Soft red winter (SRW) wheat (Triticum aestivum L.) '5205' (Reg. No. CV-1038, PI 656755) developed and tested as VA01W-205 by the Virginia Agricultural Experiment Station was released in March 2008. 5205 was derived from the three-way cross Pioneer Brand '2684' /VA93-54-185//'Pocahontas'. Cultivar 5205 is broadly adapted, high-yielding, midseason maturity, short in stature, and semidwarf (Rht2), and it has very good milling and pastry baking quality. It also is notably resistant to powdery mildew [Blumeria graminis (DC.) E.O. Speer], leaf rust (Puccinia triticina Eriks.), and stripe rust (P. striiformis Westend.) and moderately resistant to Fusarium head blight [caused by Fusarium graminearum (Schwabe)]. In Virginia average grain yield (2006-2008) of cultivar 5205 (6114 kg ha-1) has been equal to that of the highest-yielding cultivars. In USDA-ARS uniform southern SRW wheat nursery trials conducted at 26 locations in 2006 and at 19 locations in 2007, 5205 produced average grain yields of 5362 and 4488 kg ha-1, respectively, in comparison to nursery mean yields of 5180 and 4146 kg ha-1. In these nursery trials, 5205 was most similar in milling quality to the check 'AGS 2000', which ranks 25th among 830 soft wheat cultivars evaluated by the USDA-ARS Soft Wheat Quality Laboratory for Allis milling quality. 5205 has softer flour texture (softness equivalent of 61.1 vs. 57.5 g 100 g-1), has stronger gluten strength (lactic acid solvent retention capacity of 118 vs. 107 g 100 g-1), and produces cookies that are larger in diameter (18.58 vs. 17.75 cm) than AGS 2000.