Catawba is a red slipskin grape with a distinctive spicy flavor and pronounced Vitis labrusca aroma. Developed in the early 1800s, it requires long, favorable growing seasons—particularly in New York—to reach full maturity. The vine is vigorous, hardy, and productive, though foliage is somewhat more susceptible to fungal diseases than Concord and can suffer foliar injury in areas with high ozone levels. In some years, high acidity can be a concern. Clusters are medium to large, well-formed, and bear medium-sized, round, purplish-red berries. Catawba’s flavor makes it ideal for dessert wines, as well as juice production, fresh consumption, and jellies or jams. Vines typically produce fruit from late September into October. Historically, Catawba was widely cultivated in Ohio and central New York by the mid-19th century and played a major role in American sparkling wine production. Prior to Concord’s introduction and Prohibition, it was the most popular grape in the United States and a principal variety for wine production. Disease susceptibility:• Black rot – highly susceptible• Downy mildew – highly susceptible• Powdery mildew – moderately susceptible• Botrytis – slightly susceptible USDA Zone: 5-8 Ripening Dates: Late September Sun: Full Sun Mature Height: 5-7' Mature Spread: 8-10' Support Needed Due to individual state restrictions, we are unable to ship grape vines to customers in Oregon, Washington, and California. Ships Spring 2026
