Virginia is among the first states in the U.S. to produce wine. The earliest vine plantings were in the 1600s, but earnest efforts to produce quality wine came later from Thomas Jefferson. Jefferson returned from a trip through Europe and wanted to create a similar quality of wine in Virginia. Unfortunately, that proved very difficult during his lifetime.
Today, the state grows nearly 5,000 acres of vines and dozens of varieties, including vinifera grapes, hybrids, and native varieties. Virginia’s primary grapes include Cabernet Franc and Chardonnay, but also lesser-known varieties like Petit Manseng and Petit Verdot. In fact, Virginia is the second highest-producing region of Petit Manseng after Jurançon in France. However, the state is less inclined to tout a specific grape as its main one.
“Virginia is such a young region. But what we are finding is that it’s [stylistically] mid-way between Europe and the West Coast. Regardless of what we’re growing, our wines tend to land between the two, which has worked for us,” says Annette Boyd, director of the Virginia Wine Board’s marketing office.
The board serves as the primary entity promoting Virginia wine within the state and across the country. Though the board once attempted to declare Viognier as a signature grape, the state’s diversity continues to be what draws winemakers and consumers to visit.
To explore the best of what the state offers, look to the Monticello AVA and producers like Barboursville Vineyards, Blenheim Vineyards, or Early Mountain Vineyards. The AVA, named after Thomas Jefferon’s home, is also home to the state’s most famous and award-winning wines.
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