As Washington’s current snowpack conditions become worse than last year, a statewide drought emergency has been declared. It’s the fourth drought emergency for the state in as many years.
According to Casey Sixkiller, director of the Washington State Department of Ecology, “widespread shortages and challenges across our state” are expected.
The Washington State Department of Ecology declared a drought emergency on April 8, 2026. It’s the fourth year in a row that the state had declared a drought emergency.
Courtesy of Washington State Department of Ecology
“Going into April with half of our usual snowpack is alarming,” Sixkiller said. “… Issuing a drought emergency now helps water users prepare for what is likely to be a very difficult summer. This is becoming an all-too-common experience and is another example of how climate change is visibly reshaping our landscape.”
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The Department of Ecology declared the drought emergency on April 8. Above normal temperatures and below normal rain is expected through June. A declaration like this is called for when the state has less than 75% of its normal water supply. The official emergency allows the state to distribute $3 million in grants and speed up water right permits.
Ecology notes that Seattle, Tacoma, and Everett anticipated a drought this year and began planning for one over the past winter. Therefore, they do not expect to be impacted by the drought. Other parts of the state may face challenges, however.
The news might sound odd to Washingtonians after the region saw 104% of normal precipitation between October 2025 and February 2026. The winter, however, was quite warm and most of that precipitation fell as rain, not as snow in the mountains. That contributed to severe downstream flooding in December. The ocean got most of the water that Washington usually saves as snow in the mountains.
Mountain snow is important for Washington. It’s where the water supply is built up over winter and stored. It melts in the summer, sending water down rivers and streams for use throughout the state. Less mountain snow means less summer water for hydropower production, agriculture, fish and wildlife.
“After our warmest December on record, we finally began to build snowpack in early January before an extended mid-winter dry spell through early March stopped snow accumulation in its tracks,” said Karin Bumbaco, deputy state climatologist with the Washington State Climate Office.
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“Even the heavy snowfall in mid-March was not enough to make up multiple months of poor snowpack growth, and early spring warmth has melted much of those gains,” she said. “The weather progression this winter has lined up to deliver very challenging conditions going into spring and summer.”
According to the Department of Ecology, 2026 snowpack levels in Washington’s mountains are worse than in 2025, when anxieties over low snow began to rise. Since 2015, four statewide drought emergencies have been declared in Washington, and there have been droughts in parts of the state in seven of the past 10 years.
Back in the 1990s, such droughts happened once every five years, according to Ecology. Now, they’re showing up about four out of every 10 years. By the year 2050, the state expects droughts to occur every seven out of 10 years.
Dyer Oxley is a reporter at KUOW. This story comes to you from the Northwest News Network, a collaboration between public media organizations in Oregon and Washington.
It is part of OPB’s broader effort to ensure that everyone in our region has access to quality journalism that informs, entertains and enriches their lives. To learn more, visit our journalism partnerships page.
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USA TODAY Network reporter Brandi D. Addison breaks down what a strong El Niño could mean for weather patterns across the country.
It may be the middle of July, but the Old Farmer’s Almanac is already looking ahead to the fall with cooler temperatures ahead.
The Almanac, which has been one of the most trusted weather prediction sources for more than two centuries, recently released its fall forecast, showing a wide range of weather throughout the United States.
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But what about in the Washington DC region? Here’s what the Almanac says.
What is the fall weather forecast in the Washington DC area?
DC sits along the Almanac’s Atlantic Corridor, and that region should expect a “cool, dry” fall, according to the forecast.
“Expect cooler and wetter conditions than usual this fall,” the Old Farmer’s Almanac says. “Below average temperatures are forecast, along with an uptick in precipitation over traditional averages.”
Last year, DC received 6.53 inches of rain during September, October and November — significantly lower than the city’s 30-year average of 10.50 inches, according to the National Weather Service.
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September’s average temperature was 72.2 degrees, with October at 60.3 and November at 49.9 degrees. The season had an average temperature of 60.8 degrees, slightly below the 30-year average of 61.0 degrees.
What does the Farmer’s Almanac say about winter in Washington DC?
In its long-range forecast, the Almanac forecasts above average temperatures this winter in DC with snowfall below normal.
“The coldest periods will occur in mid- to late-December and early and late January,” it says. “The snowiest periods will be in late December, early January, and late February.”
The Old Farmer’s Almanac says it is 80% accurate, but a 2017 University of Illinois study found it to be just 52% accurate.
This story is from an installment of The Oeno Files, our weekly insider newsletter to the world of fine wine. Sign up here.
While Washington State has become well known for its Cabernet Sauvignon and Bordeaux-style blends in recent years, it is also home to many producers making outstanding Syrah. With just a 40-year history of cultivation in the state, Syrah is now the second most-produced red wine there as well as its best-kept secret. First planted in Washington in 1986, some early releases were treated like Cabernet Sauvignon with a lot of new oak and one-size-fits-all production method, but over time a broad spectrum of expressions has arisen among the state’s Syrahs.
Elsewhere in the U.S.A. it might seem like wineries are holding back the most exciting bottles for their neighbors, but Washington Syrah is more widely available than one might think, especially on restaurant tables. Landry’s Inc.—which operates more than 500 restaurants across the country including steakhouses such as Morton’s, Del Frisco’s, and the Palm—serves more than a dozen Washington Syrahs and a wide range of Syrah blends from the state. Scott Tarwater, corporate director of wine and special events, describes Washington Syrah as “a rugged, mountain man, unshaven, but worldly, down to earth, and plain spoken.” While he enjoys it for its savory character, he also likes that it is full of jammy notes such as boysenberry, black raspberry, and pomegranate alongside hints of ripened olives and pipe tobacco.
One of the drivers of quality in the last 20 years is the adoption of Old World techniques like stem inclusion and the use of concrete vessels, large‑format oak casks, and neutral oak barrels to let the fruit do the talking. Improved vineyard techniques have allowed for site expression to become clearer as well, with the Rocks District and Royal Slope showing savory and mineral characteristics, Red Mountain and Horse Heaven Hills bringing out more power and ripeness, and Yakima Valley showcasing a mix of the two styles.
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Matt Reynvaan, founder and winemaker of R|A Family Wines, makes his JDA Project Syrah from a vineyard in the Rocks District that is defined by ancient riverbed soils layered with dense cobblestone. “These stones retain and radiate heat, lending intensity, structure, and unmistakable minerality to the fruit,” he explains. Replanted in 2020, the vineyard was designed with clonal diversity and precision farming practices tailored block by block. “Syrah is interplanted with small amounts of Viognier, and each section contributes a unique dimension, from power and structure to elegance and purity, resulting in a wine that is both complex and site driven,” Reynvaan says.
DeLille’s vineyards
DeLille
At Two Vintners, winemaker and partner Morgan Lee produces four different Syrahs including a Columbia Valley cuvée, a Rocks District bottling and single-vineyard expressions from Horse Heaven Hills and Yakima Valley, working with 13 distinct vineyards across six AVAs. “Each patch of dirt puts a stamp of individuality on the wine,” he says. “The beauty of Syrah is that it absorbs its surroundings like nothing else. It is a chameleon. It is so exciting to taste these individual parcels side by side and see how thrillingly different they are from one another.” Leaning heavily into a Northern Rhône style in his vineyard sourcing, Lee also employs Rhône techniques like native-yeast fermentation and whole-cluster pressing.
Washington’s first Syrah was planted in the Red Willow Vineyard in the foothills of the Cascades in the far northwest portion of the Yakima Valley by Mike Sauer in 1986, and winemaker Nick Bernstein utilizes fruit from that original block for DeLille Red Willow Syrah. “The Syrah here thrives on steep slopes of poor volcanic soils and creates powerful wine with deep concentration,” Bernstein says. In addition to that and DeLille’s Grand Ciel estate vineyard on Red Mountain, Bernstein also buys fruit from Boushey Vineyard, whose proprietor Dick Boushey has been a prominent grower for 45 years. This cooler site allows for more hang time, flavor development, and acid retention, leading to an earthier Syrah with dark fruit notes.
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The wide diversity of Syrah can be seen in Liminal’s two offerings, High Canyon Syrah and Block 16 Syrah, which come from blocks in the WeatherEye Vineyard in the Red Mountain AVA that are about 500 yards apart but differ in aspect, elevation, and clonal selection. Liminal winemaker and partner Chris Peterson says the High Canyon block has elements of black fruits, minerals, and cured olive that remind him of Côte-Rôtie. “This is why we co-ferment with about 4 percent Viognier and choose the specific barrels to age it in and accentuate these aspects,” he explains. Meanwhile, the Block 16 exhibits the “wild herb, cured meats, and firm structure” characteristics that recall Cornas, so he ages it in 500-liter puncheons, with a style of new barrel “that shows off this more feral side.”
One of the newest additions to the Evergreen State scene is Dossier Wine Collective, whose head winemaker Billo Naravane crafts its flagship Syrah with an eye on the Northern Rhône, especially Côte-Rôtie and Cornas. Sourced from three vineyards, it offers the aromatic elegance and finesse of Côte-Rôtie alongside the structure, focus, and depth of Cornas. “Our use of concrete during fermentation is intentional. Concrete preserves purity and freshness while lending the wine a tighter, more focused profile, a hallmark we admire in many traditional Northern Rhône Syrahs,” Naravane says.
On the east coast, diners at JF Restaurant’s eateries can enjoy Syrah from Walla Walla and Columbia Valley. Beverage director and partner Amy Racine tells clients unfamiliar with the style that “Washington Syrah is a crossover between the States and Rhône Valley. It has a savory, peppery backbone similar to the northern Rhône and a ripe and juicy fruit you can find in the States.” Calling it “a category that rewards curiosity,” she tells Robb Report, “Most guests come in with a fixed idea of what Syrah is supposed to taste like, usually a Rhône reference point, and Washington Syrah surprises them by being a little familiar yet entirely its own thing.”
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Authors
Mike DeSimone and Jeff Jenssen
Mike DeSimone and Jeff Jenssen, also known as the World Wine Guys, are wine, spirits, food, and travel writers, educators, and hosts. They have been featured guests on the Today Show, The Martha…
