Although many AVAs in Sonoma County are well-known for one or two specific varietals,
Sonoma Valley enjoys diverse terroir, and successfully grows many different grape types. The Sonoma Valley AVA was established in 1982, and is approximately 160 square miles. About 28,000 acres are planted with vineyards. History
The history of viticulture in Sonoma Valley began when a Franciscan Padre named Jose Altimira established Sonoma Mission in 1823. This was last, and northernmost Spanish Mission built in California. Altimira established first of Sonoma Valley Wineries, and simple wines were produced for ecclesiastical purposes.
After Mexico won its independence from Spain in 1835, General Vallejo was sent by new government to secularize Sonoma Mission and its surrounding properties. The Bear Flag Revolt occured 11 years later, and authority shifted to United States Government shortly thereafter.
Agaston Harazsthy founded first commercial Sonoma Valley Winery in 1857. Harazsthy experimented with different vitis vinifera varietals and greatly increased perception of Sonoma Valley as a quality wine region. Although Harazsthy's winery ultimately went bankrupt, it laid foundation for future wine producers. Because of his contributions to Sonoma viticulture, Harazsthy is known as "Father of California Wine Industry".
The combined devastation of Phylloxera and Prohibition eliminated all but most hearty and innovative Sonoma Valley Wineries. Sebastiani was able to persevere due to a contract with Church to make wine. However, most vineyards were converted to other crops or used to raise livestock.
Despite fact that Sonoma Valley AVA has a long history of winemaking, it was not until 1970s that quality wine production became widespread. The legacy of Phylloxera and Prohibition caused region to stagnate for over a generation. Between repeal of Prohibition and renaissance of 1970s, Sonoma Valley Wineries primarily produced jug wine.
During 1970s, renowned wineries such as Gundlach-Bundschu, and Chateau St. Jean experimented successfully with several different varietals. As a result, one varietal does not dominate production as Cabernet Sauvignon does in Rutherford and Oakville AVAs.
