese, Crunchy Fried Avocado Tacos, Smashed Green Olive and Pistachio Burrata Bruschetta, and One-Pot Lemon Garlic Basil Artichoke Chicken.

This article was written by Aida Mollenkamp. Photo credit James Collier for CA GROWN.