Visiting FAQs

We are currently open Thursday – Monday.

Reservations are encouraged to guarantee your table but are not required. We do our best to seat walk-in guests as availability permits.

Yes! Please contact reservations@concannonvineyard.com for assistance, special requests, or if you have any questions.

On Saturdays and Sundays, all visitors must be at least 21 years of age, this includes infants. Mondays, Thursdays, and Fridays children and infants are permitted. Thank you for understanding.

Outside food (non-catered) is only allowed on our Lawn Area and under our Grape Arbor. We offer a wide array of snacks to complement the tasting experience — local charcuterie & cheeses, smoked salmon, desserts, and other shareable bites. You can review our appealing options here. We do not allow any outside alcoholic beverages.

Leashed dogs are welcome in outdoor areas. Certified service animals are allowed indoors.

All wine experiences require a credit card for booking. A $50 fee will be charged for any “no-shows” or cancellations that take place within 24 hours of the scheduled visit. This policy is also applicable to Wine Club Member reservations.

Wine Club Members receive complimentary tastings up to 4 guests, 20% savings on annual releases and bottle purchases, exclusive access to member-only tasting venues, and many other perks. Learn more about our Club Experience here.

To allow for sufficient time to sanitize between guests, we ask that you keep your tasting experience to approximately 90 minutes. Picnic Reservations on the Lawn Area are 120 minutes.

No. Face coverings are not required, but Alameda County still strongly recommends wearing them when indoors.

Yes! Please specify which winery you work with by including a comment in the notes section when making your reservation. Wine industry guests receive 2 complimentary tastings and 30% off bottle purchases.

Over 138 years ago, our founder, James Concannon, began importing extraordinary Cabernet Sauvignon vines directly from the renowned Château Margaux in Bordeaux. Years later, in 1965, his grandson, Jim, collaborated with UC Davis in selecting cuttings from one of those vines for heat treatment. These dynamic, virus-resistant vines later became known as Concannon Cabernet Clones 7, 8 and 11 and played a key role in helping California Cabernet achieve international recognition. Today, we are proud that an estimated 80% of California’s Cabernet Sauvignon is planted with our Concannon Clones. Learn more about Concannon Vineyard’s rich history here.