Download a) - The Vino Files

United States
i) History
(1)
(2)
(3)
The destruction of the American wine industry would come not from an entomological pest, but from a political one. While it took a hundred years instead
of 20 to complete its course, the results were even more devastating. It didn't spread from vineyard to vineyard, but from town to county to state to the
entire nation. Alcohol abuse and alcoholism and their related problems were much more widespread and affected a radically larger share of America's
population in the early and mid-1800s than they do at present day. Excessive use, rather than moderate use, was the norm in an era of fewer entertainments
and diversions. The first Prohibition law went on the books in Indiana in 1816, forbidding the sale of any alcohol on Sunday (still enforced to this day).
By the 1840s, towns and counties in Georgia, Indiana, Iowa, Michigan, New Hampshire, New York and Ohio had gone legally "dry". In 1851, Maine
enacted the first statewide law prohibiting the manufacture and sale of liquor and, by 1855, thirteen of the thirty-one United States had followed suit.
The Industrial Revolution led from local to large-scale brewing and mass marketing, with intense competition. A proliferation of saloons drove owners to
seek side profits by pursuing illegal and unsavory vices such as gambling and prostitution. As another beverage containing alcohol, wine began to suffer
the successful excesses of beer. In 1880, Kansas became the first entirely "dry" state, followed by Iowa, Georgia, Oklahoma, Mississippi, North Carolina,
Tennessee, West Virginia and Virginia. Although the laws allowed winemaking to continue for sale elsewhere, few wineries in these states could compete
without selling their wines locally. Most closed their doors and abandoned their vineyards. The Drys went so far as to have any mention of wine expunged
from school and college texts, including Greek and Roman classic literature. Medicinal wines were dropped from the United States Pharmacopoeia. They
even tried to prove that praises for wine in the Bible were actually referring to unfermented grape juice. Thirty-three states had gone dry at the outbreak of
World War I. Wartime Prohibition was enacted in 1919, followed by the Volstead National Prohibition Act and the Eighteenth Amendment to the U.S.
Constitution in 1920, forbidding the "manufacture, sale, or transportation of intoxicating liquors."
Through a loophole allowing each home to "make 200 gallons of non-intoxicating cider and fruit juice per year," thousands of otherwise law-abiding
citizens became home winemakers and bootleggers. Prices for fresh grapes shot up, because of the increased demand and a railroad shortage of
refrigerated freight cars in which to ship them. Growers began replanting fine wine variety vineyards to juice grape varieties that shipped well. Planted
acreage nearly doubled from 1919 to 1926. Vineyard land climbed from $200 an acre in 1918 to $2,500 an acre in 1923. Prosperity for the growers lasted
five years. In 1925, the railroads finally had enough cars, too much fruit was shipped and it rotted on the Eastern docks. In 1926, vineyard land fell back to
$250 per acre. The massive plantings produced a constant surplus of California grapes that persisted until 1971. By the time of National Repeal, effective
December 5, 1933, the industry was in ruins. Although some wineries managed to survive by obtaining permits to make wines used for medicinal,
sacramental and non-beverage additive purposes, production dropped 94% from 1919 to 1925.
ii) Wine Laws
(1)
(2)
(3)
Old Appellation boundaries based upon state or county distinctions, still exist run by the TTB
The BATF issued its first legislation concerning climate and geography-based appellations in 1978
Each state is recognized independently, other generic appellations recognized as well:
(4)
American or United States
(a)
(5)
Multi-state Appellations
(a)
(6)
For wines coming from multiple contiguous states. Percentage from each state must be clearly stated.
State Appellation
(a)
(7)
Blended or varietal from anywhere in the US (including PR and DC). May not carry a vintage date. The only wines shipped in bulk to countries.
At least 75% of the grapes must come from the stated State (min 85% for Texas and 100% for Cali). Grapes may be shipped from one state to
another which it shares a border and still be made from the 1st state. Ex: California grapes may be shipped to Oregon and, as long as they represent
75% of the blend, it may be labeled as California wine.
Multi-county appellation
(a)
Grapes sourced from 2-3 contiguous counties, with % from each clearly state
(8) County Appellation
(a)
Any wine made from min 75% grapes in a county may use its title
Estate Grown/Bottled
(21)
(a) 100% of grapes come from source either owned by the winemaker or leased by the own over which they have “significant control”Wine must also be
made and reared on the same estate
iii)
American Wine Labeling
(1) Semi-Generic Wines
(a) Angelica
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Fortified when fermentation reaches 5%. 17-24% Alcohol
Primarily from Mission with Grenache, Muscat and Palomino. If alcohol under 18% labeled as light Angelica
(b) Bottle Fermented
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Sparkling wine fermented in glass bottles no larger than 1 gallon
(c) Burgundy
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Little or no legal definition
(d) Champagne
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Sparkling wine fermented in glass bottles no larger than 1 gallon
(e) Chianti
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Little or no legal definition
(f) Claret
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Little or no legal definition
(g) Crackling Wine
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Sparkling wine fermented in glass bottles no larger than 1 gallon
Generally less sparkling than American Champagne
(h) Dessert Wine
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Sweet wine with 18-24% alc
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If less than 18% alc must be labeled as Light Dessert Win e
(i) Haute Sauterne
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Slightly less sweet than Sauterne (see below)
(j) Hock
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Semi-generic term for light dry wine
(k) Madeira
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17-24% alc and made in a Madeira-style
less than 18% labeled as light Madeira
(l) Malaga
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17-24% alc and made in a Malaga-style
less than 18% labeled as light Malaga
(m)Marsala
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17-24% alc and made in a Marsala-style
less than 18% labeled as light Marsala
(n) Moselle
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Light, pale, medium-sweet and traditionally made from Chenin/Riesling
(o) Muscatel
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May be either white or red
Sweet wine
White from some blend of Frontignan, Canelli, Alexandria
Red from some blend of Aleatico and Black Muscat
(p) Port
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17-24% alc and made in a Port-style
less than 18% labeled as light Port
Often qualified by ruby, tawny, vintage
Some blend of Touriga Nacional, Alvarelho, Tinta Cao
(q) Rhine Wine
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Semi-generic term for light dry wine
(r) Sauterne
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Strange dry to semi-sweet wine made from Palomino, Sauvignon Blanc or Vert, Thompson Seedles, etc.
(s) Semi-Generic Wine
(t) Sherry
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17-24% alc and made in a Sherry-style
less than 18% labeled as light Sherry
Wide variety of grapes, styles, quality, etc.
(u) Sparkling Wine
(v) Table Wine
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Any wine under 14% abv
(w) Tokay
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A strange American blend of Sherry, Angelica and Port
17-24% alc and made in a Tokay-style
less than 18% labeled as light Tokay
California
1) Mega-Appellations of California
a) North Coast
All the counties north of San Francisco: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Three million acres. Influenced by cool coastal air and fog from the
Pacific Ocean. Favor production of Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Merlot, Chardonnay, and Sauvignon Blanc.
b) Central Coast
Encompasses vineyards from San Francisco to Santa Barbara. Appellation based on shared influence of Pacific Ocean. Chardonnay boasts most territory, Rhone
varietals emerging.
Covers vineyards in the following counties: Alameida, Contra Costa, Monterey, San Benito, San Francisco, San Luis Obispo, Santa Barbara, Santa Clara, Santa Cruz
c) South Coast
Includes Orange County and western portions of Riverside and San Diego counties. Coastal influences moderate the warmth.
3,000 acres under vine, much within the borders of sub-regions, the Temecula and San Pasqual Valley AVAs. Chardonnay dominated the acreage, but Rhone, Italian
and Iberian grape production rising. Covers vineyards in the following counties: Orange, Riverside, San Diego, Orange
d) Sierra Foothills
Inexpensive quality land. These foothills form a belt 170 miles long, ranging from 1,000-3,000 feet high. Covers 2.6 million acres, parts of eight of central Cali’s 12
counties. Zinfandels to Sauvignon Blancs. Warm days and cool nights; cooler here than Central Valley floor, less rain than neighboring appellations.
Soils of decomposed granite, formed by mountain erosion, vines go deep for nutrients and water.
Covers vineyards in the following counties: Yuba, Amador, Calaveras, El Dorado, Mariposa, Nevada, Placer, Tuolumne
e) San Francisco Bay
Covers 1.5 million acres. Affected by coastal fog and winds from San Francisco Bay.
Created in 1999 after petitioning by Wente.
Enompasses counties of San Francisco, San Mateo, Santa Clara, Contra Costa and Alameda, as well as parts of San Benito and Santa Cruz counties.
2) American Viticultural Areas (AVAs)
a) For AVA status min 85% grapes must come from the AVA to be labeled as such
b) AVAs by major Region
i) Northern California
a.
Seiad Valley
1.
2.
3.
County(s): Siskyou
The most northerly of California’s winegrowing regions, the valley lays just a few miles from the Oregon border in Siskiyou County. Borders the
Klamath River at 1,700 feet, three acres planted to Riesling.
Fertile alluvial soil, with good water access on the valley floor. Geologically, the most interesting feature is deep piles of rounded rocks on the valley
floor....actually, just ‘tailings’ from years of gold mining. These rock piles absorb and store heat during the day, offering protection from the erratic
spring and fa,ll frosts that are common in the area. The Seiad Valley AVA exists today only on paper with the TBB.
1. Trinity Lakes
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Encompasses 96,000 acres surrounding Trinity and Lewiston lakes, which are man-made lakes created in the early 1960s to provide water to the San
Joaquin Valley. It becomes effective April 29, 2005.
The earliest vineyard in the area was planted at the north end of Trinity Lake in 1981 by Mark Groves, owner of Alpen Cellars winery, a small
family winery in Trinity Center, currently the only winery in the new AVA. A new winery called One Maple winery, on the southeastern edge of the
AVA, has applied for a permit and hopes to be up and running by next fall.
According to Groves, just 30 acres are planted with vines in four small vineyards scattered throughout the area. About 1,440 acres are suitable for
planting, according to his son, Keith Groves, co-owner of the winery. The high elevation and [cool] climate are particularly suitable for earlymaturing vinifera varieties such as Riesling, Gewürtztraminer, Chardonnay, Pinot Noir, Pinot Gris and Merlot¸ Groves said.
2. Willow Creek
1.
2.
County(s): Trinity, Humboldt
One of California’s most northerly viticultural areas is now also one of its least productive. When Willow Creek, high in the Sierra Nevada
Mountains. Has no wineries and only 10 acres under vine. The winery owners, who primarily grew Chardonnay here, migrated to more versatile
growing conditions elsewhere.
3. North Coast
1. Mendocino County
(i) Mendocino
1.
(ii)
Anderson Valley
1.
(iii)
2.
The recently approved Covelo AVA located in northern Mendocino County bucks convention as there are currently only 2 acres of land
under vine and no wineries. Presumably Mr. Ralph Carter, the petitioner for this AVA, believes an appellation should be defined purely
on climatic conditions rather than any marketing objectives that may benefit from acquiring AVA standing. The TTB obviously agreed,
delivering its final ruling on the matter and approving the Covelo AVA on February 16th, 2006.
The Covelo AVA is located about 45 miles north of Ukiah and encompasses Round Valley, Williams Valley, and the surrounding
foothills. According to the petition, “the bowl shaped basin of Round Valley…is distinctly different from the long, narrow valleys more
commonly found in Mendocino County. In addition…the soils in the proposed Covelo area are, for the most part, very deep, nearly level
loam, which differ significantly from the soils in the surrounding areas.” The petition further explained that the high peaks surrounding
the region effectively block any coastal influence, providing the Covelo AVA with a continental climate. The growing season here is
shorter than other Mendocino growing areas such as Anderson Valley and the Yorkville Highlands and the region experiences greater
fluctuations between daytime and nighttime temperatures relative to other Mendocino County appellations.
Dios Ranch
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2.
3.
(vi)
North America’s smallest appellation. This isolated viticultural area of less than one quarter square mile sits between the Russian River
and Anderson Valley in Mendocino County. Here a mere sixty acres of Cabernet Sauvignon, Merlot and Riesling vines are found tucked
into the high hills ranging from 1,400-1,600 feet in elevation.
Covelo
1.
(v)
Now ranks with the top Pinot Noir regions in North America. Production is not huge, quality is soaring. An unusual transverse
appellation -- cutting laterally through the coastal range rather than lying between ridges -- Anderson Valley is also a mere 10-15 miles
from the cold Pacific Ocean. These factors result in a wide diurnal range, with daily high and low temperatures diverging up to 40 or 50
degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian
summers. Also superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian festival. Then there’s sparkling wine.
With three methode champenoise sparkling houses, including the renowned Roederer Estate, Anderson Valley is bubbly paradise.
Cole Ranch
1.
(iv)
The Mendocino appellation is roughly the size of Rhode Island. Encloses Anderson Valley, Cole Ranch, McDowell Valley, Potter Valley,
Redwood Valley, and Yorkville Highlands AVAs. Applications in progress for Ukiah and Sanel valleys along the Russian River. Home
to Mediterranean red varieties, including Zinfandel, Syrah, Petite Sirah, Carignan, Charbono and Grenache. Yet Mendocino’s Anderson
Valley is also home to some of America’s most sought-after Alsatian whites, prestige sparkling wines, and high-octane Pinot Noir.
Located at the confluence of the Eel River and Middle Fork of the Eel River is known more for its white water rapids than its white wine.
In fact, the lone winery in the AVA, Vin de Tevis, has only six acres under vine, almost exclusively planted to red varietals such as
Cabernet Franc, Cabernet Sauvignon, Merlot and Zinfandel.
One might instinctively presume that the owners of Vin de Tevis were behind the creation of this new AVA, in order to increase market
awareness of their small winery. However, the Dos Rios appellation is actually the brainchild of Ralph Carter, a dedicated and passionate
terroirist, who also penned the petition for the equally secluded Covelo AVA. Carter’s petition offered enough evidence to convince the
TTB to grant a new AVA for Dos Rios. And a closer study of his work reveals that despite the lack of vineyard acreage in the region, the
climate and soil conditions of Dos Rios are sufficiently different from other Mendocino County growing areas. Soils here are infertile,
slopes are steep and the climate is a combination of maritime and continental. Carter, in his petition, describes it as a “transitional”
climate, as the region would be quite warm if not for cool Pacific winds that flow through the Coastal Range via the Eel River and Middle
Fork of the Eel River.
It is unlikely that this AVA will ever have the caché or attention enjoyed by most other California appellations, but for those seeking out
wines with unique terroir character, it may well be worth the drive or river boat ride up to Dos Rios.
McDowell Valley
1.
(vii)
Dominated by a single winery, the McDowell Valley AVA is a tiny, high-sloping bench land that sits up to 1,000 feet above sea level.
McDowell Valley Vineyards petitioned successully for appellation status in 1987. Overlooking the Russian River to the west, this little
valley in southeastern Mendocino County covers only 540 acres. The region is slightly cooler than surrounding areas, creating conditions
that are ideal for select varietals. McDowell Valley Vineyards specializes in Rhone red varietals like Grenache and Syrah (as well as
Zinfandel), some coming from century-old vineyards. Characterful white Rhone varietals like Marsanne and Viognier complement the
roster of big flavorful reds.
Mendocino Ridge
1.
Adjacent to the Pacific, the lower areas of coastal Mendocino County are regularly blanketed with a cooling fog, except for the ridges.
These non-contiguous peaks rise from clouds of fog, seemingly like islands, bringing uninterrupted sunshine to the scattering of tiny
vineyards nestled amog Redwood and Douglas fir trees. The region covers more than a quarter-million acres of mountainous land. But
only about one-third of this is above the 1,200-foot fog line, the minimum elevation at which land is included within the appellation. Of
this eligible land, only a minute fraction is suitable for grape cultivation. Just 75 acres of the entire viticultural area is planted, with
Zinfandel being the local specialty since the late 1800s when some of these ridge-top vineyards were first planted. The legacy of the early
Italian mountain vignerons is honored today, as Mendocino Ridge is recognized for producing some of the very best, most distinctive Zin
anywhere.
(viii) Potter Valley
1. Located east of Mendocino's Redwood Valley, the upland Potter Valley AVA sits more than 200 feet higher than surrounding areas. The
lack of population in this remote valley is only exceeded by its lack of resident wineries. The 1,000+ acres of vineyards here are utilized
by producers in other, less isolated areas of the county. Great day-night temperature variations separate Potter Valley from other growing
areas in Mendocino. Mid-day in this inland valley can be truly hot, but nighttime temperatures plummet. Under such conditions, varieties
like Sauvignon Blanc, Chardonnay, Riesling and, increasingly, Pinot Noir flourish, developing strong but refined character. An added
bonus of the Potter Valley -- resulting from the very high water table of the Eel River watershed -- is a desirable proneness to botrytis in
certain vintages. This has drawn international attention to this appellation for its outstanding, albeit intermittent, botrytis Semillon and
Riesling production.
(ix)
Redwood Valley
1.
(x)
Yorkville Highlands
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2.
Vineyards in the Redwood Valley AVA sit about 200 feet higher in elevation than those along the Russian River, further downstream in
Ukiah and Hopland. Accordingly, the climate of this upland valley is slightly cooler, furthered by a gap in the coastal ridge which allows
cool Pacific air currents to penetrate. These conditions lead to a gradual ripening of fruit that makes Redwood Valley Cabernet
Sauvignon, Zinfandel, Barbera and Petite Sirah refined and complex. The notable red soil of the area also provides depth of color and
flavor to the wines. The earliest vineyards in Mendocino County were planted here among the ancient redwoods by Italian immigrants,
although this area did not gain official appellation status until 1997.
Flanking both sides of Route 128 connecting Sonoma’s Alexander Valley with Mendocino's Anderson Valley are the vineyards that
comprise the Yorkville Highlands appellation. In 1998 the region was approved as an AVA, primarily because of its distinctive soils and
temperatures relative to surrounding growing areas. Yorkville Highlands' rocky soils, with high-gravel content, differ from the loamy,
clay soils common to neighboring appellations. These highly-porous soils allow for superior water drainage, forcing the roots of vines to
dig deep for water. The result is low-vigor vines that yield concentrated fruit. Daytime temperatures here fall between those of hot
Alexander Valley and cool Anderson Valley. However, at night Yorkville Highlands experiences greater cooling than either of these
adjacent appellations. The moderate temperatures of the AVA are suitable for Sauvignon Blanc, and also show great promise for reds like
Cabernet Sauvignon and Merlot.
Sonoma County
(i) Alexander Valley
1.
(ii)
Bennett Valley
1.
(iii)
Occupying the northeast corner of the larger Russian River AVA, Chalk Hill is named for its unique, volcanically-derived, chalky white
ash soils. Mildly fertile soils lend to the production of excellent whites, particularly Chardonnay and Sauvignon Blanc. Chalk Hill’s five
wineries sit above the rest of the valley, on the western bench land slopes of the Mayacamas Mountains, separating Sonoma from Napa.
Over 1,000 acres under vine, enjoying a warmer climate, relative to the rest of the Russian River Valley. Due to the higher elevation of
this viticultural area, vineyards escape much of the cooling fog that regularly shrouds the lower-lying growing areas near the river.
Dry Creek Valley
1.
(v)
Sonoma Countys' newest appellation, located completely within the North Coast AVA, almost completely within Sonoma Valley, and
partially crossing over into the Sonoma Coast and Sonoma Mountain AVAs. Petition for the proposed viticultural area was filed with
Jean Arnold, CEO of Matanzas Creek Winery leading the way. 8,140 acre viticultural area with 650 acres currently planted to varietals
such as Merlot, Chardonnay, Pinot Noir and Syrah, with lesser amounts of Cabernet Sauvignon and Franc, Barbera, Grenache, and
Sauvignon Blanc. Surrounded by the Sonoma Mountain Range on three sides and the city of Santa Rosa to the north. Crane Canyon to the
southwest is a gap between Sonoma Mountain and Taylor Mountain which allows the cooling coastal fog and breezes from the northern
Pacific Coast. There are currently only two bonded wineries, Matanzas Creek Winery and Sable Ridge Vineyards, but with the recent
AVA approval, that figure will certainly grow.
Chalk Hill
1.
(iv)
Sits at the top of Sonoma County with about 15,000 acres of much prized vineyards. Within the 76,000 total acres of this AVA, with a
variety of microclimates supporting a range of grape varieties. Cab reigns supreme on the gravelly terrain of the valley floor. Notable
Chardonnay, Zinfandel, Merlot, and Sauvignon Blanc. Cooler-climate varieties, like Gewürztraminer and Riesling, have found a niche
here in the shadow of Mendocino. Just enough coastal fog finds its way up the Russian River Valley to create cool evening and morning
conditions. This, however, gives way to hot mid-day temperatures in what is overall a relatively warm growing area. Originally, the AVA
was designated for the alluvial floodplain vineyards on both banks of the Russian River, but those boundaries have since been expanded
to include mountainside vineyards.
Dry Creek’s western end is anchored by “Lake Sonoma” -- a reservoir created to ensure a steady supply of fresh water for the vineyards
downstream. Finally, Dry Creek Valley is feeling the power of Cabernet Sauvignon and Syrah, the unchallenged ruler and rising star,
respectively, of California wine. Both are growing in acreage as Zinfandel peaks. What will the next century bring?
Green Valley of Russian River Valley
1.
Sonoma County Green Valley’s nippy terroir ripens fruit slowly, causing many observers to regard this appellation as a frontier for coolclimate varieties. The viticultural area is a small swath of land that takes a southwestern slice from the larger Russian River Valley AVA.
Because of its location, Green Valley has more exposure to the Pacific’s cooling effect. These include the Burgundian varietals
Chardonnay and Pinot Noir, as well as Alsatian favorites like Gewürztraminer.
2.
(vi)
Knights Valley
1.
(vii)
wines emanating from the Green Valley AVA – most end up in bottles carrying the (less specific) ‘Russian River Valley’ appellation
designation due to its greater celebrity in the marketplace. In light of this, it is not surprising that a group of key producers in the region
have recently petitioned the TTB for an AVA name change. If all goes well, these producers will be able to label their wines as “Green
Valley – Russian River”.
The warmest of Sonoma County’s viticultural areas, Knights Valley derives its heat from its lofty perch, high on hills and beyond the
reach of the Pacific Ocean. Geographically, the appellation separates the rest of Sonoma County from Napa Valley. Since the 1970s
Beringer has used Knights Valley as a source of excellent Cabernet Sauvignon fruit, which thrives in the warmth and the fertile volcanic
soils. Cabernet Sauvignon remains the star attraction in the 2,000 acres of vineyards of Knights Valley. Also present are the rest of the
Meritage cast: Merlot, Cabernet Franc, Malbec and Petite Verdot, as well as some Sauvignon Blanc, generally resulting in a full-blown,
rich and fruity style.
Northern Sonoma
1.
This large, 329,000-acre catch-all AVA includes just about all of Sonoma County, including the smaller AVAs within it, except for its
southernmost appellations (Sonoma Valley and Carneros). BATF regulations require ‘estate-bottled’ wines to be produced and bottled in
the same viticultural area as the vineyards where the grapes were grown. Thus, this broad and loose AVA boundary is convenient for
producers with vineyards scattered through the county who wish to use an AVA designation, rather than the more generic ‘Sonoma
County’ appellation. The most notable example of such a producer is, of course, the largest vineyard owner in the county, Gallo of
Sonoma. Not surprisingly, they were the main petitioners for the Northern Sonoma AVA.
(viii) Rockpile
1. The aptly named Rockpile AVA is a remote, high-country growing area, where the unforgiving terrain and soils stress the vines into
ripening. The demanding landscape brings out the best in Zinfandel, Petite Sirah, Syrah and Cabernet Sauvignon, but it seems less
hospitable to man, having yet to attract any resident wineries. Perched at elevations up to 1,900 feet, Rockpile is too far upland for the
penetrating fogs that influence other Sonoma appellations. This exposes grapes to more California warmth and sunshine, boosting their
ripeness and richness. Only recognized as an AVA in 2002, Rockpile is a northern extension of the Dry Creek Valley AVA. However,
Rockpile is not a come-lately area, as it has been the source of intense, highly-defined red wines since 1872. Several of California’s elite
ZIN-ophiles make the annual pilgrimage to Rockpile, seeking its exceptional fruit to craft powerful Zinfandels.
(ix)
Russian River Valley
1.
(x)
Sonoma Coast
1.
(xi)
The 2,400-foot Sonoma Mountain range begins to rise above the town of Glen Ellen at the western edge of the Valley of the Moon.
Found here are high-altitude, steep-sloped vineyards, with eastern exposures to catch the fog-free morning sun. These vineyards fall
within the larger Sonoma Valley AVA. However, due to the unique hillside terroir, they are entitled to use the more specific designation
of the Sonoma Mountain AVA. Powerful, yet elegant Cabernet Sauvignons – the appellation’s specialty – grow here on well-drained
soils. The irregular folds and crevices of the mountain slopes also create microclimates suitable for limited production of a diverse range
of other varieties, including Chardonnay, Sauvignon Blanc, Semillon, as well as Pinot Noir and Zinfandel.
Sonoma Valley
1.
3.
All of the vineyards along the Sonoma County coastline have been grouped under one official viticultural area, comprising more than half
a million acres with roughly 7,000 acres under vine. This umbrella AVA was created largely to accommodate cold-climate, ‘estatebottled’ producers, who own vineyards scattered throughout the cooler zones along the Sonoma coast. Cool climate and relatively high
rainfall are the general ecological features shared by all vineyards within the Sonoma Coast AVA. These factors contribute to slow grape
maturation, with optimum ripeness coinciding with the very end of the growing season -- ideal conditions for the challenging Pinot Noir
variety. The appellation stretches as far south as San Pablo Bay, right up to the Mendocino County line. Its broad boundaries overlap a
number of other Sonoma AVAs and sub-AVAs. They also include some Sonoma shoreline vineyards, previously outside any other
viticultural area. Recognition of the diversity of conditions within the Sonoma Coast has led to petitions to further divide this AVA into
several sub-AVAs. Watch for the Fort Ross-Seaview AVA, which should be the first of these sub-AVA's to be approved.
Sonoma Mountain
1.
(xii)
Twenty odd years ago, the beautiful redwood-clad Russian River Valley was an unassuming mixed agricultural area, which drew little
attention in status wine circles. Since then, the cool-climate consciousness that has swept across wine regions from coast to coast has
given this low-lying valley and its 10,000 acres of vineyards considerably greater cachet. Russian River Valley, granted official
appellation standing in 1983, is now one of the most recognized AVA names in America. The appellation is internationally renowned for
challenging varieties like Pinot Noir, which excels in this cool-climate, yielding highly expressive wines. A lean and restrained style of
Chardonnay is also a signature cepage for the region. One sixth of Sonoma County's total vineyard acres fall within the Russian River
AVA boundaries, all sharing to varying degrees the defining characteristic of cooling fog that is drawn inland from the Pacific each day.
Framed by the Sonoma Mountains to the west and the Mayacamas Mountains to the east, Valley of the Moon is the romantic cradle of
Northern California’s wine industry. Here, at Mission San Francisco de Solano, the Franciscan monks planted their last and most
northerly vineyard in 1823. In 1857 another kind of "father" - Count Agoston Haraszthy, dubbed "father of the California wine industry"
- established Buena Vista Winery, launching the commercial wine industry in Northern California. Sonoma's rich history follows its
unique terroirs. The Sonoma Mountains reduce the Pacific's cool, wet influence on the Valley of the Moon. In the lee of this range,
Sonoma Valley’s annual rainfall is lower than in less sheltered areas. Still, cool air does penetrate from the south, off San Pablo Bay at
Carneros, and from the north, through a gap into the Santa Rosa Plain. Though the valley itself is compact, a range of growing conditions
and soil types exist from south to north and from valley floor to mountainsides. Subsequent sub-AVA approvals reflect some of these
more specific viticultural areas and their distinctive terroirs.
Solano County
(i) Clarksburg
1.
2.
(ii)
Solano County Green Valley
1.
(iii)
County(s): Yolo, Solano, Sacramento
Covers 64,640 of Sacramento, Solano and Yolo counties. Poorly-drained clay and loam soils, combine arid conditions with a nutrient-rich
base. Warm days, cool breezes from San Francisco Bay preserve acidity. Keeps Clarksburg nine degrees cooler than neighboring
Sacramento. Chenin Blanc and Petite Sirah dominate. Produces 40,000 tons of grapes, 90% crushed outside the appellation.
The lesser of two California AVAs named Green Valley (the other is in SONOMA COUNTY), located in Solano County, west of SUISUN
VALLEY AVA and east of the southern end of NAPA COUNTY. This 2,560-acre area doesn't receive the cooling ocean breezes, so it's much
hotter and has a shorter growing season than the Napa or Sonoma VITICULTURAL AREAS-it's rated a Region III category (see CLIMATE
REGIONS OF CALIFORNIA). Quail Creek is the lone winery in the area.
Suisun Valley
1.
4.
History of growing grapes for more than 150 years. Wineries such as Olabisi, concentrating on Rhone varietals. Warm Mediterranean
conditions, benefits a little from the cooling effects of ocean breeze. More than 20 grape varietals are grown in the Suisun Valley, but
only time will determine which will become this region’s signature grape.
Napa County
(i) Napa Valley
1.
‘Land of Plenty’. This valley, snug between the Mayacamas and Vaca mountains in Northern California, claims some of the most
expensive agricultural land in the world, producing wines of ‘cult’ status. The main ecological factor of the region is the cool wind and
fog that is sucked in from San Pablo Bay during the afternoon, cooling the vines. Temperature fluctuations from north to south can vary
as much as 15 degrees, even though the valley is only 30 miles long and five miles wide. Due to these climactic differences, Napa Valley
has many unique microclimates that have their own AVA designations. With over 300 wineries and 43,000 acres of vines, the Napa
Valley AVA is certainly the land of plenty.
2.
Atlas Peak
a.
b.
3.
Los Carneros
a.
b.
c.
4.
Sub-appellation of Napa Valley
The first Napa Valley microclimate to be designated an AVA, Howell Mountain is renowned for magnificently complex wines of
earthy austerity and elegant robustness. Overlooking St. Helena from the Vaca Range on the valley’s northeast side, the appellation
encompasses around 14,000 acres, yet possesses only 600 acres of vines. The region is rugged, with vineyards at 1,400-2,200 feet
above sea level, avoiding the influences of fog that often blankets the valley floor below. Even so, Howell Mountain receives cool
Pacific breezes. Largely due to the elevation, the climate here is characterized by moderate temperatures that are cooler than in most
other parts of the valley. While vineyards in the valley are often blanketed in fog, those on the mountain are enjoying sunshine. The
soils of this area are mostly well-drained tuff and volcanic rock. Water retention is poor, producing vines with low vigor and deep
roots. Howell Mountain is well known for its Bordeaux varieties and Zinfandels, as well as for its ever expanding collection of
prestigious awards.
Mt. Veeder
a.
b.
8.
Sub-appellation of Napa Valley
Wine grapes, particularly Cabernet Sauvignon, are the true diamonds of this remarkable AVA. Covering 5,000 rocky acres in the
Mayacamas Range on the northeast side of Napa Valley, this region has just over 500 acres under vine. Due to the up-valley
location and the high elevation of vineyards, the fog that influences the valley floor is not a factor here. Unique, porous volcanic
soils and extended exposure to the sun are the reasons that world-class wines are made here. The Cabernets are described as rich and
powerful with chewy textures and diamond-hard tannins. Other varieties, including Cabernet Franc and Zinfandel, are being grown
with great success.
Howell Mountain
a.
b.
7.
Sub-appellation of Napa Valley
Narrow appellation in the Vaca Mountains along the northeast side of the Napa Valley can be described as a "valley within a
valley". Covers an area of approximately 6,000 acres, with more than 1,000 acres under vine. The terroir is unique, as cooling bay
breezes which affect the Napa Valley floor do not reach as far inland as Chiles Valley, making the climate more continental than
maritime. Zinfandel, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc are grown here with great success and often labeled
with both the Chiles Valley and Napa Valley designations. Joseph Chiles would be proud of the products that are fashioned on his
land today.
Diamond Mountain
a.
b.
6.
Sub-appellation of Napa Valley
County(s): Napa, Sonoma
Straddling the borders of the Napa and Sonoma Valleys on the north coast of San Pablo Bay is the appellation known as Los
Carneros – The Rams. Cool and wind-whipped, the AVA has thin soils and little rainfall. During the day, as the sun heats up the
vineyards and mountainsides of Napa Valley to the north, the rising hot air draws cool air and fog from San Pablo Bay. The
intrusion of fog over Carneros in the early afternoon moderates the vineyard temperatures, providing just the right conditions for
growing cool-climate varietals with crisp acidity and moderate sugar levels. Not surprisingly, this challenging microclime attracted
vignerons on a Pinot Noir quest. Carneros’ Pinots are praised for their crisp, tight structure, with spicy berry flavors. The region is
also known for its Chardonnays and 'Methode Champenoise' sparklers. The former are typically crisp and lively, with lemon and
pineapple. With over 1,000 acres of vines overlapping the two well-known valley appellations of Napa and Sonoma, most vintners
now prefer to identify their wines with Los Carneros AVA on the label.The marketability of this appellation rests on a truly
distinctive terroir.
Chiles Valley
a.
b.
5.
Sub-appellation of Napa Valley
Climate is unique. Elevation frees it from the fog which blankets the valley below in the afternoon. Also, since it faces west, the
region benefits from extended, direct afternoon sunlight. The soils are volcanic and porous, contributing greatly to radiant cooling.
The temperature can drop as much as 30 F in the afternoon, allowing grapes to maintain good acidity. Zinfandel is emerging as the
best varietal for the appellation’s growing conditions. However, Chardonnay, Cabernet Sauvignon and Sangiovese are also planted
here. Located on the western slope of the Vaca Mountains, northeast of the city of Napa, this AVA has over 1,500 acres of vines in
a region of 11,000 acres. Grapes have been grown within the region for well over 100 years.
Sub-appellation of Napa Valley
Nestled in the Mayacamas Mountains overlooking the opening of the Napa Valley is a small, 25-square-mile appellation that
produces colossal wines of mountainous fame. It takes a love of the vine, unrelenting patience and sheer guts to grow grapes on this
rugged, volcanic mountain. The slopes are steep, the soils are thin and the viticulture is back-breaking, but the result is intense,
chewy wines with distinctive wild berry fruit flavors and magnificent spice. The region’s area totals around 15,000 acres, with over
1,000 acres under vine. Some vineyard slopes here are as much as 30 degrees, allowing more direct exposure to the sun, as well as
providing superior air drainage, reducing climactic extremes. The wines of Mt. Veeder are a testament to the efforts of vignerons
with rare passion.
Rutherford
a.
b.
Sub-appellation of Napa Valley
The celebrated vignerons of this appellation deeply respect and pay homage to the unique terroir here – as they say, the "dust".
Rutherford’s soils are primarily gravel, sand and loam, and are dominated by volcanic deposits and Franciscan marine sediment.
They provide excellent water drainage and ideal conditions for Cabernet Sauvignon. However, to these vignerons the "dust" means
much more than dirt. It is the combination of earth, special climate, meticulous fruit-focused winemaking and unrelenting patience
that produces world-class wines. The historic wineries of Inglenook and Beaulieu, as well as dozens of new houses, have proven
that this six-square-mile plot of vines, halfway up the Napa Valley, rivals the best appellations of the Old World.
9.
Oakville
a.
b.
10.
Oak Knoll
a.
b.
11.
Sub-appellation of Napa Valley
One of the Napa Valley’s earliest appellations may well be its least known. The Wild Horse Valley AVA, is a mere 3,300 acres in
size, with barely over 100 acres under vine, and just a single winery calling it home. Straddling Napa and Solano counties, this
viticultural area enjoys more sunshine hours than both Napa and Green Valleys, as summer fogs usually stop before reaching Wild
Horse’s elevation. Its southerly location near San Pablo Bay exposes it to cool westerly winds from the ocean and bay, especially in
the spring and summer. There have been vineyards in this valley, off and on, for well over 100 years. Joseph Vorbe, one of the
earlier settlers, planted 50 acres of wine grapes here in 1881. These days the very few wines emanating from the Wild Horse Valley
appellation are certainly of distinctive quality, although viticulture still struggles to join the rest of Napa as the most popular
agricultural pursuit.
Yountville
a.
b.
5.
Sub-appellation of Napa Valley
Legend has it that a great stag, escaping a hunting party, leaped from peak to peak on palisades towering over the Napa Valley
below. Located on the Vaca Range, six miles north of the city of Napa, Stags Leap District was the first Napa Valley AVA to be
designated specifically because of the uniqueness of its soils. They vary from river sediments of loam with a clay substructure, to
volcanic mountain erosions. A mere two square miles -- over half of which is vineyard -- the district produces wines (particularly
Cabernets) that walk softly but carry a big stick. These are powerful wines with firm tannins. Yet, even in a Valley where "Cab is
King", they have a sense of elegance and grace that sets them apart from other Cabernets. In 1976, at a blind tasting in Paris, nine
judges awarded first place to a 1973 Stag's Leap Wine Cellars Cabernet, ahead of the great growths of Bordeaux. That historic event
not only put this tiny appellation on the map, but solidified California's claim as one of the world's great wine regions.
Wild Horse Canyon
a.
b.
15.
Sub-appellation of Napa Valley
Currently known for its mountain-grown Cabernets, this region’s first premium wines were whites, particularly Chardonnay and
Riesling. The vineyards in this part of Napa County are hand-tilled and range from small to smaller. Grapes are handpicked on
steep, east-facing terraces of the Mayacamas Mountains. Vineyards here are situated from 400-2,600 feet above sea level. Due to
the higher elevations of the vineyards, fog is not a factor here like it is in much of Napa Valley. However, an afternoon breeze from
San Pablo Bay cools the vines in the afternoon. Days are cooler and nights are warmer than on the valley floor. The growing season
is long, ranging from mid-March to as late as November. Spring Mountain District’s wine-growing history reaches back as far as the
Civil War. By 1874, the legendary Beringer brothers had a vineyard planted here, and in 1893 Tiburcio Parrot’s Miravalle
Vineyards won a gold medal for Spring Mountain at the World’s Fair. This area continues to produce quality wines and faces a solid
future as one of Napa’s premier wine-growing appellations.
Stag’s Leap
a.
b.
14.
Sub-Appellation of Napa Valley
Intensely planted with vines, St. Helena has over 30 wineries and is widely known to be a quality winegrowing region. Covering
just over 9,000 acres, the appellation is located where Napa Valley floor narrows, between the Mayacamas and Vaca mountains. St.
Helena is considered to be the centre of quality viticulture in Napa Valley. The history of winemaking here is legendary and St.
Helena’s wines are unique. Charles Krug, who opened his celebrated winery in 1861, is considered the father of Napa viticulture.
The area’s wines still rank among the valley’s best. This AVA is located in an up-valley area, where the climate and soils are quite
different from the surrounding regions. A marine air incursion that affects the lower areas of the valley is not so dominant here.
However, cool Pacific breezes from the north reach St. Helena earlier, cooling vines quickly and delivering graceful, intense fruit
with concentration and depth. St. Helena has become the cultural, social and economic heart of the Napa Valley.
Spring Mountain
a.
b.
13.
Sub-appellation of Napa Valley
It was a decade in the works, but at long last on April 26, 2004, the “Oak Knoll District” was finally recognized as a distinct subappellation of Napa Valley. This 8,300 acre viticultural area (with 3,500 acres under vine) is located toward the southern end of the
Napa Valley at a relatively low elevation on the valley floor, making it accessible to the climate moderating effects of San Pablo
Bay. Cooling breezes and coastal fog slow ripening, extending a growing season which can last up to eight months. Oak Knoll’s
cooler climate is what distinguishes it from other Napa appellations. The Carneros appellation, located to Oak Knoll’s immediate
south, is generally the only place in Napa that can claim a cooler climate. Enthusiastic advocates of the new AVA argue that Oak
Knoll strikes the perfect climatic balance, not too warm and not too cool; what petition leader Trefethen Vineyards has coined the
“sweet spot”. In these conditions a wide range of red and white varieties ripen with the perfect balance of sugar and acid. The area’s
reputation for a delicate and restrained style of Chardonnay has notable wineries from neighboring appellations, including Chateau
Montelena and Stag’s Leap Cellars, choosing Oak Knoll fruit for their Chardonnays. Perhaps more impressive is that even Riesling
has found a terroir niche in this part of Napa. At the other end of the spectrum, the region is located just upland enough to produce
some of the Valley’s best reds from Bordeaux varietals. A dozen wineries make their home within the newly delineated viticultural
area, but at least another thirty regularly source grapes from Oak Knoll AVA vineyards. Starting with the 2004 vintage consumers
can expect to see "Oak Knoll District of Napa Valley" appearing on wine labels, and begin their discovery of the distinct
characteristics of this new appellation.
St. Helena
a.
b.
12.
Sub-appellation of Napa Valley
When H. W. Crabb planted a vineyard in this central Napa Valley AVA in 1868, he named his chosen site ‘To Kalon’, Greek for
‘most beautiful’. Today, this vineyard is surrounded by 5,000 acres of vines, in an appellation that only totals 5,700 acres. The
region is virtually a flat field, squeezed between the Mayacamas Mountains to the west and the Vaca Range on the east. The
gravelly, well-drained soils are perfect for the world-class wines that are made here, mostly from Bordeaux varieties. They are
characteristically rich and dense, with firm tannins and often with notes of mint and herbs. The cooling wind and fog that rolls in
during the afternoon greatly influences the fine balance achieved in these quality wines. Crabb named his vineyard justly, for the
wines of Oakville certainly are most beautiful!
Sub-appellation of Napa Valley
In 1836, George Calvert Yount, one of the Valley’s earliest settlers, was granted his Rancho Caymus. He soon planted the first
vineyard just outside the town that now bears his name. Since then, vineyards have always existed in the appellation. Today, the
wines of Yountville are known internationally. Great wine houses reside here and continue a proud heritage of winegrowing. Many
people rank Yountville wines among the very best of Napa Valley. The AVA has one of the valley’s coolest vineyard exposures. Its
long, chilly growing season produces incredibly long-lived Cabernet Sauvignon, with rock-hard tannins and deep concentration. Just
over 8,000 acres in area, nearly half of this appellation is under vine.
Lake County
(i)
Benmore Valley
1.
(ii)
Clear Lake
1.
(iii)
High Valley is a 14,000 acre AVA located in the eastern pary of Lake County in California. True to its name, the valley is situated on
high elevations ranging from 1,700 feet to 3,000 feet. The cool marine breezes are consintantly sifting into the valley, keeping the valley
cooler than the other appellations in Lake County. Red volcanic soils can be found on the hillsides while alluvial fans and benches on the
valley floor provide well-drained beds for the vines. Red Bordeaux varietals and Syrah can be found planted along warmer ridges, while
the cooler valley floor contains Pinot Grigio, Pinot Noir and Sauvignon Blanc.
Guenoc Valley
1.
(v)
The Clear Lake appellation -- just north of Sonoma and Napa counties and east of Mendocino -- contains the largest body of fresh water
in California. The lake acts as a temperature moderator and covers half the surface area of this viticultural region. Uniformly cooler than
any northern California appellation, Clear Lake AVA has become well known for its Sauvignon Blanc in recent years.
High Valley
1.
(iv)
Located in the southwest corner of Lake County and was established as an AVA in November, 1991. Geographically a mountaintop
valley, little more than a depression really. Significantly cooler than surrounding regions (experiencing frost up to a month later than
neighboring Mendocino), with little coastal influence and no fog. Benmore Valley encompasses 1,440 acres, but there are no bonded
wineries. At the present time the only grapes being produced are on a plot of land owned by the Trione family of Geyser Peak Winery.
Guenoc Valley was approved as an appellation on December 21, 1981. It was the first time an AVA designation was granted to an area
with just a single winery. Originally made famous by Victorian actress Lilly Langtry, who planted vines here in the 1800s, Guenoc is a
small inland valley of about 23,000 acres, extending from upper Napa County well into Lake County. The appellation is defined by the
rocky ridge surrounding it and the Magoon Family Vineyards (simply labeled Guenoc) sit at 400 feet. These vineyards are the first in the
area to be harvested, as extremely hot days are common and over-ripening is a concern. Luckily, the area also has very cool nights,
preserving
g acidity and producing rich wines with elegant structure. There are now 340 acres of vines surrounding the Guenoc
Estate. The winery works with Semillon, Sauvignon Blanc and Chardonnay, as well as Malbec and Petite Syrah from the estate vineyards.
Red Hills Lake County
1.
2.
3.
4.
5.
6.
Lake County's Red Hills AVA, designated in September 2004, sits at the foot of the ancient volcano Mount Konocti, and extends from
Big Valley in the west to Excelsior Valley in the east. Just 15 miles northwest of Napa Valley, the area's red volcanic soils, ideal growing
conditions and physical beauty have attracted wine industry professionals who believe this region to be one of the most exciting new
discoveries in recent decades.
The area is named for the colorful red brick soils that comprise the high-altitude hillsides. On its southern edge, Red Hills is bounded by
the high volcanic peaks of the Mayacamas Mountains. The rolling volcanic terrain of the region is in dramatic contrast to the wider
valleys and steeper mountains of the surrounding areas of Lake County. The Red Hills appellation lies along the southwestern shores of
Clear Lake, the largest natural freshwater lake in California.
The Red Hills District is located entirely within the larger Clear Lake AVA, which fully surrounds Clear Lake and in turn lies entirely
within the North Coast AVA. Red Hills is considered a sub-appellation of both the Clear Lake and North Coast AVAs. Of the 31,250
acres or 49 square miles in the Red Hills District, approximately 3,000 acres are currently planted to wine grapes. It's estimated that only
an additional 3,000 to 5,000 acres are plantable.
Over 90% of the soils in Red Hills are of volcanic origin from neighboring Mount Konocti, producing well-drained earth that is rich in
black obsidian and gravel content, and strikingly red in color. Rocks and boulders have a prominent presence throughout the Red Hills
AVA; the sparkle of Lake County diamonds can be spotted on sunny days.
Three general soil types predominate: Glenview-Bottlerock-Arrowhead, Konocti-Benridge, and Collayomi-Aiken. The shallow depth and
rich mineral content of the soils create an ideal environment for growing Cabernet Sauvignon; producing compact berries with powerful
flavor. Wines produced from the local harvest tend to be big and bold, with complex fruity flavors that hint of wild berries, blackberries,
cherries and spice. The trace minerals apparent in the volcanic soils lend earthy or flinty notes that add complexity to the product.
Additional red varietals grown in the area include Zinfandel, Syrah, Petite Sirah, Cabernet Franc, Merlot, Malbec, Petite Verdot, Barbera
and Sangiovese. The area is also known for its premium Sauvignon Blanc grapes, though they are produced on a relatively small scale.
Don't expect bashful wines from this AVA. Strong fruit characteristics, intense flavor and exceptional structure are a feature of the grapes
from the Red Hills.
ii) Central Coast North
1. Monterey County
1. Arroyo Seco
(i)
2.
Carmel Valley
(i)
3.
This rugged AVA begins at Carmel Valley village, five miles inland, and is marked by high elevations and steep slopes with well-drained
granite terraces. The valley, with less than 300 acres under vine, runs in a southeastern direction along the Carmel River and the Cachagua
Creek. Dominated by red Bordeaux varietals -- such as Cabernet Sauvignon and Merlot -- the appellation is distinctly warmer than the northern
end of the Salinas Valley. Although it is classified as a cool region, its vineyards are generally situated at elevations above 1,000 feet, and are
less influenced by the coastal fog and wind which affects the northern end of the Salinas Valley.
Chalone
(i)
4.
In the center of Monterey County's Salinas Valley is an oasis of viticulture. Large eastern and central areas are dominated by Chardonnay and
Riesling. Grapes grown in this section of the AVA thrive in a mix of gravelly and sandy loam soils, developing complexity in one of
California’s longest growing seasons. As the warm midday sun reflects off large stones, known locally as the “Greenfield Pebbles,” a cool
afternoon wind pours in from Monterey Bay, refreshing the vines. Smaller western section is a gorge cutting into the Santa Lucia Mountains.
This coastal range protects this part of Arroyo Seco from the influence of cool Pacific winds. Zinfandel, along with Bordeaux and Rhone
varietals, flourish in this warmer section. Here, on steep terraces overlooking the Arroyo Seco, soils are less fertile, and vines must dive deep to
find nourishing water. The results can be spectacular.
Chalone enjoys one of the finest expressions of terroir anywhere. Distinctive Chardonnay and Pinot Noir have earned the wines of Chalone cult
status. High in the Gabilan Mountains, straddling the borders of Monterey and San Benito counties, this small appellation is characterized by
distinctive limestone and decomposed granite soil. This unique soil combines with an arid climate to stress the vines, concentrating the flavor
and mineral character of the legendary wines. Situated above the fog line, this AVA, with less than 300 acres under vine, enjoys high daytime
summer temperatures, but low nighttime readings, preserving grape acidity and balance.
Hames Valley
(i)
Hames Valley has warmer than average temperatures. The shale-loam soil imparts intense flavors, outstanding balance and brilliant colors to its
dominant grape varieties – Cabernet Sauvignon and Merlot. Since Bordeaux grapes thrive in this valley, the appellation has become important
to Monterey County wineries struggling to ripen these varieties in the cooler, northern section of the broader AVA. Amongst the other
varietals basking in the southern Monterey sun are traditional port grapes such as Touriga Nacional, Tinta Cao, Alvarehlo and Souzao.
Designated as a sub-appellation in 1994, Hames Valley is at the southern extreme of the Salinas Valley in the foothills of the Santa Lucia
Range. Hames Valley AVA accounts for just 2,000 of Monterey County’s 40,000 planted acres.
5.
Monterrey
(i)
6.
San Antonio Valley
(i)
(i)
7.
This historic cattle-country part of southern Monterey County was first planted with vineyards in 1970. A relatively hot area, with 8,000 acres
under vine, San Lucas has proven versatile for producing "beefy" varietals, including Cabernet Sauvignon, Merlot, Chardonnay and "grassey"
Sauvignon Blanc. The San Lucas AVA is positioned at the southern end of Monterey’s Salinas Valley, bordered on the west by the foothills of
the Santa Lucia Range and eastward by the Chalone Hills. It is less affected by the ocean winds and fog that moderate Monterey’s other AVAs.
Vineyards between 500-1,200 feet benefit from one of California’s largest diurnal temperature swings. Currently, a large piece of the northern
section is positioned to become part of a new AVA under petition. Delicato Vineyards is applying for appellation status for its San Bernabe
vineyard, the largest continuous vineyard in the world.
Santa Lucia Highlands
(i)
9.
Had the Monterey grape growers and wineries of the 1970s looked at the history of grape growing in the county a little closer, they may well
have planted their Cabernet Sauvignon vines in the newly approved (July, 2006) San Antonio Valley AVA located in the southern extreme of
the county. This growing area was one of the first places in the United States to be planted with grapes, as early missionaries recognized the
region’s climate was ideally suited for producing wine. The original mission, San Antonio de Padua, established here in 1771 remains standing
to this day, as a symbol of this region’s rich heritage and significance in the history of California viticulture.
The climate in this bowl-shaped valley, bordered by the Santa Lucia Mountains in the west, is significantly warmer than more northerly
Monterey AVAs such as the Santa Lucia Highlands and Arroyo Seco. The region does enjoy some cooling effect in the morning from fog off
Lake San Antonio and in the evening from Pacific Ocean breezes, but in general the climate here is more akin to Paso Robles to the south than
the main growing areas of the central Salinas Valley. Because of its warm continental climate and gravelly loam and clay soils, the valley
produces exceptional Rhone and Bordeaux varietals, such as Cabernet Sauvignon, Cabernet Franc and Syrah. Which according to Elsbeth
Wetherill of Escafeld Vineyards helps “complete Monterey County’s ever-expanding pouring table”.
San Lucas
(i)
8.
Massive AVA on the eastern side of Monterey County encompasses the entire Salinas Valley, as well as part of Carmel Valley. The valley is a
funnel, with its mouth opening onto Monterey Bay. Here, fog rolls in between the Santa Lucia and Gabilan mountain ranges. The fog cools the
valley early in the morning, while at midday a cool blast of wind sweeps through. Daytime temperatures rarely exceed 75 F., except for the
southernmost reaches and in specific microclimates tucked into hillsides. With scant annual rainfall and predominately sandy soils, the valley
would be arid if not for the irrigation from the Salinas River. One of the world’s longest growing seasons gives the Monterey AVA characterful
wines with balanced acidity.
Perched high above the Salinas Valley, the Santa Lucia Highlands promises to become a crown jewel of California viticulture. The AVA has
developed a reputation for producing wines with intense fruit character, combined with a graceful, often mineral-laden acidic backbone.
Chardonnay is the region’s sparkling gem, representing over half of its production, although Pinot Noir is quickly establishing its own value.
The AVA is blessed with quality-minded wineries and vineyards, combined with strong ties to some of the Golden State’s most prolific
producers and distributors. Enjoying one of California’s longest growing seasons, vineyard coverage has grown to over 2,300 acres. This northsouth oriented alluvial terrace benefits from well-drained granitic soils and shelter from the Pacific Ocean by the Santa Lucia Mountains. Yet
the region benefits from cool morning fog and afternoon breezes, drawn into the Salinas Valley from Monterey Bay. The AVA officially starts
a mere 40 feet above the valley floor, but vineyards can be found at elevations as high as 1,200 feet, where fog burns off much earlier than
below. These higher altitude vineyards have the advantage of more direct sunshine. Coupled with the natural southeastern exposure of these
vineyards, the Santa Lucia Highlands have a terroir unique for Monterey.
San Bernabe
(i)
The San Bernabe American Viticultural Area recently approved by TTB boasts two seemingly conflicting properties: uniqueness and diversity.
The diversity is obvious: The appellation, located in southern Monterey County, comprises almost 25,000 acres at altitudes of 300 to 1,400 feet.
In this region, there are multiple mesoclimates, and temperatures in the vineyards alone vary 5[degrees]F from one end to another. Chardonnay
in different blocks, for example, can ripen a month apart, says Bill Petrovic, vice president and director of operations for San Bernabe
Vineyard, owned by Delicato Vineyards. At the same time, the vineyards largely lie on unusual Aeolian soils--virtual rolling sand dunes--that
are almost unique among grape-growing regions. Exceptionally well draining, and lying in an area of little rainfall, they demand irrigation for
grapes to grow--yet allow precise control of watering to control vigor for optimum grape quality. Interestingly, the area's average annual
temperatures are similar to those in St. Helena and Oakville in the Napa Valley, but grapes can take four weeks longer to reach physiological
maturity, due to the cooling afternoon wind coupled with much lower nighttime temperatures. The management at Delicato worked three
years to establish the new AVA, and in the process, the adjacent San Lucas AVA was realigned. To avoid breaking up the San Bernabe
vineyard, 1,281 acres were removed from the San Lucas AVA and added to the San Bernabe AVA. Some Delicato brands already feature the
vineyard name, and the AVA is a natural. Claude Hoover, chief operating officer at the vineyard, says he believes the AVA will help establish
much greater visibility for the vineyard, and encourage more wineries to mention the name on their labels. "It's easier to feature an AVA than a
vineyard," he says. He notes that having an AVA also gains a position on wine maps and other promotions.
(ii)
The area has a long grapegrowing tradition, but most of the excitement has occurred in the last decade, since the Indelicato family of Delicato
Vineyards fame bought 12,600 acres--almost 20 square miles--just south of King City. There were originally 8,300 acres planted in vines, but
after removal of old and inappropriate vines, about 4,700 acres remain, at altitudes between 300 and 650 feet. That total should drop to about
4,000 acres in the next year, Hoover says. Of the 21 different varieties planted, Delicato uses less than 10% of the fruit for its Monterra,
Delicato-Monterey Winery and other brands; the remainder is sold to other wineries, including Bonny Doon and Wild Horse. The known
history of the region dates back to 1776, when Father Pedro Font, a member of the famous Anza expedition, referred to the general area as the
Canada de San Bernabe (canada means an open river valley). It was named after St. Barnabas, and owned by the local Mission San Antonio de
Padua, the third mission established in California. In 1842, it was deeded as a land grant to Petronillo Rios, a cattle rancher believed to have
made wine from grapes grown around his home. The ruins of his adobe still grace the property today. The property now called San Bernabe
Vineyards was formed from several adjoining land parcels bought in 1974 by the Prudential Insurance and Southdown companies, which
developed its vineyards. After buying the property in 1988, the Indelicato family embarked on an aggressive 10-year program to replant the
vineyards. The vines planted in 1972 to 1974 were on their own roots with overhead sprinkling, and spacing and trellising were not ideal, hence
the need for such extensive replanting. The company has also invested heavily in new technology. "Our investment in quality includes weather
stations, GIS and satellite-based digital mapping systems, specialized water systems and a farm management company with the experience
needed to meet the unique farming needs of the region," Petrovic says. The new plantings are generally 8 feet apart, with tight vine spacing to
allow use of equipment, but other than mechanical harvesting, all the work is by hand, including pruning, leafing and shoot positioning. "The
machines cause too much damage," Petrovic says. "After mechanical pruning, we eventually lost one-third of the vines to Eutypa." He says
after extensive experimentation, he's favoring Smart-Dyson trellising. It's also taken a lot of work to find the best harvesters. "We've learned
our lessons about what works here," he says.
(iii) The new AVA itself is bounded by the Salinas River on the east, the Santa Lucia range on the west, Pine Canyon to the north and San Lucas to
the south. What make the AVA unique is its Aeolian soils, derived from wind-formed dunes or dunelike terraces. Below elevations of 700 feet,
the land is rolling hills devoid of trees, in contrast to the flat bottomlands or sloping alluvial fans typical of the rest of the Monterey AVA.
These remnants of ancient dunes host most of the vineyards within the San Bernabe AVA, though several benches planted to grapes lie close to
or along the Salinas River. The area contains a variety of soils, ranging mainly from loamy to sandy loam, all with excellent drainage. In some
places, the soils are pure sand, and grape culture would be impossible in these dry locations without adequate irrigation. Fortunately, the area
lies over a huge underground aquifer. Dominating these sandy, rolling hills are soil types uncommon to Monterey County: Oceano, Garey and
Garey-Oceano complex. Oceano soils are undulating, excessively drained soils formed in Aeolian sands on old stabilized dunes. Garey soils are
well-drained soils that form on dune-like terraces in coarse textured, wind modified deposits. The San Bernabe AVA contains almost half of
the Aeolian soils in Monterey County; by contrast, the San Lucas AVA to the south is dominated by Lockwood series soils, which are alluvial
instead of Aeolian. The same holds true for the benchlands west of the Salinas River. These soils contribute to the quality of grapes and wine
produced from the area. Coupling low rainfall with highly permeable and well-drained soils allows the grapegrower to adjust grapevine vigor
and maximize quality by managing irrigation practices. This produces wines with dark color, complex and ripe aromas, mature tannins and
high palate feel and weight. Outside the Aeolian soils, most of the soils in the AVA, especially above 700 feet, are alluvial.
(iv) The Monterey Canyon, an undersea depression the size of the Grand Canyon deep under Monterey Bay, dominates the weather of the Salinas
Valley in the form of wind, fog and chilling sea air. The canyon's great depth causes Monterey's waters to be appreciably colder than coastal
waters for many miles north or south. When cold air and fog from the ocean funnel into the Salinas Valley and meet the hot rising air
emanating from hot interior areas such as Paso Robles, a unique "cold box effect" is created that accounts for Monterey's lengthy growing
season. Farther inland, the marine influence dissipates, so that San Bernabe is neither as cold as Salinas nor as hot as Paso Robles. San
Bernabe, with its higher degree-day rating, allows varieties such as Merlot, Syrah and Chardonnay to fully ripen, which is not always possible
closer to the bay. On the other hand, it is not so hot that color loss occurs, sometimes a consideration in warmer areas. Delicato calls San
Bernabe the "sweet spot" of Monterey County. Another important factor in grape quality is temperature variation. In the central Salinas Valley,
the average temperature variation is greater than in comparable locations such as St. Helena and Oakville. The company claims that San
Bernabe's cool nighttime temperatures retain deep color and acid, while warm daytime temperatures allow complete ripening at higher
elevation than either of the two Napa Valley locations. The persistent wind and fog also temper hot days, but the fog decreases farther from the
bay and doesn't block solar radiation. Due to the vineyard's vast size, temperatures vary up to 5[degrees]F between its northern and southern
extremes. Based on climatic regions defined by Winkler, Cook, Kliewer and Lider in General Viticulture (1974), the San Lucas AVA could be
classified as a Region 4, while the San Bernabe AVA could be classified as a climatic Region 3. Analysis of more recent data derived from the
University of California integrated pest management (IPM) California weather database, also reveals that the difference between average
annual maximum and minimum temperatures increases with distance from Monterey Bay. Because of the unique, cooling winds in the Salinas
Valley that quench the heat nearly every afternoon, degree-day comparisons between the Salinas Valley and other locations in California can
be somewhat misleading.
2. San Benito County
1. Chalone
(i)
2.
Cienega
(i)
3.
Production here favors everyday wines to please local consumers and tourists along Highway 152. This seems only fitting, since the Pass is a
15-mile long corridor which was originally used by Indians traveling to the coast or to San Joaquin Valley to trade...thirsty folks on the road,
as it were. Appellation status was granted to the region in 1984 after petitioning by the Zanger family, owners of Casa de Fruta. The Zangers
have operated orchards in the area since 1908 and produce a variety of wines under the Zanger Vineyards label.
Paicines
(i)
7.
It takes great resolve to plant vineyards in Mount Harlan’s rugged terrain. Fortunately for the wine world, a ‘terroirist’ named Josh Jensen took
on the challenge in search of California’s equivalent to Burgundy. Located in a high-altitude remote section of San Benito County’s Gabilan
Mountains, the 7,400-acre appellation has less than 100 acres under vine. The vines all grow on limestone soil reminiscent of Burgundy, which
is the area’s defining characteristic. The elevation of Mt. Harlan begins at 1,800 feet, although the vineyards are much higher, averaging closer
to 2,200 feet. Their lofty perch allows a river of cool air currents to stream unencumbered into the region from Monterey Bay. The climate is
cool and almost desert-like, keeping the vines stressed and yields low. This has made Mr. Jensen’s Calera Wine Company, the appellation’s
only winery, justly famous. Calera also grows Chardonnay and Viognier, although it is Pinot Noir that keeps the winery on the elite list of great
California producers.
Pacheco Pass
(i)
6.
Low-rain fall, soils of sandy and gravelly loam over limestone
Mt. Harlan
(i)
5.
Two new companies have resurrected the winemaking business in the Cienega AVA on the western edge of San Benito County. DeRose
Vineyards and the Pietra Santa Winery again produce wine in the Valley. Old Almaden plots have been revived -- including the 120-year-old
Negrette vineyard -- and new plantings of Italian varietals were introduced. The valley is bisected by the San Andreas Fault, and grapes benefit
from the moderate climate in the 1,100-feet plus elevations. Soils on the east side of the fault line are fragmented granite and crumbled
sandstone, while on the west side they are mostly granite and limestone. The whole range of soils are suitable for viticulture, and it will be
interesting to see how varietal distribution follows the soil variations in the development of this "old-new" winegrowing region.
Lime Kiln
(i)
4.
Chalone enjoys one of the finest expressions of terroir anywhere. Distinctive Chardonnay and Pinot Noir have earned the wines of Chalone cult
status. High in the Gabilan Mountains, straddling the borders of Monterey and San Benito counties, this small appellation is characterized by
distinctive limestone and decomposed granite soil. This unique soil combines with an arid climate to stress the vines, concentrating the flavor
and mineral character of the legendary wines. Situated above the fog line, this AVA, with less than 300 acres under vine, enjoys high daytime
summer temperatures, but low nighttime readings, preserving grape acidity and balance.
The Paicines AVA is located within the larger San Benito AVA, in the heart of San Benito County. Although this small AVA does not have the
benefit of elevation to moderate its climate, it is still affected by the last breath of cool coastal breezes that have found gaps through the coastal
mountain ranges. The climate is distinctly warmer than the neighboring Cienega, Mt. Harlan and Lime Kiln AVAs, but cooler than the Central
Valley to the east. Paicines hosts the 500+ acre Vista Verde Vineyard, once owned by Almaden, and currently by New York-based Dyson. The
appellation produces a wide of variety of grapes that supply not only Dyson, but many of California’s largest and most prolific wineries.
San Benito
(i)
The wine industry of the San Benito appellation is well on the way to reestablishing itself as a viable and dynamic viticultural region. Once
home to industry giant, Almaden, the appellation’s wine industry shook under what must have felt like a massive earthqua ke when its biggest
winery sold out in the late 1980s. By 1994, the appellation’s acreage under vine fell well below 1,000 acres. With renewed interest in the
region, that number rebounded to over 3,000 acres by 2002. The climate of this appellation is generally moderate, cooled by Pacific Ocean
breezes that penetrate through gaps in the Gavilan and the Santa Lucia mountain ranges. However, climactic generalizations don't do justice to
this viticultural area, as wide variations in elevation and soil structure provide unique microclimates. This appellation encompasses three
different AVAs. Inspired vineyard projects, notably Dyson’s Vista Verde and Diageo’s Blossom Hill, combined with appellation-commited
wineries could put San Benito back on the map...big time!
8.
Santa Clara
(i)
Once home to some of California’s most celebrated wine-industry pioneers, including Charles Lefranc and Paul Masson. The county has four
AVAs, with only the San Ysidro District fully within its borders. The most important AVAs are Santa Clara Valley and Santa Cruz Mountains.
The fourth AVA, Pacheco Pass, has only one winery, which rarely receives the attention of the others. While it’s unlikely that the county will
ever again host a large wine industry, its important place in viticultural history can never be erased.
3. Santa Clara County
1. San Ysidro District
(i)
(ii)
2.
Santa Clara
(i)
3.
Sits in the larger Santa Clara Valley, has no wineries of its own. Built its reputation on the quality of fruit grown in the well-established San
Ysidro and Le Mistral Vineyards. From these vineyards, wineries in Santa Clara source Chardonnay, Pinot Noir and Bordeaux varietals.
Maritime influences regulate the climate. Pacific Ocean fog and coastal breezes follow the Pajaro River to San Ysidro, cooling the vineyards
which sit in a low-lying area of the Diablo Range foothills. Significantly cooler than the rest of Santa Clara Valley, the vineyards benefit from
the extra sunshine they receive, resulting from their southwest-facing slopes.
Once home to some of California’s most celebrated wine-industry pioneers, including Charles Lefranc and Paul Masson. The county has four
AVAs, with only the San Ysidro District fully within its borders. The most important AVAs are Santa Clara Valley and Santa Cruz Mountains.
The fourth AVA, Pacheco Pass, has only one winery, which rarely receives the attention of the others. While it’s unlikely that the county will
ever again host a large wine industry, its important place in viticultural history can never be erased.
Santa Cruz Mountains
(i)
(ii)
Rugged mountains, thin soils, high land prices and Pierce’s disease (not to mention, earthquakes!) are among the challenges which grape
growers face. Fifty wineries operate here, producing well-regarded Pinot Noir, Chardonnay and Cabernet Sauvignon. Crosses borders of three
counties (Santa Cruz, Santa Clara and San Mateo).
Less than 1500 acres under vine. Microclimates are particularly important here, as the climate can change substantially depending on which
side of the range and at what elevation vineyards lay. The coolest climates are at the lower elevations on the Pacific side. In this environment,
vineyards which can be as low as 800 feet (most are closer to 2,000 feet) are greatly affected by ocean winds and fog, making varietal selection
critical. Low-lying inland vineyards are generally the warmest in the appellation, but still benefit from the moderating effects of San Francisco
Bay.
4. Santa Cruz County
1. Ben Lomond Mountain
(i)
(ii)
Located on the western edge of the Santa Cruz Mountains. First planted in the 1860s.
Deer and bird damage are issues here and the region has been hard hit by Pierce’s disease, forcing the McHenry Vineyard to relocate, although
the winery still farms 2 acres in the region.
(iii) Beauregard Vineyards currently is leading the charge with 60 acres under vine and producing the only wines currently carrying the 'Ben
Lomond Mountain' appellation designation. The four by 16-mile viticultural area reaches elevations up to 2,600 feet, and sits above the fog,
soaking in summer sunshine. The elevation and ocean proximity ensure a cool climate, and grapes ripen over an extended growing season.
2.
Santa Cruz Mountains
(i)
(ii)
Rugged mountains, thin soils, high land prices and Pierce’s disease (not to mention, earthquakes!) are among the challenges which grape
growers face. Fifty wineries operate here, producing well-regarded Pinot Noir, Chardonnay and Cabernet Sauvignon. Crosses borders of three
counties (Santa Cruz, Santa Clara and San Mateo).
Less than 1500 acres under vine. Microclimates are particularly important here, as the climate can change substantially depending on which
side of the range and at what elevation vineyards lay. The coolest climates are at the lower elevations on the Pacific side. In this environment,
vineyards which can be as low as 800 feet (most are closer to 2,000 feet) are greatly affected by ocean winds and fog, making varietal selection
critical. Low-lying inland vineyards are generally the warmest in the appellation, but still benefit from the moderating effects of San Francisco
Bay.
5. San Mateo County
1. Santa Cruz Mountains
(i)
(ii)
Rugged mountains, thin soils, high land prices and Pierce’s disease (not to mention, earthquakes!) are among the challenges which grape
growers face. Fifty wineries operate here, producing well-regarded Pinot Noir, Chardonnay and Cabernet Sauvignon. Crosses borders of three
counties (Santa Cruz, Santa Clara and San Mateo).
Less than 1500 acres under vine. Microclimates are particularly important here, as the climate can change substantially depending on which
side of the range and at what elevation vineyards lay. The coolest climates are at the lower elevations on the Pacific side. In this environment,
vineyards which can be as low as 800 feet (most are closer to 2,000 feet) are greatly affected by ocean winds and fog, making varietal selection
critical. Low-lying inland vineyards are generally the warmest in the appellation, but still benefit from the moderating effects of San Francisco
Bay.
6. Madera and Fresno Counties
1. Madera
(i)
This appellation is home to more than 10% of California’s vines. Located in the mid-Central Valley, the Madera AVA covers most of Madera
County, as well as northern Fresno County. The viticultural area is hot, with little reprieve from the California sun. Late-December frosts cool
the vines into much needed dormancy. The region's 38,000 plus acres of vineyards blanket a low-lying, almost flat landscape, with most
grapes reaching extreme ripeness levels and destined for jug wine production. However, a few producers make remarkable port and dessert
wines with this fruit. Of note are Quady who makes dessert wines from the highly aromatic black and orange Muscats, and Ficklin who
specializes in a range of Port style wines from classic Portuguese grapes such as Tinta Cao, Tinta Madeira and Touriga. Madera, one of the
oldest growing areas in California, also has an eye on the future, and a number of local producers are now focusing their efforts on premium
table wines.
Central Coast South
7. San Luis Obispo County
1. Arroyo Grande Valley
(i)
Few wineries but offers a rich diversity of microclimates and a unique viticultural history. Composed of a 16-mile-long winding valley in San
Luis Obispo County. Benefits from a east-northeast orientation, allowing coastal fog and Pacific breezes to moderate the climate. Once
considered the valley’s mouth – where fog lounges into the vineyards -- as too cold for viticulture. Maison Deutz, saw it differently, creating
distinctive, nervy sparkling wines from these stressful conditions. Moderate mid-valley area, Chardonnay and Pinot Noir grow on sites mixing
various slopes and soils. Above the fog line, near Lake Lopez, the Valley peaks at 800 feet. At its westernmost edge, a restored, century-old
vineyard produces some of California’s best Zinfandel under the Saucelito Canyon label. A second winery, Rancho Arroyo Grande, has joined
Saucelito Canyon above the fog line, and is focusing its efforts on Zinfandel and Rhone varietals.
2.
Edna Valley
(i)
3.
Paso Robles
(i)
4.
Gaining worldwide attention for its distinctive wines, Paso Robles is emerging as a leader in Californian viticulture. The largest AVA in San
Luis Obispo County, Paso Robles has 18,500 acres under vine. Aside from a small gap near the town of Templeton, the Santa Lucia range
shelters the region from the fog that cools the southern San Luis Obispo AVAs. Paso Robles is famous for its structured Cabernet Sauvignon
and much of its acreage is planted with this grape. However, a group of young dynamic winemakers, part of the group known as the Rhone
Rangers, is gaining attention with Syrah. Wines from the westernmost section in the foothills have the highest profile, yet it is the more fertile
eastern half of the AVA that is responsible for the bulk of production. Vineyards in the western section feature a mixture of both calcerous and
siliceous rocky soils and daytime summer temperatures often top 90 F. In the evening, vines are cooled by ocean breezes cascading down the
eastern mountain slopes, which maintain the grapes' acidity. The eastern half of the AVA tends to be warmer and drier. Wineries in this section
of the AVA typically produce full bodied wines with rich fruit character. These wines often have softer tannins and lower acidity compared to
the west, making them more approachable in their youth.
Santa Maria Valley
(i)
5.
With one of California’s longest growing seasons, the small but fertile Edna Valley offers wines having the complex flavors associated with
California’s great cool-climate regions. Located in the southern corner of San Luis Obispo County, the Valley is most famous for its
Chardonnay and Pinot Noir production. Edna Valley’s grape history began with Spanish missionaries 200 years ago. It was revived from
dormancy when new vineyards were planted in the early 1970s by Paragon and Chamisal Vineyards. Edna Valley wines are often grouped with
those of the contiguous Arroyo Grande Valley. But the hilly, east-west Edna Valley, shadowed by volcanic mountains, is a distinct Central
Coast microclimate, benefiting from black humus and clay-rich soils, cooling Pacific winds and morning fog-cover.
The Santa Maria Valley has enjoyed a relatively quick rise to stardom among California’s elite winegrowing regions. With a mere dozen
wineries, the region pales in numbers compared to Santa Barbara’s other famous appellation, the Santa Ynez Valley. However, its wineries and
vineyard owners are among the best and most respected in California. The AVA’s east-west orientation allows Pacific fog and coastal breezes
to permeate the valley, creating a long extended growing season. Combined with low annual precipitation and the warm Southern California
sun, Santa Maria Valley enjoys a unique climate for California viticulture. Grapes are mainly grown in well-drained sandy loam and clay-loam
soils, on slopes with elevations ranging from 200-800 feet. Much of the AVA’s 7,500 acres of vine is planted to Chardonnay and Pinot Noir,
with a large portion within its three most famous vineyards: Tepusquet, Sierra Madre and Bien Nacido. The area’s grapes command some of
the highest prices in North America, reaffirming the AVA’s distinction as one the finest viticultural regions in North America.
York Mountain
(i)
York Mountain’s history and terroir have earned it a sizeable reputation, even though it is home to just one winery and a half dozen vineyards.
One of California’s smallest AVAs, York Mountain nestles among oak trees on the eastern slopes of the Santa Lucia Mountains, west of the
large Paso Robles AVA. York Mountain gained AVA status in 1983 through the petitioning of Stephen and Max Goldman, who at the time
were the owners of the York Mountain Winery. York Mountain represents one of the finest examples of a unique grape growing climate in
California. The region, only seven miles from the Pacific Ocean, is significantly cooler and wetter than neighboring Paso Robles. Vineyards in
the appellation are situated at an average of 1,500 feet and benefit from low-vigor soil, steep slopes, long sunshine hours and cool coastal
breezes. In 2001, Martin & Weinrich became only the third owners of the York Mountain Winery, which dates back to 1882. The new owners
have a solid reputation in the local wine community, and are actively planting significant vineyard acreage in the appellation. Shadow Canyon
Vineyards, growers of highly regarded Syrah, use a production facility in nearby Santa Maria to produce wines with the York Mountain AVA
on its labels. Stephen Goldman, the original petitioner for the AVA, continues to make Pinot Noir and Chardonnay wines highlighting the
specific terroir of the region and sourcing fruit from his own and neighboring vineyards within the AVA. The future bodes well for this
appellation hidden in the Pacific mist.
8. Alameda County
1. Livermore Valley
(i)
Livermore Valley put California on the international wine map in 1889, capturing America’s first gold medal at the Paris Exposition. The
winemaking history here is long and fascinating, beginning in 1844 when Robert Livermore (an English sailor) jumped ship and planted the
first vineyards. The Wente and Concannon vineyards, established in the 1880s, are still industry leaders in production today. Livermore Valley
boasts one of the original U.S. appellations granted by the BATF way back in October, 1982. This designation was largely based on the unique,
gravel-based soils and the marine winds that are drawn into the valley every afternoon from San Francisco Bay. Twenty wineries survive not
only on grapes grown in the Livermore Valley, but also from grapes sourced in surrounding appellations. Livermore Valley has always had a
strong reputation for the Bordeaux white varietals and continues to produce remarkable Sauvignon Blanc and Semillon, all the while acreage
devoted to these two stars continues to dwindle.
9. Contra Costa County
1. Livermore Valley
(i)
Livermore Valley put California on the international wine map in 1889, capturing America’s first gold medal at the Paris Exposition. The
winemaking history here is long and fascinating, beginning in 1844 when Robert Livermore (an English sailor) jumped ship and planted the
first vineyards. The Wente and Concannon vineyards, established in the 1880s, are still industry leaders in production today. Livermore Valley
boasts one of the original U.S. appellations granted by the BATF way back in October, 1982. This designation was largely based on the unique,
gravel-based soils and the marine winds that are drawn into the valley every afternoon from San Francisco Bay. Twenty wineries survive not
only on grapes grown in the Livermore Valley, but also from grapes sourced in surrounding appellations. Livermore Valley has always had a
strong reputation for the Bordeaux white varietals and continues to produce remarkable Sauvignon Blanc and Semillon, all the while acreage
devoted to these two stars continues to dwindle.
10. Santa Barbara County
1. Santa Maria Valley
(i)
2.
The Santa Maria Valley has enjoyed a relatively quick rise to stardom among California’s elite winegrowing regions. With a mere dozen
wineries, the region pales in numbers compared to Santa Barbara’s other famous appellation, the Santa Ynez Valley. However, its wineries and
vineyard owners are among the best and most respected in California. The AVA’s east-west orientation allows Pacific fog and coastal breezes
to permeate the valley, creating a long extended growing season. Combined with low annual precipitation and the warm Southern California
sun, Santa Maria Valley enjoys a unique climate for California viticulture. Grapes are mainly grown in well-drained sandy loam and clay-loam
soils, on slopes with elevations ranging from 200-800 feet. Much of the AVA’s 7,500 acres of vine is planted to Chardonnay and Pinot Noir,
with a large portion within its three most famous vineyards: Tepusquet, Sierra Madre and Bien Nacido. The area’s grapes command some of
the highest prices in North America, reaffirming the AVA’s distinction as one the finest viticultural regions in North America.
Sta Rita Hills
(i)
(ii)
3.
The Sta. Rita Hills AVA in Santa Barbara County is one of California’s premier cool-climate viticultural regions. Sta. Rita is one of
California’s smaller AVAs and 99% of its territory falls within the larger Santa Ynez Valley AVA. Currently the appellation has over 1700
acres planted to vineyard. The region’s leading varietals are Chardonnay and Pinot Noir, with increasing amounts of Syrah. The Santa Rita
Hills are a series of rolling east-west elevations between Lompoc and Buellton benefiting from Pacific fog and coastal breezes.
When first granted AVA status in 2001, the appellation went under the moniker “Santa Rita Hills”, but shortly after, the powerful Chilean
winery Vina Santa Rita contended that the new AVA’s name was diluting its international trademark. A strong demonstration that appellation
matters in the new global world of wine. The Santa Rita Hills Winegrowers Alliance invited officials from the Chilean winery to meet with
them in the bucolic setting of Santa Barbara County. After some negotiations, presumably with SRH Pinot Noir in hand by all, an amicable
solution was found. The SRHWA agreed to slightly alter its name, abbreviating its spelling to “Sta. Rita Hills.” The TTB agreed with the
proposed change and as of January, 2006 the Sta. Rita Hills became the official name of this appellation.
Santa Ynez Valley
(i)
The Santa Ynez Valley has the greatest concentration of wineries in Santa Barbara County. Prior to Prohibition the valley had as much as 5,000
acres under vine, but it was not until 1969 that commercial viticulture returned to the region. The long valley is bordered by the Purisima Hills
and San Raphael Mountains to the north and the Santa Ynez Mountains to the south. The western section benefits from the moderating effects
of the Pacific, and is dominated by Chardonnay and Pinot Noir. As one follows the Santa Ynez River east, the elevation rises approximately
800 feet. At this higher altitude, in north-south running canyons, vineyards experience higher diurnal temperature fluctuations and a warmer
overall climate. In this environment Syrah is leading the charge for "Rhone Ranger" wineries in the area.
iii) Sierra Foothills and Lodi
1. Yuba County
1. North Yuba
(i)
(ii)
2.
Deep in the Sierra Nevada Mountains. Part purchased in 1971 by the Fellowship of Friends, who wished to revive the area’s winemaking
heritage. Terraced slopes, which range from gradual to drastic ascents, a task made even more complicated by a sub-layer of very dense, dark
plutonic rock. (Plutonic rocks are made from magmas that never reached the earth's surface before cooling off and turning into rock.)
AVA’s first winery has about 44 acres, named Renaissance, estate bottled. Focus on Cabernet Sauvignon, but also Syrah, Grenache, Viognier
and Roussanne.
Amador County
1. Fiddletown
(i)
2.
Fiddletown AVA, in Amador County, was settled in 1849 and quickly became a supply centre for the surrounding gold mining camps. After
this section of the Mother Lode experienced mass exodus, it was not until the early 1970s that Fiddletown’s loam soil sported vines again.
Today, most of the vineyards are on the region’s southern and western hills. They produce grapes that are less forceful in alcohol with more
elegant fruit character than the rest of the valley. The appellation is responsible for about 20% of Amador's production. Sitting between 1,5002,500 feet elevation, this appellation was recognized as distinct from its surroundings by the BATF in November, 1983.
Shenandoah Valley of California
(i)
The unique Zinfandel grapes of California's Shenandoah Valley rescued this area from obscurity in the wine world. First settled during the
Gold Rush by a group from Virginia, the valley produced wine in the late 1800s, but it did not experience a wine boom until well into the 20th
century. During the 1960s and 1970s, most of the grapes were sold to jug wine producers. The first steps towards creating an individual
identity began in the late 1970’s, when Sutter Home Winery began using the Shenandoah’s distinctive, heavy and jammy Zinfandel grapes to
make a regionally-labeled wine. This put the Valley back on the wine map and in January, 1983, it gained appellation status. The AVA, which
spreads into portions of Amador and El Dorado counties, encompasses 10,000 acres, with over 2,000 acres under vine. There are now 16 local
wineries, while many of the large California producers continue to access Shenandoah Valley grapes on contract. Of course, the dominant and
most highly-regarded grape here is Zinfandel. However, in recent years, there has been much work done with Syrah and producers have
achieved remarkable results.
3. Stanislaus County
1. Diablo Grande
(i)
2.
Owned entirely by the Diablo Grande Resort Community which encompasses 30,000 acres in total. Wines are produced by the Isom Ranch
Winery, which has 36 acres under vine, planted with 10 classic vinifera varietals. The area is named after Mount Diablo, the highest peak in
the Pacific Coast Range. Vineyards are between 1,000-1,800 feet, in the western foothills of Stanislaus County. Due to elevation, the Diablo
Grande AVA experiences greater rainfall and lower average temperatures than surrounding areas.
Salado Creek
(i)
Salado Creek is located on the eastern shoulder of the Diablo Coastal Mountain Range in western Stanislaus County. The days are warm and in
the afternoon, the breezes from the Delta cool the area overnight. The soils here are unique to all of California. Two ancient water flows from
the Coastal Mountain Range are today Salado Creek and Little Salado Creek. These waterways deposited sandstone and shale which makes for
very deep and well-drained soils. In September of 2002, the Vogel’s submitted a proposal for the area to be granted the title as a new American
Viticultural Area.
4. Sacramento County
1. Lodi
(i)
See San Joaquin County
5. San Joaquin
1. River Junction
(i)
2.
At the confluence of the San Joaquin and Stanislaus Rivers. Home to a single proprietor, McManis Family Vineyards. The proprietor noticed
that the area seemed to be a depository for cooler maritime air, causing land surrounding the river junction to be an average of two to five
degrees cooler than other Central Valley areas. The soil is unique in this area, since it’s the only place that a substantial amount of Grangeville
fine sandy loam is found. These soils, located in the delta’s driest part, combine with the region’s cool temperatures to foster successful
vineyards. River Junction encompasses 1,300 acres, with three-quarters of it already under vine. Chardonnay constitutes 90% of the planting.
Grapes are susceptible to seasonally later frosts, which could prove challenging in some years.
Lodi
(i)
(ii)
Northern tip of the San Joaquin Valley just east of the San Francisco Bay, where the fertile and diverse soils begin to make their gentle ascent
to the foothills of the Sierra Nevada. Classic Mediterranean climate consisting of warm days and cool evenings accented by a gentle maritime
wind from the Sacramento River Delta. This delta breeze makes Lodi unique among other areas of the San Joaquin valley as the lower
temperatures allow the ripening fruit to retain natural acidity.
Diverse soils, generally sandy loam, sometimes spotted with ‘galets.’
(iii) Covers 551,500 acres, beginning at the Delta and running south and east, ending where the Sierra Foothills begin. Eight-hundred growers farm
over 90,000 acres of winegrapes and produce more of the top five California varietals -- Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon
Blanc and Zinfandel – than any other wine district in California!
(iv) Zinfandel is the reigning king without rival, as more of it is grown in Lodi than anywhere else in the world. Old Vine Zin is Lodi’s specialty,
with the same families tending vines over 120 years old for five generations. Lodi Wine Country is host to roughly sixty wineries, five of those
being major producers including Woodbridge by Robert Mondavi, Sutter Home, Delicato, and Turner Road Vintners.
(v) Sub-appellations of Lodi
1.
Alta Mesa
a.
2.
Borden Ranch
a.
b.
c.
3.
b.
Located in central Lodi, has 28,000 acres total, with 9,000 under vine. Smallest of the Lodi appellations and is most aptly defined by
its unique pink Rocklin-Jahant loam soils, so much so that the boundaries of the appellation are marked by the extent of these soils.
Climate is cool and dry due to its close proximity to the Mokelumne River, Sacramento Delta, and relatively low elevations, ranging
from 10 feet to 100 feet. Despite its small size, it is hard to define the appellation’s signature grapes as many varieties are planted
here, both red and white.
Mokelumne River
a.
8.
Located in northwestern Lodi, 54,700 acres total, with 3,500 under vine. Relatively cool and windy growing season’ and ‘young,
alluvial soils and low-elevation terrain.’ These factors contribute to persistent maritime and inland fog, creating a cooler climate
than other Lodi appellations. White varieties such as Chardonnay, Sauvignon Blanc and Viognier are dominant here.
Deer Creek Hills
Jahant
a.
7.
Located in southeastern Lodi, has 85,400 acres with 21,700 under vine. Second largest appellation in Lodi and is characterized by
the rolling hills and cliffs. Generally warmer and wetter than western Lodi. This region produces red varieties such as Cabernet
Sauvignon, Syrah, and Tempranillo.
Cosumnes River
a.
5.
6.
Located in east central Lodi, has 70,000 acres with 12,000 under vine. Most diverse of any Lodi appellation with a low of 73 feet in
the west and a high of 520 feet near the Sierra Nevada.
Well-drained, stone laden, stream deposit soils of Laguna and Dry Creek.
Comprised of the expansive vineyards of Woodbridge by Robert Mondavi, Sutter Home and Delicato.
Clements Hills
a.
4.
Northern central Lodi, has 55,400 acres with 5,300 under vine. Mesa-like elevation, ranging from 35 to 140 feet. 90% composed of
dense, heavy clay and gravel soils which inhibit deep rooting. Second to the Sloughhouse appellation as the warmest area in Lodi.
Red wine country with most acres planted to Zinfandel, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot
Located in central Lodi, south of Jahant AVA, has 85,700 acres total with 42,000 under vine. Containing Lodi’s most vigorous
soils, they are of a fine, granular texture, running deep and draining well. The elevation here is relatively low, ranging from a low
of 10 feet to a high of 100 feet. This area was the first to be planted in Lodi and is home to Lodi’s major wine producing facilities.
Sloughhouse
a.
Northeastern corner of Lodi, has 78,800 acres total, of which 7,000 are currently under vine. Sloughhouse is the warmest of the Lodi
appellations with upland elevations of 590 feet. Western foothills of the Sierra Range, it receives least cooling Pacific Ocean winds
that funnel up the Sacramento Delta, resulting in less fog but higher annual precipitation. Separates the valley and mountains and is
described as transitional terrain of diverse topography, low vigor soils and great climactic variation. Amongst its signature grape
varieties are Cabernet Sauvignon, Cabernet Franc, Merlot and Zinfandel.
6. Yolo County
1. Capay Valley
(i)
2.
Dunnigan Hills
(i)
3.
Located in northwestern Yolo County. Bounded by Blue Ridge Mountains to the west and the Capay Hills to the east, the valley received AVA
status in 2003. Of the 102,000 acres total, there are 25 acres under vine. Has a warmer climate than Napa. The growing season starts about a
month earlier than in Napa and, along with hot, dry summers, tends to be very long. To some extent, the higher temperatures are mitigated by
breezes from the Sacramento Delta and San Francisco BayWhile there are several wine growers in this region, Capay Valley Vineyards (who
presented the petition for AVA status) seem to be the leading producers growing Cabernet Franc and Cabernet Sauvignon, Tempranillo, Syrah,
and Viognier.
89,000 acres of Mediterranean style climate and wonderful air-drainage make less frost prone Canadian-owned R. H. Phillips, the AVA’s lone
winery, has a 1,300-acre vineyard and a state of the art winemaking facility. All wines cold fermented and many of the grapes are actually
harvested at night to minimize time in the hot sun and oxidation. In addition to the very successful classic French varietals, considerable work
is also being done with southern Rhone varietals, which seem to be gaining substantial recognition.
Merritt Island
(i)
Has become part of Clarksburg AVA. Surrounded by the Elk and Sutter Sloughs, as well as the Sacramento River to the east. 5,000-acre island
sits at the northernmost point of the California Delta. Receives cool breezes from San Francisco Bay. Soil of rich loam, makes the area a highvolume grape producer. Only a handful of wineries including Bogle Vineyards, most of the grapes produced in this region go into other
regional California blends.
7. El Dorado County
1. El Dorado
(i)
2.
This is Gold Rush countryThe fortunes of this unique AVA are dictated by its elevation, with allowable vineyard land situated between 1,2003,500 feet. Vineyards above 2,000-feet, resting on high-acid, magma-based soils, enjoy four distinct seasons. Rising above the fog line, El
Dorado experiences eastern breezes from the Sierra Nevada Mountains, which force hot daytime air into the valley below. Land remains
affordable and provides all of the attributes for successful grape cultivation. By far the most planted grape in this region is Zinfandel, however,
the more profitable Cabernet Sauvignon and Merlot are both gaining ground, and the wineries that call this appellation home are now
experimenting with classic Rhone varietals as well.
Fair Play
(i)
Situated on rolling hills between 2,000-3,000 feet, the Fair Play AVA has the highest average elevation of any appellation in California. It
provides winemakers with the epitome of mountain-grown fruit. Fair Play is entirely contained within the El Dorado and Sierra Foothills
AVAs. Vignerons from here take full advantage of the low annual rainfall that forces roots deep into the loam soils, creating highlyconcentrated, complex wines. The fruit exhibits remarkable natural acidity, due to cool nights in these high altitudes. There are approximately
350 acres of vines, with up to 200 more in the planning stage. There is growing interest here in Rhone and Italian varietals, alongside the ever
popular Zinfandel.
3.
Shenandoah Valley of California
(i)
The unique Zinfandel grapes of California's Shenandoah Valley rescued this area from obscurity in the wine world. First settled during the
Gold Rush by a group from Virginia, the valley produced wine in the late 1800s, but it did not experience a wine boom until well into the 20th
century. During the 1960s and 1970s, most of the grapes were sold to jug wine producers. The first steps towards creating an individual
identity began in the late 1970’s, when Sutter Home Winery began using the Shenandoah’s distinctive, heavy and jammy Zinfandel grapes to
make a regionally-labeled wine. This put the Valley back on the wine map and in January, 1983, it gained appellation status. The AVA, which
spreads into portions of Amador and El Dorado counties, encompasses 10,000 acres, with over 2,000 acres under vine. There are now 16 local
wineries, while many of the large California producers continue to access Shenandoah Valley grapes on contract. Of course, the dominant and
most highly-regarded grape here is Zinfandel. However, in recent years, there has been much work done with Syrah and producers have
achieved remarkable results.
iv) Southern California
1.
Cucamonga Valley
(i)
(ii)
County(s): San Bernadino, Riverside
Strong tradition of unique fortified wines, including a highly regarded Triple Cream Sherry made by its smallest producer, the Biane
winemaking family’s Rancho de Philo. The area’s red wines, derived mainly from old vines including Alicante Bouschet, Carignane, Cinsault,
Grenache, Mission, Mourvedre and Zinfandel, showcase the concentration of fruit character typical of Cucamonga. With summer temperatures
often exceeding 100 degrees F., wines are generally rich and jammy with a strong earthy dimension. The sandy alluvial valley floors, rocky
fans and terrace soils of the area help to reduce the risk of Pierce’s disease which has plagued surrounding areas. Over the past decade,
however, the Filippi family has successfully replanted over 50 acres of new vines in the foothills of Rancho Cucamonga (including Cabernet
Franc, Merlot, Mourvedre, Syrah, Petite Sirah and Zinfandel). Additionally, a further 100 plus acres will be planted in Cucamonga through
2009.
(iii) Cucamonga is located in San Bernardino County, about 45 miles east of Los Angeles. East/west oriented valley region host to only three of the
original winegrowing family wineries and less than 1,000 vineyard acres remain.
2.
Saddle-Rock Malibu
(i)
3.
County(s): Riverside
Ramona Valley
(i)
(ii)
County(s): San Diego
Nestled in the front range of the Pacific coastal mountains of Southern California, the Ramona Valley has a rich history of grapes and wine
making. Dating back to the early missions, hot days and cool nights influenced by the coastal marine layer and fog, have produced quality wine
grapes.
(iii) Located 28 miles (45 km) northeast of San Diego in San Diego County, California, in the United States. It was designated the country's 162nd
American Viticultural Area (AVA) in January 2006 by the Alcohol and Tobacco Tax and Trade Bureau, which recognized the area for its
distinctive microclimate, elevation, and soil attributes. Approximately 89,000 acres (360 km²) in area and centered around Ramona, California,
it is 14.5 miles (23.3 km) long and 9.5 miles (15.2 km) wide. Geographically, the Ramona Valley is described as being a broad, flat valley
ringed by hills and mountains that isolate it from the surrounding areas. The valley has an average vineyard elevation of 1400 ft (426 m) and an
annual average rainfall of 16.5 in (420 mm).
4.
Malibu-Newton Canyon
(i)
(ii)
5.
San Pasqual Valley
(i)
(ii)
(iii)
(iv)
6.
County: Los Angeles
Malibu’s most famous soil structure is the sand of its legendary beach. But higher up, along a canyon road, a different sense of ‘terroir’ has
emerged. Approved in 1996, the Malibu-Newton Canyon AVA rewarded George Rosenthal’s efforts since planting a lone vineyard there in
1987. His successful petition re-established part of Los Angeles County’s once vibrant viticultural tradition, felled by Prohibition and Pierce’s
disease. Just four miles inland is the unique microclimate of Newton Canyon, ranging from 1,400-2,800 feet in elevation. At these elevations,
early fog and coastal breezes creep into the canyon, but vanish with the strengthening sun. The mild coastal influence returns with evening
breezes, refreshing the vineyards from high daytime temperatures. On 25 acres, the winery grows Rosenthal's well-received Cabernet
Sauvignon, Merlot, Cabernet Franc and Chardonnay. The success of Malibu Newton-Canyon bodes well for other Los Angeles wineries to
lobby for their own AVA...viticultural oases, as it were.
County(s): San Diego
Reputation for success in warm-climate viticulture. On the outskirts of San Diego. Only two wineries.
Planted to Syrah and Viognier, as well as Tempranillo, Grenache, Merlot and Sangiovese.
Cooled by offshore breezes, the valley rarely reaches temperatures exceeding 95 degrees F. The region benefits from well-drained, granitebased soils and cool evening temperatures, preserving acidity and color. The quality of its wines makes the San Pasqual Valley a haven for
wine lovers in search of exotic tastes.
Temecula Valley
(i)
(i)
County(s): Riverside
The name Temecula is derived from the native American description for the 'land where the sun shines through the mist’. The aptly named
Temecula Valley viticultural area enjoys a unique climactic phenomenon. As the eastern valleys heat up, warm air rises, creating a lowpressure system. This helps draw cool misty Pacific air into the Temecula Valley through the Rainbow and Deluz gaps. The maritime
influence refreshes the vineyards, effectively moderating the extreme heat of the southern California sun. The region's vineyards also benefit
from their high natural elevation (most are close to 1,500 feet) and well drained decomposed granite soil. In the late 1990s, Pierce’s disease
plagued this Southern California AVA and vineyard acreage dramatically fell from 2,300 to 1,300 acres. Through the efforts of the USDA and
the local winegrowers’ association, the problem seems to have been turned around. A spin-off benefit from the disaster has seen vineyards
being replanted to ‘en vogue’ red varietals less susceptible to the disease. And, a different sort of challenge to southern California's struggling
'Wine Country' has also come to a positive conclusion. Earlier this year the Allied Domecq conglomerate, owners of Callaway Winery and by
far the largest vineyard owners in the AVA, announced their intention to rezone much of their vineyard land for a residential development.
Although the conglomerate has sold 300 acres of land to a local developer, plans for construction include a sizable amount of land to remain as
vineyard. The property close to Rancho California Road will be reserved for the construction of small wineries, ensuring that Temecula
remains a wine tourist haven in southern California.
Oregon
(a) General


Grapes planted as early as the nineteenth century but abandoned during Prohibition
The area was revived in the 1960s



David Lett (Eyrie Vineyard) and Dick Erath (Erath)
These early winemakers were followed closely by the Blossers (Sokol Blosser), David Adelsheim (Adelsheim), and the Ponzis (Ponzi) a
decade later.
The Famous David Lett and Eyrie Vineyard Story:

In 1979 Olympiades of the Wines of the World held in Paris

Eyrie's 1975 Reserve Pinot Noir

The next year Eyrie Pinot Noir was rated second only to Drouhin's Chambolle-Musigny 1959, and by only two-tenths of a point.
 This may have had something to do with the Drouhin’s purchase of land in Oregon shortly thereafter!
(b) Wine-growing region:




Extends from the western coastal range to the Cascade Mountains
Extends from Portland to the north intermittently to the border of California.
Concentration of quantity and worldwide recognition focused on the Willamette Valley
(There are also more Northern regions, which are shared with Washington.)
(c) Basic Willamette Valley climate overview:




A cool growing season with plenty of rain
Challenges include:

Uneven ripening

Harvest itself can start anywhere from September through November depending on the vintage.

The questionable “rain shadow”
Presence of the Pacific Ocean moderates frosts, but can induce fog and potential rain leading wine-growers to chose micro-climates within the
broader region.
While most of the shared AVA’s of Washington/Oregon are planted in the rain shadow and semi-desert of the Cascade Mountains, the majority
of the Oregon wine-growing regions wholly within the state experience milder winters and cooler/wetter summers due to the Pacific Ocean
marine flow
(d) Labeling Law
1.
2.
Varietal must be 90%
Geographic location must be 100%
(e) American Viticultural Areas (AVAs)
(i) Applegate Valley AVA






located within the Rogue Valley—AVA status 2/12/2001
South of Grants Pass and east of Bear Creek Valley
Climate: Moderate mix
Drier and warmer than the Illinois, but cooler than Bear Creek
Further inland and sheltered from Pacific marine air
The Applegate Valley is one of Oregon’s newest appellations and represents another step forward for a wine industry running at full
speed. The valley runs for 50 miles, from the California border to the Rogue River in southern Oregon. Created on petition from winery
owner Barnard E. Smith, the AVA is an alternative to Oregon’s cool-climate viticulture. The region is largely protected from coastal
influences, and thus experiences warmer and drier growing seasons than most of the state. Less than ten wineries operate here and the
area’s vineyards are located mainly on stream terraces, with granite soils which provide excellent drainage. Combined with its higher
natural elevations, the valley offers the perfect climate for Chardonnay, Syrah and Bordeaux red varietals. Applegate proves Oregon isn’t
just about Pinot Noir.
(ii) Columbia Gorge AVA (w/ Washington)


The confusing thing about this AVA is that there are two places called “The Gorge” in Washington State, and both are steep canyons cut
by the Columbia River. However, they are located in two completely different places! The Columbia Gorge AVA is one of the smallest
and newest, bordering the western edge of the Columbia Valley AVA.
Here the Cascade Mountains are bisected by the Columbia River as it runs through a very narrow passage, creating a wind tunnel effect.
The appellation includes land across the river in Oregon, although the vineyards there are less influenced by the Cascade Mountains and
are at lower elevations than those on the Washington side. Roughly 350 acres are planted, but the quality of the grapes being grown has
caught the attention of winemakers from both states. On the Washington side, vineyards are on south-facing slopes above the river. Those
closest to the mountains are among the few in the state that can be dry-farmed. The most famous vineyard is Celilo, and it is particularly
admired for its Chardonnay and Gewürztraminer.
(iii)Columbia Valley(w/ Washington) AVA




The Columbia Valley AVA is Washington’s all-encompassing region with some 11 million acres of land in all. Included within its
confines are six other American Viticultural Areas (AVA) including Yakima Valley, Red Mountain, Walla Walla Valley, Horse Heaven
Hills, Rattlesnake Hills and Wahluke Slope. The Columbia Gorge and Puget Sound AVAs are the only appellations in Washington that
fall outside of its borders. Despite the number of sub-appellations within its boundaries, there is the potential for further AVA
development. The most significant places where the Columbia Valley is the primary appellation and does not overlap another AVA are
the Royal Slope, the Columbia Basin, and the vast expanse north of the Rattlesnake Hills, which includes the entire region loosely called
Columbia Cascade.
Apart from its sheer size, the Columbia valley is also widely seen on wine labels because many of Washington’s best known wineries are
located in the Seattle metropolitan area. These wineries transport grapes over from Eastern Washington to make their wines. The wines
are invariably a blend of grapes sourced from various locales, and as a consequence are labeled using the large Columbia Valley AVA.
Interestingly, Walla Walla, though an AVA unto itself as well as being home to almost 100 wineries, has very little vineyard. Most of its
wines are also labeled Columbia Valley.
The Columbia Valley AVA is geographically defined by mountain ranges which border it on the west and north, and by the Columbia
River on the south until it turns north at the Wallula Gap. Here the appellation continues east, following the state line and then dipping
down into Oregon to include the southern part of the Walla Walla Valley AVA. The Columbia Valley’s eastern border is loosely defined
by the land surrounding the Columbia River as it jogs north, and the Snake River as it runs east.
Any AVA this large will incorporate significant differences in rainfall, soils and climate, but in general the Columbia Valley may be
characterized by the fact that it encompasses the Eastern Washington desert. Located in the lee of the Cascade Mountains, the bulk of
Eastern Washington is sheltered from the marine climate of Western Washington. Where grapes cannot be grown in this part of the state,
it is either too cold in the winter or there is insufficient water for irrigation; however, virtually all Columbia Valley vineyard land is
irrigated.
(iv) Red Hills Douglas County AVA






Red Hill Douglas County is a sub-appellation of the Umpqua Valley AVA near the small town of Yoncalla, which lies about 30 miles
north of Roseburg and parallels Interstate 5. It encompasses 5,500 acres and is a single vineyard AVA, one of just a few in the country.
single vineyard AVA (Red Hill Vineyard) with 220 acres planted
The Applegate and Scott families, pioneers of Southern Oregon, settled at the foot of Red Hill in the mid-1800s. Jesse Applegate planted
Douglas County's first established vineyard in Yoncalla in 1876. Red Hill Douglas County appellation was approved in 2005.
Red Hill Douglas County has a relatively mild climate, with daytime averages of 75 degrees F during growing season (as opposed to
regions farther south that can experience highs of 105 degrees F). The marine influence reaching this area also provides a wetter climate
than the surrounding Umpqua Valley area. Thanks to its higher elevation, the area generally enjoys a frost-free growing season.
Red Hill Douglas County is dominated by iron-rich, red volcanic Jory soils, which were formed from ancient volcanic basalt and consist
of silt, clay and loam soils. They are mostly deep, well-drained to the 15-foot depth, and considered premier wine grape growing soils.
Elevation in this area ranges from the 800-foot contour line to 1,200 feet, the maximum elevation for quality grape production in the Red
Hill Douglas County region. Geologically, Red Hill is part of the Umpqua Formation, which is composed of basalts similar to the
volcanic rocks on the Pacific Ocean floor. It has many rising domes that give it an undulating appearance.
(v) Rogue Valley AVA








(vi)

(vii)




(viii)








(ix)
The Rogue Valley doesn’t usually receive as much attention as Oregon’s northernmost AVA, the Willamette Valley, which is unfortunate
because it offers a richer diversity of climate and a wider variety of grapes.
The appellation is a series of interlocking mountain ranges and river valleys in Oregon’s southern extreme, on the California border. The
valley is 70 miles wide by 60 miles long, and hosts less than 20 wineries with 1,100 acres under vine. The climate is distinctly warmer in
this part of the state, although the valley hosts a wide range of macroclimates.
In the AVA’s eastern portion, heat-seeking red varietals, such as Syrah and Cabernet Sauvignon, thrive in a warm, dry climate on southfacing slopes nearly 2,000 feet in elevation. In the heart of the appellation lays Oregon’s newest AVA, Applegate Valley. Here, vineyards
range from 1,000-1,500 feet, with Cabernet Sauvignon and Merlot leading the pack in a range of varietals that flourish. In the valley’s
western portion, at the base of the Coast Range, the climate is cool and wet. Pinot Noir, Pinot Gris, Riesling and Gewürztraminer are just
a few of the cool-climate varieties that gain complexity in the long growing season here.
(AVA status 1/22/1991)
Mountains temper rainfall, which is generally under 20”
Geography
o
The Rogue Valley's main tributaries are Bear Creek and the Rogue River
o
To the east the Cascade Mountains, west and north is the Coastal Range
o
To the south are the Siskiyou Mountains
Soil and Varieties
o
Soil: granite, sand and alluvial clay soils
o
Varieties: Cabernet, Merlot, Chardonnay, Sauvignon Blanc and some Pinot in Illinois Valley
The Hot Spot for Syrah:
o
The last year has seen a trend in not only planting of the variety
o
A lot of hype about the Del Rio vineyard
o
Rob Wallace planted his Syrah grapes in 1999
o
Since sold his fruit to many of the top winemakers in Oregon
o
The vineyard site itself is the lowest in the valley profiting from a longer growing season
Up and Coming…
o
Illinois Valley (no AVA status as of 3/2004)

The westernmost and coolest valley, suited to growing cooler climate varieties

Pinot Noir, Gewurztraminer, Pinot Gris, Chardonnay, Pinot Blanc, Early Muscat, Gamay Noir.
o
Bear Creek Valley (no AVA status as of 3/2004)
 The warmest area within the appellation, widely planted to pears, is highly suited to warmer climate grape varieties
Snake River Valley AVA
The newest AVA. Covers 13 counties in Idaho and 2 in Oregon. On the same latitude as, but experiencing larger diurnal shifts than,
Umpqua Valley. Planted to a variety of grapes
Southern Oregon AVA
The new Southern Oregon AVA has no Pinot envy. In fact, the resident wineries of the appellation are banking on defining Southern
Oregon as an alternative to the Pinot-centric Willamette Valley.
The large Southern Oregon AVA is home to a diverse mix of climates and terroir. In general, though, most vineyards in Southern Oregon
benefit from significantly warmer temperatures and a much drier climate relative to their northern neighbors.
The new AVA encompasses the Applegate Valley, Umpqua Valley and Rogue Valley AVAs as well as a connecting corridor of land
between the latter two regions. While these regions may not register with the average consumer outside the state, they are well known in
the Oregon wine industry as a source of quality wines made from heat-seeking red grapes such as Merlot, Cabernet Sauvignon and Syrah.
If Earl Jones, the petitioner of the AVA and owner of Abacela Vineyards, has his way, Tempranillo will eventually be listed among the
other Iberian varietals.
The petition and subsequent approval of the large Southern Oregon AVA was a departure from the trend in Northern Oregon towards
establishing small, terroir specific AVAs. Still, the move has met with almost unanimous approval throughout the state. While the
producers of the Willamette Valley have proven they can make, market and sell a single grape variety (Pinot Noir), the Oregon wine
industry needs the likes of the Southern Oregon producers to ensure that the industry as a whole isn’t confined to a single grape. Given
the passion and dedication of Southern Oregon producers, it shouldn’t be long before consumers recognize that Oregon doesn’t just
produce Pinot
Umpqua Valley
AVA status 4/30/1984
Grape growing in the Umpqua Valley dates back to 1880, distinguishing this area as one of Oregon's oldest wine producing regions
Hillcrest Vineyards in Roseburg, established in 1959, was Oregon's first commercial winery post-Prohibition
Richard Sommer, owner of Hillcrest, is considered one of the founders of Oregon's wine industry
Clay loam with soil depths varying between 15 and 20 feet, base is gravel from old riverbed
Umpqua Valley region consists of small mountain hillsides and valleys south of the Willamette Valley, around Roseburg
The conditions of the area are likened to that of the Russian River Valley in California
Not a simple open basin, but a series of valleys and undulating hills. The world-famous Umpqua River is the largest and most notable of
the many waterways in the region, particularly known for its fly fishing on the North Umpqua River.
Walla Walla Valley(w/Washington)





Led by pioneering Washington wineries such as Leonetti Cellar and Woodward Canyon, Walla Walla Valley quickly launched itself into
stardom, more than 20 years ago. But although the AVA was formally recognized in 1984, there were barely 60 acres of vines in the
entire valley, and most of those were located in Oregon.
True Walla Walla wines were few and far between until the mid-1990s, when substantial new plantings at Seven Hills, Pepper Bridge and
a few other sites began to provide grapes to the growing number of boutique wineries. Today, as the winery population of the county
nears 100, there are still just 1200 bearing acres.
The Walla Walla Valley AVA is a subset of the Columbia Valley, and spills across the border into Oregon. It is roughly diamond-shaped,
with the Blue Mountains forming a cup-like eastern border around the valley, which broadens and flattens as it opens to the west.
Distinctive and very different micro-climates have begun to emerge and it seems very likely that the appellation will be meaningfully
subdivided in the not-too-distant future.
The valley is defined by its geologic past … and the impact it has on the present. At the conclusion of the most recent Ice Age, much of
Eastern Washington experienced the largest basaltic lava floods in geological history. The floods “backed up” into the Walla Walla
Valley, depositing rich silt and scattering huge boulders, called “erratics.” Though the majority of vineyards are irrigated, this is one of
the rare places in Eastern Washington with the potential, in at least a few sites, to be dry farmed. Walla Walla’s outstanding winemaking
community has forged a well-deserved reputation for its Syrahs, Merlots, and Cabernet Sauvignons. The grapes are often included in a
single blend, a sort of super-Wallan red. Some excellent Sangiovese is also grown, along with scattered, tiny plots of exotic grapes such
as Counoise, Carmenère, Mourvèdre, Cabernet Franc, Nebbiolo and Barbera.
Many Walla Walla wineries purchase grapes from other Columbia Valley appellations, but when Walla Walla grapes are used
exclusively, the region clearly demonstrates not just one, but several distinct and excellent terroirs.
(x) Willamette Valley
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Summer temperatures can rise into the 90/100s on occasion
Warm summer days and extended growing seasons are moderated by cool night temperature
Ensure retention of acidity in wines
Winters are mild with temperatures only going below freezing in December and January
Annual rainfall in the Willamette Valley is 40-45 inches, with greater rainfall as one travels west
North Willamette Valley: 4,700 acres of volcanic slopes and well-drained soil. Pockets of rust-red iron dioxide in the soil add their own
unique flavor.
Red Hills of Dundee
South Willamette Valley: 950 acres of clay-like and loamy soil and enjoy slightly warmer temperatures than the North valley.
Cool air from the Pacific being brought in by the Van Duzer corridor (Lincoln City to Salem) and two others running from Newport to
Corvalis and Florence to Eugene.
The Willamette Valley has set an impressive standard for North American Pinot Noir, on par with the world’s best. If local winery
owners have their way, consumers will soon crave not only Willamette Valley Pinot Noir, but also wines labeled from one of its many
distinct sub-regions.
Within the last two years the BATF has approved five new AVAs within the valley, with a sixth (the Chehalem Mountains) waiting in
the wings. The approval of these AVAs helps consumers make more educated and stimulating purchasing decisions as the valley’s best
growing regions are now clearly defined.
The 100-mile-long Willamette Valley is currently Oregon’s largest appellation. It encompasses 5,200 square miles and the bulk of the
state’s wineries, which now number over 200. Flanked by the Coastal and Cascade mountains, this appellation has built its reputation on
small, quality-oriented producers who are fervently devoted to Pinot Noir. The grape benefits from growing on a variety of hillside slopes
and on a range of soils, created by volcanic activity and weathered sedimentary rocks. Increasingly, Pinot Gris is also grown, mostly in
the foothills of the Coastal Range.
Willamette’s climate is generally considered cool and wet. This can be a misnomer, as most precipitation occurs outside the growing
season. Winters are moderate and summers can be pleasantly warm. To learn more about the Willamette's distinct growing regions see
our 'maps and more' section.
Sub-AVAs of the Willamette Valley
Chehalem Mountains AVA
a.
b.
c.
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Dundee Hills AVA
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Located approximately 19 miles southwest of Portland, the new AVA is home to 31 wineries and 1,600 acres planted to wine
grapes. The region spans portions of Clackamas, Yamhill and Washington counties, and stretches 20 miles from the outskirts of
Wilsonville in the southeast, past Sherwood and Newberg almost to Forest Grove in the northwest. The Chehalem Mountains are a
single uplifted landmass with spurs, mountains and ridges such as Ribbon Ridge, Parrott
Mountain and Bald Peak, which, at 1663 feet above sea level, is the highest point within the Willamette Valley.
Pinot noir is the predominant grape variety in the Chehalem Mountains. Pinot gris and Chardonnay are also widely grown and, to a
lesser extent, Pinot blanc and Raiesling.
The Dundee Hills is a north-south oriented ridge of hills located 28 miles southwest of Portland and 40 miles inland from the Pacific
Ocean. A number of unique climatic and topographical features distinguish the Dundee Hills from its neighboring regions. The most
obvious is the distinct red soil which has made this portion of Oregon’s Willamette Valley justly famous. The Dundee Hills,
particularly on the eastern side, are dominated by the Jory Soil series, which is rich in iron, well drained and only moderately fertile.
These are all important factors for concentration of flavor and complexity within the developing grape. And the grape in these parts
is Pinot Noir.
Eola-Amity Hills AVA
a.
b.
c.
d.
Eola-Amity Hills is a sub-appellation of the Willamette Valley AVA located just west-northwest of Salem, Oregon's state capitol.
It's comprised of 37,900 acres.
The Numbers: 30 wineries, 1,460 vineyard acres
Wine History: The agricultural history of this area near Salem dates back to the mid 1850s, though it wasn't until the 1970s when
winemakers started to discover the area as having ideal growing conditions for high-quality wine grapes. It was around this time that
a few modern pioneers, including Don Byard of Hidden Springs, planted a patchwork of vineyards in Eola-Amity Hills. Soon after,
other pioneers followed suite and today this area produces world-class, handcrafted cool-climate varietals. The appellation became
official in 2006.
Climate: The Eola-Amity Hills region enjoys a temperate climate of warm summers and mild winters, and 40 inches of annual rain,
most of which falls outside of the growing season. Average maximum temperatures are 62 degrees F in April and 83 degrees F in
July, which contributes to the ideal conditions for the cool-climate grape varieties that dominate the Eola-Amity Hills. The climate
in this region is greatly influenced by its position due east of the Van Duzer Corridor, which provides a break in the coast range that
allows cool Pacific Ocean air to flow through. This drops temperatures in the region dramatically, especially during late summer
afternoons, helping to keep grape acids firm.
e.
f.
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Mcminnville Foothills AVA
a.
b.
c.
d.
e.
f.
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McMinnville is a sub-appellation of the Willamette Valley AVA that sits just west of the city of McMinnville, approximately 40
miles southwest of Portland and extends 20 miles south-southwest.
600 vineyard acres, 14 wineries
McMinnville has a long farming history that dates back to the mid 1800s when berry fields, tree fruits and livestock were the norm.
All that began to change when, in 1970, one of Oregon's winemaking pioneers, David Lett, bought an old turkey processing plant in
McMinnville to house his winery. Soon after, winegrowers began planting vineyards and establishing wineries in the area and, in
1987, McMinnville held the very first International Pinot Noir Conference. Held every July since, it's a wildly popular three-day
event where winemakers and enthusiasts from all over the world congregate for Pinot noir tastings, winery tours, and seminars. The
McMinnville AVA was established in 2005. Today, the area continues to sprout more wineries and tasting rooms. In fact, in the city
of McMinnville near historic Main Street, 14 wineries converted old graineries and nut processing plants into what is now known as
the Urban Pinot Quarter.
McMinnville sits in a protective weather shadow of the Coast Range. As a result, the primarily east- and south-facing vineyards
receive less rainfall (just 33 inches annually, as compared to 40 inches in Eola-Amity Hills) than sites just 12 miles to the east.
Those vineyards situated on the more southerly facing sites take advantage of the cooling winds from the Van Duzer Corridor, a
break in the coast range that allows cool Pacific Ocean air to flow through, thus dropping evening temperatures in the region, which
helps to keep grape acids firm. Compared to surrounding areas, McMinnville is, on average, warmer and drier, consisting of higher
elevation vineyards (up to 1,000 feet) that are resistant to frost.
The soils are typically uplifted marine sedimentary loams and silts, with alluvial overlays. As compared to other appellations in the
Willamette Valley, these soils are uniquely shallow for winegrowing with low total available moisture.
Topography: McMinnville's elevation levels range from 200 to 1,000 feet, and the area encompasses the east and southeast slopes of
the Coast Range foothills. Geologically, the most distinctive feature in this area is the Nestucca Formation, a 2,000-foot-thick
bedrock formation that extends west of the city of McMinnville to the slopes of the Coast Range. This formation contains intrusions
of marine basalts, which affect the region's ground water composition, resulting in grapes with unique flavor and development
characteristics.
Ribbon Ridge AVA
a.
b.
c.
d.
e.
f.
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Soils: The soils in the Eola-Amity Hills predominantly contain volcanic basalt from ancient lava flows as well as marine
sedimentary rocks and alluvial deposits at the lower elevations of the ridge. This combination results in a relatively shallow, rocky
set of well-drained soils, which typically produce small grapes with great concentration.
Topography: Eola Hills, and its northern extension, Amity Hills, is part of a North Willamette Valley hill chain that developed out
of intense volcanic activity and the collision of the Pacific and North American plates. The main ridge of the Eola Hills runs northsouth and has numerous lateral ridges on both sides that run east-west. The majority of the region's vineyard sites exist at elevations
between 250 to 700 feet.
Predominant Varieties: Pinot noir, Pinot gris, Chardonnay, Pinot blanc, Viognier, Dolcetto, Syrah
Ribbon Ridge is a sub-appellation of the Willamette Valley AVA that sits 22 miles southwest of Portland, 4 miles northwest of
Dundee, and 40 miles east of the Pacific Ocean. Ribbon Ridge is contained within the larger Chehalem Mountains AVA - which is
contained with the Willamette Valley AVA.
20 vineyards, 5 wineries, 500 acres of wine grapes
In 1980, Harry Peterson-Nedry was the first to plant wine grapes on Ribbon Ridge at his Ridgecrest Vineyards. Two years later, the
first commercial vineyard was established with the planting of 54 acres of Pinot noir and Chardonnay. It was nearby Yamhill Valley
Vineyards who first used these grapes to make wine in 1985. Other vineyards were soon planted in this relatively small ridge,
which, today, is home to five wineries. The appellation became official in 2005.
Protected by geographical features to the north, south and west, Ribbon Ridge's grape-growing hillsides are slightly warmer and
drier when compared to the adjacent valley floors. Ribbon Ridge's moderate climate is well suited for early grape growth in the
spring, consistent and even ripening over the summer and a long, full maturing season in the fall.
The Ribbon Ridge region contains primarily sedimentary soils that are younger, finer and more uniform than the alluvial
sedimentary and volcanic soils of neighboring regions. These moderately deep, well-drained silty-clay loam soils are part of the
Willakenzie soil series and are of low fertility and ideal for growing high-quality wine grapes.
Geographically, Ribbon Ridge is a 3.5-mile long by 1.75-mile wide ridge that extends from the Chehalem Mountains. The ridge
rises 683 feet from the Chehalem Valley floor, giving it an island-like appearance.
Yamhill-Carlton District AVA
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The Yamhill Carlton District AVA, located in the northern Willamette Valley was described by Ken Wright in his original petition
to the then BATF (now known as TTB) as a “south-facing bowl containing a series of horseshoe-shaped eroded hills”. This area
surrounds the cities of Yamhill and Carlton and also straddles the Yamhill and Washington County border.
Like the Dundee Hills, soil is a crucial factor to the style of wines made in the region. The AVA’s ancient sedimentary rock imparts
aromas and flavors such as coffee, cocoa, anise, cedar and tobacco into wines made from grapes grown in the region.
Like other Willamette Valley AVAs, only those vineyards falling within defined elevations (in this case between 200 and 1,000
feet) are permitted to use the AVA designation. This trend amongst the new Willamette Valley sub-appellations, such as the
Yamhill Carlton District, only reaffirms Oregon as the leader of ‘terroir’ and quality consciousness in North America.
Given the orientation of vineyards and unique soil conditions found in the AVA, expect the Yamhill Carlton District to be a leading
producer of concentrated, and lush styles of Oregon Pinot Noir for years to come. As with other Willamette Valley AVAs, only
those vineyards falling within defined elevations (in this case between 200 and 1,000 feet) are permitted to use the AVA
designation. This trend amongst the new Willamette Valley sub-appellations, such as the Yamhill Carlton District, only reaffirms
Oregon as the leader of ‘terroir’ consciousness in North America.
Given the orientation of vineyards and the unique soil conditions found in the AVA, the Yamhill Carlton District is poised to be a
leading producer of a distinctive and lush style of Oregon Pinot Noir for years to come.
(f) Willamette Valley Vintages
(i)
2005
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Warm spring, Extended rain at flowering and harvest,Yields down
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Half the normal crop, No-one dropping fruit, All close to two tons an acre
(ii) 2004
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Rain at bloom, Uneven set, Yields half what they normally are, Clusters were loose and uneven
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Hot summer after the set, 3 weeks of rain prior to harvest, 5th hottest and 5th wettest in Oregon’s history
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People who waited till after the rain did well
(iii) 2003
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Areas of slight drought stress, Bloom average, Heat wave in July led to slightly high crop levels
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Some people struggled with over-ripeness and high alcohol levels….
(iv) 2002
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Hot summer, Issues of drought stress,Good fruit concentration with sweet fruit
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Cool nights, Forced see-saw of “metabolic schizophrenia”
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Good balance of sugar production and maintained acid level allowing for greater complexity
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High alcohol overall as a vintage due to picking extremely ripe fruit
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Increased use of commercial yeasts which are increasing nutrition in the vineyards.
(v) 2001
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Hot summers, The hallmark of the vintage is high potassium levels,
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People who were committed cut crop levels, Slightly green harvest with large even clusters with large berries
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Vintage is marked by a humidity crash on the 20th of August (5% vs a normal 30%) which allowed fruit to be sunburned with berries
being killed on the cluster
(vi) 2000
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Most controversial year, Big debate over tannin ripeness
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Season proved typical in terms of growing, crop levels, harvest date and bloom dates, but there was a very varied impression of the tannin
levels
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Site dependence issues
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Produced a lot of good but undistinguished wine
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Better than 98 but not as good as 99,
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Sites with high elevation just didn’t get the ripeness needed
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Rains late in the season.
(vii) 1999
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Controversial vintage also, Extremely cool Spring led to a very late bloom
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Younger sites and younger vineyards had a tough time with unevenness
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Older vineyards on higher elevation bloomed later and had much more even growing conditions
(viii) 1998
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Similar to 94, Artificially low crops due to rain at bloom, Lot of heat in September
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Ripening was 2-21/2 weeks before normal, Picking done under sugar pressure
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Most of the Willamette Valley was all picked by September 15th
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But there was no ripeness in the tannins, The wines are a bit over-the-top and chunky
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Small berries with thick skins, Very big California style wines that the press just LOVED
(ix) 1997
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Classic example of the “big” vs “small” debate….
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The smaller wineries who were able to control their harvest dates made great wines
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The larger wineries were forced to pick during rains and made diluted and unimpressive wines
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Unfortunately shunned the vintage by the press
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97 whites from smaller producers are some of the best ever
(x) 1996
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Highest acid vintage in the last two decades
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The 15th and 16th of September Pacific Squall
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2 ½ inches of rain, The vines quit ripening and went back into vegetative growth
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Harvest delayed on average by 10 days, Very cold nights (40’s)
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Wines took a long time to come around, but are absolutely beautiful now
(xi) 1995
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Transitional year for Oregon as a wine region
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The use of sulphur proved not strong enough to combat some of the mildew
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Small wineries were able to pick at dry dates and sort through fruit to make some pretty, forward and elegant wines
Washington
(a)
American Viticultural Areas (AVAs)
(i) Columbia Gorge AVA (w/ Oregon)
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The confusing thing about this AVA is that there are two places called “The Gorge” in Washington State, and both are steep canyons cut
by the Columbia River. However, they are located in two completely different places! The Columbia Gorge AVA is one of the smallest
and newest, bordering the western edge of the Columbia Valley AVA.
Here the Cascade Mountains are bisected by the Columbia River as it runs through a very narrow passage, creating a wind tunnel effect.
The appellation includes land across the river in Oregon, although the vineyards there are less influenced by the Cascade Mountains and
are at lower elevations than those on the Washington side. Roughly 350 acres are planted, but the quality of the grapes being grown has
caught the attention of winemakers from both states. On the Washington side, vineyards are on south-facing slopes above the river. Those
closest to the mountains are among the few in the state that can be dry-farmed. The most famous vineyard is Celilo, and it is particularly
admired for its Chardonnay and Gewürztraminer.
(ii) Columbia Valley AVA (w/Oregon)
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The Columbia Valley AVA is Washington’s all-encompassing region with some 11 million acres of land in all. Included within its
confines are six other American Viticultural Areas (AVA) including Yakima Valley, Red Mountain, Walla Walla Valley, Horse Heaven
Hills, Rattlesnake Hills and Wahluke Slope. The Columbia Gorge and Puget Sound AVAs are the only appellations in Washington that
fall outside of its borders. Despite the number of sub-appellations within its boundaries, there is the potential for further AVA
development. The most significant places where the Columbia Valley is the primary appellation and does not overlap another AVA are
the Royal Slope, the Columbia Basin, and the vast expanse north of the Rattlesnake Hills, which includes the entire region loosely called
Columbia Cascade.
Apart from its sheer size, the Columbia valley is also widely seen on wine labels because many of Washington’s best known wineries are
located in the Seattle metropolitan area. These wineries transport grapes over from Eastern Washington to make their wines. The wines
are invariably a blend of grapes sourced from various locales, and as a consequence are labeled using the large Columbia Valley AVA.
Interestingly, Walla Walla, though an AVA unto itself as well as being home to almost 100 wineries, has very little vineyard. Most of its
wines are also labeled Columbia Valley.
The Columbia Valley AVA is geographically defined by mountain ranges which border it on the west and north, and by the Columbia
River on the south until it turns north at the Wallula Gap. Here the appellation continues east, following the state line and then dipping
down into Oregon to include the southern part of the Walla Walla Valley AVA. The Columbia Valley’s eastern border is loosely defined
by the land surrounding the Columbia River as it jogs north, and the Snake River as it runs east.
Any AVA this large will incorporate significant differences in rainfall, soils and climate, but in general the Columbia Valley may be
characterized by the fact that it encompasses the Eastern Washington desert. Located in the lee of the Cascade Mountains, the bulk of
Eastern Washington is sheltered from the marine climate of Western Washington. Where grapes cannot be grown in this part of the state,
it is either too cold in the winter or there is insufficient water for irrigation; however, virtually all Columbia Valley vineyard land is
irrigated.
(iii)Horse Heaven Hills AVA
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Bounded on the north by the ridge of the hills forming the southern border of the Yakima Valley, and on the south by the Columbia
River, the 570,000 acre Horse Heaven Hills AVA prospers from its unique location in several ways.
Most vineyards are planted on south-sloping hills above the river, with sandy, well-drained soils. They are whipped almost daily by
winds blowing steadily from the west via the Columbia Gorge. The extreme winds reduce the risks of fungal diseases, thicken grape skins
and concentrate juices.
Currently, the Horse Heaven Hills AVA includes just five wineries, but one of them, Columbia Crest, is the state’s largest. There are
some 6040 acres of wine grapes planted — roughly a fifth of the state’s bearing acreage, and sizeable new plantings continue to go in.
This is viewed as one of the most promising, and productive grape growing regions in the entire Columbia valley. Chardonnay, Merlot,
Syrah and especially Cabernet Sauvignon are the stars here, and some of the oldest Cabernet vines on the west coast are grown in the
Horse Heaven Hills.
(iv) Puget Sound AVA
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The common misconception about the climate of the Puget Sound AVA, Washington State’s lone appellation west of the Cascade
Mountains, is that growers must contend with rainforest-like conditions. In fact, some of the earliest vineyards in the state were planted
here over a century ago.
The AVA boundaries are in part defined by areas receiving “60 inches or less ” annual precipitation, but most vineyards only see
between 30-40 inches. More important is that most of the annual rainfall occurs between November and April, far outside the growing
season. In fact, summers in western Washington approach drought conditions in many years, and vineyard irrigation is not uncommon.
There are but 80 acres planted, widely scattered throughout the region, which includes mainland, island and Olympic peninsula sites.
Puget Sound growers focus their efforts on producing and promoting varieties found in few other places in North America — earlyripening varieties such as Madeleine Angevine, Siegerrebe, Muller Thurgau and a bit of Pinot Gris and Pinot Noir. At this northerly
latitude the vines may benefit from longer days, and these crisp white wines pair well with the salmon, crab and oysters harvested nearby.
Most of the wineries that produce Puget Sound wines (many located in western Washington do not) supplement their production with
grapes sourced from the Columbia Valley. But it is the locally grown varieties that define the region and will be of interest to those
seeking to understand the region’s unique terroir.
(v) Rattlesnake Hills AVA
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This is the most recent region in Washington State to acquire AVA status; not without controversy. As does Red Mountain, Rattlesnake
Hills falls entirely within the Yakima Valley AVA. However, it lacks the clear-cut geographic definition of Red Mountain, and some
vineyards that are actually located in the Rattlesnake Hills are not included in the AVA. As legally defined, the Rattlesnake Hills AVA
encompasses a ridge top on the northern edge of the Yakima Valley, running east to west along with the Yakima River. Vineyards are set
on ridges and terraces above the valley floor — generally between 850 and 2000 feet in elevation — and benefit from good air drainage,
hence, protection from frost.
The overall climate of the AVA is typical of the Yakima Valley; cooler to the west and warmer as you move east. Warm summer days
and cool evening temperatures help to preserve acidity in the grapes. Proponents also mention that the Rattlesnake Hills themselves
provide winter protection from icy Arctic blasts. Critics, prominent vineyard owners among them, maintain that there is little to
differentiate the climate of the region as a whole from the larger Yakima Valley AVA. While the distinctiveness of the new AVA will
continue to be debated for some time, there is no question that it does contain some top-notch vineyards. The potential is certainly there to
set itself apart, not just geographically, but in terms of actual wine flavors.
(vi) Red Mountain AVA
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(vii)
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(viii)
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Red Mountain is arguably Washington’s most well-defined and distinctive viticultural area. In large part this is due to its geography. It is
a moderately steep slope (not much of a mountain, really) facing southwest as it rises above a sharp bend in the Yakima River, at the
eastern edge of the Yakima Valley. The AVA totals 4,040 acres, with just 700 under vine. It is home to two of Washington’s most
prestigious vineyards — Ciel du Cheval and Klipsun — which provide grapes for dozens of the state’s most sought-after boutique wines.
In addition, wineries such as Quilceda Creek, DeLille Cellars and Cadence have recently planted their own estate vineyards on the
mountain.
Red Mountain is one of the hottest sites in the state, and ripens Merlot, Cabernet Sauvignon and a wide variety of Rhone grapes such as
Syrah exceptionally well. The sandy loam soil is high in calcium and alkaline, which is reflected in the quality of the grapes that grow
here. Until recently, growth was impossible due to a moratorium on well-drilling, but the state, which controls water rights and large
blocks of raw land, has seen fit to offer long term leases to interested parties, and new wineries and vineyards should double the overall
acreage within a few years.
Another high profile project, the Col Solare winery and estate vineyard, will bring the prestigious Antinori family of Tuscany to Red
Mountain, in a collaboration with Ste. Michelle Wine Estates. A dozen other wineries are located there currently, chief among them
Hedges, Kiona, Hightower, Tapteil, Sandhill and Terra Blanca.
Wahluke Slope AVA
Pronounced WAH-luke, the Wahluke Slope is an isolated, south-facing plateau bordered in the west and south by the winding Columbia
River, to the north by the Saddle Mountains and the east by the Hanford Reach, a vast area of scrub-land surrounding the nuclear facility.
Despite its middle-of-nowhere location, there is a long grape-growing history here, centered around the tiny town of Mattawa. A German
company, Langguth, planted hundreds of acres of Riesling in the early 1980s and made some very fine wines for a few years before
abandoning the project. But others persisted, and today there are more than 5200 vineyard acres, many of which provide grapes to
wineries across the state.
The Wahluke Slope, along with Red Mountain, is Washington’s warmest site, with heat units exceeding 3,000 year in and year out. The
desert heat and abundance of water create the right conditions for large-scale production of fine wine grapes. Though well off the beaten
tourist path (only one winery and two production facilities call the Wahluke Slope home), the AVA has more than 20 vineyards
accounting for more than a fifth of Washington State’s wine grape production. It does especially well with Riesling, Merlot, Cabernet
Sauvignon and Syrah.
Walla Walla Valley AVA(w/ Oregon)
Led by pioneering Washington wineries such as Leonetti Cellar and Woodward Canyon, Walla Walla Valley quickly launched itself into
stardom, more than 20 years ago. But although the AVA was formally recognized in 1984, there were barely 60 acres of vines in the
entire valley, and most of those were located in Oregon.
True Walla Walla wines were few and far between until the mid-1990s, when substantial new plantings at Seven Hills, Pepper Bridge and
a few other sites began to provide grapes to the growing number of boutique wineries. Today, as the winery population of the county
nears 100, there are still just 1200 bearing acres.
The Walla Walla Valley AVA is a subset of the Columbia Valley, and spills across the border into Oregon. It is roughly diamond-shaped,
with the Blue Mountains forming a cup-like eastern border around the valley, which broadens and flattens as it opens to the west.
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Distinctive and very different micro-climates have begun to emerge and it seems very likely that the appellation will be meaningfully
subdivided in the not-too-distant future.
The valley is defined by its geologic past … and the impact it has on the present. At the conclusion of the most recent Ice Age, much of
Eastern Washington experienced the largest basaltic lava floods in geological history. The floods “backed up” into the Walla Walla
Valley, depositing rich silt and scattering huge boulders, called “erratics.” Though the majority of vineyards are irrigated, this is one of
the rare places in Eastern Washington with the potential, in at least a few sites, to be dry farmed. Walla Walla’s outstanding winemaking
community has forged a well-deserved reputation for its Syrahs, Merlots, and Cabernet Sauvignons. The grapes are often included in a
single blend, a sort of super-Wallan red. Some excellent Sangiovese is also grown, along with scattered, tiny plots of exotic grapes such
as Counoise, Carmenère, Mourvèdre, Cabernet Franc, Nebbiolo and Barbera.
Many Walla Walla wineries purchase grapes from other Columbia Valley appellations, but when Walla Walla grapes are used
exclusively, the region clearly demonstrates not just one, but several distinct and excellent terroirs.
(ix) Yakima Valley AVA
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Yakima Valley was the first officially-designated appellation in Washington State, gaining AVA status on May 4, 1983. The valley
follows the Yakima river from Union Gap, at its western edge, to the flanks of Red Mountain, its prestigious eastern sub-AVA. On
average, the Yakima Valley is 5 to 10 degrees cooler than most other grape-growing regions in the state. Its cool-climate wines show
lively natural acidity. The Bordeaux and Rhone grapes are more French in structure and flavor than those from other parts of the western
U.S.; the Syrah is especially good, again with plenty of acidity and a peppery lift.
The appellation is geologically defined by a series of east-west ridges and hills that provide wineries with a wide range of elevations and
exposures. Virtually any grape can be ripened well somewhere within its borders, but the best sites seem to be clustered at the eastern
end, around Prosser, Benton City and Red Mountain. There are more than 50 wineries and 11,000 acres of vineyard currently; and some
of the oldest vines in the state are grown at sites such as Harrison Hill, Otis and Kestrel estate. Yakima valley wines have historically
fallen short of their potential, but that is rapidly changing as new winemaking talent pours into the valley, and as established growers
begin to make their own wines rather than just selling grapes.
Maryland
(a)
American Viticultural Areas
(i) Catocin
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
The name "Catoctin" comes from the Algonquin Indian word for "speckled rock", a geologic feature which is abundant throughout this
viticultural zone in the mountainous western part of Maryland. Of the 170,000 acres that comprise the appellation – which overlaps parts
of Frederick and Washington counties -- just a small portion is planted to grapes. Small vineyards are scattered across the viticultural
area, which is bordered by the Pennsylvania-Maryland state line in the north, the Potomac River in the south, Catoctin Mountain to the
east, and South Mountain to the west. The region is fairly warm, with an average annual rainfall of 36-42 inches, slightly less than
surrounding areas outside the AVA’s boundaries. Two decades after its approval as an AVA, and with just a single winery calling it
home, Catoctin’s name recognition is so limited that even the wines from within the region are marketed under the ‘Maryland’ state
appellation rather than the AVA name.
Planted to Riesling, Pinot Noir, Cabernet and Muscat
(ii) Cumberland Valley(w/Pennsylvania)


While the Cumberland Valley AVA encompasses 765,000 acres of land, only 100 are used for grape production. It was given appellation
designation way back in August 1985, perhaps before the state’s wine industry was ready for it. While some research had been done on
the area, and while it is a “distinct region”, it was later determined that the entirety of this very large appellation was not ideal for
viticulture. The majority of the vineyard land is concentrated on the high terraces of the Potomac River and on the slopes of South
Mountain. The valley runs 80 miles, from the Susquehanna River in Harrisburg, Pennsylvania, to the Potomac River in Washington, D.C.
and Maryland. The landscape is a series of low-lying hills and ridges formed by erosion. The river basins are part of the much larger
limestone bed referred to as the Great Valley, which contributes to the fertile, well-drained, high-alkaline soils that are found in this
appellation.
Planted to nothing
(iii)Linganore


Linganore is a small growing area on the bench-land Piedmont Plateau, northwest of Baltimore. It became Maryland’s first approved
AVA in 1983. The Linganore name is of Indian origin, referring to the area framed by mountains to the west and the coastal plain to the
east. The appellation’s microclimate is generally warmer and wetter than surrounding areas, with a longer growing season than Catoctin
to the east, but slightly cooler and dryer with a shorter growing season than the coastal plain. Linganore’s soils are characterized by deep,
well-drained gravelly loam, with silt and traces of mica, a shale bedrock and a high water table.
Planted to Cabernet, Chamboucin, Traminette and Chardonel
Idaho
(a)
American Viticultural Areas
(i) Snake River Valley

The newest AVA. Covers 13 counties in Idaho and 2 in Oregon. On the same latitude as, but experiencing larger diurnal shifts than,
Umpqua Valley. Planted to a variety of grapes
New York
(a)
American Viticultural Areas
(i) Cayuga Lake

Cayuga was the first individual lake of the Finger Lakes to earn its own AVA stripes back in 1988. The region’s wineries were also the
first in the state to collaborate into a mutually beneficial promotional organization - the Cayuga Wine Trail. Forty miles long, Cayuga is
the longest of New York State’s Finger Lakes. Vineyards on mainly shale soils are concentrated on the western side of this deep glacial
lake. With their eastern exposures, vineyards bathe in early morning sunshine, helping to ripen their grapes in this northern, cool-climate
region. Vineyard elevations never exceed 800 feet above the lake’s surface and steep slopes run down to its shore, facilitating air patterns
that create a unique microclimate in autumn. At that time, cold air drains off the vineyards onto the lake, where it warms and rises,
creating the vacuum which draws more cold air from the land. This continuous air flow prevents cold pockets from settling and forming
frost on the vineyards, extending the growing season to 165-170 days on average, which is three weeks longer than many other areas in

the Finger Lakes region. The popular Cayuga grape variety was developed locally at Cornell University and today is an important part of
the varietal mix of this and many other cold-climate regions. Perhaps the marquee wines of the Cayuga appellation are its excellent
Rieslings, but increasingly, Cabernet Franc is proving well suited to the local conditions.
Planted to Chardonnay, Riesling, Cayuga, Catawba, Vidal, Vignoles, Cab, Merlot
(ii) Finger Lakes


American Rhineland? The Finger Lakes AVA is the Empire State’s largest wine-growing region, with approximately 11,000 acres under
vine and close to 60 operating wineries. The AVA’s similarities to Germany’s Rhine area begin with its bitterly cold winters and short
growing season. Also reminiscent is the preferred grape, Riesling, and the picturesque, river-like lakes, with their steep vine-clad slopes
running down to the shoreline. Besides Riesling, a wide range of cold-tolerant vinifera, French hybrid and native American varieties
thrive. Appellation specialties include sparkling and icewine. This upstate viticultural area centers around the four main lakes:
Canandaigua, Keuka, Seneca, and Cayuga, with the latter two having their own AVA status. The long, narrow, deepwater lakes help
moderate the climate against the very cold and snowy winters, and then extend the summer heat into a protracted growing season. Steep
slopes along the lakes provide good sun exposures and excellent air drainage, helping to reduce frost risks at both ends of the season
Planted to Riesling, Chardonnay, Vidal, Baco, Vignoles, Cab Franc, Cab, Merlot
(iii)Hudson River Region


"Longevity" aptly sums up the Hudson River Region of New York. The historic region claims both the oldest continuously active winery
in America, the Brotherhood Winery (est. 1839) as well as the oldest operating commercial vineyard in America dating to 1827, now the
site of the Benmarl Winery. Today there are five hundred acres of vineyard flanking the Hudson River, which flows due south through
eastern New York State. The region hosts close to 30 small wineries, most situated on the western bank, where an eastern exposure
permits early morning sunshine to warm the vineyards. Although most vineyards are located closer to the banks of the Hudson, viable
growing conditions do extend several miles to the east and west of the river. The Hudson’s perfect north-south orientation moderates the
otherwise harsh climate, channeling maritime breezes inland, cooling the hot, humid summers and keeping winters milder. Though the
local industry was built on hybrid varieties like Seyval Blanc and Baco Noir, cold- tolerant vinifera, like Chardonnay and Cabernet Franc,
are also finding a niche in some appropriately situated vineyard sites.
Planted to Seyval, Chardonnay, Riesling, Cayuga, Merlot, Pinot Noir, Cab Franc and Sauv
(iv) Lake Erie(w/Ohio and Pennsylvania)


Historically known as the "Grape belt of America", the shores of Lake Erie have grown grapes in abundance for more than 160 years.
There are over 42,000 acres of vines, most of which are the big-leafed Vitis labrusca, Concord. Though focused primarily on jellies and
juices, there is also a thriving wine industry here. Traditionally, the industry was based on both labrusca and hybrids. After Prohibition
began, grape growing actually increased along the shores and on the Lake Erie islands. Many growers made wine illegally and sold it
across the lake in Canada, or sold grapes legally to home winemakers. It would seemed that with its infrastructure Ohio’s wine industry
would boom upon repeal. However, vintners mistakenly chose to compete with California’s bulk wine producers. At the same time, New
York wineries established themselves as the east’s premier wine producers. In 1937, four years after repeal, there were 160 wineries in
the Lake Erie region. Sadly, by 1967 there were fewer than 20 wineries left. Today, a number of ambitious vignerons are redefining the
region’s wine characteristics with substantial amounts of vinifera plantings.
Planted to Niagara, Concord, Seyval, Vidal, Chambourcin, Riesling, Chard and Cab
(v) Long Island


The whole of Long Island received its own AVA designation in 2001. This came about a decade and a half after each of the forks at the
island’s eastern end received their AVA status. The introduction of this broader appellation brings a few growers and producers located
outside of the eastern forks into an official viticultural area. It also allows fruit from vineyards in various parts of the island to be blended
and still labeled with an AVA name, rather than the general New York State appellation. The general climactic conditions of Long Island
are affected by the moderating influence of the Atlantic Ocean and Long Island Sound.
Sauv Blanc, Pinot Gris, Chardonnay, Cab, Cab Franc and Merlot
(vi) Niagara Escarpment
(vii)
North Fork Long Island


(viii)


Bordeaux is the word that springs to mind...and palate...for many who’ve experienced the complex elegance of Long Island reds,
particularly those from the North Fork where most of the island’s 3,000 acres of vineyards and 30 wineries are located. The Bordeaux
comparison really isn’t so far fetched. Some attribute it to the fact that the most planted grapes on the North Fork are the Bordeaux
varieties Merlot, Cabernet Sauvignon and Cabernet Franc, but these same grapes are found in vineyards from here to California, rarely
yielding the same result. What makes North Fork reds so Bordeaux-esque is the climate. Three great bodies of Gulf Stream-influenced
water surround the narrow peninsula. Long Island Sound is to the north, the Atlantic Ocean to the south, and in the middle, splitting the
two forks, is Peconic Bay. All three create a very moderate climate and an extended growing season that is over a month longer than other
New York wine regions. However, maritime climates are susceptible to unpredictable autumn weather, and some vintages can end in a
wet harvest and disappointing wines. Even this downside of the North Fork AVA rings of Bordeaux, where vintage variation has always
been a fact of life and an important part of marketing.
Planted to Gewurz, Viognier, Chard, Sauv Blanc, Cab, Merlot and Pinot Noir
Seneca Lake
Seneca Lake is the deepest of the 11 Finger Lakes. With a maximum depth of 600 feet, this 35-mile-long body of water in the heart of
New York wine country does not freeze. Instead, it acts as a heat storage unit, warming the growing region year round. This warming
effect is largely responsible for the success of the area’s flourishing wine industry. With more than 30 wineries, the Seneca Lake AVA
sprawls across 204,600 acres, with 3,700 acres under vine. Best known for its Riesling, the area also produces a range of other wines that
are earning international recognition. The region hosts the successful Seneca Lake Winery Trail, which encircles the entire lake. The
eighth appellation in New York State, Seneca Lake is one of the most recent AVA approved by the BATF in North America. Effective
September 2, 2003, local wineries were permitted to display this designation on their labels. At the lake head is Geneva’s agricultural
experiment station, responsible for many of the commercially successful hybrid varieties grown in the eastern USA and Canada.
Planted to Riesling, Catawba, Cayuga, Chard, Pinot Noir, Baco, Cab and Cab France
(ix) The Hamptons/Long Island

Although winegrowing records for the South Fork of Long Island date to colonial times, it was not until 1979 that the first commercial
plantings of vinifera varieties took place. This peninsula, commonly called "The Hamptons", is about 54 miles long and ranges from just
one-half mile to 10 miles wide, with Atlantic Ocean influence ever at hand. Despite being next door to each other, there are notable
differences between the South Fork and the warmer North Fork. The South Fork is more exposed to onshore Atlantic breezes, delaying
bud-break by as much as three weeks. Even after bud-break the area is frequently foggy, keeping early season temperatures and sunshine
hours lower than on the North Fork. By the end of the growing season, the seemingly subtle weather differences between the Forks add
up to quite different overall climates. The Hamptons are generally very cold to moderately cool, while the North Fork is moderately cool
to relatively warm. The damper silt and loam soils of The Hamptons, along with climactic differences, create a unique style, with wines
from The Hamptons generally being more restrained and less fruit forward than wines from the North Fork.

Planted to Cab, Merlot, Pinot Noir and Meunier, Friulano, Vidal, Ottonel and Chardonnay
New Jersey
(a)
American Viticultural Areas
(i) Warren Hills


Formed by Delaware River tributaries, the slopes of several valleys contain the best vineyard sites in New Jersey’s Warren Hills
viticultural area. The narrow valleys run southwest to northeast, creating numerous southeast-facing slopes which are unique
microclimates within Warren Hills. They have warmer than average temperatures and also receive much more direct sunlight and air
drainage. These factors, combined with appropriate soil associations, result in prime growing conditions for late-ripening varieties such as
Vidal, Seyval Blanc and Cabernet Sauvignon. The appellation, located entirely inside Warren County, New Jersey, covers about 226
square miles, with just over 100 acres currenty under vine.
Planted to Leon Millot, Seyval Blanc, Cayuga
(ii) Central Delaware Valley(w/ PA)
(iii)Outer Coastal Plains




The Outer Coastal Plain American Viticultural Area (AVA) covers over 2.25 million acres in Southeastern New Jersey and includes more
than 20 wineries and commercial vineyards.
Climates here are influenced by the maritime effects of the Atlantic Ocean and Delaware Bay. This contributes to the long growing
season which spans 190 to 217 freeze free days per year. Spring frosts that could damage buds or flowering are rare, allowing many of
the vinifera varieties which are too cold sensitive to be grown in much of the mid-Atlantic region to be grown here. Award-winning wines
are being produced with vinifera, French-American hybrids, and native-American grapes. The AVA is particularly well suited for vinifera
such as Merlot, Cabernet Sauvignon, Lemberger, Cabernet Franc and Viognier; French American hybrids such a Vidal, Chamboucin,
Traminette and Villard Noir; and native American varieties such as Ives and Cynthiana.
Vineyards within the AVA are characterized by relatively flat or low hills with well-drained sandy or sandy loam soils of low to moderate
fertility -- quite favorable to grape growing.
Viticulture was established in the region in colonial times. In 1767, London’s Royal Society of the Arts recognized two New Jersey
vintners for their success in producing the first bottles of quality wine derived from the colonial agriculture. Viticulture flourished in
Southeastern New Jersey in the mid-19th century. One of the AVA’s wineries, Renault Winery, was established in Egg Harbor City in
1864, and is the oldest continuously operating winery in the United States. Around the same time, Dr. Thomas Welch founded the U.S.
grape juice industry in Vineland, New Jersey. In the early 20th century, prohibition devastated the area’s wineries, but immigrants and
their descendants, largely Italian, continued to promote viticulture and winemaking. Today, improvements in grape growing and wine
making techniques and the relatively high per capita wine consumption of New Jersey residents have sparked new interest in establishing
commercial vineyards and wineries in the Outer Coastal Plains AVA.
Pennsylvania
(a)
American Viticultural Areas
(i) Central Delaware Valley (w/ NJ)
(ii) Cumberland Valley (w/ MD)


While the Cumberland Valley AVA encompasses 765,000 acres of land, only 100 are used for grape production. It was given appellation
designation way back in August 1985, perhaps before the state’s wine industry was ready for it. While some research had been done on
the area, and while it is a “distinct region”, it was later determined that the entirety of this very large appellation was not ideal for
viticulture. The majority of the vineyard land is concentrated on the high terraces of the Potomac River and on the slopes of South
Mountain. The valley runs 80 miles, from the Susquehanna River in Harrisburg, Pennsylvania, to the Potomac River in Washington, D.C.
and Maryland. The landscape is a series of low-lying hills and ridges formed by erosion. The river basins are part of the much larger
limestone bed referred to as the Great Valley, which contributes to the fertile, well-drained, high-alkaline soils that are found in this
appellation.
Planted to nothing
(iii)Lake Erie (w/OH and NY)


Historically known as the "Grape belt of America", the shores of Lake Erie have grown grapes in abundance for more than 160 years.
There are over 42,000 acres of vines, most of which are the big-leafed Vitis labrusca, Concord. Though focused primarily on jellies and
juices, there is also a thriving wine industry here. Traditionally, the industry was based on both labrusca and hybrids. After Prohibition
began, grape growing actually increased along the shores and on the Lake Erie islands. Many growers made wine illegally and sold it
across the lake in Canada, or sold grapes legally to home winemakers. It would seemed that with its infrastructure Ohio’s wine industry
would boom upon repeal. However, vintners mistakenly chose to compete with California’s bulk wine producers. At the same time, New
York wineries established themselves as the east’s premier wine producers. In 1937, four years after repeal, there were 160 wineries in
the Lake Erie region. Sadly, by 1967 there were fewer than 20 wineries left. Today, a number of ambitious vignerons are redefining the
region’s wine characteristics with substantial amounts of vinifera plantings.
Planted to Niagara, Concord, Seyval, Vidal, Chambourcin, Riesling, Chard and Cab
(iv) Lancaster Valley


Only in recent years has Lancaster Valley returned to the wine scene, after a 100-year sabbatical. The first vineyards were planted here in
1790, and flourished well into the mid-1800s. Plagued by disease and some unusually cold winters, the industry was wiped out and vine
growing did not resume until the 1960s. Located in southeastern Pennsylvania, the Lancaster Valley is over 30 miles long and 12 miles
wide, encompassing over 225,000 acres, 400 of which are under vine. Home to less than 10 wineries, this appellation is featured in many
of the state’s winery trails. More accurately described as the "Lancaster Depression", the boundaries of this appellation are defined by its
highly-elevated surroundings. Similar to other valleys in the state, the Lancanster Depression rests on an easily-eroding, very well drained
and deep limestone bed. Lancaster Valley is rich and fertile, making it the wealthiest agricultural community in the entire state. While
grapes are not the premier crop, the fruit is rich and ripe resulting in juicy Cabernets, Chardonnays and Rieslings.
Planted to Cab, Chard, Riesling, Vidal, Chambourcin, Cayuga, De Chaunac and Vignoles
Massachusetts
(a)
American Viticultural Areas
(i) Martha’s Vineyard


The AVA designation of Martha’s Vineyard (Island) proved to be quite controversial. Objections came from the proprietors of Martha's
Vineyard vineyard, the much lauded Napa Valley source for some of California's most collectible and expensive Cabernet Sauvignons.
The final ruling granting AVA status came down to historical precedence, with the island's nomenclature claim dating back to 1602.
And, of course, Martha's Vineyard is internationally famous as a summer resort area popular with New Englanders. As a wine growing
area, part of the broader S-E New England AVA, Martha’s Vineyard has natural conditions favorable to the native American varieties
that are an established part of the natural ecology. With mixed results, vinifera varieties were introduced in 1971 for the purposes of
commercial wine production. Despite its somewhat northern latitude Martha’s Vineyard has a growing season which is almost 3 weeks
longer than mainland areas of coastal New England. Surrounded by the warm autumn waters of Vineyard and Nantucket Sounds and the
Atlantic Ocean, Martha’s Vineyard enjoys a prolonged ripening period late into the fall.
Planted to nothing
(ii) Southeastern New England (w/ CT and RI)

The Southeastern New England AVA is a narrow band of coastal land stretching from just south of Boston, through Rhode Island, and as
far westward as New London, CT. The appellation also includes all the coastal islands, among them Martha’s Vineyard, which has its
own sub-AVA designation. The coastal nature of the entire AVA is ensured by its boundaries, which never venture more than 15 miles
inland from the shore. Thus, the maritime influences of Long Island Sound, Cape Cod and Massachusetts Bay are always primary. The
ocean moderates seasonal extremes, giving average daily temperatures of 30 F in January, and 70 F in July. The maritime effect also
stabilizes daily temperature variations, with day-night fluctuations of 20 F or less. The overall climate is suitable for cold-hardy vinifera
varieties, such as Chardonnay, Pinot Noir and Riesling, as well as French hybrids, including Seyval and Vidal Blanc.
Virginia
(a)
American Viticultural Areas
(i) Monticello


Thomas Jefferson, who no doubt penned the Declaration of Independence with a glass of fine wine at hand, can justifiably be called
America’s first wine connoisseur. He was also the pioneer of Virginia viticulture, and it is appropriate that this central Virginia
appellation is named for Jefferson’s home, Monticello. The AVA – the heart of which is Charlottesville - covers 1,250 square miles over
four counties, including Albermarle, Orange, Nelson and Greene. The area runs along the eastern flank of the Blue Ridge Mountains, with
the best vineyards often found at elevations of 800 feet and higher. Vineyards here benefit from a natural east-southeast exposure and
warm summer temperatures. Winter kill, bunch rot diseases and pest management have made careful varietal, clonal selection and vinetraining systems imperative here. Growers benefit greatly from Virginia Tech’s Alson H. Smith Agricultural Center in Winchester for
invaluable research. Key vinifera varieties include Chardonnay, Cabernet Sauvignon, Cabernet Franc and the region's award winning
Viognier. French-American hybrids and the native American vine Norton still maintain a presence, and a number of exciting and
ecologically suitable varietals are being planted. All signs point to the Monticello AVA earning a voice on the global wine scene
Planted to Chard, Merlot, Cab Franc, Viognier, Cab Sauv, Chambourcin, Touriga, Norton
(ii) North Fork of Roanoke


MJC Vineyards the original petitioner of the North Fork of Roanoke AVA is no longer in operation. However this small AVA, running
along the eastern side of the Allegheny Mountain range still makes its way onto local wine labels. Valhalla Vineyards, one of the state's
premiere small wineries maintains the image of this small appellation with its diverse range of highly regarded wines. Located in
southwestern Virginia, the 22-mile-long valley appellation has elevations of 1,200 to 2,200 feet. The significant viticultural areas are on
frost-free slopes between 1,700-2,100 feet. Distinguishing climactic characteristics of the region include cooling morning fog in summer,
and prevailing westerly winds, that provide good airflow necessary for Virginia’s damp weather. The relatively large diurnal variations of
temperature maintain acidity in the grapes. All by itself, the natural beauty of this valley -- known more for trout fishing and camping
than for viticulture -- should draw attention to this largely untapped resource of quality grapes.
Planted to Cab, Cab Franc, Syrah, Chard, Alicante, Merlot, Norton, Sangiovese and Viognier
(iii)Northern Neck George Washington Birth Place

What’s in a name?” asked William Shakespeare. In the case of one Virginia AVA, the name has meant plenty … of controversy. Two
names were proposed for the Northern Neck of George Washington Birthplace appellation before it gained AVA status in 1987. The final
decision was to combine both names, but the name disappeared from labels, since consumers found it too long and confusing. The
appellation encompasses the most northern of Virginia’s peninsulas or ‘necks’ jutting into Chesapeake Bay. It hosts two wineries -- with
another near completion -- and more than a dozen vineyards. Bordered on the east by Chesapeake Bay, the region is flanked by the
Potomac and Rappahannock rivers north and south, and in the west by the King George /Stafford County border. With only 10-20 miles
separating the rivers at any point, the climactic key is proximity to water, which means less temperature variation, a milder winter and
more frost-free days than most of mainland Virginia. Both vinefera and French-American hybrids are grown, with Chardonnay and red
Bordeaux varietals enjoying much of the spotlight.
(iv) Rocky Knob


The unfortunately named Rocky Knob AVA appears to be a case of premature application. The original petitioner for the appellation,
Woolwine Winery, no longer exists, but two other wineries now operate in the area. The AVA is located in a mountainous area east of the
well-traveled Blue Ridge Parkway in southwest Virginia. The area was granted its AVA petition based on having a colder spring, with
bloom occurring one week after the surrounding area, and high winds that reduce frost accumulation. Soils in the area are a mixture of silt
loam and gravel, providing necessary drainage. Of the two wineries, only Chateau Morrissette has, on occasion, used the Rocky Knob
name on some of its products. The progressive Villa Appalaccia focuses on Italian varietals, including Malvasia Bianca, Sangiovese, and
Corvina for production of an Amarone-style wine. However, Villa Appalachia does not use the AVA designation, as their vineyards may
or may not fall within the AVA boundary. Only time will tell if consumers will demand to see the Rocky Knob designation on products
from the area.
Planted to Seyval Blanc
(v) Shenandoah Valley (w/ WV)


Virginia lays claim to most of the Shenandoah Valley AVA, although it crosses into the West Virginia panhandle. The region is defined
by flanking mountain ranges, with the Blue Ridge Mountains as its eastern border and the Allegheny Mountains as its western boundary.
Most of the wineries in the AVA lie in Virginia and produce a combination of vinifera varietals, French-American hybrids and a limited
amount of the native Norton varietal. The growing season can be distinctly warm and is drier than neighboring regions, which don’t
receive the same natural protection offered by the Appalachian Mountains. Dry is a relative term in the Mid-Atlantic States, as the
average annual rainfall of the Shenandoah Valley is about 33 inches per year, considered wet by many standards. Winter can be difficult
in this interior region, with heavy snowfall and winter vine kill a major issue.
Planted to Gewurz, Chard, Riesling, Traminette, Viognier, Cab Franc, Chamboucin
(vi) Virignia’s Eastern Shore


Virginia’s Eastern Shore is known more for spectacular beaches than for its viticultural prowess. Currently, there are five local growers,
with 70 acres under vine, mostly planted to Riesling, Chardonnay, Merlot, Cabernet Sauvignon and Cabernet Franc. The appellation
encompasses Accomack and Northampton counties, in the southern portion of Delmarva Peninsula. Virginia’s 70-mile portion of the
peninsula is relatively flat and thin, has sandy soils and is heavily influenced by its proximity to the ocean and Chesapeake Bay. Seasons
are more moderate than in mainland Virginia, with lower summer daytime temperatures and milder winters. As in the rest of Virginia,
definitive decisions about varietal, clonal, and trellis system selections are a work in progress. The future looks positive for this AVA,
which has a new winery in development. Bloxom Vineyard's is 90% complete and anticipates opening its doors in May
Planted to Merlot and Chardonnay
Connecticut
(a)
American Viticultural Areas
(i) Southern New England (Part)

The Southeastern New England AVA is a narrow band of coastal land stretching from just south of Boston, through Rhode Island, and as
far westward as New London, CT. The appellation also includes all the coastal islands, among them Martha’s Vineyard, which has its
own sub-AVA designation. The coastal nature of the entire AVA is ensured by its boundaries, which never venture more than 15 miles
inland from the shore. Thus, the maritime influences of Long Island Sound, Cape Cod and Massachusetts Bay are always primary. The
ocean moderates seasonal extremes, giving average daily temperatures of 30 F in January, and 70 F in July. The maritime effect also
stabilizes daily temperature variations, with day-night fluctuations of 20 F or less. The overall climate is suitable for cold-hardy vinifera
varieties, such as Chardonnay, Pinot Noir and Riesling, as well as French hybrids, including Seyval and Vidal Blanc.
(ii) Western Connecticut Highlands

This appellation is immediately east of New York State’s Hudson River Region AVA, and includes all of Litchfield and parts of Fairfield,
New Haven and Hartford counties. Separated from the Connecticut coast by coastal plains, the Western Highlands is the state’s coolest
zone. Without the moderating effects of Long Island Sound, this appellation has a mean average temperature of just 46 F. The growing
season is relatively short, running roughly from mid-May to late September. The rolling hills and small mountains of northwestern
Connecticut feature glacial schist and granite soils. Cool-climate vinifera and French hybrids are successful here, including Chardonnay,
Pinot Noir, Cabernet Franc, Seyval, Vidal, Cayuga, Foch, Leon Millot, and Aurora.
Rhode Island
(a)
American Viticultural Areas
(i) Southeastern New England (w/ CT and MA)

The Southeastern New England AVA is a narrow band of coastal land stretching from just south of Boston, through Rhode Island, and as
far westward as New London, CT. The appellation also includes all the coastal islands, among them Martha’s Vineyard, which has its
own sub-AVA designation. The coastal nature of the entire AVA is ensured by its boundaries, which never venture more than 15 miles
inland from the shore. Thus, the maritime influences of Long Island Sound, Cape Cod and Massachusetts Bay are always primary. The
ocean moderates seasonal extremes, giving average daily temperatures of 30 F in January, and 70 F in July. The maritime effect also
stabilizes daily temperature variations, with day-night fluctuations of 20 F or less. The overall climate is suitable for cold-hardy vinifera
varieties, such as Chardonnay, Pinot Noir and Riesling, as well as French hybrids, including Seyval and Vidal Blanc.
Minnesota
(a)
American Viticultural Areas
(i)
Alexandria Lakes

Alexandria Lakes was granted AVA status in August 2005. Located in Douglas County it is 17 square miles, but has only one winery and
a few small vineyards
Arkansas
(a)
American Viticultural Areas
(i) Altus





The first approved viticultural area in Arkansas was granted on June 29, 1984 and named Altus, after the town where the majority of the
state's wineries were concentrated. This area has long been known as the “wine capital” of the Natural State.
The Altus appellation is a 5 mile plateau which runs between the Boston Mountains and the Arkansas River on a bed of high acid,
gravelly loam soil. Oenologists have long agreed that these soils are particularly suited for viticulture. The area is kept to a moderate
climate during the growing season as cool airs funnel downwards into the river and canal system which lays beneath the vineyards.
During the winter months, vineyards are shielded from harsh climatic effects by the prominent Boston Mountains.
At this time, there are five wineries working mostly with the area's most notable varietals, Cynthiana (Norton) and Niagara as well as a
number of different French hybrids. Combined, these wineries are producing close to a million gallons of wine per annum.
Planted to Delaware, Catawba, Muscadine, Norton, Cab, Chard, Muller-Thurgau
Arkansas Mountains
(ii) Ozark Mountains (w/ MS and OK)
Texas
(a)
American Viticultural Areas
(i) Bell Mountain

Established in 1986, this appellation was the first in Texas. It covers roughly five square miles on the south and southwestern slopes of
Bell Mountain in northeast Gillespie County, about 15 miles north of Fredericksburg
(ii) Escondido Valley

Established in 1992, this Viticultural Area covers 50 square miles along Interstate 10 in Pecos County in far West Texas.
(iii) Fredricksburg in the Texas Hill Country


Early German immigrants planted the first vineyards in Gillespie County, Texas, where this bowl-shaped AVA is found among rolling
mounds in the central Texas Hill Country. In fact, these immigrants were a major influence in the development of the area. They founded
the community of Fredericksburg in 1846, under the auspices of the Society for the Protection of German Immigrants in Texas, also
known as Adelsverein. The city of Fredericksburg derives its name from Prince Frederick of Prussia, who was the highest-ranking noble
of the Adelsverein. Long ago, it was common here to make wine from wild grapes, particularly the grape known as Mustang. Today, the
viticultural area covers approximately 110 square miles, with around 60 acres under vine. As Fredericksburg is located over 200 miles
inland from the coast, as well as having a higher altitude, it is not affected by the hot, humid, marine winds from the Gulf of Mexico.
Chard, Sauv Blanc and Black Muscat
(iv) Mesilla Valley (w/ NM)

This appellation is located at the far western tip of the Texas border north and west of El Paso. It includes a portion of New Mexico.
(v) Texas Davis Mountains


Described as a mountain island, the climate of this Texas appellation is cooler, wetter and more biologically diverse than the Chihuahua
desert which surrounds it. Receiving twice the annual rainfall of the desert, Davis Mountain AVA covers 270,000 acres in the TransPecos region of west Texas, with about 50 acres under vine. The area was formed during a slow-motion tectonic and volcanic
catastrophe, the same one which formed the front range of the Rockies. The soil of the region is composed of granitic, porphrytic and
volcanic rocks, as well as limestone. The soils are porous and offer superior water drainage. Located within Jeff Davis County, in a
mountainous region known as the Davis Mountains (second highest range in the state), the elevation of the viticultural region ranges from
4,500-8,300 feet.
Cab and Sauv Blanc
(vi) Texas High Plains


(vii)


(viii)

Irrigation is a must in this large appellation located in the Texas Panhandle, 3,000-4,000 feet above sea level. The Texas High Plains
climate is very dry, though vineyards benefit from cooling winds. Vignerons depend on the subterrainian Ogallala Aquifer, which spans
almost the entire area underneath very well-drained soils. This AVA covers around 8 million acres of flat, intensively-cultivated land,
where cotton, sorghum and wheat are the predominant crops. There are approximately 3,500 acres of vineyards, with a growing interest in
viticulture and a growing number of prestigous awards to back the promotional image of the appellation. Both vinifera and hybrids have
been made into quality wines in this appellation since the first commercial winery opened its doors in 1976.
Planted to Chenin, Chard, Sauv Blanc, Muscat, Grenache, Cab, Merlot and Sangiovese
Texas Hill Country
True to Texan tradition, this AVA is the second largest certified Viticultural Area in America. With well over 9 million acres in the heart
of Texas, it is no wonder that other more specific AVA’s, such as Bell Mountain and Fredericksburg, have been identified as unique
microclimates within this blanket AVA. The wines of this massive region, north of San Antonio and west of Austin, range from
Bordeaux blends to Italian varietals, as well as cool climate grapes such as Riesling. This is a quality wine producing region and the wines
have won numerous awards both at home and internationally.
Planted to Semillon, Blanc de Bois, Sauv Blanc, Colombard, Cab, Merlot, Sangiovese
Texoma
The Texoma viticultural area is in north-central Texas, and includes Montague, Cooke, Grayson and Fannin counties. The area covers
approximately 3,650 square miles on the south side of Lake Texoma and the Red River, along the Texas-Oklahoma state line.
Ohio
(a)
American Viticultural Areas
(i) Lake Erie (w/ PA and NY)

1.
Historically known as the "Grape belt of America", the shores of Lake Erie have grown grapes in abundance for more than 160 years.
There are over 42,000 acres of vines, most of which are the big-leafed Vitis labrusca, Concord. Though focused primarily on jellies and
juices, there is also a thriving wine industry here. Traditionally, the industry was based on both labrusca and hybrids. After Prohibition
began, grape growing actually increased along the shores and on the Lake Erie islands. Many growers made wine illegally and sold it
across the lake in Canada, or sold grapes legally to home winemakers. It would seemed that with its infrastructure Ohio’s wine industry
would boom upon repeal. However, vintners mistakenly chose to compete with California’s bulk wine producers. At the same time, New
York wineries established themselves as the east’s premier wine producers. In 1937, four years after repeal, there were 160 wineries in
the Lake Erie region. Sadly, by 1967 there were fewer than 20 wineries left. Today, a number of ambitious vignerons are redefining the
region’s wine characteristics with substantial amounts of vinifera plantings.
Planted to Niagara, Concord, Seyval, Vidal, Chambourcin, Riesling, Chard and Cab
(ii) Grand River Valley
(iii)Isle St. George
1.
Grape growing goes back more than 150 years on tiny Isle St. George, situated off the south shore of Lake Erie, just two miles from the
Canadian border. This AVA covers a mere 700 acres and is only a mile long. However, over half of the land is planted with grapes. There
are 15 families on the island. In winter the island is surrounded by tiny wooden shacks – icehouses where fishermen come in hope of
snagging a bass. The effects of the lake make this island appellation an excellent spot for growing grapes. Being shallow, Lake Erie is
warmer than the other Great Lakes. Prevailing winds that continuously buffet the island are warmed by the waters, rendering temperatures
during the growing season which are significantly higher than on the mainland. The climate is temperate and the growing season, itself, is
quite long for the area - 200 days on average. Cool-climate varietals such as Riesling, Gewürztraminer, Pinot Noir, Delaware and
Catawba thrive here, the last of which has been planted on Isle St. George for well over a century.
(iv) Loramie Creek
1.
Bordered by Loramie and Tuttle Creeks as well as State Route 47 in Shelby County. The Loramie Creek appellation currently has no
operating winery in its jurisdiction.
(v) Ohio River Valley (w/ IN, KY and WV)
1.
Being the largest viticultural area in America at 16 million total acres, the Ohio River Valley AVA actually spans four states: West
Virginia, Ohio, Indiana and Kentucky. The history of wine making here goes back over 200 years to when The Kentucky Vineyard
Society was first established in 1798. At one time the Ohio River Valley was the largest wine producing region in North America. This
all changed in the second half of the 19th century when the local man-power was depleted because of Civil War, leaving few to work the
vineyards. Subsequent years saw the vineyards ravaged by mildew diseases like oidium (powdery mildew). The ultimate blow to the
region’s wine industry came in 1919 with national Prohibition. When the second wine revolution began in the early 1960’s, the historic
Ohio River Valley region would rebound and vineyards again flourish with dozens of wineries dotting the banks of the gently meandering
Ohio River. Wineries in all four states are producing quality wines from hybrids such as Baco Noir, Marechal Foch, Seyval Blanc and
Vidal, along with Vinifera varieties including Cabernet Sauvignon, Riesling, and Chardonnay.
Colorado
(b)
American Viticultural Areas
(i) Grand Valley


Home to about 75% of Colorado’s wineries, Grand Valley, west of Grand Junction at 4,700 feet, has some of the highest vineyards in the
world. It also has a unique microclimate and terrain. The valley, running east-west, was carved out by rivers, leaving the deep canyons
and sharp escarpments that border the appellation. This landscape allows for superior air drainage, reducing the frost risk at this high
elevation. During the growing season, the region enjoys hot and dry days, with a good amount of sunshine hours. Nighttime temperatures
drop rapidly, allowing the grapes to maintain high acidity, which is essential to quality wine production. Winter temperatures are quite
mild, often above the freezing mark. The history of viticulture here goes back to the late 1800s. Governor George A. Crawford planted a
60-acre vineyard here in 1890, and by 1910 the state had over 1,000 growers, most of them located in the Grand Valley region.
Planted to Gewurz, Riesling, Viognier, Semillon, Chard, Merlot, Cab, Syrah
(ii) West Elks


The West Elks region, Colorado’s second AVA, boasts the highest vineyards in the northern hemisphere, at just over 6400 feet—and you
have to go up and over an 11,000-foot pass in the Rockies to get there. By comparision, the highest vineyards in the world—at the
moment—are in Argentina in the northern Andes planted at an elevation of 7,000-plus feet. There are only a handful of wineries in this
AVA as of yet, but they are producing some exciting wines. This elevation produces some scintillating Riesling and Gewurztraminer.
These aromatic styles of wine are generally are made with some residual sugar left in the wine but acidity levels are high which make an
excellent counterpoint to sweetness.
More intriguing perhaps is the potential for Pinot Noir. Alfred Eames, whose winery is just south of the town of Paonia, grows Pinot at an
altitude of some 5400 feet, getting good color and intensity of character and vibrant richness. These are not the fruit bombs of California’s
biggest Pinots, but that isn’t the aim here.
Michigan
(a)
American Viticultural Areas
(i) Fennville

Recognized for its distinctive growing conditions, this lakeside area in southwestern Michigan became the state’s first appellation in
1981. Geographically, the AVA’s eastern boundary borders a state game reserve, with the remaining natural boundaries being Lake
Michigan to the west, the Kalamazoo River to the north, and the Black River to the south. Fennville’s designation is based on its glacial
outwash sandy soils and the moderating effects of Lake Michigan. Overall, Fennville has a relatively mild climate with less extreme
seasonal temperature variations than inland areas. During the short 160-day growing season very few days exceed 90 F. Grower's success
has been registered with a wide range of grape varieties, including Chardonnay, Riesling, Pinot Gris and Seyval for whites, and Pinot
Noir, Cabernet Franc, Chancellor and Chambourcin for reds.
(ii) Lake Michigan Shore


Ninety per cent of Michigan’s vineyards fall within this appellation in the state’s southwestern corner. This area is also the historic cradle
of Michigan viticulture with commercial vineyards dating back as far as 1867. Since the region is part of the great Fruit Belt that produces
most of America’s grapes for juice and jelly production, most of the area’s vineyards are planted to labrusca varieties like Concord and
Niagara. Thus, the Lake Michigan Shore AVA wine grape acreage only amounts to a small percentage of its total, even though this
acreage still represents nearly half of Michigan’s total wine grape production. Of the wine grapes now planted, vinifera varieties are a
rapidly expanding portion of the portfolio. The broad AVA boundaries -- which include the smaller Fennville appellation -- extend as far
as 45 miles inland from the lakeshore, and are relatively uniform in climate and soils. The socalled "Lake Effect" of Lake Michigan
tempers the otherwise extreme northern climate. The characteristic soil and topography of the AVA results from a glacial moraine, with
its slopes giving vineyards increased air-drainage to the lake, reducing the danger of frost settling on vines. This AVA has a warmer
growing season, up to two or three weeks longer than northwestern Michigan.
Gewurz, Riesling, Traminette, Pinot Gris, Chancellor, Cab, Cab Franc and Pinot Noir
(iii)Leelanau Peninsula


Leelanau Peninsula is one of a series of fingerlike projections extending into Lake Michigan at Grand Traverse Bay. Nearby is the deep
glacial Lake Leelanau. From a viticultural point of view, this abundance of water sufficiently moderates the appellation’s climate,
delaying the onset of spring until well past the frost-risk period and protecting fall temperatures from sudden plummets. Even so,
vineyards in this cold, northern climate experience an average frost-free period of just 145 days. Through the winter, high snowfall
prevents deep-freeze ground temperatures, minimizing winter damage to roots. The glacially-deposited soils that form the Leelanau
Peninsula are varied, with bedrock mainly of granite and limestone, a clay-based subsoil and top soils of sand and gravelly loam.
Planted to Cayuga, Riesling, Gewurz, Vignoles, Chard, Pinot Gris, Cab and Cab Franc
(iv) Old Mission Peninsula

Old Mission Peninsula is the latest and coolest of Michigan’s four AVAs. Approved in 1987, this finger-like piece of land juts northward
from Traverse City into Grand Traverse Bay, splitting the bay into a western and an eastern arm. The narrow peninsula is 19 miles long
and just 3 miles across at its widest, with vineyards never far from the deep, cooling waters of Grand Traverse Bay. While the extreme
"lake effect" keeps heat figures low, it also prevents temperatures from dropping too far, ensuring virtually frost-free conditions during
the short 145-day growing season. In this chilly climate, suitable vine choices include cold-hardy clones of Riesling, Chardonnay,
Gewürztraminer and Pinot Gris, for whites, and Pinot Noir, Cabernet Franc and Merlot for reds. Old Mission Peninsula’s cool conditions
and slow ripening creates wines with crisp, fresh varietal character, as well as high-quality Traditional Method sparkling wine from the
classic Champagne varieties.
Wisconsin
(a)
American Viticultural Areas
(i) Lake Wisconsin

Wisconsin’s first wine grapes were planted here in 1847 by the legendary Agoston Haraszthy. The site of Haraszthy’s original planting is
today the location of the Wollersheim Winery, the only winery making wines carrying the Lake Wisconsin AVA identity. This is
Wisconsin’s only official viticultural area, located in the south-central part of the state. Lake Wisconsin and the Wisconsin River form
part of the appellation’s boundaries, both moderating winter temperatures. Vineyards are at 800-900 feet, with south and southwest-facing
slopes enjoying good water and air drainage. This results in delayed frost and a growing season of 140-160 days, two to three weeks
longer than adjacent growing areas. Average annual precipitation is lower than most of the state. Deep, well-drained, gravelly and sandy
loam glacial till soils also distinguish this AVA. Currently, there are a little more than 20 acres planted, primarily to the red FrenchAmerican hybrid, Marechal Foch.
Indiana
(a)
American Viticultural Areas
(i) Ohio River Valley (w/ KY, OH and WV)
1.
Being the largest viticultural area in America at 16 million total acres, the Ohio River Valley AVA actually spans four states: West
Virginia, Ohio, Indiana and Kentucky. The history of wine making here goes back over 200 years to when The Kentucky Vineyard
Society was first established in 1798. At one time the Ohio River Valley was the largest wine producing region in North America. This
all changed in the second half of the 19th century when the local man-power was depleted because of Civil War, leaving few to work the
vineyards. Subsequent years saw the vineyards ravaged by mildew diseases like oidium (powdery mildew). The ultimate blow to the
region’s wine industry came in 1919 with national Prohibition. When the second wine revolution began in the early 1960’s, the historic
Ohio River Valley region would rebound and vineyards again flourish with dozens of wineries dotting the banks of the gently meandering
Ohio River. Wineries in all four states are producing quality wines from hybrids such as Baco Noir, Marechal Foch, Seyval Blanc and
Vidal, along with Vinifera varieties including Cabernet Sauvignon, Riesling, and Chardonnay.
Kentucky
(a)
American Viticultural Areas
(i) Ohio River Valley (w/ IN, TN and OH)
1.
2.
Being the largest viticultural area in America at 16 million total acres, the Ohio River Valley AVA actually spans four states: West
Virginia, Ohio, Indiana and Kentucky. The history of wine making here goes back over 200 years to when The Kentucky Vineyard
Society was first established in 1798. At one time the Ohio River Valley was the largest wine producing region in North America. This
all changed in the second half of the 19th century when the local man-power was depleted because of Civil War, leaving few to work the
vineyards. Subsequent years saw the vineyards ravaged by mildew diseases like oidium (powdery mildew). The ultimate blow to the
region’s wine industry came in 1919 with national Prohibition. When the second wine revolution began in the early 1960’s, the historic
Ohio River Valley region would rebound and vineyards again flourish with dozens of wineries dotting the banks of the gently meandering
Ohio River. Wineries in all four states are producing quality wines from hybrids such as Baco Noir, Marechal Foch, Seyval Blanc and
Vidal, along with Vinifera varieties including Cabernet Sauvignon, Riesling, and Chardonnay.
Louisiana
(a)
American Viticultural Areas
(i) Mississippi Delta (w/ MS and TN)
1.
In 1984, the Mississippi Delta AVA was created with the idea that this area, covering northwestern Mississippi and small portions of
Tennessee and Louisiana, could become the great wine region of the south. Thus far, however, there has been no significant viticultural
development in the region, despite the state's investment of millions of dollars for an enology laboratory at Mississippi State University.
Enthusiasm quickly turned from grapes towards pre-existing small fruit farms. Reportedly, the state preferred to nurture this struggling
agricultural industry, rather than adopt an enterprise unproven in the area. This leaf-shaped portion of land encompasses 6,000 square
miles of fertile topsoil. The few wineries that operate in the area do have success with the native Muscadine varieties, commonly used for
wine, juice and jellies.
Mississippi
(b)
American Viticultural Areas
(i) Mississippi Delta (w/ LA anf TN)

In 1984, the Mississippi Delta AVA was created with the idea that this area, covering northwestern Mississippi and small portions of
Tennessee and Louisiana, could become the great wine region of the south. Thus far, however, there has been no significant viticultural
development in the region, despite the state's investment of millions of dollars for an enology laboratory at Mississippi State University.
Enthusiasm quickly turned from grapes towards pre-existing small fruit farms. Reportedly, the state preferred to nurture this struggling
agricultural industry, rather than adopt an enterprise unproven in the area. This leaf-shaped portion of land encompasses 6,000 square
miles of fertile topsoil. The few wineries that operate in the area do have success with the native Muscadine varieties, commonly used for
wine, juice and jellies.
Tennessee
(a)
American Viticultural Areas
(i) Missisippi Delta (w/ TN and LA)
1.
Missouri
In 1984, the Mississippi Delta AVA was created with the idea that this area, covering northwestern Mississippi and small portions of
Tennessee and Louisiana, could become the great wine region of the south. Thus far, however, there has been no significant viticultural
development in the region, despite the state's investment of millions of dollars for an enology laboratory at Mississippi State University.
Enthusiasm quickly turned from grapes towards pre-existing small fruit farms. Reportedly, the state preferred to nurture this struggling
agricultural industry, rather than adopt an enterprise unproven in the area. This leaf-shaped portion of land encompasses 6,000 square
miles of fertile topsoil. The few wineries that operate in the area do have success with the native Muscadine varieties, commonly used for
wine, juice and jellies.
(a)
American Viticultural Areas
(i) Augusta






America’s 1st AVA
Covers 15 sq miles on the Missouri River
Vineyards lie in a sheltered area
Four resident and one non-resident winery
Heavy reliance on traditional and hybrid varietals
o
Norton/Cynthiana, Chambourcin, Vidal, Chamboucin, Seyval, St. Vincent
Some use of international varietals like Cabernet, Merlot and Chardonnay
(ii) Hermann




Sits on the southern bank of a bend in the Missouri
Part of an alluvial flood plain that has rich loam and river loess
Planted almost-exclusively to natives and hybrids
Norton, Vidal Blanc, Seyval Blanc, Chambourcin, St. Vincent, Steuben, Traminette, Vignoles, Vivant
(iii)Ozark Highlands




Relatively dry area for Missouri
Soils of brown loamy sand over yellow clay
Planted almost-exclusively to hybrids and natives
Norton. Vignoles, Chardonel, Frontenac
(iv) Ozark Mountain(w/Arkansas and Oklahoma)



Planted primarily to hybrids and natives
Norton, St. Vincent, Vignoles, Chambouricn, Chardonel, Vidal , Catawba
Need more info
Oklahoma
(a)
American Viticultural Areas
(i) Ozark Mountain(w/ Missouri, Arkansas)

Permitted for part of Oklahoma but apparently no wineries currently
Arizona
(a)
American Viticultural Areas
(i) Arizona (State Appellation)


International varietals like Cab, Merlot, Syrah, Chardonay and Sauvignon Blanc
Non-Vinifera like Concord
(ii) Sonoita




Area in the Southeast of the state
Basin surrounded by three mountain ranges
Well-drained gravelly loam soil
Wines from Cabernet, Merlot, Syrah, Mourvedre, Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling
New Mexico
(a)
American Viticultural Areas
(i) Mesilla Valley (w/ Texas)


Currently covers 280,000 acres but only 40 acres under vine
Primarily from Vinifera like Chardonnay, Viognier, Muscat, Cab, Merlot, Zinfandel, Mourvedre
(ii) Middle Rio Grande Valley




Covers 278,000 acres in the center of the state just south of Albuquerque
Generally high elevation with warm days and cool nights
Home to only five Wineries
Need info on varietals planted
(iii)Mimbres Valley





Covers 636,000 acres with 2,200 under vine
Sitting near the Mimbres River Valley
Deep silty clay-loam soil with good draingage
Irrigation a must with only 9in rain fall/yr
Primarily planted to Cabernet, Chardonnay and Syrah
West Virginia
(a)
American Viticultural Areas
(i) Kanawha River Valley



Sub-zone of the Ohio River AVA that covers 64,000 acres in southeast Ohio and Southwest WV
Only 100 acres under wine
Planted to hybrids and natives like Aurora, Catawba, Seyval, Vidal and Vignoles
(ii) Ohio River Valley(w/Ohio, Kentucky and Indiana)




Largest AVA in the US, Covering four states and 16.6 million acres
Only 600 acres under vine
With few exceptions hybrids and natives dominate
Being the largest viticultural area in America at 16 million total acres, the Ohio River Valley AVA actually spans four states: West
Virginia, Ohio, Indiana and Kentucky. The history of wine making here goes back over 200 years to when The Kentucky Vineyard
Society was first established in 1798. At one time the Ohio River Valley was the largest wine producing region in North America. This
all changed in the second half of the 19th century when the local man-power was depleted because of Civil War, leaving few to work the
vineyards. Subsequent years saw the vineyards ravaged by mildew diseases like oidium (powdery mildew). The ultimate blow to the
region’s wine industry came in 1919 with national Prohibition. When the second wine revolution began in the early 1960’s, the historic
Ohio River Valley region would rebound and vineyards again flourish with dozens of wineries dotting the banks of the gently meandering
Ohio River. Wineries in all four states are producing quality wines from hybrids such as Baco Noir, Marechal Foch, Seyval Blanc and
Vidal, along with Vinifera varieties including Cabernet Sauvignon, Riesling, and Chardonnay.
(iii)Shenandoah Valley(w/ Virginia)


Virginia lays claim to most of the Shenandoah Valley AVA, although it crosses into the West Virginia panhandle. The region is defined
by flanking mountain ranges, with the Blue Ridge Mountains as its eastern border and the Allegheny Mountains as its western boundary.
Most of the wineries in the AVA lie in Virginia and produce a combination of vinifera varietals, French-American hybrids and a limited
amount of the native Norton varietal. The growing season can be distinctly warm and is drier than neighboring regions, which don’t
receive the same natural protection offered by the Appalachian Mountains. Dry is a relative term in the Mid-Atlantic States, as the
average annual rainfall of the Shenandoah Valley is about 33 inches per year, considered wet by many standards. Winter can be difficult
in this interior region, with heavy snowfall and winter vine kill a major issue.
Planted to Gewurz, Chard, Riesling, Traminette, Viognier, Cab Franc, Chamboucin
Illinois
(a)
American Viticultural Areas
(i) Shawnee Hills




Unglaciated ridge of land that runs 20 miles north to south and 80 east to west
Bordered by the Ohio and Mississippi Rivers
Sits at elevation of 400-800 feet with limestone and sandstone soils
Planted with hybrids like Chambourcin, Chardonel and Seyval
North Carolina
(a)
American Viticultural Areas
(i) North Carolina (State Appellation)



Covers the entire state
Non-vinifera like Noble, Muscadine, Scuppernong, Chamboucin and Seyval
Vinfera like Chardonnay, Viognier, Cab, Merlot and Sangiovese
(ii) Yadkin Valley




Granted AVA 2003
Covers seven counties along the Yadkin River
Whites from Chardonnay, Riesling, Viognier and Seyval Blanc
Reds from Syrah, Cab, Cab Franc, Merlot, Sangiovese