Lamorinda AVA

Lamorinda AVA sits within Contra Costa County in the San Francisco Bay Area, encompassing approximately 30,000 acres across the communities of Lafayette, Moraga, and Orinda, from which its portmanteau name is drawn. Classified as the nation's 233rd AVA and California's 138th, it was officially designated by the Alcohol and Tobacco Tax and Trade Bureau on February 24, 2016. The region falls within both the San Francisco Bay AVA and the Central Coast AVA as parent appellations.

• Covers roughly 29,369 to 30,000 acres (approximately 47 square miles)
• Contra Costa County's 4th designated AVA
• Lamorinda Wine Growers Association founded in 2005, ten years before AVA approval
• First bonded winery, Parkmon Vineyards, established in 2005

The Berkeley Hills to the west shield Lamorinda from direct Pacific Ocean cooling, producing a warmer microclimate than neighboring regions to the north, south, and west, while remaining cooler than the inland valleys to the east. Days are warm with long hours of sunshine, followed by cooler, foggy nights that preserve acidity in the fruit. The region falls within USDA hardiness zones 9b to 10a. Soils are clay loam and uplifted sedimentary formations, with thin profiles high in both clay and sand, providing excellent natural drainage. Moderate to steep hillsides create narrow valleys and allow for diverse planting orientations, generating multiple distinct microclimates across the AVA.

• Maritime-influenced climate moderated by the Berkeley Hills blocking Pacific fog and wind
• Clay loam and uplifted sedimentary soils with high clay and sand content
• Steep, hilly terrain requires all vineyard work to be done by hand
• Variety of slope aspects creates numerous microclimates within the AVA boundaries

Commercial grape and wine production in the Lamorinda area dates back over 150 years. As early as 1860, growers including John Grinnell, Daniel Hunsacker, Isaac Hunsaker, and William B. Rodgers were cultivating vines. The Trelut brothers settled in Moraga in 1880 and planted grapes, Theodore Wagner was commercially growing grapes in Orinda by 1897, and Serafino Rossi began commercial wine grape cultivation in 1907. The gradual shift to suburban housing development reduced agricultural activity through the twentieth century, but a modern renaissance began in 1978 when John Alegria planted vines in Moraga. The Lamorinda Wine Growers Association formed in 2005, the same year the region's first bonded winery, Parkmon Vineyards, was established.

• Documented grape growing in the area dates to at least 1860
• Suburban development displaced much of the historical agricultural land over the twentieth century
• Modern wine production revival began with John Alegria's 1978 planting in Moraga
• Lamorinda Wine Growers Association founded in 2005, catalyzing the path to AVA status

Lamorinda produces concentrated, structured red wines with bold fruit flavors and racy acidity, alongside whites led by Sauvignon Blanc and Chardonnay. Cabernet Sauvignon is the flagship red variety, supported by Merlot, Cabernet Franc, Petit Verdot, Syrah, Petite Sirah, Sangiovese, and Grenache. The region's winemaking philosophy centers on small-batch, hand-crafted production with minimal intervention, and there is a strong emphasis on sustainable and organic practices. Individual vineyards are each under 5 acres in size, reflecting the suburban character of the AVA and its community-focused ethos rather than large-scale commercial ambition.

• Cabernet Sauvignon leads red varieties; Chardonnay and Sauvignon Blanc headline whites
• Chenin Blanc and Pinot Noir also grown within the AVA
• Minimal-intervention, hand-crafted production is the regional standard
• Strong commitment to sustainable and organic viticulture practices

Lamorinda is home to approximately 100 to 150 grape growers, though only a small number also produce wine commercially. At the time of AVA establishment, six bonded wineries were operating, including Captain Vineyards, Meadow View Winery, Deer Hill Vineyards, Los Arabis Vineyards, Thal Vineyards, Raisin d'Etre Vineyards, Humblebee Farm/Coletta Wine, Parkmon Vineyards, Vincenza Ranch, and Prima Materia Vineyard and Winery. The region does not seek to become a major commercial wine destination; the small-batch, community-focused approach defines its identity.

• Six bonded wineries at AVA establishment with plans for additional producers
• Roughly 100 to 150 grape growers active across the region
• Most individual vineyards are under 5 acres, making large-scale mechanization impractical
• Community identity centers on artisan, sustainable wine production