Uncovering America's best kept wine secrets
Virginia
Virginia wine has always been a little rebellious. From Thomas Jefferson’s failed vineyards to today’s thriving wine country, this is a state that refuses to give up on grapes.
Thanks to varied elevations, diverse soils, and a climate that keeps winemakers on their toes, Virginia is producing wines with real character, especially Viognier, Cabernet Franc, Petit Verdot, and Albariño.
By the Numbers
2.64 Million
Virginia wine country draws over 2.6 million visitors each year, making it a major driver of state tourism.
9
The state features 9 AVAs (American Viticultural Areas), including the large Monticello AVA and the newer Middleburg AVA in Northern Virginia.
5,000
Virginia grows over 5,000 acres of wine grapes, with Cabernet Franc and Viognier among the top varieties.
(Other varieties are less broadly known, like Chambourcin, Petit Manseng, and Norton)
If These Vines Could Talk
The Grapes
Viognier
Viognier is Virginia’s signature white, showing floral aromatics, ripe peach, and a rich texture. The Monticello AVA helped put it on the map.
Petit Verdot
Once a blender in Bordeaux, Petit Verdot takes the lead in Virginia with bold tannins, dark fruit, and violet notes. It performs well in the state’s warm, humid climate.
Cabernet Franc
Bright, peppery, and herbaceous, Cab Franc is one of Virginia’s most reliable reds. It ripens earlier than Cab Sauv, making it a smart fit for the region.
Norton
A native American grape, Norton makes inky, full-bodied reds with black fruit and spice. It’s deeply tied to Virginia’s wine history and is making a comeback.
Chardonnay
Chardonnay in Virginia varies by producer: some go for oaky and rich, others lean crisp and mineral. It’s widely planted across the state’s major AVAs.
Chambourcin
A reliable hybrid red, Chambourcin grows well in Virginia’s humid climate and produces medium-bodied wines with dark fruit and spicy notes. It’s often used in varietal bottlings or as part of house red blends.
Merlot
Virginia Merlot is soft, savory, and quietly complex, think plum, black cherry, and a touch of dried herbs. It shows especially well in the Monticello and Northern Virginia AVAs, often playing a key role in Bordeaux-style blends.
History
1619
Virginia’s Wine Law Begins
The Virginia House of Burgesses passes Act 12, requiring each male colonist to plant at least 10 grapevines. The goal was to establish a thriving wine industry that could one day export wine back to Europe.
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1770s
Jefferson’s Wine Obsession
Thomas Jefferson attempts to grow European vines at Monticello (unsuccessfully) but helps spark a national wine curiosity.
1800s–1900s
Native & Hybrid Grape Roots
Virginia growers focus on grapes like Norton, Concord, and other American or hybrid varieties.
1920–1933
Prohibition Halts Production
Like much of the U.S., Virginia’s wine industry goes dark during Prohibition.
1970s
Rebirth Begins
Small wineries reemerge, led by pioneers like Gabriele Rausse, an Italian-born winemaker known as the "father of modern Virginia wine," who succeeds in growing vinifera grapes.
1980s–1990s
Growth in Monticello & Beyond
The Monticello AVA is established (1984); more wineries open across central and northern Virginia.
2000s
Viognier Becomes a Star
Virginia develops a reputation for Viognier, along with Cabernet Franc, Petit Verdot, and Chardonnay.
2010s
National Recognition Grows
Virginia wines win awards and media praise; tourism and local food culture boost visibility.
2020s
Diversity, Climate, and New Frontiers
Producers explore new regions and grapes, focus on sustainable practices, and embrace hybrid experimentation.