While the Civil War was raging on the East Coast of the United States, settlers were quietly planting the first grapes in the upper Yakima Valley. Washington wouldn’t become a state for another twenty years, and certainly, settlers could never have imagined that 150 years later, the fertile Yakima Valley would be home to one-third of Washington’s vineyards (16,000 acres) producing nearly fifty varietals of some of Washington’s finest grapes. The roots of Washington’s wine industry began around 1915, when Tacoma attorney William B. Bridgeman planted some of the first vineyards in the area and helped draft irrigation laws for wine growing. Dr. Walter Clore’s viticultural work in the Prosser area helped develop many new strains of Vinifera grape, proving that the valley’s volcanic ash-laden soil and long, warm summer days could produce some of the finest grapes in the U.S. The Wine and Culinary Center being built in Prosser serves as a testament to his life’s work and the honorary title, “Father of Washington Wine.” Dr. Clore and William Bridgeman’s work led to the Yakima Valley being named the first American Viticultural Area (AVA) in the state in 1983. The first Yakima Valley wineries to appear on the scene were Hogue Cellars and Covey Run, followed by Chinook Wine, all still active and celebrating their 30 year anniversaries. The majority of the Yakima Valley’s wineries are smaller facilities located along a 75-mile stretch of Highway 82. This rural countryside extends from Yakima to Prosser, with vineyards extending down to the waters of the Yakima River. The highly acclaimed Red Mountain AVA lies within the eastern edge of the Yakima Valley, and scenic vistas and picnic areas are plentiful. Visitors heading to the AVA from the West can stop by the Tuscan-inspired Yakima Valley Visitor Information Center in Yakima to learn more about the region’s viticultural history. ~Denise Gangnes