VARIETIES
RED WINE GRAPES
Frontenac
Bears a full crop after -35F. This is a very vigorous vine with immunity to downy mildew and fair resistance to powdery mildew. Black rot must be controlled. Arching in growth, suitable for top wire cordon or VSP. Buds out mid-season and ripens late to 25 brix or higher. Wine is garnet in color with an intense cherry, plum and sometimes chocolate aromas. Requires ample heat to reduce its typically high acidity. Frontenac has proven itself very versatile in the winery. Recently we have seen a surge of Frontenac plantings for making sweet red table wine. This wine category is one of the fastest growing. In addition, medium bodied red table wines, excellent rose or port wines are also being made from Frontenac. Some rose is blended with Frontenac gris for more complexity. And now, vin de paille, or straw wine, is being made from naturally dried Frontenac.
Marquette
Cold hardy to -36F. A grandson of Pinot Noir, this selection sets a new standard in cold hardy wine grapes. Very good resistance to downy mildew, moderate susceptibility to powdery mildew and black rot. Semi upright to arching growth habit, suitable to high wire cordon training, but also works on vertical shoot position. Very early bud break, plant only in areas with very good frost drainage. The wine is very complex with black currant, cherry, black pepper and spice in the aroma profile and moderate tannins. TA can range from 9 g/l to 12 g/l and 23-27 brix. This is an excellent choice for medium bodied dry red wine, but can also be blended or make very good rose.
St. Croix
Hardy to around -26 or better. Drooping growth habit is best suited to top wire cordon. Very susceptible to downy mildew. A very reliable grape in the Northeast and Midwest. A yield of 4 tons per acre can be had in colder parts of New England and the upper Midwest, while closer to 8 tons per acre is being realized in southern New England and the Finger Lakes of NY, among other milder locations. When harvested between 16-18 brix, it is quite vinifera-like with low tannin and aromas of raspberry, cedar and spice. If left to ripen further, labrusca notes will develop, which can make a nice sweet wine. An excellent lower acid and lower sugar blending agent for other high sugar varieties like Frontenac and Marquette. Ripens early season.. Ninety-nine days from bloom to harvest.
WHITE WINE GRAPES
La Crescent
In good conditions, hardy to -36F. La Crescent is a moderate to high vigor release from the University of MN. Trailing growth habit. Early bud break and early to mid-season ripening. Quite susceptible to downy mildew and black rot, but this is easily controlled with a careful spray program. Early defoliation due to downy or powdery mildew must be controlled to allow the vine to fully harden off for winter. Seems to prefer drier soils. Prone to shelling near harvest, late harvest is not an option. Well ripened La Crescent will reach 22-27 brix with 12-14 g/l acidity. Wine can be excellent, winning Best of Show for cold climate whites at several ICCW competitions. Big, bright aromatics include lots of apricot, lime and honey. Similar to a good Vignole or Riesling. Can be made dry in the best years if acid drops and it is properly handled in the winery. Often finished off dry to sweet. Also makes wonderful rich dessert wines.
Louise Swenson
Consistently hardy to -40F. Moderate vigor with an orderly growth habit. Rarely requires shoot pruning. Regular yields of medium sized clusters, 3-4 tons per acre. On the later side to bud out in the spring and very good disease resistance. Performs best on heavier soils or with plenty of irrigation. Wine can be outstanding with aromas of flowers, honey and tangerine. Low acidity makes this a perfect selection for dry white wine. Sugar production is also low, 18-20 brix. Can become slightly labrusca if left to overripe. Somewhat light in body, Louise benefits from a small addition of Prairie Star or Frontenac blanc. Plantings have grown significantly in recent years and we expect this variety to become even more popular in the future. Sulfur sensitive.
Itasca
The newest grape from the U of MN breeding program. Itasca has proven itself to be among the hardiest cultivated grapes known, even surpassing Frontenac and Marquette in cold hardiness. Very vigorous growth, slightly more than Frontenac. Training to high wire cordon will help to de-vigorate these vines, but VSP can be used on lower vigor sites. Very productive. Ripens early to brix levels in the mid 20's and moderate acidity of around 10 g/L. With aromas of apple, pear, and violet and lower acidity, this selection is very well suited to making dry white wines and sparkling wines. Some very nice off dry wines have also been produced.
TABLE GRAPES
Blue Bell
Renowned for their captivating deep bluish-purple hue, Bluebell table grapes stand out in the vineyard with their visually striking appearance. With medium-sized berries and a firm texture, Bluebell grapes offer excellent potential for crafting wines of finesse and structure. Their versatility extends from producing aromatic rosés to rich, full-bodied reds, showcasing the varietal's adaptability to diverse winemaking styles. Hardy to near -30°F and featuring an early ripening cycle, Bluebell grapes thrive in various climates. The semi-adherent skin and strawberry-like flavor contribute to a pleasant texture, making Bluebell grapes a delightful addition to the vineyard for both fresh consumption and winemaking pursuits.
Somerset
Hardy to near -30F and early ripening. Trailing growth habit and moderate vigor. Produces small to medium sized well filled clusters of pinkish red berries. Good texture, semi-adherent skin, strawberry-like flavor. A nice addition to the vineyard for fresh eating. Their medium-sized berries and firm texture ensure optimal juice extraction, ideal for crafting wines with depth and structure. From crisp, aromatic whites to elegant, age-worthy reds, Somerset grapes showcase their versatility across a myriad of wine styles, reflecting the unique terroir of their origin.