USA
Washington State
Washington is the second-biggest US wine-producing state after California. Its cool, dry climate is conducive to producing ripe grapes with firm acidity. Many Washington winemakers are inspired by the Rhône and Bordeaux.
Situated in the Pacific north-west of the United States, Washington is the second-biggest US wine-producing state. Corresponding to over 12,000 hectares, vineyards are confined almost exclusively to the hilly eastern areas. Washington’s best-known AVAs (American Viticultural Areas) are Columbia Valley, Yakima Valley and Walla Walla Valley.
Ungrafted vines thrive
With the Cascade Range acting as a natural barrier to the cool, damp Pacific Ocean winds, summers are hot and dry while winters are very cold. The climate is almost desert-like, necessitating the use of artificial irrigation. This is why most vineyards are situated in the valleys of the Columbia River and its tributary the Yakima River in the interior of Washington State. Although the summers are hot and sunny, cool nights mean that grapes can still reach optimum ripeness without losing their natural acidity. Cold snaps can damage vines in winter, however, leading to reduced yields. Soils are very sandy and low in nutrients – fortunately, this and the cold winter weather mean that Washington State remains free of phylloxera. Therefore, most vines are ungrafted.
Diverse grapes
Washington State is hospitable to a wide range of grape varieties. Cabernet Sauvignon, Merlot, Syrah, and Cabernet Franc are the leading red grapes, while Chardonnay, Riesling, Gewürztraminer, Sémillon, Sauvignon Blanc and Viognier are the main white varieties.
