Closeout on grape vines!
Both table grapes and wine grapes are available.
- Beta - Great for northern climates! The Grape, Vitis 'Beta', is an extremely winter hardy grape which produces medium sized blue-black fruit on fairly compact clusters. It is a good quality grape for red wine, juice, jam or jelly. It is a vigorous grower that is a very heavy, dependable producer. Maturity occurs in Late September. Beta is a small, seeded American grape variety and a woody, deciduous, tendril climbing vine which typically grows 15-20' long unless pruned shorter. The flowers are attractive to bees. Birds love grapes, so be sure to plant some to share.
- Reliance - produces large clusters of round, red, medium-sized berries. What a perfect addition to your summer salad as well as an irresistible snack! The skins are tender and the flesh is melting in texture, with a sweet labrusca flavor. Coloring may be poor in some years, and fruit often crack in wet seasons. Cold hardiness is among the highest of the seedless varieties. Grapes are not particular about soil preference and do especially well in clays and loams that have been improved with organic matter. Not only do the plants produce fruit, grapevines are also ornamental. Train vines over an arbor or pergola to create a striking garden accent and you'll soon be harvesting your own fresh grapes.
- Somerset - a winter hardy, medium-sized red seedless grape with strawberry-like flavor. Moderately vigorous plants with small to medium sized compact clusters. Somerset is quite disease resistant but requires a typical spray program for downy mildew control. Grapes are edible at the pink stage in August but much more flavorful and sweeter if left to ripen to full red. Great for juice and jelly.
- St. Croix - a sweet bluish-red grape that makes an excellent table grape, and is also great for red wine. Very winter hardy vines with little or no winter injury, vigorous growth and good resistance to powdery mildew and black rot. Be sure not to pick the grapes before they are fully ripe, or you will miss out on full flavor- watch for fruit to turn a darker color. St Croix makes a medium to full-bodied, dry, deep red wine with soft tannins and good fruit aromas, with currant and other dried fruit flavor qualities.
- Edelweiss - Edelweiss was initially envisioned as a table grape, but experimentation with early harvesting revealed its suitability for making white wine. If left on the vine too long, however, Edelweiss' Vitis Labrusca qualities become too intense, resulting in an undesirable foxy taste.
- Frontenac - As a wine, Frontenac may be made in dry, sweet or rosé styles and is increasingly used to make port. The juice usually has a deep garnet color, with cherry aromas. Secondary characteristics of blackcurrant, plum and sometimes chocolate have also been identified. Dry styles typically benefit from oak contact.
- Frontenac Blanc - Grape growers and wine producers expect Frontenac blanc to display similar vine growth and disease resistance characteristics. With respect to the grape's end product, however, initial trial vinifications indicate that its wines are distinctly different from Frontenac gris in flavor and aroma - Frontenac blanc exhibits more pure stone fruit.
- Frontenac Gris - Due to the pigmentation of their skins, Frontenac Gris grapes make wines with a subtle peach-pink color. Despite the appearance of Vitis labrusca in the Frontenac Gris' complex genetic heritage, the University of Minnesota reports it to be free of the foxy aromas often associated with labrusca varieties. The dominant aromas of the wines are those of citrus and tropical fruits, which, combined with its balance of sugars and acids, makes it suitable for the production of both sweet and dry wine styles.
- Marquette - wines are typically medium bodied, with aromas of cherries, blackcurrants and blackberries. In better examples, more complex aromas such as tobacco and leather may also be exhibited, with spicy pepper notes on the finish. Initial testing suggests that Marquette responds well to oak treatments such as barrel aging and oak chipping.
- St. Croix- The wine produced from Saint-Croix is deeply colored, but low in tannins. It is medium-to-full bodied and responds well to barrel maturation, although it is best drunk young. Flavors of dark berries and currants are common.