Missouri wine is produced from grapes grown in a region known as “Rhineland,”which derives its name from the German heritage of the Missouri residents who first began growing grapes in the state. Missouri’s tradition of producing wine harks back to the mid-nineteenth century, during which time Missouri produced more wine than any other state.
Since then, Missouri has developed four separate areas that bear the federal designation of “American Vitacultural Area”. In addition, there are close to 100 wineries in the state. German settlers set up vineyards and wineries soon after arrival in 1837. The area of Missouri that they chose was the Missouri River valley. Specifically, the city of Hermann, founded by the Deutsche Ansiedlungs-Gesellschaft zu Pennsylvania, had soil and climate conditions suitable for grape growing. The Gesellschaft, or society, aimed to create an enclave of inhabitants who would perpetuate traditional German culture.
The success of the wineries in and around Hermann led to the growth of the wine industry in surrounding towns where the climate and soil were similarly conducive to grape growing. In fact, the soils of the Missouri wine region played a crucial role in saving the vineyards of France, when a louse, phylloxera, destroyed a substantial portion of the “Vitis vinifera” crops in France. Experimentation revealed that the Missouri soil was resistant to the louse, so Missouri shipped millions of Missouri rootstocks to France. The French were able to graft the Missouri roots to various grape varieties, creating French grapes that could withstand the phylloxera infestation.
In addition to the German immigrant population, a significant number of Italian immigrants also set up wine production areas in Missouri. The Ozark Highlands American Vitacultural Area contains vineyards established by the Italian immigrant population of Missouri. This area encompasses land east of Jefferson City and stretches to the Eleven Point River in the south, covering parts of several Missouri counties.
Missouri’s climate is hospitable to a number of grape varieties that favor rocky soil, high sun exposure, and long, hot summer seasons. These grapes include hybrids as well as native American grapes. The American varieties include Concord and Catabwa, while the French-American hybrids are composed of Chambourcin, Vignoles and Seyval. However, the best-known Missouri grape is the Cynthiana/Norton, which produces a medium to full-bodied dry red wine. There is a great deal of interest in expanding the range of varieties to include fine European grapes such as Cabernet Franc, Petit Verdot and Mourvedre which are used to produce red wine, and Chardonnay, which is used for whites.
The outlook for Missouri wines remains very positive. There is currently more demand and anticipated demand for Missouri wines than the existing vineyards and wineries can produce. The state maintains a Missouri Wine and Grape Program to support the industry through marketing support and scientific assistance. In addition, a specialist known as a vitaculturist has been retained by the state to assist the winemakers in reviving the market. Missouri State University also supports the wine industry through research and development, which includes studies of grapes suitable for the Missouri climate, as well as a university-owned and operated wine-producing vineyard called Mountain Grove Cellars.
St. James Winery, Stone Hill Winery, Crown Valley and Les Bourgeois are the largest wineries in Missouri. However, numerous other wineries boast a loyal clientele, including the Mount Pleasant Winery in Augusta, Missouri, which was one of the first wineries to reopen after Prohibition ended. Weingarten Vineyard is excited to make its mark on Missouri Wine Country as one of the newest wineries within Missouri.
