Virginia’s wine industry traces its origins to the early 1600s, when colonists in Jamestown planted the first grapevines in America. Despite a rich history, it wasn’t until the 1970s that the state began to truly reclaim its viticultural legacy. Fast forward to today, and Virginia’s sparkling wine movement is at the forefront of its wine renaissance.
Southern Grit Meets Old World Tradition
Positioned midway between Europe and California, Virginia is home to a thriving wine industry, with over 300 wineries spread across 10 regions and eight American Viticultural Areas (AVAs). The Virginia Wine Board proudly markets the state’s wine as embodying “Old World Grace and Southern Grit,” a nod to its diverse climate and terroir.
Virginia’s wine regions include the North Fork of Roanoke, Shenandoah Valley, Monticello, Middleburg, and the Eastern Shore, among others. With elevations ranging from sea level to over 5,700 feet, and soils ranging from granite slopes to red clay valleys, the state’s vineyards benefit from a variety of microclimates. Average rainfall is about 43 inches annually, with humidity levels frequently exceeding 70%, offering ideal conditions for growing a range of grape varieties.
A Diverse Range of Grape Varieties
Virginia’s varied climate allows for the cultivation of many different grape types. The state’s vineyards are home to the Norton grape, an American variety developed in the 1820s, and hybrids like Vidal Blanc. However, since the 1970s, international varieties such as Viognier, Petit Manseng, and classic ‘Left Bank’ Bordeaux varietals—Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot—have become the backbone of Virginia’s wine production.
Traditional sparkling wine varieties, including Chardonnay, Pinot Noir, and Pinot Meunier, are increasingly popular, particularly in the Monticello and Shenandoah Valley AVAs. Annette Boyd, Marketing Director of the Virginia Wine Board, notes that Monticello AVA has led the way in sparkling wine production, but other regions are also rising to the occasion.
Elliott Watkins, Associate Winemaker and Director of the Sparkling Wine Program at Veritas Vineyard and Winery, adds that the Monticello region is perfect for growing Chardonnay, thanks to cooler summer temperatures and higher acidity levels. This creates wines with remarkable freshness and complexity, ideal for sparkling production.
The Sparkling Wine Movement Grows
Today, Virginia is home to 52 wineries producing sparkling wines, although few specialize exclusively in this category. One of the pioneers in this space was Claude Thibault, who moved to Charlottesville in 2003 to work for Kluge Estate (now Trump Winery). Thibault, a veteran of Champagne, Australia, and California, was initially surprised by the limited focus on sparkling wines in Virginia.
In 2005, Thibault and fellow Champagne producer Manuel Janisson established Virginia’s first sparkling-only winery, Thibault-Janisson. Their wines, including NV Blanc de Chardonnay and Virginia Fizz, helped introduce the state’s potential for high-quality sparkling wines.
Thibault’s background—growing up in a Grand Cru village in Champagne and learning the art of winemaking from a long family tradition—contributed to his commitment to quality. “It’s amazing what’s been going on, and how creative some winemakers can be,” he says.
Another key figure in the state’s sparkling wine boom is Michael Shaps, who moved to Virginia in 2007. After working in Burgundy, Shaps experimented with sparkling wines when an oversupply of Cabernet Franc led to the creation of his “Blanc de Franc” in 2008. The wine quickly gained popularity, and Shaps expanded his production to include sparkling Riesling and Malbec rosé.
Currently, Shaps produces around 300 cases of sparkling wine annually, in addition to private-label wines for other clients. His affinity for Virginia’s climate and its European-style terroir continues to drive his exploration of sparkling wine.
A New Era of Collaboration
Veritas Vineyard and Winery, which has been a major player in the Virginia sparkling wine scene, further strengthened the industry by launching The Virginia Sparkling Company in 2019. This initiative provides equipment and expertise to help other wineries enter the sparkling wine market without the steep investment in specialized facilities. Currently, Veritas assists about 25 wineries in producing their own sparkling wines.
Watkins notes a sharp increase in demand for Virginia sparkling wines in recent years, as consumers seek out more versatile and high-quality sparkling options. “Not only for special occasions, but as a serious wine style that can be enjoyed in a variety of settings,” he says.
A Competitive Edge
Virginia sparkling wines have developed a distinct profile, characterized by crisp acidity, citrus notes, and a complex richness achieved through extended lees contact. Boyd explains that the balance between light citrus flavors and the deeper yeast characteristics has become a hallmark of Virginia sparkling wines.
As Virginia’s sparkling wine industry continues to evolve, it competes more vigorously on the global stage. “I think it’s part of Virginia’s storied wine history, and part of the tenacity of Virginia winemakers to continuously evolve,” says Tina Morey, Certified Sommelier and Special Events Consultant for Crystal Palate in Norfolk, Virginia. “We’re going to see a lot more traditional method sparkling wines coming out of Virginia in the future.”
Conclusion
Virginia’s sparkling wine industry, still in its relatively early stages, has come a long way from its humble beginnings. Fueled by a blend of historical legacy, diverse terroir, and innovative winemakers, the state is making its mark as a serious producer of high-quality sparkling wines. As the market continues to grow, Virginia is poised to become a significant player in the global sparkling wine scene.
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