| Blue Bell: This grape is a dark blue spieces, and is very similiar to the Concord grape. The University of Minnesota developed the grape to be used as a table grape. It was the very first grape we planted at the vineyard and has done extremely well. After the harvest each September, we de-stem the Blue Bell grapes, and run them through a wine press. Then we make our gourmet Blue Bell Grape Jelly. | |
| Frontenac:The Frontenac grape was developed at the University of Minnesota to survive our harsh winters. This relatively heavy producing grape makes a deeply colored red wine with a black berry fruit flavor. After it is picked, Frontenac usually spends a year in oak barrels before it is bottled. Several different types of wine can be made from this versatile grape. It is destined to become one of the favorite wines from Minnesota. It usually ripens in mid to late season after the Foch and has a high sugar level but its acidity makes malolactic fermentation necessary. It has lately been used to produce excellant port wines. We also use it to make a very fine tasting jelly. |  |
| Frontenac Gris: is slight variation of Frontenac. It had its beginnings as a one time naturally occurring mutation of a Frontenac vine. It produces a light redish colored fruit. Frontenac Gris makes a white wine with a peach and tropical fruit flavor. It grows and behaves just like the Frontenac. |  |
| Maréchal Foch: is a French hybrid grape that produces a wonderful dry red wine. It was named after the French commander of the allied armies of World War 1 and makes a great fruity burgundy style table wine. Its tolerance for cold winters have created a resurgence for it by Minnesota growers. | |
| La Crescent: Minnesota is famous for its cold weather. La Crescent is a white wine grape that can survive winter temperatures down to -38C (-36F). The wine from this grape has a wonderful apricot flavor and is worthy of any table. |  |
| Prairie Star: is a mid season white wine grape developed by the late Elmer Swenson, the dean of viticulturists in the Midwest. It stands well on its own and is often used in blending with other wines to inhance their flavor. It has also been known to withstand some of Minnesota's harshest winters. | |
| St Pepin: Here we have another white variety developed by Elmer Swenson. Besides being a grape used to blend with others to make a fruity wine, it also makes for a great table grape. It is one of the earliest grapes we pick each fall. Some of the local wineries use it to make a delicious ice wine. This requires the grape to stay on the vine until winter before it is picked. | |
| Marquette: This grape is the newest variety on the scene. It was just released by the University of Minnesota in 2005. Tasters have noted an attractive deep red color, desirable aromas of cherry, black pepper, spice, berry, and moderate tannin structure. Our first crop will was 2008. It compares rather well to a pinot noir–like red wine. | |
