History/Vintages

History

Washington's first wine grapes were planted at Fort Vancouver by the Hudson's Bay Company in 1825. By 1910, wine grapes were growing in many areas of the state, following the path of early settlers. French, German and Italian immigrants pioneered the earliest plantings. Wine historians Ron Irvine and Dr. Walter Clore document in their book The Wine Project a continuous and connected effort to cultivate wine grapes beginning with those early plantings at Fort Vancouver. Hybrid varieties arrived in nurseries in the Puget Sound region as early as 1854, and by 1860 wine grapes were planted in the Walla Walla Valley.

Large-scale irrigation, fueled by runoff from the melting snowcaps of the Cascade Mountains, began in eastern Washington in 1903, unlocking the dormant potential of the rich volcanic soils and sunny, arid climate. Italian and German varietals were planted in the Yakima and Columbia Valleys and wine grape acreage expanded rapidly in the early part of the 20th century. In 1910, the first annual Columbia River Valley Grape Carnival was held in Kennewick. By 1914, important vineyards had sprung up in the Yakima Valley--most notably the vineyards of W.B. Bridgman of Sunnyside.

The arrival of Prohibition in 1920 put a damper on wine grape production, but ironically may have helped spawn early interest in home winemaking. At the end of Prohibition the first bonded winery in the Northwest was founded on Puget Sound's Stretch Island. By 1938 there were 42 wineries located throughout the state.

The first commercial-scale plantings began in the 1960s. The efforts of the earliest producers, predecessors to today's Columbia Winery and Chateau Ste. Michelle, attracted the attention of wine historian Leon Adams. Adams in turn introduced pioneering enologist Andre Tchelistcheff to Chateau Ste. Michelle. It was Tchelistcheff who helped guide Chateau Ste. Michelle's early efforts and mentored modern winemaking in this state. The resulting rapid expansion of the industry in the mid 70s is now rivaled by today's breakneck pace, where a new winery opens nearly every 15 days.

The trend for quality wine production started by a few home winemakers and visionary farmers has become a respected and influential $3 billion plus industry. Washington wine is available in 50 states and more than 40 countries globally. Washington ranks second nationally for premium wine production and more than 31,000 acres (12,545 hectares) are planted to vinifera grapes.

Significant developments in Washington State include the formation of the Washington Wine Commission, a unified marketing and trade association, in 1987. In 1999, the Commission established the Washington Wine Quality Alliance (WWQA) to spearhead development of industry standards in winemaking and labeling. Washington is the first state in the U.S. to define standards for "reserve" wines. In 2003, the Washington Wine Institute and its educational partners celebrated the state’s $2.3 million investment (per biennium) to create new 2-year and 4-year degree programs supporting Washington’s growing wine industry. The program provides an educated work force to satisfy the needs of the growing industry. A degree program, ongoing education and research enhance the state’s reputation as a quality wine producing region.

Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally, increasing Washington’s status as a premium viticultural region. New acreage and wine varietals are planted and new wineries are opening at a remarkable pace.

Vintages

2006
120,000 tons harvested
With record tonnage, up 9% from 2005, the 2006 growing season started with a mild spring, which was followed by a dry, hot summer. These factors contributed to excellent acid levels in the grapes, balanced canopies and small berries. 56% of the grapes harvested were white and 44% were red.

2005
116,760 tons harvested
Warm summer months, cool autumn temperatures and a mild winter yielded a record wine grape harvest for 2005. Moderate winter temperatures and a warm, long-lasting summer led to prolonged hang-time which resulted in deep, concentrated flavors. Red and white production maintained an equal 50/50 ratio and winemakers statewide reported small grape clusters with intense color, balance and ripe flavors.

2004
100,500 Tons Harvested
A hot growing season followed by a cool fall created a longer harvest, resulting in Washington wines with full, rich flavors. Despite winter damage to vines in certain areas across the state, the overall size of 2004 crop estimates were offset by an increase in bearing vineyard acres coming into production. Winemakers across the state reported small berry size with concentrated, quality fruit. Harvest began in some areas unusually early in August as a result of the warm growing season and early maturing fruit. The cool fall extended hang time with final berries picked in early November.

2003
108,500 Tons Harvested
Washington winemakers and wine grape growers felt the 2003 vintage was among the best in history, particularly for red wine varieties. Hot weather hit late in the growing season, nudging the fruit to reach flavor and structural ripeness. Grape harvest began on September 2 in the state's warmest sites - Red Mountain and the Walla Walla Valley. Cool weather moved in on September 10th, allowing extra hang time and flavor development, which extended harvest through late October.

2002
109,750 Tons Harvested
The 2002 grape harvest is defined by the quality. Lower yields per acre resulted in richer fruit flavors. The growing season began cool, then warm temperatures (mid to high 90s) put the crop ahead of schedule in some areas. Harvest began as early as September 9th, but as cool weather hit in late September, activity slowed down. Winemakers welcomed cool temperatures, allowing fruit to mature and intensify flavors. The majority of the state’s wine grapes were harvested by mid-October.

2001
100,000 Tons Harvested
Syrah particularly stood out in the superior 2001 vintage. Temperatures during the 2001 growing season reached much warmer highs, which resulted in riper fruit. Temperatures moved forward harvest start dates by about 10 days earlier than average (September 1, 2001 the first grapes were picked near Benton City, on Red Mountain). Winemakers described white wine varieties as outstanding with lots of floral and fruit characteristics. Additionally, red grape varieties had softer tannins and bigger, more dominant flavors making them more approachable than in years past.

2000
84,500 Tons Harvested
With seasonal and regional variations, this year was anything but typical. Hang time was ideal, allowing grape flavor maturity to catch up with the sugar accumulation. The result is an unprecedented quantity of dark, concentrated red wines and fresh, balanced whites. This was the first year that more red varieties were harvested in Washington than white.

1999
65,000 Tons Harvested
Extended hang time during a very warm and dry September allowed for a crop with perfectly balanced levels of natural acid and rich, ripe flavors. Overall yield was down due to thinning of vines during the long, cool summer.

1998
71,000 Tons Harvested
Early predictions peg this as the year when Washington State vineyards hit the top of the charts for both size and quality. Full, even ripening yielded balanced sugars and acids, while increased acreage augmented the total harvest.

1997
62,000 Tons Harvested
Growers were delighted with this year's rebound. This vintage yielded almost twice the fruit as the previous harvest. Mild temperatures created even ripening.

1996
34,000 Tons Harvested
An unusually harsh winter severely reduced the crop. Red varieties were affected most, but a mild spring and a hot summer nurtured good quality grapes.

1995
62,000 Tons Harvested
Moderate weather extended the growing season and resulted in an optimal harvest of excellent quality.

1994
44,000 Tons Harvested
A cool spring followed by a hot mid-summer led to an early harvest and lower crop levels than the previous year. Winemakers were enthusiastic about the quality of both red and white wines because of the concentrated flavors and intense varietal character of the fruit.

1993
62,000 Tons Harvested
A warm finish to an unusually cool summer pushed the fruit to full ripeness. Mild winters the previous years and the maturing of several new vineyards combined to yield a record crop. Winemakers were excited most about white varieties, comparing them to the benchmark quality of 1983 and 1989.

1992
50,000 Tons Harvested
The crop averaged just over 4 tons per acre and the grapes hung heavy and ripe in the early fall. Excellent color and low to moderate tannins were courtesy of a gentle winter, mild spring and very warm summer.

1991
26,000 Tons Harvested
Severe winter storms gave way to a cool, wet spring, a dry summer and a warm harvest season. The result was dramatically reduced vineyard yields, and one of the state's best years for white wines with solid acid levels and full flavors.

1990
38,000 Tons Harvested
Red wines proved especially fine after a growing season vineyard managers dream of: bud break in mid-April, bloom the second week in June and harvest the first week of September.

1989
43,000 Tons Harvested
Critics called this Washington's best vintage of the 1980s, especially for reds. A winter freeze thinned vines a bit, reducing the size and number of grape clusters. The moderate growing season allowed slow and complete ripening of the fruit.

1988
46,000 Tons Harvested
Consistently warm days followed a gentle, dry winter brought crop levels up and produced well-balanced sugars and acids. Red wines were particularly rich and supple.

1987
46,000 Tons Harvested
A warmer than average growing season produced outstanding wines, particularly noticeable in the top-quality reds. Wines were packed with bright fruit and supple tannins and continue to deliver on the promise of long-term aging potential.