Livermore Valley, California
Harvested October 11th, 20109 — Brix 25.4, pH 3.78, TA .55
This vineyard site in the historic Southwestern corner of the Livermore Valley was part of the original Ruby Hill Winery planted in 1885 by John Crellin. The vineyard and winery remained operational through a series of owners and even through prohibition. More recently the vineyard was leased and managed by Wente who replanted it to Merlot, Cabernet Sauvignon, and Sangiovese in 2000.
The Ruby Hill District of Livermore sits at 800 feet elevation and consists mainly of fine, gravelly sand loam and sedimentary silt loam soils. These soils are very well draining and average over 50 inches deep. The area is slightly cooler than the rest of the valley and experiences later harvest and longer hang time.
The climate of the Livermore Valley is almost exactly the same as that of the St. Helena and Calistoga in the Northern Napa Valley. Morning fog, cold nights, and winds coming off the Bay temper the hot days and allow the grapes to preserve acidity while still achieving ripeness. The Livermore Valley is California’s only wine growing region with an East-West orientation.