Washington wine is wine produced from grapes grown in the U.S. state of Washington. Washington ranks second in the United States in the production of wine, behind only California. By 2006, the state had over 31,000 acres (130 km2) of vineyards, a harvest of 120,000 short tons (109,000 t) of grapes, and exports going to over 40 countries around the world from the 500 wineries located in the state. Washington produces a full spectrum of wines ranging from mass-produced to premium boutique wines. In 2006, The Wine Advocate gave two perfect scores of 100 points for Cabernet Sauvignon wines made by Quilceda Creek Vintners using grapes from several Washington AVAs. Only 15 other American wines have ever been scored so highly by The Wine Advocate, all from California.

Geography and Climate

The glaciers resting upon what is now Washington state retreated 16,000 years ago, leaving behind a free-draining gravel bed up to 250 feet (76 m) deep in some places. The topsoil is sandy and stone-studded, which is ideal for low-vigor vine growing. Persistent lava flows created basalt-based soil foundation.

The rain shadow of the Cascade Range leaves the Columbia River Basin with around 8 inches (20 cm) of annual rain fall. Vignerons take advantage of long sunlight hours (on average, two more hours a day than in California during the growing season) and consistent temperatures. The fruit attains optimal ripening while the cool nights help the vines to shut down and the grape maintain natural levels of acidity.

Washington shares the same latitude as the prime wine-producing areas of Europe, which is felt by many to contribute to the quality of the grapes. A drawback of the region is that extreme winter freezes occur with some regularity, killing off substantial portions of the vineyards, which then have to be brought back to full production over a period of years

History

The early history of the Washington wine industry can be traced to the introduction of Cinsault grapes by Italian immigrants to the Walla Walla region. In the 1950s and 1960s, the precursors of the state’s biggest wineries (Chateau Ste Michelle and Columbia Winery) were founded. Throughout the rest of the 20th century, the wine world discovered a new aspect of Washington wines with each passing decade – starting with Rieslings and Chardonnays in the 1970s, the Merlot craze of the 1980s and the emergence of Cabernet Sauvignon and Syrah in the 1990s.

Grape Varieties

While over 80 grape varieties are grown in Washington state, the primary grapes used in the production of wine are from the Vitis vinifera family of grapes. The main grapes used in wine production in Washington include Barbera, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Chenin Blanc, Gewürztraminer, Grenache, Malbec, Merlot, Nebbiolo, Petite Syrah, Pinot Gris, Pinot Noir, Riesling, Sangiovese, Sauvignon Blanc, Semillon, Syrah, Tempranillo, Viognier, and Zinfandel. Washington State is also home to plantings of some lesser known Vitis vinifera varieties that are used in wine production for some experimental wines and blending. These include Abouriou, Alicante Bouschet, Aligoté, Auxerrois, Black Cornichon, Black Monukka, Black Muscat, Black Prince, Blauer Portugieser, Calzin, Carignane, Chasselas, Chauche Gris, Clevner Mariafeld, Colombard, Csaba, Ehrenfelser, Feher Szagos, Gamay, Green Hungarian, Lemberger, Madeleine Angevine, Madeleine Sylvaner, Melon de Bourgogne, Mission, Morio Muscat, Muller-Thurgau, Muscat of Alexandria, Muscat Canelli, Muscat Ottonel, Palomino, Petite Verdot, Pinot Blanc, Pinot Meunier, Pirovano, Rkatsiteli, Rose of Peru, Salvador, Sauvignon Vert, Scheurebe, Siegerrebe, Sylvaner, Trollinger, and Trousseau.  Some notable French hybrid grapes used in wine production include Aurore and Baco Noir.

Vineyard acreage planted to red varieties was 17,351 acres (7,022 ha) in 2006. The four most prevalent red varieties were Cabernet Sauvignon at 5,959 acres (2,412 ha), Merlot at 5,853 acres (2,369 ha), Syrah at 2,831 acres (1,146 ha), and Cabernet Franc at 1,157 acres (468 ha). Vineyard acreage planted to white varieties was 13,649 acres (5,524 ha). The four most prevalent white varieties were Chardonnay at 5,992 acres (2,425 ha), Riesling at 4,404 acres (1,782 ha), Sauvignon Blanc at 993 acres (402 ha), and Gewürztraminer at 632 acres (256 ha).

Wine Regions

Washington has ten federally-defined American Viticultural Areas mostly located in Eastern Washington. The largest AVA is the Columbia Valley AVA, which extends into a small portion of northern Oregon and also encompasses six of the other Washington AVAs. These include the Walla Walla Valley AVA, the Horse Heaven Hills AVA, the Wahluke Slope AVA, and the Yakima Valley AVA, which in turn also encompasses the Rattlesnake Hills AVA, Snipes Mountain AVA and the Red Mountain AVA. The Columbia Gorge AVA is west of the Columbia Valley AVA. Washington’s only AVA located west of the Cascades is the Puget Sound AVA. The Lake Chelan and the Ancient Lakes wine-growing regions of eastern Washington are currently seeking federal AVA status.

Columbia Valley

The Columbia Valley AVA is home to 90% of Washington state’s wine industry. This massive appellation, with over 16,000 acres (65 km2) under vine and well over 300 wineries, was the driving force behind the development of the state’s wine industry. It is geographically defined by three mountain ranges that border it on every side but the east, and by the Snake, Yakima and Columbia Rivers which converge within it. Located in the lee of the Cascade Mountains, the area is sheltered from the marine climate to the west and is left with semi-desert conditions. While portions of this appellation cross into Oregon, the majority of wine activity occurs on the Washington state side. The Columbia Valley appellation was created as a stepping stone for the definition of other viticultural areas in the state. Subsequently, smaller and more distinct appellations have been created within it.