Washington State - A Final Report

Final numbers reached 109,750 tons, a nine percent increase from the 2001 - 100,000 ton crush. Winemakers state-wide attribute the quality crop to lower yields per acre.

"We thinned the crop throughout late summer and early fall to ensure lower yields and richer flavours," said Rick Small, winemaker at Woodward Canyon Winery in Walla Walla, Wash., and Washington Wine Commissioner. "Our strategy to focus on quality worked. It was a spectacular vintage. The fruit was flavourful and colors were some of most intense I've ever experienced."

Washington State winemakers and growers use a variety of indicators to define a quality vintage. Small berry size, well-balanced flavours and intense color pigmentation all indicate quality, which is a result of lower yields per acre. The industry thinned seven percent of the expected crop to achieve top quality.

The growing season began cool, then warm temperatures (mid to high 90's) put the crop ahead of schedule in some areas. Harvest began as early as September 9, but as cool weather hit in late September activity slowed down. Winemakers welcomed cool temperatures allowing fruit to mature and intensify flavours. The majority of the state's wine grapes were harvested by mid-October with the exception of some fruit held in hopes of making late harvest/ice wines. On October 31, Halloween night, winemakers wishing to make ice wine did so thanks to Mother Nature's freeze, which is required to make this possible.

The 2002 harvest is the fifth consecutive high quality vintage -- 1998, 1999, 2000 and 2001 wines rank among top reviews by wine opinion leaders. Washington is home to more than 28,000 vineyard acres, 300 wine grape growers and more than 200 wineries. Red wine varieties continue to excel as demand strengthens -- the ratio of red to white wine grape varieties are 57 percent red to 43 percent white. Most widely planted varieties include -- Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Riesling.