Scuppernong grapes are a bronze-skinned variety of the native Muscadine species, Vitis rotundifolia, widely recognized throughout the Southeastern United States. This vigorous vine is valued for its unique, rich flavor profile, distinct from common table grapes. Successful growing depends on establishing a proper environment and adhering to specific maintenance practices. Following a structured approach to site preparation, care, and annual pruning is the foundation for a productive and long-lasting vineyard.
Site Preparation and Establishing Support Structures
The long-term success of Scuppernong vines begins with site selection and the construction of a strong support system. These grapes require full sun exposure, needing a minimum of six to eight hours of direct sunlight daily for maximum fruit production. The soil must be well-drained, as the vines will fail in areas where water stands even for short periods after heavy rain.
An ideal soil composition is a sandy loam with a slightly acidic pH range of 5.5 to 6.5. If the soil pH is too low, dolomitic limestone can be incorporated before planting to adjust it closer to the desired 6.5 level. Planting is best done in late winter or early spring, waiting until the threat of sub-freezing temperatures has passed.
The vigorous nature of Scuppernongs necessitates a strong, permanent support structure built before the vines are planted. A single-wire trellis, typically installed five to six feet high, is a popular choice for its ease of maintenance and pruning. Alternatively, an overhead arbor or pergola can be used, but this makes the necessary annual pruning significantly more challenging. Vines should be spaced generously, at least 10 to 20 feet apart, to accommodate their sprawling growth habit and ensure proper air circulation.
Essential Seasonal Maintenance
Routine care throughout the growing season focuses on monitoring the vine’s health. Newly planted vines require consistent, deep watering, particularly during their first two years to establish a strong root system. Once established, Scuppernongs exhibit good drought tolerance, but fruit production benefits from supplemental watering during dry spells.
It is beneficial to use ground-level watering methods, such as drip irrigation, and avoid overhead watering to minimize leaf wetness, which can encourage fungal diseases. Fertilization should occur in the spring after the last frost, using a balanced fertilizer like a 10-10-10 or a muscadine-specific formulation. Growers must avoid excessive nitrogen, which promotes leafy growth at the expense of fruit development.
Scuppernong grapes are known for their resistance to many common grape pests and diseases. General maintenance involves keeping the area beneath the vines clear of debris and inspecting the foliage regularly for early signs of issues. Promptly removing any dead or diseased plant material helps maintain vineyard sanitation and limits the spread of potential problems.
Annual Pruning and Vine Training Techniques
Proper annual pruning is the most impactful factor in ensuring a productive yield from Scuppernong vines. This is performed during the dormant season, typically in late winter or early spring before new growth begins. The subsequent “bleeding” of sap from the cuts is a normal physiological response that does not harm the plant.
The initial years are dedicated to training the vine to develop a permanent, single trunk and two horizontal arms, known as cordons, that extend along the trellis wire. The strongest shoot is selected to be the permanent trunk, which is trained vertically to the wire, with all side shoots pinched off. Once the trunk reaches the wire, the top is cut to encourage the two uppermost buds to grow laterally, forming the cordons.
Annual pruning thereafter involves a technique called spur pruning, which removes the past season’s growth, or canes, back to short, two-to-three-bud segments called spurs. Since Scuppernongs produce fruit on new growth that emerges from these spurs, maintaining this structure is essential for consistent fruit production. Spurs should be spaced about six inches apart along the cordon, and any unnecessary or overcrowding spurs should be removed to prevent overproduction and poor grape quality. Growers should also remove any dead, diseased, or crossing wood, as well as tendrils that have wrapped tightly around the cordons, which can eventually girdle and damage the permanent wood.
Harvesting and Winterizing the Vines
Harvesting Scuppernong grapes is unique because the berries ripen individually, rather than simultaneously in large clusters. Ripe fruit will change color to a bronze or gold hue and will easily separate from the stem with only a slight touch. This requires multiple picking passes over a period of several weeks in late summer or early fall.
The fruit is ready to be picked when it is fully colored and soft; leaving over-ripe grapes on the vine can lead to them shriveling or falling to the ground. Once harvested, the thick-skinned berries can be stored in the refrigerator for a week or two, or they can be used immediately for fresh eating, juice, jelly, or wine.
Winterizing primarily involves ensuring that the soil around the base of the vines has adequate moisture before the ground freezes solid. Minimal cleanup, such as removing fallen leaves and any large debris from beneath the trellis, is also beneficial for health. The primary winter preparation is the annual dormant pruning, which sets the stage for the following season’s growth.