Introduced 1853 by the E.W.
Bull of Concord, Mass.
In 1849 Ephraim Wales Bull from Boston,
Massachusetts developed the Concord grape. He planted 22,000 seedlings before he had produced his ideal
grape. It was first grown in Concord, MA and was introduced in 1853 and won a prize at the Boston
Horticultural Society Exhibition.
Widely grown in the Eastern US for (local) fresh fruit, juice and
jelly, it is a local favorite for eating, drinking fresh, making jellies and for making a typically sweet
fruity wine with residual sugars from 2% to 15%.
Welch's grape juice and other companies have made Concord a house
hold name. It is grown in the eastern states, NY, PA, OH, MI and in western states, WA and maybe
others plus Brazil and other world vineyards. In 2012 unusually warm weather in March
resulted in an early growth cycle. Several hard freezes in the eastern vineyards in late April
killed the primary and secondary buds in many cases. We had none, some vineyards had a light crop and
we were lucky to be able to buy Concords for our customers. Washington state had a large
It is a slip skin grape and
local children are born knowing how to eat them. Instructions for the rest of you, squeeze the pulp out of
the skin into your mouth, swollow whole or mess around with it, then squeeze the skin and suck out the juice.
Discard or eat the skin! There you have it.
Concord is a hardy cold climate vine
with moderate to high vigor. However, with an early bud break, it is susceptible to spring frost
damage. It matures mid season in late September to early October. Berries are large with large
clusters. Brix ranges from 14-19% with moderate acid.
It is moderately susceptible to black
rot, downy mildew and powdery mildew.
It is very sensitive to 2,4-D.