Shenandoah Valley

Overview

The Shenandoah Valley AVA is Virginia's largest and was the state's first, established in 1983. It spans ten counties in Virginia and two in West Virginia, a broad valley protected from Atlantic moisture by the Blue Ridge Mountains. The result is a drier, sunnier climate than the rest of Virginia, with warm days, cool nights, and significant elevation variation.

Cabernet Franc is a regional specialty, producing elegant, red-fruited wines with spice and earthy notes. Chardonnay, Riesling, Viognier, and Sauvignon Blanc thrive in the cooler sites, while Merlot and Cabernet Sauvignon perform well on warmer slopes. Limestone-rich soils in many areas contribute bright acidity and minerality to the wines.

Key Varietals

• Cabernet FrancThe valley's star red, giving elegant red berry, pepper, and earthy wines with bright acidity.
• ChardonnayA crisp white producing citrus, apple, and mineral-driven wines in the cooler mountain climate.
• RieslingA high-acid aromatic white with lime, floral, and occasionally off-dry expression.
• MerlotA soft, plummy red adding richness to Shenandoah Valley blends.