ABOVE: Matheson Worrell is part of the duo that makes up the winemakers at Dynamis Estate Wines in Jonesville.
By Jennifer Primrose
As a wine lover who spends countless weekends exploring North Carolina’s wineries, I’ve seen firsthand how the state’s wine scene has evolved. From hidden gems to renowned wineries, the growth is undeniable. North Carolina may not be the first place that comes to mind when considering world-class wine regions, but its industry is quickly gaining national and international recognition.
Much of this growth stems from local wineries earning top honors in prestigious competitions, proving North Carolina wines can stand alongside those from more established regions, such as Napa Valley, Willamette Valley, New York’s Finger Lakes and Virginia.
The state is building a reputation for excellence with its diverse terroirs (growing conditions), from the mountains to the coast, and its commitment to quality and innovation. North Carolina’s wine industry has faced its challenges, but it’s also found creative ways to overcome them. To gain deeper insight into this growth, I contacted six professionals—from winery owners to winemakers—to share their perspectives on the state’s wine industry.
Wineries such as JOLO Winery & Vineyards and its sister winery, Rayson Winery & Vineyards, have garnered significant accolades in the industry, enhancing North Carolina’s reputation. JW Ray, owner and winemaker of JOLO and Rayson, emphasizes the importance of these awards to both his brand and the state as a whole.
“They validate our efforts, not only in the eyes of our cherished wine club members and guests here in North Carolina, but also among highly trained and discerning wine judges from around the world,” he says. “Winning at prestigious competitions affirms that our wines can stand shoulder to shoulder with those from globally recognized wine regions. Beyond personal satisfaction, these accolades enhance our brand’s credibility and visibility.”
Jay Raffaldini, whose winery, Raffaldini Vineyards, is known for its Italian-style wines, believes the North Carolina winery community plays a crucial role in the industry’s ongoing development. “We are only as strong as our weakest member, so we must support one another in improving every day,” he says.
For Raffaldini, one of the biggest challenges of winemaking in North Carolina isn’t necessarily the rainfall, but the constant moisture in the air.
“It is brutal to grow grapes east of the Rocky Mountains, largely due to unrelenting humidity,” he explains. “Grapes are sponges and easily get waterlogged, which dilutes color and flavor. We solve that problem through the use of the Appassimento drying process, which is famously used to make Amarone.”
While Raffaldini tends to lose 25% of its entire red production annually from the elimination of water during the drying process, the resultant wine is intensely powerful, with dark, brooding fruit and tannins. You can taste the devotion to this process in wines such as Raffaldini’s Grande Riserva—an instant classic with its loyal wine club members.
Beyond accolades, North Carolina wineries define the unique characteristics of their locations. Sanctuary Vineyards, hailing from Jarvisburg, has gained recognition for producing award-winning vinifera in the challenging coastal climate of the Outer Banks, proving that quality wine can thrive even in unexpected regions. General manager John Wright attributes their success to the area’s longer growing season, the influence of the salt air and well-draining sandy soil, all of which contribute to producing high-quality vinifera grapes.
Dynamis Estate Wines, located in Jonesville inside the Yadkin Valley, is a rising newcomer that crafts small-batch releases from its estate, which rises 1,640 feet above sea level. This elevation allows the grapes to ripen slowly and evenly, producing outstanding wines that can rival those from any other wine region.
The winery emphasizes a minimalist approach, allowing the vineyard to shine in its wines. “A strong thing for us is really using the property to our advantage,” says winemaker Katy Kidd, who shares the duties with co-winemaker Matheson Worrell. “We’re not trying to add a bunch of stuff into our wines. We’re adding yeast—and that’s pretty much it. Yeast, new French oak barrels, and being as hands-off as we possibly can.”
For Dynamis, gaining recognition beyond North Carolina is key, but at its core, the winery is driven by a deep passion for winemaking. “The reason we got into the wine industry and opened the winery was because we love wine—it’s our passion, and that’s why it’s all estate, all done here, and it’s all authentic,” says Worrell.
In the Yadkin Valley, one of North Carolina’s premier wine regions, Shelton Vineyards was instrumental in establishing the region’s first American Viticultural Area (a federally designated grape-growing region) in 2003. This milestone helped set the foundation for the state’s wine industry growth, and today, North Carolina is home to six American Viticultural Areas, with a seventh on the way.
Ethan Brown, winemaker at Shelton Vineyards, explains that generational changes within the vineyard have been crucial in combining tradition with innovation. “These generational shifts have enabled us to introduce new ideas while respecting the legacy of those who came before us,” he says.
Although the industry continues to thrive, it still faces several challenges. JOLO’s Ray believes that while awards have helped validate North Carolina wines, there is still work to do.
“The success we’ve had in head-to-head competitions against renowned West Coast producers has piqued the interest of judges and industry professionals, encouraging them to explore North Carolina wine more deeply. Each award we win helps to dismantle outdated perceptions and establish our region as a serious player in the wine industry,” he says. “However, wine is an industry that thrives on time and tradition, and as a relatively young winemaking region, we need to continue learning—refining our craft and pursuing excellence with every vintage.”
At Sanctuary Vineyards, Wright echoes this sentiment, noting that growth often comes with constructive criticism. “We’ve learned to embrace criticism as a tool to refine our craft,” he says. “Awards are still important, but at this point, we know what we can do.” Sanctuary’s evolution to an award‑winning player in the industry reflects a broader trend seen across North Carolina’s wine scene—a commitment to excellence that is paying off, one award at a time.
May is North Carolina Wine Month, a time to celebrate the transformation of the state’s wine culture. The month highlights the achievements of local wineries, which are winning awards, attracting wine enthusiasts, creating new destinations and paving the way for the future.
So do yourself a favor and explore what North Carolina’s got in the glass. I live by the “drink local, eat local” gospel—so why not hit up a nearby winery the next time you’re out in wine country? Sip, swirl, snag a bottle or two and bring home something luscious to pair with dinner.
Trust me, your taste buds will thank you.
