In the early 1600s, Jamestown settlers were the first Virginian’s to try their hand at producing wine. With visions of becoming a significant source of wine to the mother country – the British Empire - in 1619 a law was enacted requiring every male to plant and grow a minimum of 10 grape vines. Despite their best efforts and intentions, soil conditions, disease and the lure of the more lucrative tobacco market led Britain and their New World settlement to lose interest in grape growing. For now, wine would continue to come only from Europe.

Thomas Jefferson, with his interest and knowledge of all things European, also tried to cultivate grapes.  For over 30 years he toiled but the vineyards of Monticello produced nary a bottle of wine.  Mr. Jefferson wasn’t the only famous Virginian to try wine-making.  George Washington spent 11 years at his Mount Vernon home trying to produce wine but tallied the same results as Jefferson; not a single bottle. 

In the early 1800s, Native American grapes were successfully grown which ultimately produced several international award-winning red wines. Towards the end of the 1800s, it was discovered that European and native vines could be grafted. This provided a temporary lift to the stagnant industry but it was short-lived as early 20^th century Prohibition halted any progress that had been made. When Prohibition was ended in December of 1933, Virginia’s total number of acres dedicated to commercial grapes totaled a measly 15.  

In 1980 there were only 20 wineries in Virginia. Today, that number is over 200 with locations throughout the Commonwealth.  Virginia has become a top producing state sitting behind only California, Oregon and Washington. Wine critics world-wide now toast Virginia’s wines as being among the best and they now account for a $747 million contribution to the economy. In addition, 4,753 full-time jobs have been created and rural areas have experienced new economic development.