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Pacific Northwest

Contents

  1. Washington State
  2. Washington East of the Cascades
  3. Understanding Washington’s Vineyard Geology
  4. Wine History in Washington
  5. Washington Grape Varieties
  6. Washington AVAs
  7. Oregon
  8. Oregon AVAs
  9. Idaho

Washington State

Washington is the country’s second-largest producer of vinifera wines. While still in California’s shadow, Washington State provides 5% of the total US domestic wine output, and production continues to grow in leaps and bounds. State wine grape acreage has more than doubled in this century, rising from 24,000 acres in 1999 to over 60,000 acres in 2019. In 1999, then-WA Wine Commission Director Steve Burns announced that a new winery was opening its doors every 13 days in the state, and the growth rate has sustained: by 2020 the number of state wineries had jumped from 160 to over 1,000. 2016 was a record harvest—272,000 tons of fruit—but with the state adding an average of 2,500 acres of vines each year over the past decade, the record likely won’t last long.
Map of Washington State with wine regions labeled

For perspective, compare the entire state of Washington to California’s Napa Valley AVA: Washington has approximately 14,000 more acres of vineyard land and in 2019 produced about 42,000 more tons of fruit. And Napa Valley produces only 4% of California’s wines! Not only is Washington is a much smaller producer than California overall, but it has a narrower focus: the state lacks the giant bulk wine industry that drives California, instead placing emphasis on premium to luxury production. Washington also has a younger, less developed industry. Vineyards often comprise only a portion of a working farm’s activities, and a small minority of wineries are estate projects. Vineyard Manager Kent Waliser of Columbia Valley’s Sagemoor Vineyards puts it succinctly: “Wineries are not connected to the vineyards.” Many are even located in or around Seattle, far from the fruit itself, and most are small or medium-sized in scale, releasing fewer than 12,000 cases a year.
Anonymous
Parents
  • 10 months ago

    For the subsection on Yamhill-Carlton AVA, I was curious if the following could be edited to be more precise:

    "the AVA’s soils are derived entirely from uplifted marine sediments,"

    Are there not some volcanics found here? Or can volcanics be derived from uplifted marine sediments. I always thought they were pretty separate. Thanks

Comment
  • 10 months ago

    For the subsection on Yamhill-Carlton AVA, I was curious if the following could be edited to be more precise:

    "the AVA’s soils are derived entirely from uplifted marine sediments,"

    Are there not some volcanics found here? Or can volcanics be derived from uplifted marine sediments. I always thought they were pretty separate. Thanks

Children
  • 10 months ago in reply to Brandon Anderson

    Hey Brandon! The AVA is defined but its marine sediment soils. Per the Oregon Wine Board, " is comprised of coarse-grained ancient marine sediments that drain quickly, making it ideal for viticulture. The dominant soil series above the siltstone and sandstone parent material are Melbourne, Wellsdale, and Goodin with lesser influences of Dupee and Willakenzie." That being said, the Willamette is truly a patchwork of soils, so I wouldn't be surprised if there is a pocket here and there. 

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