Growing grapes in Massachusetts is achievable, but success requires careful consideration of the region’s climate and commitment to proper vineyard management. The history of grape growing here is long, with the native American species, Vitis labrusca, cultivated for centuries. This knowledge, combined with modern viticulture practices, allows growers to establish productive vineyards across the Commonwealth.
Understanding Massachusetts Climate and Site Selection
The first step toward cultivating grapes involves assessing the growing environment, as the state spans USDA Hardiness Zones 5b in the west to 7b along the coastline. This variability means growers must select varieties that can withstand minimum winter temperatures, which range from -15°F to 5°F. Grapes require a frost-free growing season of at least 165 to 180 days to reach maturity, making microclimates a paramount concern.
Selecting a site with excellent drainage is non-negotiable, as grapevines are highly susceptible to root diseases in waterlogged soil. A deep, well-drained sandy loam is ideal, with a soil pH maintained between 5.5 and 6.5. Grapes thrive in full sun; a south-facing slope is preferred because it maximizes solar exposure and allows the soil to warm earlier.
Air drainage is equally important, especially in spring and fall, since cold air is heavier than warm air and tends to settle in low-lying areas, creating frost pockets. Planting on a slight slope allows cold air to flow away from the vines, mitigating the risk of late spring frost damage to newly emerged buds. Attention to elevation and aspect significantly reduces the potential for winter injury and fungal pressure.
Recommended Grape Varieties for Cold Climates
For growers in Massachusetts, variety selection is the most important decision, dictating the vine’s ability to survive winter and resist local diseases. The primary choices are Native American varieties and French-American Hybrids. Pure European Vitis vinifera varieties, such as Chardonnay or Cabernet Sauvignon, are not recommended for beginners due to their sensitivity to cold and high susceptibility to fungal diseases.
Native American grapes (Vitis labrusca) are cold-hardy and disease-resistant, making them a reliable choice for juice, jelly, and table use. The classic Concord, originally bred in Concord, Massachusetts, and Niagara are staples known for their distinctive “foxy” flavor. These varieties are highly productive and require minimal winter protection.
French-American Hybrids offer a balance, combining the cold-hardiness of American species with the refined wine qualities of Vitis vinifera. UMass vineyard trials have shown varieties like Frontenac, Marquette, and St. Croix to be highly suitable for the region. Frontenac and Marquette are red wine grapes, the latter a grandchild of Pinot Noir that offers high sugar levels, while Vidal Blanc is a popular white hybrid known for its versatility in producing dry or sweet wines.
These hybrid selections, including Traminette and Chambourcin, were developed to ensure reliable crops in cooler climates and offer natural resistance to common fungal pathogens. Selecting a variety hardy to at least USDA Zone 5 (tolerating temperatures down to -20°F) provides the necessary buffer against harsh New England winters.
Planting, Trellising, and Initial Pruning
Establishing the vineyard begins with planting bare-root or container-grown vines in the early spring once the danger of hard frost has passed. The planting hole should be dug 12 to 14 inches deep and three times the width of the root mass to allow for proper root spread. Amending the backfill soil with compost or peat moss helps with initial establishment, but high-nitrogen fertilizers should be avoided in the first year.
Immediate support is necessary, as grapevines are climbing plants that require a structure to develop their permanent trunk and fruiting wood. A simple two-wire trellis system, with sturdy posts spaced ten feet apart, is commonly used. The first wire should be 30 inches from the ground, with the second wire about 36 inches above it, providing the framework for the eventual cordon.
During the first dormant season after planting, the young vine must be pruned back to just two strong, healthy buds to concentrate energy into establishing a robust root system. Throughout the first growing season, the strongest shoot is selected to become the permanent trunk and is tied loosely to a stake or the lower trellis wire to train it vertically. All other shoots and developing fruit clusters must be removed to prioritize trunk development and ensure the vine reaches the top wire by the end of the second season.
Managing Common Vineyard Pests and Diseases
The humid summers of Massachusetts create an environment conducive to fungal diseases, the most persistent threat to grape production. Black Rot is the most damaging disease, thriving in warm, wet conditions and causing characteristic dark, shriveled “mummies” on the fruit. Powdery Mildew and Downy Mildew also pose significant challenges, attacking both the foliage and the fruit, leading to reduced photosynthesis and crop loss.
Cultural controls are the first line of defense, focusing on improving air circulation within the canopy to help the foliage dry quickly after rain or morning dew. This involves strategic dormant pruning to limit vine density, as well as seasonal canopy management like leaf pulling in the fruiting zone. Removing all diseased plant material, especially mummified berries on the ground, prevents overwintering fungi from releasing spores in the spring.
Insect pests, while less threatening than fungi, still require monitoring. The Grape Berry Moth is a common concern, as its larvae feed directly inside the berry clusters, leading to rot and secondary infections. Japanese Beetles are also notable for skeletonizing leaves during the summer months.
Mitigation strategies often involve scouting the vineyard weekly and setting pheromone traps to monitor insect populations. Selecting disease-resistant grape varieties also helps minimize the need for chemical intervention.