Our USCIS-approved “Regional Center” encompasses nine counties in the Columbia Valley in eastern Washington State, all part of the famous viticultural region that has developed into a leading producer of premium wines.

Our project includes both a premium vineyard and the development of a custom crush facility and winery. Pacific Viniculture intends to raise EB-5 capital to fund these and other projects within the Regional Center.

We have chosen Central Washington for our regional center investments because of its geography, resource-based strengths, and agricultural productivity.

Key characteristics of this area include:

  • mild climate
  • excellent soil quality
  • access to fresh water from the Columbia River

In addition, the area’s proximity to the ports of Seattle and Tacoma easily connects us to other markets.

As the fastest growing wine region in the United States, Washington State now enjoys worldwide recognition for its viticultural strengths and amazing enological successes, often receiving greater distinction on lists of the world’s best wine than comparable regions.

Why Washington

  • 1
    The great Missoula Floods laid down new soil rich in mineral deposits, and can be credited with much of the reason why Washington State is an excellent place to grow grapes.
  • 2
    The wind blows materials across the ground’s surface creating a sandy, stone-studded topsoil above stratified layers of earth rich with basalt--ideal for vine growth.
  • 3
    The Columbia River Valley area enjoys two hours of extra sunlight (relative to California).
  • 4
    The mountains create a rain shadow, protecting from cloud cover in the summer and rain showers during the harvest, and allows for optimal water management.
  • 5
    High desert conditions mean high daytime temperatures, which build sugars, and cool nights maintain acids.
  • 6
    Lack of rainfall requires irrigation, which allows for controlled watering and increased potential for grape quality.
  • 7
    Cold winters allow the vines to enjoy a sort of hibernation period, which is said to be beneficial.


Wine was introduced to Washington State by German and Italian immigrants who began planting their grapes in the 1860s and 1870s. When Prohibition came to Washington in 1917, most of the state's wine production was shut down, putting nearly all of the state's wineries out of business.

The roots of the modern Washington wine industry can be traced to the mid-1900s, when a group of professors from the University of Washington went commercial with their home winemaking operation and founded Associated Vintners, which would eventually come to be called Columbia Winery. The Nawico and Pommerelle wineries were merged and eventually became Chateau Ste Michelle.


Ratio of red to white: 53% white to 47% red

Wine production: 14.8 million cases

From 1985 (17,000 tons) to 2014 (227,000 tons): 1335.29%
Last 10 years: 1999 (70,000 tons) to 2014 (227,000 tons): 324.28%
Last 5 years: 2009 (156,000 tons) to 2014 (227,000 tons): 145.51%

Winery growth: from 19 wineries in 1981 to 850+ wineries in 2015