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If our Valley weren’t oriented the way it is — to the cooling mouth of San Francisco Bay — and if it didn’t have such an ideal diurnal temperature range, and a wealth of different soil types and micro-climates; the early history of excellence (the first International gold medal for a California wine was awarded to a Livermore wine, and in the 1880s more acreage was  planted to Bordeaux varieties than Napa), and a core group of vintners intent on pushing the envelope of quality, you could forgive the lack of attention the Valley gets from the critic and high-end wine consumer. But it does…and you can’t. Or you shouldn’t, and neither should any of the producers here in the appellation.

There is too much quality inherent in the land and weather and history here to settle for producing less than terrific wine. For any number of original motivations, the winemakers who are in the Livermore Valley have been called here. But that is not enough; the Livermore Valley makes demands and it is up to us to step up and answer them. And while much has improved on the wine-quality front in recent years, everyone making wine here needs to do a better job if we are to be taken seriously by the larger world.

There isn’t always a precipitous event (like the Paris Tasting) that thrusts a place into the limelight. Much more often than not, it is the steady and quiet accretion of quality that eventually tips over past notions, and — in the words of my father  — 20 years later you’re an overnight success.

Not to put too fine a point on it…that’s your daddy’s paradigm. Information moves too quickly these days and focus is lost easily as new opportunities for wine consumers are offered, seemingly, on a daily basis, and new appellations come to the fore.

If the Livermore Valley is going to ascend to a level it should, the heavy work needs to be done now and needs to be done constantly. This is a call to arms!

It may be cute to be second place, but it sure ain’t pretty.