A Northwest Wine Primer, Part 2

By the mid-1960's, there were two major players in the Washington wine arena: Ste. Michelle Vintners (Ste. Michelle Winery) and Associated Vintners (Columbia Winery). These two producers are still responsible for growing at least half of the wine in any given vintage and are responsible for continuing to research and implement the winemaking principles that raise the standards of NW wine.

In Oregon, the mid-60's saw pioneering vinifera producers like David Lett (Eyrie Vineyards), Dick Erath and Dick Ponzi. It was during these years that Cabernet Sauvignon was introduced to Oregon (1962) and then to Washington (1963). Today, Oregon boasts the second largest number of bonded wineries at 130, while Washington has around 100 and Idaho remains at about 18.

Idaho actually had the 1st vinifera vineyard in the region at Lewiston, but a number of subsequent hard winters discouraged the farmers of the late 1800's. Idaho's industry got its modern start when wine grapes were planted in the Snake River Valley in 1970. Idaho, like Washington, is dry-farmed and irrigated only as necessary, yet Idaho is also unique in that its 750 acres of vineyards sprawl from the lowest (200 feet above sea level) to the highest (2900 feet above sea level) in the Pacific Northwest. This situation creates grapes of identity for its winemakers and, usually, the wines retain their personalities. As the nation's taste for wine gains ground, the wines which will stand out (witness Europe) are the ones which will contain a unique, memorable and pleasurable taste "fingerprint" that is marked by lower alcohol, brighter acidity, and solid fruit characteristics.

I think that describes Pac NW wines already.

Cheers!

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