Rooted in Resilience: The First Grapes at Willowcroft and Their Legacy Today

When Lew Parker first planted grapes at Willowcroft Farm Vineyards in 1980, there was no roadmap—only a dream, a hillside, and the hope that Virginia could one day rival the great wine regions of Europe. At the time, the very idea of growing European grape varieties, known as Vitis vinifera, was considered risky, even reckless, by local advisors from the Virginia Extension Service. But like many pioneers, Lew believed that the best way to grow was to take a chance.

The first vines planted, Cabernet Sauvignon, Riesling, Chardonnay, and Seyval, didn’t make it. A harsh introduction to the challenges of Virginia viticulture resulted in the entire initial planting failing. But that didn’t stop Lew. He replanted in 1981, and this second planting survived. Many of those vines continue to thrive today in our home vineyard, their deep roots telling the story of Willowcroft’s perseverance and vision.

Each variety chosen in those early days represented a bold step toward redefining what Virginia wine could be:

• Cabernet Sauvignon, a bold red grape from Bordeaux, was selected for its potential to bring structure and aging ability to Virginia reds.
• Riesling, a grape native to Germany’s cooler climates, offered aromatic white wine potential and acidity that could balance Virginia’s warmth.
• Chardonnay, the queen of white grapes, was a natural choice for producing elegant, versatile wines.
• Seyval, a French-American hybrid, provided insurance—hardier and more disease-resistant, Seyval could deliver reliable harvests when other vines struggled.

At the time, little was known about how to cultivate these varieties successfully in the unique microclimates of Virginia. It was all trial and error. The soil, slope, canopy management, and disease pressure were all things that had to be learned the hard way. But these early choices laid the foundation for what would become one of the most exciting wine regions in the country.

The decision to plant Vitis vinifera was a revolutionary one. Native American grapes and early hybrids had been cultivated in Virginia for centuries, but their wines were often considered musky, overly sweet, or lacking finesse. European settlers longed for the wines of home, and Vitis vinifera was the key.

Today, these European varieties make up more than 75% of Virginia’s grape production by tonnage. They have transformed the state’s reputation from a fledgling curiosity into a nationally recognized wine region with over 300 wineries. At Willowcroft, we continue to honor that legacy by producing high-quality vinifera wines—Cabernet Franc, Petit Verdot, Chardonnay, Albarino, and yes, still our original Cabernet Sauvignon and Riesling.

What makes those original plantings remarkable is not just their age—it’s their continued relevance. Despite decades of experimentation across the state, Cabernet Sauvignon, Chardonnay, and Riesling remain cornerstones of Virginia’s premium wine scene. These grapes have proven adaptable, expressive of Virginia’s terroir, and capable of producing wines with elegance, balance, and depth.

As for Seyval, it remains a staple at Willowcroft—a reminder that hybrid varieties have an essential place in our portfolio, offering resilience and versatility, especially as climate unpredictability increases.

Walking through the home vineyard today, you can still see those early vines—knotted, gnarled, and wise. They’ve weathered frost and sun, drought and deluge. And they still bear fruit that tells a story: of vision, of patience, and of a belief in Virginia’s potential before the rest of the world was ready to believe with us.

Willowcroft is proud to be the oldest winery in Loudoun County, a cornerstone of Virginia wine’s modern era. As we continue to innovate and expand our offerings, we never forget the vines that started it all—those planted not just in soil, but in hope.