About Virginia Wine

Background on the Virginia Wine Industry

A primary aim of the Virginia Company in establishing Jamestown was to start a successful wine industry in the New World. "Acte Twelve" of 1619 ordered all male household heads in Jamestown to cultivate 20 grapevines each and failure to do so carried the death penalty. Yet, native pests and diseases prevented success.

Thomas Jefferson, the third President, continued attempts to cultivate European grapevines at Monticello. Today the vines have been re-planted on American rootstocks, a technique necessary for success unknown to colonial farmers, and one which has helped the Virginia wine industry grow from a mere curiosity in the 1970s to one of the leading wine producing states today. With over 100 wineries, Virginia ranks sixth nationally, and is the second largest state in the East for fine wine production.

There are several factors that contribute to the success of the contemporary Virginia wine industry: Virginia’s favorable temperate climate avoids the problems of northern winters and the hotter summers to the south; favorable state legislation through the Farm Winery Acts of 1980 and 1985 established funding for viticulturist Dr. Tony Wolf and enologist Dr. Bruce Zoecklein, whose research has resulted in vast improvements in wine quality; and enterprising winery owners willing to plant new and unusual grape varieties in addition to the international favorites.