Appalachian High Country AVA

The Appalachian High Country AVA was recognized on February 28, 2016, with an effective date of November 28, 2016. The petition was led by Johnnie James of Bethel Valley Farms on behalf of the High Country Wine Growers Association. Grape growing trials in the region began approximately 15 years before the AVA was formally established. At the time of establishment, the AVA contained 21 commercially-producing vineyards covering 71 acres, supported by 10 wineries. The designation makes it the 239th US AVA, the 5th North Carolina AVA, the 2nd Tennessee AVA, and the 8th Virginia AVA.

• Petition led by Johnnie James of Bethel Valley Farms
• Grape trials began roughly 15 years before AVA establishment
• Launched with 21 vineyards on 71 acres and 10 wineries
• Carries multiple AVA firsts: 5th in North Carolina, 2nd in Tennessee, 8th in Virginia

The Appalachian High Country AVA covers approximately 2,400 square miles across three states. In North Carolina, it encompasses Alleghany, Ashe, Avery, Mitchell, and Watauga Counties. Carter and Johnson Counties in Tennessee and Grayson County in Virginia round out the tri-state footprint. The region is not located within any other established AVA, though it shares a portion of its eastern border with the Yadkin Valley AVA. The High Country name reflects what is considered the highest average elevation of any wine region east of the Mississippi River.

• North Carolina counties: Alleghany, Ashe, Avery, Mitchell, and Watauga
• Tennessee counties: Carter and Johnson; Virginia county: Grayson
• Shares a portion of its eastern border with the Yadkin Valley AVA
• Considered to have the highest average vineyard elevations east of the Mississippi

The Appalachian High Country AVA qualifies as a Winkler Climate Region I/II, with an average annual temperature of just 51.5°F and a short growing season of approximately 139 days. The region accumulates 2,635 growing degree days. Elevations range from 1,338 feet to over 6,000 feet, with most vineyards planted between 2,290 and 4,630 feet and an average vineyard elevation of 3,206 feet. High elevations expose vineyards to strong solar irradiance, which promotes grape maturation despite the low temperatures and compressed growing window. The cool climate makes natural ice wine production possible from naturally frozen grapes.

• Average annual temperature of 51.5°F; Winkler Region I/II classification
• Growing season of approximately 139 days with 2,635 GDD
• High solar irradiance at altitude compensates for low temperatures
• Cool conditions allow production of ice wines from naturally frozen grapes

Soils in the Appalachian High Country AVA derive from igneous and metamorphic parent rock, principally granite and gneiss. The resulting profiles are deep, well-drained, and fine to loamy in texture. The Tusquitee-Edneyville soil series is the most prevalent across the AVA. In total, 26 different soil types have been identified, with two series unique to this AVA: Watauga-Clifton-Chandler and Clifton-Chester. Vineyard work is performed manually rather than mechanically because the steep slopes, averaging 35.9 degrees with more than half exceeding 30 degrees, prevent machine access. Terracing is used to manage erosion on these extreme gradients.

• Soils derive from granite and gneiss; Tusquitee-Edneyville series most prevalent
• 26 soil types identified; Watauga-Clifton-Chandler and Clifton-Chester are unique to the AVA
• Average slope angle of 35.9 degrees; over half exceed 30 degrees
• Terraced vineyards and manual labor required due to steep terrain

The cold mountain climate shapes the grape lineup in the Appalachian High Country AVA. Cold-hardy hybrids including Marquette, Frontenac, Marechal Foch, Vidal Blanc, Seyval Blanc, and Traminette are widely planted and well suited to the short growing season. Cool-climate vinifera varieties including Cabernet Franc, Riesling, and Pinot Noir are also grown. The AVA requires a minimum of 85% locally grown grapes for wines labeled under its name. The High Country Wine Trail serves as the primary enotourism route through the region, connecting producers across the three-state area.

• Cold-hardy hybrids: Marquette, Frontenac, Marechal Foch, Vidal Blanc, Seyval Blanc, Traminette
• Vinifera varieties: Cabernet Franc, Riesling, Pinot Noir
• 85% minimum local grape content required for AVA label use
• High Country Wine Trail is the main enotourism corridor