Virginia Commercial Grape Report, 2001 GRAPE PRODUCTION RISES IN 2001 Grape production in Virginia increased in 2001 with production of Chardonnay accounting for one-half of the overall production increase. Producers harvested a crop valued at $5.2 million, receiving an average price of $1,260 per ton. SURVEY HIGHLIGHTS Virginia ranked 10th nationally in commercial grape production and bearing acreage. Virginia's grape producers harvested 4,120 tons of commercial grapes in 2001, up 7 Grape Production and Acreage by District and percent from 3,840 tons County, 2000-2001 produced in 2000. The 2001 total was down nearly 10 Tons Produced Bearing Acres Non Bearing Acres percent from what was produced in 1999, which was an ideal County 2000 2001 2000 2001 2000 2001 year for grape production. NORTHERN Vineyard acreage (bearing and non-bearing) has increased from Culpeper 89 106 36 44 20 12 1,418 acres in 1995 to 2,250 acres in 2001, a 59 percent Fauquier 198 166 125 124 12 17 increase over that time span. Loudoun 420 475 167 205 58 72 The Chardonnay variety made up 37 percent of Virginia's total Madison 445 300 98 90 4 25 Vinifera production harvested in 2001. Also, Virginia's most Rappahank 69 76 36 60 19 10 popular variety accounted for 36 percent of all the Vinifera Rockingham 52 46 19 20 3 1 variety bearing acreage and 28 percent of the total vineyard Shenandoah 123 125 52 55 16 20 acreage statewide. Warren 29 31 18 20 6 4 Merlot and Norton producers saw significant production gains in Other CTYS 75 55 39 45 27 23 2001. Merlot producers harvested 80 tons more in 2001 District total 1,500 1,380 590 663 165 184 compared to 2000. Producers of the Norton variety harvested 15 WESTERN more tons in 2001. Augusta 155 181 37 41 17 17 MARKET CONDITIONS Roanoke 65 96 31 29 2 4 The quality of Virginia's 2001 wine grape harvest was Othercounties 100 153 31 50 17 4 excellent. Weather during 2001 was exceptional. Growers Districttotal 320 430 99 120 36 25 received timely rains, average temperatures and relative CENTRAL dryness in the late fall which led to ideal ripening Albemarle 546 609 201 245 85 78 conditions. Many wine-makers expect sugar levels and flavor Bedford 18 17 9 10 7 9 to be outstanding. Greene 42 44 23 27 11 11 Nelson 87 122 40 59 47 36 Orange 680 791 210 207 15 33 Spotsylvania 27 44 19 22 4 1 Other Counties 45 68 62 86 43 29 District Total 1,445 1,695 564 656 212 197 EASTERN Essex 88 75 31 29 * 2 King George 47 47 25 27 7 5 Westmoreland 167 165 47 46 20 20 Other Ctys 148 178 84 105 46 32 District Total 450 465 187 207 73 59 Other District Total 1,445 1,695 564 656 212 197 State Total 3,840 4,120 1,510 1,730 530 520 Virginia Commercial Grape Report, 2001 Grape Production and Acreage by Variety, 2000-2001 Tons Produced Bearing Acres Non-Bearing Acres 2000 2001 2000 2001 2000 2001 VINIFERA Chardonnay 1,040 1,180 456 493 113 104 Cabernet Sauvignon 440 403 183 206 59 54 Cabernet Franc 311 356 123 154 73 77 Gewurstraminer 31 28 16 18 3 3 Merlot 190 270 87 105 49 79 Pinot Noir 74 72 28 31 3 11 Sauvignon Blanc 40 40 17 23 1 3 White Riesling 323 297 105 98 10 6 Viognier 197 143 64 74 25 42 Other White Vinifera 125 143 43 65 16 10 Other Red Vinifera 224 270 71 97 65 57 HYBRID Seyval 136 151 59 64 9 9 Vidal Blanc 357 383 115 127 24 18 Chambourcin 73 79 30 38 15 7 Other White Hybrid 42 44 28 32 11 6 Other Red Hybrid 17 19 10 11 4 1 AMERICAN Concord 150 148 33 33 2 2 Niagara 19 26 12 12 13 12 Seedless Table (all) 3 2 3 4 1 4 Norton 38 53 22 37 31 15 OtherRed/Black American 5 7 3 5 2 0 Other White American 5 6 2 3 1 0 STATE TOTAL 3,840 4,120 1,510 1,730 530 520 Grape Production and Bearing Acreage All Types, 2000-2001 1/ Tons Produced Bearing Acres 2000 2001 2000 2001 CA 7,059,000 5,930,000 827,000 851,000 WA 265,000 283,000 44,000 48,000 NY 154,000 149,000 31,500 31,500 PA 63,000 61,500 12,800 12,800 MI 87,200 28,900 12,500 12,300 OR 18,600 23,500 8,100 8,400 AZ 20,000 15,500 4,100 3,200 TX 2/ 9,500 2/ 2,900 OH 7,700 6,000 2,000 2,000 VA 3,840 4,120 1,510 1,730 GA 3,500 3,200 1,200 1,100 AR 4,200 2,700 1,400 1,500 MO 2,950 2,300 850 870 NC 2,300 2,000 600 700 SC 520 3/ 2,900 3/ 1/ Estimates for 2001 are preliminary. 2/ Not estimated until 2001 3/ Discontinued Varieties Reported 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 Concord, Niagara, Seedless Table (all), Other Red/Black American, Other White American White Wines Red Wines Specialty Wines Chardonnay (Shard-don-a) - The most Cabernet Sauvignon Rose and Blush Wines - popular variety in Virginia, (Cab-er-nay So-vin-yawn) - Usually blends of white wine Chardonnay usually comes as a Complex in flavors than can with a small percentage of medium to full-bodied dry wine. It emerge as currants, green red wine, blended together may be fruity with a hint of apples olives, herbs, bell peppers, to give them the blush of or citrus. It's versatility makes or combinations of these with color. Usually light and it appropriate with a wide variety mint and leather. Medium to fruity. of dishes ranging from seafood to full-bodied, tannic and dry. lighter red meats. When young, good with robust Cabernet Blanc (Cab-er-nay meat dishes; older Cabernets Blonc) - Made from the Pinot Grigio (Pee-no-Gree-gee-oh) - go well with roasts, steaks, Cabernet Sauvignon grape, has a smoky bouquet with hints of and cheeses. these wines get their salmon spice. The taste is of ripe fruit, color from the process of with hints of grapefruit or lemon, Merlot (Merlow) - Cherry-like removing the grape skin and a suggestion of sweetness in aromas with hints of early in the wine making the aftertaste. Cabernet's herbaceousness. process. Light bodied and Softer flavor than Cabernet dry. Riesling (Reez-ling) - Has a spicy Sauvignon. Medium to full and fruity bouquet, usually off-dry bodied, dry less tannic than Sparkling Wines - Made in or semi-sweet. Light to medium Cabernet. Drinkable earlier the Methode Champenoise: A bodied. Sometimes produces flavors than Cabernet, yet ages well. table wine is refermented in resulting in sweet wines that smell a heavy glass bottle to like honey and apricot nectar. Cabernet Franc (Cab-er-nay produce a wine that has a Fronc) - Full bodied, dry bubbly effervescence. Light Gewurtzraminer wine with cherry flavors and bodied, can be dry to (Geh-vertz-tram-me-ner) - Spicy and violet aromas. semi-sweet. floral aromas. Light to medium bodied. Off-dry to semi-sweet. Pinot Noir (Pe-no-Nwahr) - Brut (Broot) - A sparkling Cherry aroma with rich blend of Chardonnay and Sauvignon Blanc (So-vin-yawn-Blonc) flavors. Less tannic with Pinot Noir. Usually dry. - Herbaceous, sometimes vegetal less pigment than Cabernet scent such as fresh herbs, cut and Merlot, so somewhat grass or bell peppers. Range of lighter. Drinkable at two to styles from tart to ripe pineapple five years of age, and will richness. Acidity makes them improve after that. enjoyable with shellfish and seafood. Chambourcin (Sham-boor-san) - Rich grape aroma and flavor. Seyval Blanc (Say-voll-Blonc) - Full bodied, dry. 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. 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 2001 thorough January 2002 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.