Walla Walla Valley

United States

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First designated as an American Viticultural Area in 1984, the Walla Walla Valley straddles the state border: two-thirds in Washington and one-third in Oregon. Elevations soar from 400 to 2,000 feet above sea level, and the region sees minimum rainfall. The Walla Walla Valley is known for its four major soils types: cobblestone river gravels, loess, deep silts, and thin silt sprinkled over weathered basalt. Together, these different components form the unique Walla Walla Valley terroir.


322,794 acres of growing area

2,933 acres of vineyards


120 wineries and tasting rooms

137 vineyards


900,000+ cases produced


2,484 jobs, direct and indirect (2019)

$430 million USD annually in total economic impact

$17.4 million USD in public revenues

Primary Grape Varietals

Cabernet Sauvignon



Cabernet Franc




Unique Fact 
The Walla Walla Valley has been producing grapes for more than 150 years. French-Canadian fur traders with the Hudson Bay Company were the first settlers to grow wine grapes, making wine as early as the 1830s. Subsequent settlers in Walla Walla also began planting grapes and producing wine. Though the wine region slowed to a stop in the early 20th century due to a devastating frost and the effects of Prohibition, the wine industry was reborn in the 1970s with the establishment of vineyards who have grown to give Walla Walla Valley worldwide recognition for producing quality wines.
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