Lake Wisconsin AVA

The Lake Wisconsin region's winemaking history begins in the early 1840s, when Hungarian nobleman Agoston Haraszthy planted European grapevines on a south-facing hillside above the Wisconsin River at the site of what is now Wollersheim Winery. Haraszthy also founded the village that would become Sauk City during his time in Wisconsin. In December 1849, after his European vines struggled against Wisconsin winters, he departed for California, where he went on to found Buena Vista Winery in Sonoma and earn the title 'Father of California Viticulture.' German immigrant Peter Kehl acquired the property in 1856, building the limestone structures that still stand today and planting more winter-tolerant American varieties. His son Jacob continued the operation until 1899, after which the land reverted to general farming. In 1972, Robert and JoAnn Wollersheim purchased the property and restored it to a working winery. The AVA petition was submitted on behalf of the Wollersheims by viticultural consultant Charles W. Dean, and designation was granted January 5, 1994, recognizing the area's distinct glacial geology, river-moderated microclimate, and continuous viticultural heritage. The winery and adjacent homestead were listed on the National Register of Historic Places in 1976.

• Agoston Haraszthy planted the first European grapevines at the site in the early 1840s before departing for California in December 1849
• Peter Kehl, a German immigrant, acquired the property in 1856 and built the limestone structures standing today; his son Jacob continued until 1899
• Robert and JoAnn Wollersheim purchased the historic property in 1972 and restored viticulture; AVA designation followed in 1994
• The winery and homestead were listed on the National Register of Historic Places in 1976, reflecting the site's significance to Wisconsin history

The Lake Wisconsin AVA sits in south-central Wisconsin at approximately 43 degrees north latitude, occupying a transitional zone where the Wisconsin River forms a natural dividing line between the glaciated terrain to the east and the unglaciated Driftless Area to the west. This glacial-unglaciated boundary is central to the AVA's distinct terroir: soils within the appellation are Typic Hapludalfs of mixed mineral material with silty or loamy texture, underlain by gravelly or sandy loam glacial till or dolomitic bedrock. Vineyards are positioned at elevations of 800 to 900 feet on south- and southwest-facing slopes with gradients of 10 to 40 percent, optimizing solar exposure, air drainage, and soil drainage. The Wisconsin River moderates winter temperatures several degrees above surrounding areas and channels cool summer breezes that reduce fungal disease pressure. These combined effects extend the frost-free growing season by 10 to 20 days compared to neighboring regions, a critical advantage in Wisconsin's continental climate. The name 'Lake Wisconsin' itself dates to 1917, when the widened section of the river was formed by the construction of the Prairie du Sac hydroelectric dam.

• The Wisconsin River divides glaciated terrain (east, within the AVA) from the unglaciated Driftless Area (west), creating the AVA's defining geological boundary
• Soils are Typic Hapludalfs of silty or loamy texture, underlain by gravelly or sandy loam glacial till or dolomitic bedrock, well-drained on slopes
• Vineyards occupy south and southwest-facing slopes at 800 to 900 feet elevation; the 10 to 40 percent gradient aids air circulation and frost drainage
• River microclimate effects extend the local growing season 10 to 20 days longer than surrounding areas while summer valley breezes reduce mildew and rot risk

French-American hybrid varieties dominate viticulture in the Lake Wisconsin AVA, with Wollersheim Winery's estate vineyard focused on cold-hardy cultivars suited to Wisconsin winters. The winery grows three red varieties on its 30-acre estate: Marechal Foch, Leon Millot, and Marquette. Marechal Foch, the most widely grown, is the backbone of Wollersheim's flagship Domaine du Sac red, blended with Leon Millot in a Beaujolais-inspired style aged in French and American oak. For whites, the estate also grows Seyval Blanc, which forms the base of Prairie Fume, the winery's best-selling and most awarded wine. Additional wines, including Riesling, Chardonnay, and Pinot Noir, are produced from grapes sourced from New York and Washington state. Marechal Foch produces medium-bodied reds with earthy, dark fruit character; Seyval Blanc in the Prairie Fume style yields a crisp, off-dry white with citrus and tropical fruit aromatics. The region's cool continental climate, with significant vintage variation, drives winemakers to prioritize hybrid varieties capable of reliable ripening despite challenging conditions.

• Estate red varieties are Marechal Foch, Leon Millot, and Marquette; Marechal Foch is the primary cultivar and the backbone of the signature Domaine du Sac red blend
• Prairie Fume, Wisconsin's best-selling wine, is a crisp, off-dry white made from Seyval Blanc grapes and was first created in 1988 by winemaker Philippe Coquard
• Additional wines including Riesling, Chardonnay, and Pinot Noir are produced from purchased grapes sourced from New York and Washington state
• Cold-hardy hybrid cultivation is essential given Wisconsin's extreme continental winters; careful variety selection and site positioning on river-protected slopes are fundamental to success

Wollersheim Winery is the sole producer with wines labeled under the Lake Wisconsin AVA designation and the largest winery in Wisconsin by volume. Founded in 1972 by Robert and JoAnn Wollersheim on the historic Haraszthy-Kehl property, the winery was developed into a nationally recognized producer by their daughter Julie and her husband, French winemaker Philippe Coquard, who arrived from Beaujolais in 1984 and became winemaker in 1985. The winery produces approximately 1.1 to 1.2 million bottles annually, sourcing around 85 percent of its fruit from New York and Washington while cultivating estate fruit from its 30-acre hillside vineyard. Prairie Fume, introduced in 1989, became Wisconsin's top-selling wine. In 2012, Wollersheim won Winery of the Year at the San Diego International Wine Competition. In 2013, the Dry Riesling was awarded Wine of the Year at the same competition. In 1990, the winery acquired Cedar Creek Winery, located in an 1860s woolen mill in Cedarburg, Wisconsin. A distillery was added to the Prairie du Sac property in 2015, and a bistro opened in 2019. The next-generation winemaker is Celine Coquard Lenerz, daughter of Philippe Coquard and granddaughter of the founders.

• Founded 1972 by Robert and JoAnn Wollersheim; Philippe Coquard, from Beaujolais, became winemaker in 1985 and later married founder's daughter Julie
• Produces approximately 1.1 to 1.2 million bottles annually; roughly 85 percent of fruit is sourced from New York and Washington state
• Won Winery of the Year at the 2012 San Diego International Wine Competition; Dry Riesling won Wine of the Year there in 2013
• Cedar Creek Winery in Cedarburg was acquired in 1990; it shares family ownership and a winemaker but operates as a distinct brand

The Lake Wisconsin AVA, covering 28,000 acres in Columbia and Dane counties, was defined by the Bureau of Alcohol, Tobacco and Firearms based on geological, climatic, and viticultural evidence submitted in a petition by Charles W. Dean on behalf of Robert and JoAnn Wollersheim. The Wisconsin River and Lake Wisconsin form the appellation's northern and western borders, roads and highways define the southern boundary, and the eastern limit follows the transition from glaciated to unglaciated soils. As with all American AVAs, the designation requires that at least 85 percent of grapes used in a wine labeled with the appellation name originate within the AVA's boundaries. In practice, Wollersheim sources the majority of its fruit from outside the AVA, and only a portion of its wines carry the Lake Wisconsin designation. In 2009, Lake Wisconsin became a sub-appellation within the Upper Mississippi River Valley AVA, the largest AVA in the United States at 29,914 square miles, which spans portions of Wisconsin, Minnesota, Iowa, and Illinois. The AVA imposes no requirements on varietal selection, pruning methods, or production protocols.

• Petition submitted by viticultural consultant Charles W. Dean on behalf of Robert and JoAnn Wollersheim; designated January 5, 1994 as the nation's 113th AVA
• Boundaries: Wisconsin River and Lake Wisconsin to the north and west; roads and highways to the south; glacial-unglaciated soil transition to the east
• Standard 85 percent in-AVA fruit sourcing required for AVA label use; Wollersheim sources most fruit from New York and Washington for its broader portfolio
• In 2009, Lake Wisconsin became a sub-appellation of the Upper Mississippi River Valley AVA, the largest AVA in the United States at 29,914 square miles

Wollersheim Winery welcomes visitors year-round at its historic hillside location on State Highway 188 across the Wisconsin River from Prairie du Sac, offering daily tastings, winery tours, distillery tastings, and bistro dining. The property's limestone cellars, originally dug in the 1840s by Haraszthy and completed by the Kehl family, were restored in 2013 into a history exhibit. A new visitor building added in 2008 provides expanded tasting and retail space with views of the hillside vineyard. The distillery, added in 2015, produces brandy, bourbon, whiskey, gin, and absinthe. The bistro, opened in 2019 in the property's historic carriage house, offers lunch alongside the wine and spirits. Wisconsin as a whole is home to three AVAs: Lake Wisconsin (1994), the Upper Mississippi River Valley (2009), and the Wisconsin Ledge (2012). Wine tourism in the state continues to grow, with well over 100 wineries operating statewide, making the Lake Wisconsin region a historically significant gateway to understanding cold-climate viticulture in America's upper Midwest.

• Wollersheim Winery at 7876 State Hwy 188, Prairie du Sac, is open daily noon to 5 pm year-round for tastings, tours, and bistro dining
• Historic 1840s wine cave restored in 2013 into a history exhibit; new visitor and tasting building added in 2008 overlooks the 30-acre estate vineyard
• Distillery opened 2015 producing brandy, bourbon, whiskey, gin, and absinthe; bistro in the historic carriage house opened 2019
• Wisconsin hosts three AVAs: Lake Wisconsin (1994), Upper Mississippi River Valley (2009), and Wisconsin Ledge (2012)