The Burn of Columbia Valley AVA

The Burn of Columbia Valley occupies a triangle-shaped territory in Klickitat County, south-central Washington, on gently sloping benchlands above the north bank of the Columbia River. The AVA is bounded by Rock Creek to the northwest, Chapman Creek to the northeast, and the Columbia River to the south, placing it squarely between the Columbia Gorge AVA to the west and the Horse Heaven Hills AVA to the east. Its southeast-facing slopes average a 7.27 percent grade, well suited to mechanical vineyard work and steep enough to prevent cold air pooling that can damage vines. The benchland provides a large, contiguous expanse with excellent southerly and easterly sun exposure.

• Triangle-shaped, 16,870-acre AVA in Klickitat County, bounded by Rock Creek, Chapman Creek, and the Columbia River
• Situated between the Columbia Gorge AVA to the west and the Horse Heaven Hills AVA to the east, entirely within the Columbia Valley AVA
• Southeast-facing benches with an average slope of 7.27 percent, ideal for mechanical cultivation and cold-air drainage
• Elevations range from 270 to 1,780 feet above sea level, providing varied growing conditions across the appellation

The Burn is one of the warmer areas of the Columbia Valley in terms of overall heat accumulation, averaging 2,763 growing degree days (GDD) annually, with a range of 2,405 to 3,249 GDDs. However, persistent winds funneling through the Columbia Gorge slow the pace at which heat builds up day to day, which paradoxically extends the growing season and means that grapes in The Burn are often among the last to be harvested in Washington State. Annual precipitation averages 8.76 inches, slightly higher than much of the surrounding Columbia Valley, and supplemental irrigation is still required. The combination of warmth, extended hang time, and moderate soil moisture gives growers unusually good control over ripening.

• Average annual GDD of 2,763, one of the warmer profiles in the Columbia Valley, yet heat accumulates slowly due to Gorge winds
• Persistent winds from the Columbia Gorge extend the growing season, with The Burn's grapes often among the last harvested in the state
• Average annual precipitation of 8.76 inches, slightly above surrounding areas; supplemental irrigation is required
• Extended hang time allows for thorough phenolic development while the wind's drying effect reduces disease pressure in the canopy

The defining terroir feature of The Burn is its soil profile, which sets it apart clearly from neighboring Columbia Valley sub-appellations. Soils are predominantly Mollisols, with Walla Walla silt loam the most prevalent series. These soils are heavier and contain higher organic matter than those in the surrounding areas, giving them superior plant-available water-holding capacity and the ability to deliver sufficient moisture to vines through the growing season with lower reliance on irrigation than other parts of the Columbia Valley. The soils also provide adequate nutrients, particularly nitrogen, reducing the need for supplemental fertilization. These characteristics are markedly different from the sandier, lower organic-matter soils found immediately to the south and northwest.

• Soils are primarily Mollisols, dominated by Walla Walla silt loam, heavier than those of the surrounding Columbia Valley regions
• Higher organic matter and water-holding capacity reduce irrigation and fertilization needs compared to neighboring areas
• Soil differences from adjacent zones were a primary basis for the successful AVA petition, supported by Washington State University soil science research
• The absence of certain soil series found outside the AVA, including Ritzville silt loam and Willis silt loam, further defines its boundaries

The Burn is a young growing region with most of its approximately 1,500 acres planted since 2015, though the first vines date to 2002. Cabernet Sauvignon is the leading variety, and the climate's high GDD accumulation is well suited to heat-demanding varieties including Syrah. The planted mix also includes Malbec, Chardonnay, and Sangiovese. The extended growing season and heavier soils encourage fruit that develops complexity gradually, with Ste. Michelle Wine Estates' chief winemaker Juan Munoz-Oca describing the region's Cabernet as tending toward an elegant, structured profile he likens to old-school Bordeaux rather than a blockbuster New World style.

• Cabernet Sauvignon and Syrah are the most planted and most favored varieties given the AVA's high GDD accumulation
• Planted varieties also include Malbec, Chardonnay, and Sangiovese across the three commercial vineyards
• The extended growing season encourages gradual flavor development; wines tend toward elegance and structure rather than sheer power
• First vines were planted in 2002; the majority of vineyard acreage was established from 2015 onward, making this one of Washington's youngest AVAs by vine age

As of the AVA's establishment in 2021, the appellation contained three commercial vineyards and no bonded wineries within its boundaries. The two principal vineyard-owning entities are Ste. Michelle Wine Estates, which began significant plantings in the region in 2015, and Mercer Ranches, whose vice president of vineyard operations co-petitioned for AVA status. Ste. Michelle Wine Estates launched Borne of Fire, a Cabernet Sauvignon and Chardonnay sourced exclusively from The Burn, as one of the first wines to carry the appellation designation. Borne of Fire is produced under the company's elicit Wine Project innovation platform and is aged in large-format Hungarian oak puncheons.

• Ste. Michelle Wine Estates developed significant vineyard holdings from 2015 and co-petitioned for AVA status; their Borne of Fire brand is among the first wines to carry The Burn designation
• Mercer Ranches, a major landholder and farming operation in the broader region, co-petitioned for the AVA alongside Ste. Michelle Wine Estates
• Borne of Fire Cabernet Sauvignon is aged in large-format Hungarian oak puncheons and bridges Old and New World Cabernet styles
• No bonded wineries were located within the AVA boundaries at the time of its establishment; fruit is processed at facilities outside the appellation

The petition to establish The Burn of Columbia Valley AVA was filed in 2017 by Kevin Corliss of Ste. Michelle Wine Estates, Joan R. Davenport, Professor of Soil Sciences at Washington State University, and John Derrick of Mercer Ranches. It was originally submitted under the simpler name The Burn before petitioners requested the more geographically specific name. The TTB published the proposed rule in May 2020 and the final rule on June 17, 2021, with the AVA becoming effective July 19, 2021. It joined Washington's roster of 18 AVAs alongside the White Bluffs AVA, which was approved simultaneously. As with all American AVAs, at least 85 percent of grapes in a wine carrying The Burn of Columbia Valley designation must come from within the appellation.

• Petition filed in 2017 by Ste. Michelle Wine Estates, WSU, and Mercer Ranches; proposed rule published May 2020, final rule June 17, 2021
• The AVA became effective July 19, 2021, when Washington's total AVA count reached 18
• Originally petitioned simply as The Burn; petitioners later requested the geographically specific name The Burn of Columbia Valley
• Federal 85 percent sourcing requirement applies for AVA label use; The Burn remains a sub-appellation of the Columbia Valley AVA