Washington Wine

Washington is the most northwestern state in the U.S., home to stunning mountain landscapes, lush national parks and a blend of Old World and New World-style wines.

Second only to California in wine production, Washington State has over 1,000 wineries and over 60,000 acres of vineyards spread across its various American Viticultural Areas (AVAs).

The region’s unique climate and diverse topography allow it to grow a wide variety of grapes, from Riesling and Chardonnay to Cabernet Sauvignon and Merlot.

Whether you’re a fan of Cabernet Sauvignon, Chardonnay, Malbec or something completely different, Washington wine has something to offer everyone.

Although vines were first planted at Fort Vancouver in the early 1800s, it was German and Italian immigrants in the 1860s who first started growing and producing wines in Washington. However, Prohibition stopped all wine production in the state until 1933.

Post-Prohibition recovery was slow, with Washington known for its fortified sweet wines. It wasn’t until the 1960s and 1970s that the modern Washington wine industry really began to take shape, with the establishment of wineries that saw home winemaking operations turned into commercial businesses. By the early 21st century, wine grapes had become the fourth most important crop in the state.

With its varied climatic conditions and landscapes, Washington State grows more than 80 grape varieties. The state’s most famous wine varieties include Cabernet Sauvignon, Syrah, Merlot, Chardonnay and Riesling. The less-common varieties include Grenache, Malbec, Pinot Gris, Sauvignon Blanc, Sangiovese, Viognier, Petit Verdot and Cabernet Franc.

Washington produces a full range of wine styles—including still, sparkling, fortified and dessert wines, in red, white and rosé—for mass consumption and boutique wine lovers. Rare ice wine can be made in some years, depending on the weather.

Despite being nearly 5,000 miles from France, Washington is  known for its French, Old World-style wines. Given that Washington and France have similar climates, it’s no surprise to find similarities between Washington wines and those produced in Bordeaux and the Rhône Valley. However, a key difference is the lush New World fruit flavors like boysenberry, blackberries and cherries in Washington wines. Its white wines have different flavor profiles, too—the cooler Washington wine regions produce Rieslings and Chardonnays with refreshing and zingy high acidity levels.

Washington is famous for its Bordeaux-style red wine blends, typically produced by blending Syrah, Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc. These red blends are considered some of the best wines from Washington—rich and round, with luscious red fruit flavors and firm tannins.

Washington has 11 defined AVAs (American Viticultural Areas), but the three most important Washington wine regions are the Columbia Valley, Yakima Valley and Walla Walla.

• Columbia Valley AVA

The largest and most famous Washington wine region, the Columbia Valley covers one-third of the entire state and encompasses a number of the smaller wine regions, including Horse Heaven Hills AVA and Wahluke Slope AVA. The green, hilly slopes and continental climate produce a range of juicy reds like Cabernet Sauvignon, Syrah and Merlot plus staple Washington whites like Riesling.

Our NPR Planet Money Micro-Face Cabernet Sauvignon 2019 is a prime example of the Columbia Valley’s smooth and expressive red wine style.

• Yakima Valley AVA

The Yakima Valley is Washington’s oldest agricultural region, representing more than 40% of the state’s wine production. With the region’s light, sandy soil and warmer winters that help grapes reach optimal ripeness, it’s no wonder that most of the state’s wineries set up shop here. Cabernet Franc, Syrah, Chardonnay, Sauvignon Blanc and Sangiovese are the key players here.

Full of fresh Meyer lemon and citrus flavors, plus a mouthwatering acidity that encourages another sip, Knotwood Sauvignon Blanc 2022 is a delicious white wine from the Yakima Valley.

• Walla Walla AVA

Partially stretching into Oregon, Walla Walla’s wetter climate and variety of soil types full of volcanic ash make it the prime location to produce a range of full-bodied and ripe reds. Cabernet Sauvignon, Syrah and Merlot thrive  in Walla Walla, the latter of which pairs well with the region’s famous sweet onions.