Wine has been produced in Virginia since the early days of European colonization in the 17th century. Virginia has hot humid summers that can be challenging to viticulture, and only within the last twenty years has the industry developed beyond novelty status. A 1619 law mandated each (male) colonist to cultivate at least ten grapevines. These early attempts were foiled by phylloxera and other harsh conditions that the primitive farming methods of the era couldn’t overcome. Over a century later, despite his great love of wine, Thomas Jefferson didn’t have much better luck. His numerous experiments planting vines near Monticello failed to yield a single bottle, and his compatriot George Washington experienced similar frustrations at Mt. Vernon. It wasn’t until the 1970s when farmers and winemakers truly began to realize the potential of Virginia’s terroir. The central and northern Virginia counties, in particular those located just east of the Blue Ridge Mountains, account for the significant majority of the commonwealth’s production. The Charlottesville area (in Monticello AVA) is home to many of the best Virginia wineries, and benefits–both in tourism and cutting-edge research–from its proximity to the University of Virginia. By tonnage, Vitis vinifera varieties represents 75% of total production. French hybrids varieties account for nearly 20% of total wine grape production in the commonwealth, while American varietals make up only about 5% of the total.

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