VIRGINIA COMMERCIAL GRAPE REPORT 2002

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 2002 thorough January 2003
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and variety breakdowns could not be published to avoid disclosure of individual 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.

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
Norton, Seedless Table (all), Other Red/Black American, Other White American

WHITE WINES

Chardonnay (Shard-don-a) - The most popular variety in Virginia, Chardonnay
usually comes as a medium to full-bodied dry wine. It may be fruity with a hint of
apples or citrus. Its versatility makes it appropriate with a wide variety of dishes
ranging from seafood to lighter red meats. 

Pinot Grigio (Pee-no-Gree-gee-oh) - has a smoky bouquet with hints of spice. The taste 
is of ripe fruit, with hints of grapefruit or lemon, and a suggestion of sweetness 
in the aftertaste.

Riesling (Reez-ling) - Has a spicy and fruity bouquet, usually off-dry or semi-sweet.
Light to medium bodied. Sometimes produces flavors resulting in sweet wines that
smell like honey and apricot nectar. 

Gewurtzraminer (Geh-vertz-tram-me-ner) - Spicy and floral aromas. Light to medium
bodied. Off-dry to semi-sweet.

Sauvignon Blanc (So-vin-yawn-Blonc) - Herbaceous, sometimes vegetal scent such
as fresh herbs, cut grass or bell peppers.  Range of styles from tart to ripe pineapple
richness. Acidity makes them enjoyable with shellfish and seafood.

Seyval Blanc (Say-voll-Blonc) - 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.

RED WINES

Cabernet Sauvignon (Cab-er-nay So-vinyawn) - Complex in flavors than can emerge
as currants, green olives, herbs, bell peppers, or combinations of these with mint and leather.
Medium to full-bodied, tannic and dry. When young, good with robust meat dishes; older
Cabernets go well with roasts, steaks, and cheeses.

Merlot (Merlow) - Cherry-like aromas with hints of Cabernets herbaceousness. Softer
flavor than Cabernet Sauvignon. Medium to full bodied, dry less tannic than Cabernet.
Drinkable earlier than Cabernet, yet ages well.

Cabernet Franc (Cab-er-nay Fronc) - Full bodied, dry wine with cherry flavors and violet
aromas.

Pinot Noir (Pe-no-Nwahr) - Cherry aroma with rich flavors. Less tannic with less pigment
than Cabernet and Merlot, so somewhat lighter. Drinkable at two to five years of age,
and will improve after that. 

Chambourcin (Sham-boor-san) - Rich grape aroma and flavor. Full bodied, dry.

SPECIALTY WINES

Rose and Blush Wines - Usually blends of white wine with a small percentage of red
wine, blended together to give them the blush of color. Usually light and fruity.

Cabernet Blanc (Cab-er-nay Blonc) - Made from the Cabernet Sauvignon grape, these
wines get their salmon color from the process of removing the grape skin early in the
wine making process. Light bodied and dry.

Sparkling Wines - Made in the Methode Champenoise: A table wine is refermented
in a heavy glass bottle to produce a wine that has a bubbly effervescence. Light bodied,
can be dry to semi-sweet.  

Brut (Broot) - A sparkling blend of Chardonnay and Pinot Noir. Usually dry.

Grape Production Rises in 2002

Grape production in Virginia increased in 2002 with the production of the Vinifera varieties accounting
for the majority of the overall production increase. Producers harvested a crop valued at $6.2 million,
receiving an average price of $1,350 per ton.

Survey Highlights
Virginia ranked 11th nationally in commercial grape production and and 10th for bearing acreage.
Virginias grape producers harvested 4,600 tons of commercial grapes in 2002, up nearly 10 percent
from 4,200 tons produced in 2001. The 2002 total was up nearly 20 percent from what was produced
in 2000.
Vineyard acreage (bearing and non-bearing) has increased from 1,418 acres in 1995 to 2,220 acres in
2002, a 57 percent increase over that time span. 
The Chardonnay variety made up 32 percent of Virginias total Vinifera production harvested in 2002. 
Also, Virginias most popular variety accounted for 34 percent of all the Vinifera variety
bearing acreage and 24 percent of the total vineyard acreage statewide.
Merlot and Viognier producers saw significant production gains in 2001. Merlot producers harvested
115 tons more in 2002 compared to 2001. Producers of Viognier variety harvested 153 more tons in
2002.

REVIEW OF 2002 GROWING SEASON
The 2001-2002 winter continued a three-year pattern of relatively warm, benign winters for Virginia
grapevines. Poised, therefore, for abundant crops, many growers were affected by unusually late, damaging
frosts during the third week of May. Parts of Virginia, particularly the eastern and western Piedmont
and parts of Southside Virginia, also suffered severe drought during the period from June until
September. Some non-irrigated vineyards showed drought stress by early August. For most, the dry
summer and early fall lessened disease pressure and crop quality was very high, particularly for white
varieties such as Chardonnay, Viognier, and Sauvignon blanc. Rains in September and October
made it somewhat more difficult to achieve concentrated, ripe flavor and aromas in later-maturing red
varieties.

                              VIRGINIA COMMERCIAL GRAPE REPORT, 2002

Grape Production and Bearing Acreage All Types  2001-2002 1

Rank State 	Tons Produced    Bearing Acres
		2001     	2002    	2001      	2002
1 CA 		5,979,000 	6,500,000 	803,000 	825,000
2 WA 		283,000 	332,000 	48,000 		49,800
3 NY 		149,000 	156,000 	31,500 		31,000
4 PA 		61,500 		53,200 		12,800 		12,800
5 MI 		28,900 		42,700 		12,300 		12,300
6 OR 		22,800 		22,800 		8,800 		9,500
7 AZ 		15,500 		8,400 		3,200 		2,400
8 OH 		6,000 		5,800 		2,000 		2,100
9 AR 		2,700 		5,600 		1,500 		1,400
10 TX 		9,500 		4,700 		2,900 		2,900
11 VA 		4,200 		4,600 		1,700 		1,800
12 MO		2,300 		2,900 		870 		800
13 GA 		3,200 		2,800 		1,100 		1,100
14 NC 		2,000 		2,300 		700 		850
1 Estimates for 2002 are preliminary.

Grape Production and Acreage by Variety, 2001-2002 1

			Tons Produced Bearing Acres Non Bearing Acres
County 			2001 	 2002     2001      2002      2001    2002
VINIFERA
Chardonnay 		1,202	 1,242 	  463  	    487       104    55
Cabernet Sauvignon 	411 	 489      206       209       54     53
Cabernet Franc 		363 	 462      154       187       77     80
Gewurstraminer 		29 	 27       18        16        3      6
Merlot 			275      390      105       123       79     66
Pinot Noir 		73       80       31        29        11     5
Sauvignon Blanc 	41       54       23        20        3      6
White Riesling 		303      276      98        80        6      5
Viognier 		146      299      74        87        42     35
Other White Vinifera 	146      121      65        67        10     18
Other Red Vinifera 	275      478      97        115       57     27

HYBRID
Seyval 			154      126      64        49        9      6
Vidal Blanc 		390      336      127       135       18     13
Chambourcin 		81       56       38        41        7      11
Other White Hybrid 	45       33       32        34        6      10
Other Red Hybrid 	19       15       11        7         1      6

AMERICAN
Norton 			54 	 55       37        35        15     9
Seedless table (all) 	2 	 6        4         14        4      1
Other Red/Black American158      12       38        41        2      3
Other White American 	33 	 43       15        24       12      5

State Total 		4,200    4,600    1,700     1,800    520     420
1 2001 data revised.

Grape Production and Acreage by Distruct and County, 2001-2002 1 2

			Tons Produced Bearing Acres Non Bearing Acres
County 			2001 	 2002 	 2001 	2002 	 2001 	 2002
NORTHERN
Culpeper 		108	 96	 44 	41	 12	 14
Fauquier 		169	 442	 124 	135	 17	 20
Loudoun 		490	 674	 205 	247	 72	 61
Madison 		305	 294	 90 	93 	 25	 9
Rappahannock 		77 	 111	 46 	43 	 10	 4
Rockingham 		47 	 35 	 20 	20 	 1 	 1
Shenandoah 		127 	 113	 55 	60  	 20	 19
Warren 			32 	 39 	 20 	22 	 4 	 3
Other counties 		55 	 76 	 45 	44 	 23 	 38
District Total 		1,410    1,880   649 	705 	 184     169

WESTERN
Roanoke 		100 	 70 	 29 	30 	 4 	 2
Other counties 		340 	 150 	 91 	91 	 21	 15
District Total 		440 	 220 	 120 	121 	 25	 17

CENTRAL
Albemarle 		620 	 660	 245 	284	 78	 50
Bedford 		17 	 12 	 10 	7 	 9 	 4
Greene 			45 	 40 	 27 	31 	 11	 4
Nelson 			124  	 160 	 59 	57 	 36	 48
Orange 			800 	 740     207 	214 	 33	 14
Spotsylvania 		45   	 33      22 	23 	 1 	 4
Other Counties 		69 	 95	 86 	84 	 29	 26
District Total 		1,720 	 1,740   656	700 	 197 	 150

EASTERN
Essex 			78 	 134 	 29 	24 	 2 	 7
King George 		48 	 71 	 27 	30       5 	 0
Westmoreland 		168 	 198 	 46 	61       20 	 1
Other Counties 		181  	 127     89 	62 	 32 	 30
District Total 		475 	 530 	 191 	177 	 59 	 38
Other District
Total 			155 	 230 	 84 	97 	 55 	 46
State Total 		4,200 	 4,600   1,700  1,800 	 520 	 420
1 Some county totals are not published to avoid disclosure of individual operations.
Production and acreage are included in district and state totals. 
2 2001 data revised.