Virginia, VA
As of 2015, the state has approximately 3,172 acres under cultivation, with a total harvest of 8,682 tons. The state ranks fifth in the nation for both bearing acreage and grape production. There are close to 300 wineries active. The central and northern Virginia counties, in particular those located just east of the Blue Ridge Mountains, account for the significant majority of the state's production.
Virginia’s five distinct climate regions – the Tidewater, Piedmont, Northern Virginia, Western Mountain and Southwestern Mountain – provide a temperate climate that’s not too hot or cold for extended periods. Virginia’s varying weather patterns see the mountainous southwest and Shenandoah Valley average a 160-day growing season; with an average of 20-25 inches of rain a season and east of the Blue Ridge, an average of 200 days, with 40-45 inches of rain.
By tonnage, Vitis vinifera varieties represents 75% of total production. French hybrids varieties account for nearly 20% of total wine grape production in the state, while American varietals make up only about 5% of the total. As of 2015, the top 5 varietals produced are Chardonnay, Cabernet Franc, Merlot, Vidal Blanc and Viognier.