Virginia

Overview

Virginia is one of the most historically significant wine states in America, with grape-growing attempts dating to the Jamestown colony in the early 1600s. Today the state contains eight AVAs, including Monticello, Shenandoah Valley, Middleburg, and the North Fork of Roanoke. The climate is humid subtropical to warm temperate, with hot summers, variable rainfall, and significant elevation differences from coastal plains to Blue Ridge peaks.

Viognier has become the signature white grape, producing aromatic, full-bodied wines with peach and honeysuckle character. Cabernet Franc leads the reds, while Merlot, Petit Verdot, Chardonnay, and Petit Manseng are also widely successful. Virginia's modern wine renaissance has earned international recognition for both still and sparkling wines.

Key Varietals

• Cabernet FrancVirginia's leading red vinifera, yielding elegant wines with red fruit, pepper, and herbal notes.
• ViognierThe state's signature white, producing aromatic, stone-fruit-driven wines with rich texture.
• ChardonnayA widely planted white grown for still, sparkling, and barrel-fermented styles.
• Petit VerdotA Bordeaux variety that adds color, structure, and dark fruit to Virginia red blends.