VIRGINIA COMMERCIAL GRAPE REPORT 2002 About the Survey: The information presented in this report was gathered through a census of all known commercial grape producers in Virginia. To be considered a commercial producer, an operator must grow one acre or more of grapes. Data were collected during the months of November 2002 thorough January 2003 by mail and telephone interview. Information obtained during the course of this survey is completely confidential by law; for this reason, some county, regional, and variety breakdowns could not be published to avoid disclosure of individual vineyards. Special thanks to all producers who took time to participate in this survey. Appreciation is extended to Dr. Tony K. Wolf, Viticultural Extension Specialist, and the Wine Marketing Program of the Virginia Department of Agriculture and Consumer Services for lending their knowledge and expertise. Vinifera Chardonnay, Cabernet Sauvignon, Cabernet Franc, Gewurztraminer, Merlot, Pinot Noir, Sauvignon Blanc, White Reisling, Viognier, Other White, Other Red Hybrid Seyval, Vidal Blanc, Chambourcin, Other White Hybrid, Other Red Hybrid American Norton, Seedless Table (all), Other Red/Black American, Other White American WHITE WINES Chardonnay (Shard-don-a) - The most popular variety in Virginia, Chardonnay usually comes as a medium to full-bodied dry wine. It may be fruity with a hint of apples or citrus. It’s versatility makes it appropriate with a wide variety of dishes ranging from seafood to lighter red meats. Pinot Grigio (Pee-no-Gree-gee-oh) - has a smoky bouquet with hints of spice. The taste is of ripe fruit, with hints of grapefruit or lemon, and a suggestion of sweetness in the aftertaste. Riesling (Reez-ling) - Has a spicy and fruity bouquet, usually off-dry or semi-sweet. Light to medium bodied. Sometimes produces flavors resulting in sweet wines that smell like honey and apricot nectar. Gewurtzraminer (Geh-vertz-tram-me-ner) - Spicy and floral aromas. Light to medium bodied. Off-dry to semi-sweet. Sauvignon Blanc (So-vin-yawn-Blonc) - Herbaceous, sometimes vegetal scent such as fresh herbs, cut grass or bell peppers. Range of styles from tart to ripe pineapple richness. Acidity makes them enjoyable with shellfish and seafood. Seyval Blanc (Say-voll-Blonc) - Aromas compare to green apples. Light to medium bodied. Crisp and very dry. Vidal Blanc (Vee-doll-Blonc) - Fruity aromas and flavors. Light to medium body and off-dry to semi-sweet. Voignier (Vee-on-yea) - Spicy, with fruity and floral aromas. RED WINES Cabernet Sauvignon (Cab-er-nay So-vinyawn) - Complex in flavors than can emerge as currants, green olives, herbs, bell peppers, or combinations of these with mint and leather. Medium to full-bodied, tannic and dry. When young, good with robust meat dishes; older Cabernets go well with roasts, steaks, and cheeses. Merlot (Merlow) - Cherry-like aromas with hints of Cabernet’s herbaceousness. Softer flavor than Cabernet Sauvignon. Medium to full bodied, dry less tannic than Cabernet. Drinkable earlier than Cabernet, yet ages well. Cabernet Franc (Cab-er-nay Fronc) - Full bodied, dry wine with cherry flavors and violet aromas. Pinot Noir (Pe-no-Nwahr) - Cherry aroma with rich flavors. Less tannic with less pigment than Cabernet and Merlot, so somewhat lighter. Drinkable at two to five years of age, and will improve after that. Chambourcin (Sham-boor-san) - Rich grape aroma and flavor. Full bodied, dry. SPECIALTY WINES Rose and Blush Wines - Usually blends of white wine with a small percentage of red wine, blended together to give them the blush of color. Usually light and fruity. Cabernet Blanc (Cab-er-nay Blonc) - Made from the Cabernet Sauvignon grape, these wines get their salmon color from the process of removing the grape skin early in the wine making process. Light bodied and dry. Sparkling Wines - Made in the Methode Champenoise: A table wine is refermented in a heavy glass bottle to produce a wine that has a bubbly effervescence. Light bodied, can be dry to semi-sweet. Brut (Broot) - A sparkling blend of Chardonnay and Pinot Noir. Usually dry. Grape Production Rises in 2002 Grape production in Virginia increased in 2002 with the production of the Vinifera varieties accounting for the majority of the overall production increase. Producers harvested a crop valued at $6.2 million, receiving an average price of $1,350 per ton. Survey Highlights Virginia ranked 11th nationally in commercial grape production and and 10th for bearing acreage. Virginia’s grape producers harvested 4,600 tons of commercial grapes in 2002, up nearly 10 percent from 4,200 tons produced in 2001. The 2002 total was up nearly 20 percent from what was produced in 2000. Vineyard acreage (bearing and non-bearing) has increased from 1,418 acres in 1995 to 2,220 acres in 2002, a 57 percent increase over that time span. The Chardonnay variety made up 32 percent of Virginia’s total Vinifera production harvested in 2002. Also, Virginia’s most popular variety accounted for 34 percent of all the Vinifera variety bearing acreage and 24 percent of the total vineyard acreage statewide. Merlot and Viognier producers saw significant production gains in 2001. Merlot producers harvested 115 tons more in 2002 compared to 2001. Producers of Viognier variety harvested 153 more tons in 2002. REVIEW OF 2002 GROWING SEASON The 2001-2002 winter continued a three-year pattern of relatively warm, benign winters for Virginia grapevines. Poised, therefore, for abundant crops, many growers were affected by unusually late, damaging frosts during the third week of May. Parts of Virginia, particularly the eastern and western Piedmont and parts of Southside Virginia, also suffered severe drought during the period from June until September. Some non-irrigated vineyards showed drought stress by early August. For most, the dry summer and early fall lessened disease pressure and crop quality was very high, particularly for white varieties such as Chardonnay, Viognier, and Sauvignon blanc. Rains in September and October made it somewhat more difficult to achieve concentrated, ripe flavor and aromas in later-maturing red varieties. VIRGINIA COMMERCIAL GRAPE REPORT, 2002 Grape Production and Bearing Acreage All Types 2001-2002 1 Rank State Tons Produced Bearing Acres 2001 2002 2001 2002 1 CA 5,979,000 6,500,000 803,000 825,000 2 WA 283,000 332,000 48,000 49,800 3 NY 149,000 156,000 31,500 31,000 4 PA 61,500 53,200 12,800 12,800 5 MI 28,900 42,700 12,300 12,300 6 OR 22,800 22,800 8,800 9,500 7 AZ 15,500 8,400 3,200 2,400 8 OH 6,000 5,800 2,000 2,100 9 AR 2,700 5,600 1,500 1,400 10 TX 9,500 4,700 2,900 2,900 11 VA 4,200 4,600 1,700 1,800 12 MO 2,300 2,900 870 800 13 GA 3,200 2,800 1,100 1,100 14 NC 2,000 2,300 700 850 1 Estimates for 2002 are preliminary. Grape Production and Acreage by Variety, 2001-2002 1 Tons Produced Bearing Acres Non Bearing Acres County 2001 2002 2001 2002 2001 2002 VINIFERA Chardonnay 1,202 1,242 463 487 104 55 Cabernet Sauvignon 411 489 206 209 54 53 Cabernet Franc 363 462 154 187 77 80 Gewurstraminer 29 27 18 16 3 6 Merlot 275 390 105 123 79 66 Pinot Noir 73 80 31 29 11 5 Sauvignon Blanc 41 54 23 20 3 6 White Riesling 303 276 98 80 6 5 Viognier 146 299 74 87 42 35 Other White Vinifera 146 121 65 67 10 18 Other Red Vinifera 275 478 97 115 57 27 HYBRID Seyval 154 126 64 49 9 6 Vidal Blanc 390 336 127 135 18 13 Chambourcin 81 56 38 41 7 11 Other White Hybrid 45 33 32 34 6 10 Other Red Hybrid 19 15 11 7 1 6 AMERICAN Norton 54 55 37 35 15 9 Seedless table (all) 2 6 4 14 4 1 Other Red/Black American158 12 38 41 2 3 Other White American 33 43 15 24 12 5 State Total 4,200 4,600 1,700 1,800 520 420 1 2001 data revised. Grape Production and Acreage by Distruct and County, 2001-2002 1 2 Tons Produced Bearing Acres Non Bearing Acres County 2001 2002 2001 2002 2001 2002 NORTHERN Culpeper 108 96 44 41 12 14 Fauquier 169 442 124 135 17 20 Loudoun 490 674 205 247 72 61 Madison 305 294 90 93 25 9 Rappahannock 77 111 46 43 10 4 Rockingham 47 35 20 20 1 1 Shenandoah 127 113 55 60 20 19 Warren 32 39 20 22 4 3 Other counties 55 76 45 44 23 38 District Total 1,410 1,880 649 705 184 169 WESTERN Roanoke 100 70 29 30 4 2 Other counties 340 150 91 91 21 15 District Total 440 220 120 121 25 17 CENTRAL Albemarle 620 660 245 284 78 50 Bedford 17 12 10 7 9 4 Greene 45 40 27 31 11 4 Nelson 124 160 59 57 36 48 Orange 800 740 207 214 33 14 Spotsylvania 45 33 22 23 1 4 Other Counties 69 95 86 84 29 26 District Total 1,720 1,740 656 700 197 150 EASTERN Essex 78 134 29 24 2 7 King George 48 71 27 30 5 0 Westmoreland 168 198 46 61 20 1 Other Counties 181 127 89 62 32 30 District Total 475 530 191 177 59 38 Other District Total 155 230 84 97 55 46 State Total 4,200 4,600 1,700 1,800 520 420 1 Some county totals are not published to avoid disclosure of individual operations. Production and acreage are included in district and state totals. 2 2001 data revised.