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Our Livermore vineyard benefits from the region’s unique terroir – a harmonious blend of well-draining soils, a Mediterranean climate with warm days and cool nights, and the gentle influence of the nearby San Francisco Bay. These natural elements, combined with our professional team’s deep understanding of viticulture, create the ideal conditions for nurturing healthy vines and developing grapes with complex flavors and aromas.
From the careful selection of rootstock and varietals best suited to our land, to the sustainable farming techniques we employ, every step in our vineyard is guided by a commitment to quality and respect for the environment. We believe that exceptional wine begins in the vineyard.
Embark on a virtual journey with us as we unveil the seasonal rhythms of the vineyard – the anticipation of bud break in spring, the vibrant growth of summer, the crucial veraison when grapes begin to ripen, and the culmination of our efforts during the harvest. Discover how these stages contribute to the unique character and quality you’ll find in every bottle of Fiviniti.
Nestled at the intersection of East Vineyard Avenue and Vallecitos Road in Livermore, California, the 18-acre vineyard estate offers a unique blend of location, climate, and viticultural potential. Originally part of a larger estate that was subdivided into 20-acre parcels, the property benefits from an established legacy of winegrowing. Approximately 12 acres are planted with mature, productive vines that have been in production since 2000, while 2 acres are thoughtfully reserved for future development, such as a custom estate home or boutique winery.
The vineyard lies on the floor of the Livermore Valley, a renowned wine region framed by coastal mountain ranges and rolling foothills. The flat terrain and gravel-rich soil provide excellent drainage, creating ideal conditions for healthy vine growth. Surrounded by other vineyards and residential homes, the site enjoys unobstructed exposure to sunlight throughout the day—vital for optimal photosynthesis and grape ripening.
Livermore’s unique microclimate further enhances the vineyard’s appeal. Located just 30 miles east of San Francisco, the area benefits from coastal fog and marine breezes that flow inland from the Pacific Ocean and San Francisco Bay. The gentle breezes help moderate daytime temperatures, promoting a desirable balance of warm days and cool nights during the growing season. This diurnal shift is critical in preserving acidity and developing complex flavors in the grapes. Additionally, the region faces a low to moderate risk of major wildfires, offering a sense of security and stability for long-term viticulture.
This well-positioned and well-maintained vineyard offers both immediate production potential and long-term development opportunities in one of California’s historic wine regions.
At HLW Vineyards, our viticulture practices are meticulously planned and executed throughout the season to ensure the highest quality grapes for our wines. Our vineyard is situated at the intersection of East Vineyard Ave and Vallecitos Road in Livermore, California, benefiting from the unique climate and soil of the Livermore Valley AVA.
As the dormant vines awaken, bud break marks the official start of the growing season. Our vineyard features established vines, primarily Cabernet Sauvignon Clone 7, which have been in production since 2000. Located on the flat valley floor, our vines receive constant exposure to sunlight, essential for photosynthesis. We manage vine water status using regulated deficit irrigation (RDI), carefully monitoring soil moisture with irrometer watermarks and assessing plant water potential with a pressure bomb to determine when to begin irrigation after bud break. This approach helps curb vegetative growth and optimizes fruit yield and quality.
As the shoots grow, we employ a Vertically Shoot-Positioned (VSP) trellis system, which allows us to train the foliage upright for excellent light and air penetration. This system is highly adaptable for mechanization, enabling efficient pre-pruning, shoot positioning, leaf removal, hedging, and harvesting. To maintain vine health, we continually monitor the nutritional status of our vines. This involves vigilant observation for deficiency symptoms, systematic data collection from soil and tissue analyses, and taking targeted actions to address any imbalances. Our soil, primarily gravel with good drainage, is supported by a well for our drip irrigation system, although we are mindful of potential drought conditions.
As the grapes begin to ripen, our focus shifts to ensuring optimal fruit development. We strive for adequate sunlight exposure to increase phenolics and skin anthocyanin in our Cabernet Sauvignon grapes, aiming for a respectable quality that is competitive in the Livermore market. The coastal fog and marine breezes from the Pacific Ocean and San Francisco Bay gently cool the vineyard, helping to reduce intense daytime heat and leading to warm days and cool nights, which are crucial for minimizing temperature extremes during the growing season. We carefully manage irrigation, increasing water amounts back to normal as harvest approaches. Our consistent monitoring of vine water status and nutrient levels ensures the grapes reach their peak potential for harvest.
The vineyard was acquired, marking a new chapter in its long history.
Our first wines were produced under HLW's ownership.
We began our first custom crush service.
Significant realignments and signalization improved East Vineyard Avenue access.
Our first crop was purchased from an external grower.
The vineyard continues to thrive and produce quality grapes.
The adventure began on an otherwise ordinary evening when my wife came home from work and casually announced, “We’re going to buy a vineyard in Livermore.” My instinctive response was immediate and emphatic: “No. No. No. Absolutely not.” The idea seemed absurd and risky. It was completely outside of my comfort zone as we were both clueless about growing grapes and making wine. Undeterred by my growing stubborn resistance, she persisted on pushing to buy for weeks.
Eventually without any warning – and certainly without my consent – she went ahead and bought the vineyard herself. Paperwork signed, deal done. With a mischievous and triumphant smile, she handed me the documents and said, “You take care of it now.” I was completely stunned. It felt like being shoved into the deep end of a pool, fully clothed and with no idea how to swim. And just like that, my reluctant journey into the unpredictable world of winegrowing began…
This estate grown Cabernet Sauvignon came from our own vineyard located in the Livermore Valley. The grapes were specially selected from vines around Row 100 in the vineyard for optimal growing condition with sun exposure and gentle breeze.
