This Is the Oldest Wine Region in the U.S.-and No, It's Not in California

"At the 55-acre estate, head winemaker Maya Hood White marries scientific precision with an intuitive feel for the land, using cover crops and careful canopy management to foster biodiversity and balance. In the cellar, she prefers minimal intervention to allow the vineyards to express themselves. The results are an impressive lineup of signature wines, like the Bordeaux-style Eluvium and RISE blends, as well as aromatic petit manseng wines."

"Guests can participate in the Elevation Tasting, rare pours in the library, and rotating self-guided flights, complemented by a culinary program that reflects the depth and character of the wines. Drawing on his experience at Virginia's only three-Michelin-starred restaurant, The Inn at Little Washington, chef Tim Moore creates seasonal dishes like ramp tartine on grilled sourdough with a sunny-side-up egg, ember-roasted carrots with poblano purée and feta, and sweet crab salad with spring pea panna cotta."

Virginia's wine history traces to 1619 when the Jamestown Assembly required colonists to plant imported European grapevines, making it the nation's oldest wine region. Thomas Jefferson later attempted European viniculture at Monticello but faced climate, pest, and vine suitability challenges that delayed success. Today Virginia hosts over 300 wineries, anchored by estates like Early Mountain Vineyards. At Early Mountain, Maya Hood White blends scientific precision with intuitive land stewardship, employing cover crops and canopy management to boost biodiversity and favor minimal cellar intervention. Signature wines include Bordeaux-style Eluvium and RISE blends and aromatic petit manseng. A robust tasting program and seasonal cuisine complement the wine experience.

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