People often ask, what do you think of Virginia wine? Usually, that’s a loaded question given away by body language and facial expressions. I cautiously answer, starting first with context.
One must realize where Virginia is at this time, keeping in mind that it wasn’t until 1976 that Virginia wine production was restarted post-prohibition. Compare that to the world’s great wine regions that have had centuries of sifting and sorting grape varieties to match their terroir. Along the way, they gained experience caring for vineyards, blending their wines, and creating wine styles that satisfy market demands and pair with local cuisine. It takes time!
There are good wines to discover in Virginia, and you can find many types and styles of highly rated VA wines with little effort. One free online source that rates hundreds of Virginia wines is WineEnthusiast.com. Also, Virginia holds an annual Virginia Governor’s Cup competition where hundreds of Virginia wines from hundreds of wineries are judged and awarded gold, silver, and bronze medals. The twelve best gold medalists make up the Governor’s Case, with an overall gold medalist chosen from the case receiving the Governor’s Cup. So, there are some sources with curated lists to start with… go get ’em!
by World of Vino
Also, here are a few examples of critiques of Virginia wine:
- Boxwood 2014 Topiary Cabernet Franc-Merlot – 89 points, Wine Enthusiast.
- King Family 2016 Small Batch Series Viognier – 92 points, Wine Enthusiast.
- Linden 2010 Boisseau Cabernet Sauvignon-Merlot – 92 points, Wine Enthusiast.
- Michael Shaps 2015 Petit Manseng – 91 points, Wine Enthusiast.
- RdV Rendezvous 2014 – 4.2 stars, Vivino.
Virginia wine types I like and why.
- Petit Manseng, Sauvignon Blanc, and Viognier are unique with recognizable Virginian characteristics.
- Merlot has a depth of flavor here; it’s elegant with rich fruit.
- Cabernet Franc from Virginia has black pepper notes, is approachable with medium tannin, and has an international reputation for quality.
- Chambourcin, Garnacha, Petit Verdot, and Tannat have the potential to shine as future stars of Virginia reds.
Virginia wine styles I like and why.
- Steel-fermented whites show crisp tropical fruit and balanced acidity.
- Merlot-heavy blends are smooth, with floral aromas and good food wines.
- Single varietals clearly reflect Virginia terroir.
Wine is not made in ugly places.
Elizabeth I, queen of England, was known as the Virgin Queen, which gave rise to our state’s name. And as Queen Elizabeth was known for her beauty and grace, so is the Virginia countryside. From the Shenandoah Valley, up and over the Blue Ridge Mountains to the rolling hills of the Piedmont to the Coastal Plain, the Chesapeake Bay shores, and on to the Atlantic, it’s just beautiful. And Virginia’s wine country has charming small towns that welcome thirsty weekenders’ wine getaways. Wineries are located across the state, but the majority are clustered in high concentrations in the eastern foothills of the Blue Ridge Mountains, starting from Northern Virginia and extending southwest to Charlottesville and beyond.
Virginia’s wine growing conditions.
Virginia is well within the world’s temperate-wine-producing zone, 30-50 degrees above-below the equator. It falls on the same latitudes as California’s more northern wine areas of the North Coast AVA down below San Francisco to the top of the Central Coast AVA. It’s interesting to note that on the same latitudes traveling east across the Atlantic are renowned wine-growing regions: south-central Portugal, southern Spain, Sicily, the tip of the boot of Italy, and Greece.
Virginia has favorable wine-growing conditions; however, Eastern winegrowers face more difficult vineyard conditions than in California, for example. The high summer humidity fosters mold and disease, followed by cold winters that can harm vines. Regardless, with careful planning and investigation, Virginia’s wine growers can find soil, sun, and vineyard sights suitable for producing wonderful wines.
Virginia’s countryside varies from maritime sandy beaches in the east to a fertile coastal plain to Piedmont’s rolling hills tucked up against the Blue Ridge Mountains in the west. This area is greatly influenced by the warm, humid air of the Gulf Stream and is classified as humid sub-tropical under the Köppen climate classification.
The exception to the rule here is the area west of the Blue Ridge Mountains, known for its exceptional wine-growing conditions. The expansive and beautiful Shenandoah Valley AVA sits here west of the Blue Ridge Mountains and east of the Allegheny Mountains, shielded from the humidity that blankets most of Virginia and the DC region.
The high elevations, cooler temperatures, a longstanding farming culture, and limited rainfall produce unique, high-quality wines. The Shenandoah Valley’s hot days and cool nights are ideal for growing grapes with balanced acidity, fruit sugars, and ripeness, all of which translate into great wine.
The additional ingredient contributing to Shenandoah Valley wine is the abundance of limestone, regionally called Bluestone. This beneficial soil component is known worldwide for producing great wine. Think of the Chardonnay from Chablis or Pinot Noir from Burgundy; limestone soil is credited for their wine’s finesse, acidity, and uniqueness.
Support.
The State of Virginia supports the wine industry in many ways, including creating the non-profit Virginia Winery Distribution Company, which distributes and delivers wines to local retailers. This helps consumers access wine and businesses with distribution costs.
by World of Vino
Colleges & universities support the VA wine industry; a couple of examples follow. Northern Virginia Community College has offered a Viticulture and Oenology program, which started with the wine industry’s collaboration with the state and academia to supply the wine industry with educated staff. Virginia Tech’s Alson H. Smith Jr. Agricultural & Research Extension Center helps commercial grape growers by providing them with workshops, courses, on-site consulting, technical material, training, and problem resolution of all types related to grapes.
More Support.
Most importantly, the public supports the Virginia wine industry with their dollars. The study “Economic Impact Study of Wine & Wine Grapes on the Commonwealth of Virginia-2015” shows that the number of people visiting VA wineries grew from 1.6 to 2.25 million between 2010 and 2015, and it continues to increase. Now, VA wine generates $1.37 billion in economic impact to the state annually and, as of 2019, employs over 8,000 people!
Determination.
I love the attitude and determination of Jack Kent Cook and their Family, owners of Boxwood Estate Winery in Middleburg, Virginia. Concerning wine production in Virginia, Boxwood’s president, John Kent Cook, said, I am convinced that with today’s viticultural knowledge and wine-making techniques, Virginia can produce a premium wine as good as anywhere.
