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Derived from the grape species Vitis labrusca (also called fox grape). Originally grown by E. W. Bull in Massachusetts from seed collected from a wild vine around 1848.

Seeded, purple, American, table grape, ripening in late to mid-season.

Concord has come to be the real “Now that's grape” taste, rich and aromatic.

The skin of a Concord grape is typically dark blue or purple. It is a slip-skin variety, meaning that the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic.

They are often used to make grape jelly, grape juice, grape pies, grape-flavored soft drinks, and candy. The grape is sometimes used to make wine.

The vine likes a slightly heavy, fertile soil to do it's best. Vines are hardy to between -15 and -20F in most conditions.

Can prune to cordons with two and three bud spurs for convenience, but the clusters will be a bit larger when the vine is trained to canes.

I received two rooted plants from a local grower. Both produced well, had good clusters and ripened earlier than the other table grapes I was growing, which is not consistent with the Concord types.

I consider this variety quite desirable. They did well even in the clay soil that doesn’t drain well. I imagine they will do well in better soil.

See bunchgrapes.com

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