Western Connecticut Highlands is an American Viticultural Area (AVA) in the New England state of Connecticut, covering around one million acres (400,000ha) in total. Cool-climate varieties (both vinifera and Franco-American hybrids) are grown successfully here; the best wines are made from Chardonnay, Riesling, Vidal Blanc and Seyval Blanc.
The AVA is situated in the north-western corner of Connecticut, covering Litchfield County entirely and spilling into the surrounding counties as well. The Hudson River Region of New York is directly west of the Western Connecticut Highlands, and the state of Massachusetts can be found in the north. The highlands referred to in the AVA's title are the Litchfield Hills, a part of the larger Appalachian mountain chain.
The hilly topography in Western Connecticut Highlands is what sets it apart from the surrounding areas. Many of the vineyards sit on low, rolling hills that face south-west, taking advantage of the summer sun for ripening. The air drainage in these vineyards is better than on flatter land, decreasing the risks of frost damage. However, the region still harbors a threat of spring frosts, which are particularly dangerous to early-budding varieties such as Merlot. The soils in Western Connecticut Highlands are glacial in origin and are composed of glacial schist and granite.
Western Connecticut Highlands' position in the hills means that the temperature-moderating effects of Long Island Sound are lessened, and overall mean temperatures are lower than in coastal Connecticut. The growing season here is shorter, lasting only from late May until mid- to late-September.
Early settlers to Connecticut found native grape varieties growing on the land, but a lack of viticultural expertise and easy access to European wines meant that they had little inclination to make wine, at least until the mid 19th-Century. It wasn't until 1978 that the state's wine industry began to pick up, after the Farm Winery Act was passed, allowing wineries to sell wine commercially. Now, roughly half of Connecticut's wineries are located within the Western Connecticut Highlands AVA, with the remainder being focused in the state's south-eastern corner, in the coastal Southeastern New England AVA.
Along with cool-climate white wines, some reds are produced, including fruity, fresh-scented wines made from Cabernet Franc and Merlot, alongside hybrids such as Marechal Foch and Chambourcin. Sweet wines are traditionally popular here, as they are across Connecticut, and are typically made from Vidal Blanc. However, the AVA's proximity to the New York consumer base is gradually changing this and the fashion for dry white wines is spreading.
